permo
Well-Known Member
Just wanted to get a thread going on simple, sessionable American Style Pale Ale's. It seems that the pale ale has been flying under the radar and been getting overlooked more and more recently for more "extreme" brews. I am one of the lucky folks that has my own beer on draft at all times and I will tell you, a well executed pale ale is invaluable. I also like to have some crazy beers available, but %10 abv and 100 IBU is something that you can only drink in limited quantities.
Here are some of my thoughts some of the characteristics that I like in a pale ale:
1. sessionable, %5.5 abv and less
2. Finishes dry
3. Firmly bittered with excellent hop flavor and aroma
4. Eneough malt back bone there to help tip the scales away from hop bomb.
I have come to find an excellent grain bill or template for a pale ale, IMO.
75% Pale Ale Malt or Two Row
20% Munich or Vienna
05% Crystal Malt (Anything C80 and Below)
Mash at 152 to 154 (the lower the original gravity the higher the mash temp)
OG = 1.045 to 1.050
FG = 1.008 to 1.011
Attenuative Yeast WLP001/1056 or WLP007/1098
I like right 35-40 IBU with the more IBU for the higher OG version
Hop it how you will, its almost cliche' at this point, but the most popular all around pale ale at my place is always loaded with late boil cascade , whirlpool/steep cascade and cascade dry hops.
something like this:
1/2 oz millenium or magnum to bitter
1 oz cascade at 15
1 oz cascade at 5
1 oz cascade at whirlpool
1 oz cascade in the serving keg
I will have to say that this makes a nice pale ale, I find late hopping with columbus to make it more like an IPA (too dank), but summit, chinook, centennial among others (amounts adjusted for AA%) make a great beer too. summit especially (tangerine).
If anybody else cares to contribute opinions or tips on APA that would be excellent. Thanks!
Here are some of my thoughts some of the characteristics that I like in a pale ale:
1. sessionable, %5.5 abv and less
2. Finishes dry
3. Firmly bittered with excellent hop flavor and aroma
4. Eneough malt back bone there to help tip the scales away from hop bomb.
I have come to find an excellent grain bill or template for a pale ale, IMO.
75% Pale Ale Malt or Two Row
20% Munich or Vienna
05% Crystal Malt (Anything C80 and Below)
Mash at 152 to 154 (the lower the original gravity the higher the mash temp)
OG = 1.045 to 1.050
FG = 1.008 to 1.011
Attenuative Yeast WLP001/1056 or WLP007/1098
I like right 35-40 IBU with the more IBU for the higher OG version
Hop it how you will, its almost cliche' at this point, but the most popular all around pale ale at my place is always loaded with late boil cascade , whirlpool/steep cascade and cascade dry hops.
something like this:
1/2 oz millenium or magnum to bitter
1 oz cascade at 15
1 oz cascade at 5
1 oz cascade at whirlpool
1 oz cascade in the serving keg
I will have to say that this makes a nice pale ale, I find late hopping with columbus to make it more like an IPA (too dank), but summit, chinook, centennial among others (amounts adjusted for AA%) make a great beer too. summit especially (tangerine).
If anybody else cares to contribute opinions or tips on APA that would be excellent. Thanks!