RECIPE: “Beer In Hand” Pale Ale (All-Grain & Extract)

“Beer In Hand” Pale Ale – All Grain Recipe

Below is a list of all the ingredients you will need, as well as step-by-step instructions on how to brew this pale ale recipe. There are two versions of this recipe, all-grain and extract.

On a personal note, this is my favorite go-to recipe I used to help me perfect my brewing process. And even after years of brewing, I still continue to brew it in my continued effort to master the art of brewing.

Recipe Specs
Batch Size:	5 gallons
Original Gravity:	1.054
Efficiency:	75%
Final Gravity:	1.012
SRM:	6.6L
IBUs:	43
ABV:	5.5%

Ingredients:

• 8.5 lbs. 2-Row base malt
• 1.5 lbs. Crystal Malt
• 0.5 lbs. CaraPils
• 0.65 ounces Centennial Hops (11%AA) for 60 minutes
• 0.5 ounces Centennial Hops (11%AA) for 15 minutes
• 0.5 ounce Centennial Hops (11%AA) for 1 minute (at flame-out)
• 1 tsp. Irish Moss or other fining agent (15 minutes)
• Yeast Options: Fermentis SafAle US-05, Wyeast 1056, or White Labs WLP001

Procedure:

1. Mash at 152° F for one hour.
2. Mash out at 170° F and sparge.
3. Bring wort to a boil and add 0.65 ounces of Centennial Hops at 11%AA.
4. After 45 minutes, add 0.5 ounces of Centennial Hops and Irish Moss.
5. After 15 more minutes, turn off heat, add 0.5 ounces of Centennial hops, and stir well.
6. Chill to 68° F and rack to fermenter.
7. Pitch yeast and ferment at 68 degrees F for 7-10 days or until fermentation is complete.
8. Bottle or keg and carbonate to 2.5 volumes of carbon dioxide.
9. Kick back and enjoy!

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Beer In Hand Pale Ale – Extract w/ Specialty Grains Recipe

Recipe Specs
Batch Size:	5 gallons
Original Gravity:	1.054
Efficiency:	75%
Final Gravity:	1.012
SRM:	6.6L
IBUs:	43
ABV:	5.5%

Ingredients:

• 5.1 lbs. Light Dry Malt Extract
• 1.5 lbs. Crystal Malt
• .5 lbs. CaraPils
• .65 ounces Centennial Hops (11%AA) for 60 minutes
• .5 ounces Centennial Hops (11%AA) for 15 minutes
• .5 ounce Centennial Hops (11%AA) for 1 minute (at flameout)
• 1 tsp. Irish Moss or other fining agent (15 minutes)
• Fermentis SafAle US-05, Wyeast 1056, or WLP001 yeast

Procedure:

1. Mash at 152° F for one hour.
2. Mash out at 170° F and sparge.
3. Bring wort to a boil and add 0.65 ounces of Centennial Hops at 11%AA.
4. After 45 minutes, add 0.5 ounces of Centennial Hops and Irish Moss.
5. After 15 more minutes, turn off heat, add 0.5 ounces of Centennial hops, and stir well.
6. Chill to 68° F and rack to fermenter.
7. Pitch yeast and ferment at 68° F for 7-10 days or until fermentation is complete.
8. Bottle or keg and carbonate to 2.5 volumes of carbon dioxide.
9. Kick back and enjoy!