Suter BrewBlog > BrewBlogs > American Micro Style Pale Ale [American Pale Ale]

American Micro Style Pale Ale

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Brew Date:

February 22, 2007

Yield:

5 gallons

Color (SRM/EBC):

11/21.7

BU/GU

Calories:

185 (12 ounces)

Conditioning:

Keg

ABV:

5.7%

ABW:

4.5%

Batch No:	2007001
OG:	1.056
OG (Plato):	13.81° P
Reading 1:	1.018
FG:	1.013
FG (Plato):	3.32° P
Real Extract:	5.22° P
App. Atten.:	76%
Real Atten.:	62.2%

General Information

Method:	Extract
Cost:	37.98

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

6.60 pounds

Cooper's Plain Light Malt Extract

89.8% of grist

6.60 pounds

Total Extract Weight

89.8% of grist

Grains

0.75 pounds

American Crystal Malt 60L

10.2% of grist

0.75 pounds

Total Grain Weight

10.2% of grist

Miscellaneous Ingredients (Non-Fermentable)

1 tsp

Gypsum @ 60 minutes (Boil)

1 tsp

Irish Moss @ 15 minutes (Boil)

Hops

1.50 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

6.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

9.8 AAUs

1.50 ounces

Willamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.6% Pellets @ 10 minutes
Type: Aroma
Use: Boil

6.9 AAUs

3.00 ounces

Total Hop Weight

16.7 AAUs

Yeast

White Labs California Ale Yeast — Liquid — 35 ml

White Labs California Ale Yeast — Liquid — 35 ml

Water Profile

Source:

Giant Eagle Spring Water

Amount:

5.5 gallons

Procedure

Procedure Followed: 1. Bring 2 gallons spring water to 160 degrees. 2. Steep grains for 20 minutes. 3. Add Malt Extract, then bring to boil. 4. Add bittering hops and gypsum. 5. At 15 minutes remaining, add irish moss. 6. At 10 minutes remaining, add finisnhing hops. 7. Add 3 gallons cold spring water. 8. Ice bath until wort rearches 70 degrees. 9. Place in fermenter and pitch yeast.

Procedure Followed:

1. Bring 2 gallons spring water to 160 degrees.
2. Steep grains for 20 minutes.
3. Add Malt Extract, then bring to boil.
4. Add bittering hops and gypsum.
5. At 15 minutes remaining, add irish moss.
6. At 10 minutes remaining, add finisnhing hops.
7. Add 3 gallons cold spring water.
8. Ice bath until wort rearches 70 degrees.
9. Place in fermenter and pitch yeast.

Special Procedures

Wild yeast detected at day 2. Whole batch re-boil and pitched.

Wild yeast detected at day 2. Whole batch re-boil and pitched.

Fermentation

Primary:

12 days @ 69° F

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Conditioning