American Pale Ale – All Grain


General Info

A more hoppy pale ale - complementary bitterness and malt with a slightly sweet finish. Named after me, of course.

I decided to use Caravienne for a bit of a caramel, toasty character to help ease the drinker into the hoppy finish.


Very pale and very clear at this early stage. More hoppy than I usually brew - which is what I was going for. Racked to primary and took an OG reading (October 7, 2006).

Racked to secondary and took a gravity reading. Yeast has flocculated, but gathered at the top, which was interesting to me. I’ve never used this strain of yeast before... I’m racking this one a couple of days earlier than usual, as rigorous fermentation has pretty much stopped, that may have something to do with it.

Gravity is still bit higher than normal for final, as expected; it should drop to 1.010 or so by the end of secondary (October 11, 2006).

Racked to keg and refrigerated to begin aging process. Beer was very clear for this stage and should clarify even more as it ages (October 15, 2006).

Malts and Grains

Amount Malt/Grain %
8.00 pounds American Pale Malt (2-Row) 80%
1.00 pounds Belgian Caravienne Malt 10%
1.00 pounds American Dextrin (Cara-Pils) Malt 10%
10.00 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1 tbsp. PH Sabilizer 60 minutes
1 tsp. Gypsum 60 minutes
1/8 tsp. Super Irish Moss 5 minutes


Amount Hop Time AA
1.50 ounces Cascade 60 min 5.5%
0.50 ounces Cascade 20 min 5.5%
1.00 ounces Hallertauer Mittlefruh 5 min 4.2%
3.00 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
East Coast Ale (WLP008) White Labs Liquid 35 ml

Mash Infusion

Step Description Temp. Time
Dough In Acclimate grains with 1.5 gallons of water. 152° F 5 min.
Mash Single infusion. Add 3 gallons of 163° water. Stir every 20 minutes. 152° F 60 min.
Batch Sparge 1st sparge with 1.5 gallons of water. 168° F 15 min.
Batch Sparge 2nd sparge with 2.0 gallons of water. 168° F 15 min.


  • Single infusion mash
  • Sparge with 3.5 gallons of 168 degree water
  • Total boil time: 60 minutes
    • Add Cascade hops at boil (bittering)
    • Add next round of Cascade hops at 40 minutes (flavor)
    • Add Irish Moss at 55 minutes
    • Add Hallertau hops at 55 minutes (aroma)
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

7 days @ 65° F
7 days @ 65° F
21 days @ 39° F

Pale American Whiteboy

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5.0    
Boil Time: 60    
OG: 1.049 / 12.1° P    
Mash PH:      
Boil PH:      

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at