|Home Brewing Recipes
Baker Street Ales Associate Brewer
the crossroads of the beer world
Recently I've had more than a few requests to present something that is
really easy for a basic brewer who wants to do something their
apartment kitchen so I'm going to give you my version of an American
Pale Ale called Stars and Stripes Pale. It is fermented in a plastic bucket
for 12 days at a temperature around 68°F. The finished product looks
really nice in the glass. It's a cloudy pale-orange color with a dense white
head, and leaves nice lacing. The nose has orangey citrus notes and a
hint of caramel. The flavor follows the aroma; this is an easy-drinking
pale with a little citrusy sweetness and a balancing bitterness..
The hops need to be the centerpiece of this style, but it's important not
to let the flavors get unbalanced. The variety you use should have
predominate citrus or pine character. The classic American varieties
include Cascade, Columbus and Centennial, affectionately known as the
"three Cs". If you're looking for more piney characteristics, you will find it
in Simcoe or Chinook hops. For the braver brewer, more extreme hops
like Amarillo or Citra are an option
Equally as important as the varieties of hops you chose is the way you
use them. A large portion of the hops should be used late in the boil.
The later the hops are added to the boil, the more impact they have on
flavor and aroma. You can actually add hops up to the point where you
turn off the burner, called "flame-out", and even while the wort is cooling
if you are very careful about sanitation.
Hops added at the beginning of the boil contribute more to the apparent
bitterness of the beer and less to the flavor. Since balance is important
when brewing an American Pale Ale, I like to create a hop schedule that
has an approximately equal portion of hops added 3 or 4 times
throughout the boil.
One last word before the recipe - best path to success is to practice
proper sanitation throughout your brew day.
• 5 1/2 pounds dry light malt extract
• 1/2 pound Crystal 20L malt, crushed
• 1/2 pound American 6-row malt, crushed
• 1/2 ounce Centennial hops—60 minutes
• 1 ounce Cascade hops—15 minutes
• 1 ounce Centennial hops—15 minutes
• 1 ounce Cascade hops at flame out
• 1/2 ounce Centennial hops at flame out
• 6 gallons of tap water, split. If possible, place 3 gallons in the
refrigerator to cool in a sanitized container.
• 11.5 gram package Safale US-05
1. Tie the American 6-row malt and Crystal 20L malt in a mesh hop-bag.
Heat 1 gallon of water in a large pot to 160°F and remove from heat.
Add malt and let steep for 20 minutes.
2. Raise temperature slowly to 170°F. Make sure mesh bag isn’t sitting
directly on the bottom of the pot. Remove the grain bag and add water
to make 3 gallons total.
3. Bring the wort to a vigorous boil. As water is heating, slowly add malt
extract, stirring constantly until completely dissolved. When boil begins,
add 1/2 ounce Centennial hops in mesh bag.
4. After 45 minutes of boiling has passed, add 1 ounce Cascade and 1
ounce Centennial in mesh bag.
5. After total of 60 minutes of boil remove from heat, add 1 ounce
Cascade and 1/2 ounce Centennial in mesh bag and cover. Warning:
After wort cools below 180°F everything that touches it should be
sanitary, and exposure to open air should be limited as much as possible
6. Cool wort by placing pot in ice bath until it is below 85°F. Transfer to
sanitized fermentor (either a carboy or a fermentation bucket). Top off to
five gallons using refrigerated water.
7. Sanitize outside of yeast package, fermentation stopper and airlock.
Carefully pour yeast into cooled wort (it should be below 70°F), and
agitate vigorously. Ferment in dark place, keeping ambient temperature
consistent, preferably between 62-66°F.
8. Bottle after 2 to 3 weeks.(If you need bottling tips send me an e-mail)
That's it for this month. Hope to see you next time!
Good Brewing and Cheers!