TOP 3 SECRETS TO CREATE THE PERFECT PALE ALE

Admit it! We all want to brew the perfect pale ale. Lucky for you I’m here to unlock the secrets. So here we go… The top 3 secrets to create the perfect pale ale.

Don’t settle for a single pale base malt

Mix up your base malt to create complexity in the overall malt profile. Vienna and Maris Otter are great options to achieve this.

Skip the 60 minute hop addition

Have you always craved that massive hit of hop aromatics in your pale ale? Move all your hop additions to 15 minutes and below.

Throw in a double dry hop

Don’t just hit your pale ale with a single dry hop addition. Throw in an extra dose of dry hops after the first addition is done! Not only that, but dry hop each addition at different temperatures to create a super complex hop profile.

Execute these 3 secrets and you will be well on your way to creating the Perfect Pale Ale.

THE PERFECT PALE

Original Gravity: 1.050

Final Gravity: 1.012

EBC: 11

IBU: 35

Malt

Maris Otter. 50 %

Vienna. 45 %

Victory. 5 %

Mash Schedule

Mash: 66 c (60 min)

Sparge: 78 c (10 min)

Hops

Galaxy. 20 IBU (15 min)

Galaxy. 5 IBU (Whirlpool, 20 min)

Centennial. 5 IBU (Whirlpool, 20 min)

Nelson Sauvin. 5 IBU (Whirlpool, 20 min)

Dry Hop #1 (At stable gravity)

Galaxy, Centennial, Nelson Sauvin.

*2.5 g/l total at 16 c for 2 days

Dry Hop #2

Galaxy, Centennial, Nelson Sauvin.

*Transfer into secondary, 2.5 g/l total at 4 c for 2 days

Fermentation

Yeast: Wyeast 1056

Temperature: 18 c