Description
Kansas City Pale Ale
(American Pale Ale)
1 Gallon All Grain Recipe
The American Pale Ale is an American adaptation of their British counterpart using indigenous American ingredients. With a foamy white head atop this amber-colored ale, the citrusy Cascade hop is showcased throughout beginning with the aroma of Cascade and following with the flavor. It finishes crisp smooth, pleasantly dry and full of Cascades.
Ingredients:
2 lb. Maris Otter G-1
2 oz. Crystal 45L G-1
2 oz. Crystal 30-37L G-1
BOILING
Cascade Hop Pellets 45 min 1.2 25 (H-1)
Cascade Hop Pellets 30 min. 1.2 9.5 (H-2)
.15 oz. Cascade Hop Pellets 15 min (H-3)
.15 oz. Cascade Hop Pellets 0 min. (H-4)
TOTAL IBU's 36
¼ tsp. Irish Moss (Pkt M)
1 Safale US 05
12 Carbonating Drops
Original gravity: 1.048-1.050 Terminal gravity: 1.008-1.012 ABV: 5.1
Method:
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Heat 6 quarts of water to 160°-165°F. While the water is heating put the cracked grains in a nylon reusable grain bag.
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Place the bag of grain into the mash water, mix gently with spoon or paddle making sure all the grain is wet. The addition of the grains will drop the temperature of the mash water. The objective is to achieve a mash temperature of 150°-155°F. Add water if the mash is too dry or hot.
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Mash at 150°-155°F for 60 minutes stirring every 10 minutes. Take temperature readings from multiple locations to make sure the heat is evenly distributed.
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After 60 minutes, remove the bag of 'spent grain' and bring the remaining liquid to a boil.
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Once the water reaches a rolling boil, add 1.2 AAU's Cascade Hops (Pkt H-1) and continue to boil for 30 minutes. Then add 1.2 AAU's Cascade Hops (Pkt H-2) and continue to boil 15 minutes. Then add ¼ tsp Irish Moss (Pkt M) and .16 oz. Cascade Hops (Pkt H-3) and boil an additional 15 minutes.
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During the final 15 minutes of the boil, fill the sink with cold water and ice.
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When the boil is finished, add .16 oz. Cascade Hops (Pkt H-4), whirlpool, cover the kettle and put in the ice bath. The goal is to quickly cool the wort to approximately 75–80° F. The kettle should be cool to the touch.
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For best results, syphon the cool wort from the kettle into the sanitized 2 gallon pail leaving the trub (hops and protein which have settled to the bottom of the kettle) behind.
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When the wort has cooled to 70-80°F, check and record the specific gravity. Add half the packet of yeast. Discard or make beer bread using the remaining yeast. Do NOT save it for brewing a subsequent batch of beer. Dissolve oxygen into solution by vigorously stirring several times.
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Fill the airlock to the etched line with water and put it into the grommet in the pail lid before putting the lid on the bucket.
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Check the specific gravity in 8 days, if it is 1.006-1.010, transfer the beer into the gallon jug, remove the airlock from the bucket lid and put it into the bung, insert the airlock half filled with water into the top of the gallon jug and allow an additional week for the beer to clear.
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When you are ready to bottle, syphon the beer into the clean, sanitized two gallon bucket.
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Sanitize a dozen clean beer bottles. Syphon the beer into the bottles filling them to 1-1½ inches from the top, add a carbonation drop to each bottle and cap.
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Allow three weeks for effervescence to complete. Although the beer may be consumed at this time, it will continue to improve for several months.
