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.

Centennial hops are be substituted for the Cascades for this one. Sadly, the brew store was out of them.

Recipe at Basic Brewing:


Racked to primary and pitched yeast. The hop bag came open during the boil releasing the contents into the wort. No matter (December 4, 2006).

Racked to secondary and set into the basement to condition (December 10, 2006).

Racked to keg to finish out conditioning and took FG reading. Beer should be ready to drink by mid-January (December 17, 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
0.75 ounces Centennial 60 min 9.6%
0.25 ounces Centennial 20 min 9.6%
1.00 ounces Hallertauer Mittlefruh 5 min 4.2%
2.00 ounces Total Hop Weight


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


  • Single infusion mash
  • Sparge with 3.5 gallons of 168 degree water
  • Total boil time: 60 minutes
    • Add Centennial hops at boil (bittering)
    • Add next round of Centennial 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 @ 55° 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: 4.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.050 / 12.4° P    
Mash PH:      
Boil PH:      

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