The American Pale Ale is a great style for newbie brewers who want to go all-grain using BIAB. Why? Because of its relatively simple grain bill and forgiving nature (in part due to the robust hop schedule you’ll be using!).

Here’s the recipe. It’s a tried and tested one that always delivers a crisp, hoppy ale with enough malt backbone to keep things balanced and interesting. Enjoy and let me know how your version turns out!

For a 19 liter (5 Gallon) batch, You will need:

Malt & Specialty Grains
(Grains for Mashing)

2.7 kg Pale Malt (2-row)
1.5 kg Light Munich Malt
300 g Light Caramel Malt (20-40L)

Hops

15g Centennial (10% AA) @ 50 minutes
20g Cascade @ 20 minutes
14g Cascade & 10g Centennial @ 5minutes
14g Cascade in the whirlpool

Others

1 tsp Irish Moss @ 10 minutes

Yeast

11.5 g packet of US-05 Dry Yeast or similar American yeast.

Method

Using the BIAB method, mash as follows:

Add 27.5 liters of brew water at 71 ℃ for a mash temperature of 66.7 ℃.

Mash for 75 minutes with an optional mash-out at 75 ℃ for 10 minutes. After this time, lift the bag and drain naturally (see gravity numbers below).

 Fermentation schedule: Ferment for 2 weeks at around 17 – 20 ℃. For the last 4 days, cold condition the beer at 5 ℃.

At bottling, prime the batch with 127g of dextrose / glucose for 2.5 volumes of carbonation. Leave for 10 days to carbonate and then enjoy!

Technical Notes

Pre-boil Gravity: 1.046

Original Gravity: 1.052

Final Gravity: 1.011
ABV (Alcohol): 5.4%
IBUs (Bitterness Units): 37

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