American Pale Ale (APA) Homebrew Recipe

Ingredients

Malts

  • 8 lbs (3.6 kg) Pale Malt (2-row)
  • 1 lb (0.45 kg) Crystal Malt (20L)

Hops

  • 1 oz (28 g) Cascade Hops (60 minutes - Bittering)
  • 1 oz (28 g) Cascade Hops (15 minutes - Flavor)
  • 1 oz (28 g) Cascade Hops (5 minutes - Aroma)
  • Additional hops for dry hopping (optional)

Yeast

  • American Ale Yeast (e.g., Safale US-05)

Other Additions

  • Irish Moss (clarifying agent) - 15 minutes before the end of the boil

Priming Sugar

  • Corn sugar or DME (Dried Malt Extract) for bottling.

Instructions

  1. Mashing:

    • Heat 3.5 gallons (13 liters) of water to 165°F (74°C).
    • Add crushed grains and hold the temperature at 152°F (67°C) for 60 minutes.
    • Sparge with enough water to collect about 6.5 gallons (25 liters) of wort.

  2. Boiling:

    • Bring the wort to a boil.
    • Add hops according to the schedule mentioned above.
    • Add Irish Moss 15 minutes before the end of the boil for clarity.

  3. Cooling:

    • After the boil, cool the wort quickly using a wort chiller or an ice bath.

  4. Fermentation:

    • Transfer the cooled wort to a sanitized fermentation vessel.
    • Aerate the wort by shaking or using an aeration system.
    • Pitch the yeast.

  5. Primary Fermentation:

    • Seal the fermenter with an airlock and let it ferment at a controlled temperature around 65-70°F (18-21°C).
    • Primary fermentation usually lasts 1-2 weeks.

  6. Secondary Fermentation (Optional):

    • Transfer the beer to a secondary fermenter for additional clarity or dry hopping.

  7. Bottling:

    • Once fermentation is complete, mix priming sugar with the beer and bottle.
    • Store the bottles in a dark, cool place for at least two weeks to allow for carbonation.

  8. Enjoy:

    • Chill the bottles, pour into a glass, and enjoy your homemade American Pale Ale!

Note: Always ensure proper sanitation throughout the brewing process to avoid contamination.

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