This is a beer I brewed after trying a few different pale ales and none met the criteria I was looking for. I wanted to brew my own version of a hoppy pale ale with a little bit of caramel hints. I’m a bit of a hop head, and love using centennial pellet hops whenever I can.


6 Lbs Briess Golden Light Dry Malt Extract (DME)
3/4 Lbs Caramel Malt 40 °L
1/4 Lb Caramel Malt 60 °L
1/4 Lb Carapils/Dextrine Malt
9.9 AAU Columbus Pellet Hops
4.6 AAU Centennial Pellet Hops
4.6 AAU Centennial Pellet Hops
1 oz Kent Goldings Leaf Hops (Dry Hopping)
Wyeast 1272 – American Ale II Yeast


Start with 2 Gallons of water to steep grains @154 °F. I usually heat up the water up to 160 °F because temperature drops when you first add the grain bag.

Steep the grains for 25 minutes and then use a couple gallons of warm water to rinse off the grains. Then top off the pot to 4 gallons and add DME. Then bring wort to a boil and add first charge of hops (Columbus Hops) @60 min.

Stir pot occasionally throughout the boil. With five minutes left in the pot add second charge of hops (Centennial Pellet Hops), and add Irish Moss at that time. Prepare your ice bath in the mean time and then add the last charge of hops (Centennial Pellet Hops).

Cool wort down to 60-65 °F and aerate the wort by pouring wort back and forth between your plastic bucket and pot. Do this a couple of times and make sure to grab a sample to do your gravity reading.

Pitch your yeast and mix everything by shaking your fermenter. Ferment for 14 days @ 68 °F.

Once fermentation is complete, rack beer into carboy and dry hop for 7 days (Kent Goldings Leaf Hops). Once dry hopping is complete, prime beer with 4.6 oz of corn sugar and store bottles for 2-3 weeks and enjoy a delicious brew…

Let me know how your beer turns out and if you have any feedback for me…

How To Brew Beer

    1 Response to "How To Brew An American Pale Ale"

Leave a Reply

Your email address will not be published.