American Pale Ale
BJCP 2008 – 10A

Statistics

Fermentables

Amount Fermentable %
8.00 pounds American Pale Malt (2-Row) 80%
1.00 pounds Belgian Caravienne Malt 10%
1.00 pounds American Dextrin (Cara-Pils) Malt 10%
10.00 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.50 ouncesCascade60 minutesBoilPellets5.5%
0.50 ouncesCascade20 minutesBoilPellets5.5%
1.00 ouncesHallertauer Mittlefruh5 minutesBoilPellets4.2%
3.00 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
1 tbsp.PH SabilizerOtherMash60 minutes
1 tsp.GypsumWater AgentBoil60 minutes
1/8 tsp.Super Irish MossOtherPrimary5 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
East Coast AleWhite LabsWLP008Liquid

Mash Profile Infusion

Mash Steps

# Name Time Temp.
1Dough In 5 minutes152° F
2Mash 60 minutes152° F
3Batch Sparge 15 minutes168° F
4Batch Sparge 15 minutes168° F

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 39° F

General Info

A more hoppy pale ale - complementary bitterness and malt with a slightly sweet finish. Named after me, of course.

I decided to use Caravienne for a bit of a caramel, toasty character to help ease the drinker into the hoppy finish.

Procedure

  • Single infusion mash
  • Sparge with 3.5 gallons of 168 degree water
  • Total boil time: 60 minutes
    • Add Cascade hops at boil (bittering)
    • Add next round of Cascade hops at 40 minutes (flavor)
    • Add Irish Moss at 55 minutes
    • Add Hallertau hops at 55 minutes (aroma)
  • Cool wort to 70-75 degrees
  • Pitch yeast