*** Almaden Brewers *** > Recipes > Cascade/Orange Pale Ale [American Pale Ale]

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Contributor:

Mike Vincent

Yield:

5.0 gallons

Calories:

160 (12 ounces)

ABV:

5.2%

ABW:

4.1%

OG:	1.049
OG (Plato):	12.15° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.29° P
App. Atten.:	78.9%
Real Atten.:	64.7%

Method:	All Grain
Source:	Net

Enter desired final yield (volume):

gallons

9.00 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

81.8% of grist

1.00 pounds

American Vienna Malt

Color (L):	4 °L
Info/Use:	Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.

9.1% of grist

1.00 pounds

Crystal Malt 10L

Color (L):	10 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

9.1% of grist

11.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.0 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5.0 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	11 pounds
Grain Absorbtion:	2.3 gallons
Total Water Needed:	10.1 gallons	6.7 gallons (runoff) + 2.3 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.4 gallons	10.1 gallons (total water) – 3.7 gallons (mash water)

)

100% of grist

1 oz	Coriander Seed @ 5 minutes
2 oz	Sweet Orange Peel @ 10 minutes

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

7.5 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7.5% Pellets @ 10 minutes
Type: Bittering
Use: Boil

7.5 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7.5% Pellets @ 5 minutes
Type: Bittering and Aroma
Use: Boil

7.5 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7.5% Pellets @ 1 minutes
Type: Bittering and Aroma
Use: Boil

7.5 AAUs

2.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7.5% Pellets
Type: Aroma
Use: Dry Hop

15 AAUs

6.00 ounces

Total Hop Weight

45 AAUs

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	68–73°F
Amount:	35 ml

13.75 qts H20 heated to 166F (7G for 10G batch). Added H2O to mash tun (heated back to 166F) and grains added to water. Stirred well and mash temp @ 157F (plan was 154F). Added cool H2O to get temp down to 153F. Stirred at 30 minutes and temp was still at 153F. Ran 4 vorlaufs until the wort seemed clear at 1hr and 10 minutes. Drained the mash tun and added 16 qts (8G for 10G batch) of H2O at 168F over two sparges. Didn't stir the sparges (although I was supposed to), just drained into kettle. About 7 gallons into the kettle (14G for 10G batch) and boiled for 1 hour following the hop schedule. Cooled to ~80F and poured into primary. Added yeast, temp at 77 that night. Into H20 bath and temperature ranged from 64F to 68F.

13.75 qts H20 heated to 166F (7G for 10G batch). Added H2O to mash tun (heated back to 166F) and grains added to water. Stirred well and mash temp @ 157F (plan was 154F). Added cool H2O to get temp down to 153F.

Stirred at 30 minutes and temp was still at 153F.

Ran 4 vorlaufs until the wort seemed clear at 1hr and 10 minutes. Drained the mash tun and added 16 qts (8G for 10G batch) of H2O at 168F over two sparges. Didn't stir the sparges (although I was supposed to), just drained into kettle.

About 7 gallons into the kettle (14G for 10G batch) and boiled for 1 hour following the hop schedule.

Cooled to ~80F and poured into primary. Added yeast, temp at 77 that night. Into H20 bath and temperature ranged from 64F to 68F.

Primary:

14 days @ 66° F