American Pale Ale

Description:

I recently purchased Terry Foster’s style-series book on Pale Ale. I was quite disappointed that the American Pale Ale category was essentially ignored in this fine treatise on British Pales. Thank goodness for Norm Pyle’s most recent article in

Ingredients:

• 9.0 lbs US 2-row pale malt (Briess)
• 1.0 lbs crystal malt (combo of British 50L, US 40L, Special B)
• 0.5 lbs US dextrin malt
• 27-32 IBU from Goldings (bitterness)
• 0.5 oz Cascade or Goldings (flavor)
• 0.5-1.0 oz Cascade or Goldings (aroma)
• 0.5-1.0 oz Cascade or Goldings (dry-hop)
• 1 tsp rehydrated Irish moss
• Wyeast Irish 1084 repitched
• gelatin finings

Procedure:

Mash: 1.5 qts per pound total water 90 min @ 152 F.

Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add gelatin finings 2 days before kegging.