American Pale Ale

Here is a recipe using primarily American hops that came out quite tasty. Intentionally not meant to be super bitter, and the balance was worth it. Fresh hop flavor and aroma was very apparent. As you will see with most of my recipes for hoppy ales, I prefer to use Maris Otter for improved malt flavor and complexity. These are the specifics of what we used and did.

Grain Bill:    10 lbs Thomas Fawcett Maris Otter (floor malted)
                      2 oz Nugget hops for the mash
Hops:          30 IBU's German Magnum (1/2 oz 14.2 alpha) 90 minute boil (12.2 plato gravity pre-boil)
                    3/4 oz Tetnager and 1/4 oz Sterling at flame off
                    1 oz Simcoe (Bottle Hop)
                    
Irish Moss or other clarifier : 15 minutes left in boil

White Labs English Ale Yeast and a starter culture.

Mash in at 120F and hold for 10-15 minutes (dough-in, use just enough water to wet the grains)
Raise temperature slowly up to 155 F using remaining water and hold until conversion is complete. I usually do this in steps, where there is a rest in between where I take a temperature measurement, and hold for 5-10 minutes before adding more water to get the temperature up to 155. Once at this temperature get the sparge water ready. Time the final temperature increase with the sparge water becoming ready, with mash out being around 170F. Sparge and collect around 6 gallons of wort.

Boil for 15 minutes, then add bittering hops. Boil for 75 minutes and add irish moss or clarifying pellet. Boil another 5 minutes and add the cooling coil to the pot for sanitization. When the boil is done, turn off the flame and add aroma hops. Cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.

Fermentation takes a week depending on yeast pitch rate and freshness. transfer into secondary to help let things settle then bottle. This beer was bottled with DME and 1 oz Simcoe

OG 14.3 plato