Beer Brewing · Intermediate
American Pale Ale
A balanced pale ale template with a moderate malt bill and hop character. Adjust water, yeast, and hop timing to your equipment and desired profile.
Batch size19 L (5 US gal)
Estimated ABV4.8–6.0%
Estimated OG / FG1.050–1.056 / 1.010–1.014
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 4.5 kgpale malt
- 0.3 kglight crystal malt
- 1 packetclean ale yeastPitch according to its instructions.
- 45 ghopsStarting estimate; adjust to the target IBU using current alpha-acid data.
Method
- Mash crushed grain near 66–67 °C; verify actual mash temperature.
- Lauter and boil wort, adding hops according to a tested schedule.
- Chill promptly using sanitized equipment and aerate before pitching.
- Ferment within the yeast’s temperature range until gravity is stable.
- Package with controlled carbonation after confirming fermentation is complete.
Suggested fermentation timeline
- Brew day: mash, boil, chill, and pitch.
- Days 1–7: ferment at the yeast’s recommended temperature.
- Days 8–14: confirm gravity is stable; allow cleanup.
- Package and condition until carbonation is complete.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.