American Pale Ale: how to brew it

The everyday hoppy beer: balanced and drinkable, with American hop aroma, a light caramel backbone and a clean, moderately bitter finish.

American Pale Ale at a glance

Original gravity: 1.045 – 1.060
Final gravity: 1.010 – 1.015
Bitterness (IBU): 30 – 50
Color (SRM): 5 – 10
Alcohol: 4.5 – 6.2%
Carbonation (vol): 2.3 – 3.0

Ranges from the BJCP 2021 style guidelines, category 18B.

A typical recipe

For 20 L (5 gal) at about 1.052: 88 % pale malt, 7 % light crystal, 5 % Munich. Bittering at 60 minutes, a generous addition at 10 minutes and a 3–4 g/L dry hop of Cascade, Centennial or Citra. Clean American ale yeast, mash at 66 °C (151 °F), ferment at 18 °C (64 °F).

Brewing tips

Balance over power

Keep IBU close to the gravity (an IBU/OG ratio around 0.8): it should invite a second pint.

Classic C-hops work

Cascade and Centennial give the style's signature grapefruit and floral notes.

Clear and bright

Unlike a hazy IPA, a pale ale is usually clear: cold crash before packaging.

Brew your own American Pale Ale

Start from the style in Mashwerk: it builds a recipe inside the ranges for your equipment, and checks every number as you tweak it.

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