- 6 lbs. Pale Malt Extract
- 1 lb. Crystal Malt
- 1 oz. Cascade Hops
- 1 oz. Willamette Hops
- 1 tsp. Irish Moss
- White Labs WLP001 California Ale Yeast
- 5 oz. Priming Sugar
- Steep Crystal Malt in 2 gallons of water at 155°F for 30 minutes.
- Add Malt Extract and bring to a boil.
- Add Cascade Hops and boil for 30 minutes.
- Add Willamette Hops and Irish Moss and boil for 15 minutes.
- Cool wort and transfer to fermenter.
- Add yeast and ferment for 7 days.
- Add Priming Sugar and bottle.
- Allow to carbonate for 2 weeks at room temperature.
- Q: How long should I let my Pale Ale ferment?
- A: 7 days is usually sufficient, but you can let it ferment for up to 14 days if you prefer a stronger flavor.
- Q: Can I dry hop my Pale Ale?
- A: Yes, you can add dry hops to your Pale Ale during the secondary fermentation stage for added aroma and flavor.
- Q: Can I use a different yeast strain?
- A: Yes, you can experiment with different yeast strains to achieve different flavor profiles.
1. Make sure to sanitize all your equipment before use to prevent contamination.
2. Use fresh ingredients for the best flavor.
3. Ferment at a consistent temperature for best results.