Chapter 7 - Boiling and Cooling
Okay, are you ready to take the plunge? For your first beer, let's make an American Pale Ale.
Cincinnati Pale Ale
3-4 lbs. of Pale malt extract syrup, unhopped.
3 lbs. of Amber dry malt extract.
12 AAUs of Bittering Hop (any variety)
5 AAUs of Finishing Hop (Cascade or other)
3 packets of dried ale yeast
American Pale Ale is an adaptation of the classic British Pale Ale. Most American Ale yeast strains are less fruity than comparable English ale yeasts, and thus American Pale Ale has a cleaner, less fruity taste than its British counterparts. Pale ales vary in color from gold to dark amber and typically have a hint of sweet caramel (from the use of caramel malts) that does not mask the hop finish. We will use amber malt extract for part of our recipe, which contains caramel malt, to achieve this. With the resurgence of interest in ales in the United States, pale ale evolved to reflect a renewed interest in American hop varieties and a higher level of bitterness as microbreweries experimented with craft brewing. The Cascade hop has become a staple of American microbrewing. It has a distinct aroma compared to the European hops and has helped American Pale Ale stand shoulder to shoulder with other classic beer styles of the world. Prime examples of this style are Anchor Liberty Ale? and Sierra Nevada Pale Ale?.
The Finishing hops are often Cascade but can be any other American hop variety like Liberty or Willamette. American Pale Ale is also commonly dry hopped, so an additional half ounce can be added to the primary fermenter after the bubbling starts to taper off or to the secondary for more hop aroma. Dry hopping does not increase the bitterness of the ale, but it adds a wonderful floral aroma and flavor.