Benjamin Sharp’s American Pale Ale
By Benjamin Sharp of Bendigo, Victoria, Australia, winner of Vicbrew (Melbourne, Australia – 437 entries)
Benjamin Sharp’s American Pale Ale, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.010
IBU = 38 SRM = 11 ABV = 5.1%
Ingredients
8 lbs. 4 oz. (3.7 kg) North American pale ale malt
12 oz. (340 g) Caraamber® malt (27 °L)
12 oz. (340 g) UK medium crystal malt (50–60 °L)
8 oz. (227 g) Carapils® malt 6.6 AAU Cascade hops (60 min.) (1 oz./28 g at 6.6% alpha acids)
2.9 AAU Mosaic® hops (60 min.) (0.25 oz./7 g at 11.6% alpha acids)
2.5 oz. (71 g) Cascade hops (dry hop)
2.5 oz. (71 g) Mosaic® hops (dry hop)
SafAle US-05 or Lallemand BRY-97 (American West Coast Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
On brew day, mash in the malts at 152 °F (67 °C) in the full volume of brewing liquor (brew in a bag) and hold this temperature for 60 minutes. Increase temperature to 168 °F (76 °C) for mashout then drain and collect 6.5 gallons (25 L) of wort.
Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. After the boil is complete, chill to 65 °F (18 °C).
Oxygenate, then pitch the yeast starter. Ferment at 65 °F (18 °C) until gravity is about 1.025 (generally 3 days after pitching), then add dry hops. Leave in the primary for two weeks total then cold crash to 36 °F (2 °C). Add finings (gelatin) and let sit for another two days before kegging.
Benjamin Sharp’s American Pale Ale, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.010
IBU = 38 SRM = 10 ABV = 5.1%
Ingredients
5.4 lbs. (2.5 kg) Maris Otter liquid malt extract
12 oz. (340 g) Caraamber® malt (27 °L)
12 oz. (340 g) UK medium crystal malt (50–60 °L)
8 oz. (227 g) Carapils® malt 6.6 AAU Cascade hops (60 min.) (1 oz./28 g at 6.6% alpha acids)
2.9 AAU Mosaic® hops (60 min.) (0.25 oz./7 g at 11.6% alpha acids)
2.5 oz. (71 g) Cascade hops (dry hop)
2.5 oz. (71 g) Mosaic® hops (dry hop)
SafAle US-05 or Lallemand BRY-97 (American West Coast Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the grain for 30 minutes, then remove. Turn off heat.
Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. Chill to 65 °F (18 °C).
Oxygenate, then pitch the yeast starter. Ferment at 65 °F (18 °C) until gravity is about 1.025 (generally 3 days after pitching), then add dry hops. Leave in the primary for two weeks total then cold crash to 36 °F (2 °C). Add finings (gelatin) and let sit for another two days before kegging.
