Batch 119 – A slightly pale ale

My original idea for thsi pale ale was to copy the recipe for A little saison and just substitute the yeast. However, at the last minute I looked up the recipes for Stone’s and Sierra Nevada’s pale ales and made some modifications. The pilsner base malt and the hop regimen are kept but I have picked some more prominent hop varieties for the late additions and even added some crystal malt. The result is a very balanced (according to BeerSmith) pale ale, right in the middle of the envelope:


This little tool in BeerSmith is actually very useful. It helps you balance. or off-balance, your beer in relation to a style and I have found the results very useful. The best use I have had for it it in balancing bitterness to OG. From several previous batches I know that the balance shown in the image above will be perfect for a pale ale.


Style – American Pale Ale
OG/FG 52/12
IBU 39
ABV 5,3 %
Vol 21 L


5,01 kg (83,9 %) Pilsner malt
0,60 kg (10 %) Carapils
0,36 kg (6,1 %) Caramünich II

60 min @ 67 degrees C for 28 liters of wort @ SG 1,045


60 minutes

12,5 g/20,5 IBU Magnum for 60 min
18 g/2,8 IBU Ahtanum for 15 min
18 g/8,1 IBU AEl Dorado for 15 min
18 g/7,9 IBU Simcoe for 15 min

Chill to 20 degrees C.


SafAle US-05 or liquid Cal Ale yeast

Ferment at 20 degrees until finished (~7 days). You may raise the temperature to 22 degrees for the last couple of days if you’re afraid of diacetyl. Dryhop accordingly:
35 g Ahtanum for 6 days
35 g El Dorado for 6 days
35 g Simcoe for 6 days

35 g Ahtanum for 3 days
35 g El Dorado for 3 days
35 g Simcoe for 3 days

Packaging & Carbonation

I will keg this one and force carbonate it for 2,5 volumes of CO2 at 6 degrees C for abut a week.

After 7 days under pressure this is a very pale, slightly cloudy, bitter, hoppy ale. The fruity and tropical hops come through in a good way on the nose, and the hops also play first fiddle on the pallate, perhaps challanged by the bitterness which could be dialed down a notch to give the hops more room.I can’t tell the crystal malt at all, not in the taste and certainly not in the color.

This is a recipe to develop.



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