American Pale Ale Extract Recipe D.I.Y.

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Are you looking for an awesome American Pale Ale Extract Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

Beer Style: American Pale Ale
Recipe Type: extract
Yield: 5 US gallons

• 5 pounds, unhopped light dry malt extract
• 1/2 pound, dark crystal malt
• 1/2 ounce, Cascade (60 minute boil)
• 1/2 ounce, Cascade(30 minute boil)
• 1/2 ounce, Cascade (10 minute boil)
• 1/2–1 ounce, Cascade (dry hop)
• Wyeast American ale yeast

Directions

Step 1

• Bring 3 gallons or so to a boil pour in your malt
• 5 pounds, unhopped light dry malt extract
• 1/2 pound, dark crystal malt boil for 60 min

To get the malt out of container easily put it into a tub of hot water.

Step 2

• 1 ounce, Cascade hops Boil 60 min (Hops)

Step 3

• 1/2 ounce, Cascade- Boil 15 min (Hops)

Step 4

• 1/2 ounce, Cascade – Boil 10 min (Hops)

Step 5

• 1 pkgs – Nottingham Yeast (Lallemand #-) (Yeast)

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation Through Bottling Your American Pale Ale Extract

let cool in pot or primary before adding yeast, pour into carboy leave a at least a third of the carboy empty and put on airlock.

Chill wort, top off to 5 gallons, and stir to mix and aerate. Pitch yeast and ferment at 57F-70F for one week make sure your carboy is at least a third empty leaving space for frothing and foaming.

Step 6

• .1/2–1 ounce, Cascade – Dry Hop 7 days (Hops)

After 1 week rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste.

Put in those dry hops now.

Step 7

After the second week you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

You can leave in secondary carboy for 1-3 weeks to take in the dry hops.

Add priming sugar before bottling.

• 5 oz of priming sugar

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.