Pale Ale Made With Red Shed

Pale Ale

This month, we give a nod to the humble Pale Ale. It might not have the trendiness of its close relative the hazy pale ale, or the alcohol and bitterness of its big sibling the IPA. But it remains a style that we keep gravitating towards when staring down the options at the liquor store. Biscuit malt helps bring a signature flavour to some of Alberta’s finest Pale Ales.

Vital Statistics:

ABV: 5% SRM: 6 IBU: 40 OG: 1.050 FG: 1.013

Ingredients:

Yeast: Escarpment Labs American Ale

Strike Water Temperature: 71°C

Water Profile: Light Coloured & Hoppy

Mash Rest Temperature: 65°C

Mash pH: 5.4

Brewing Process:

Mash:

• Heat strike water to 71°C.
• Add all malt and brewing salts to strike water.
• Mash in at a temperature of 65°C.
• Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
• Hold the mash at 65°C for 60 minutes.
• Mash out by raising the temperature to 78°C for 10 minutes.

Sparge:

• Sparge the mash with water acidified to a pH between 5.2 and 5.7.

Boil:

• Bring the collected wort to a boil.
• Add flavour hops (El Dorado and Idaho 7) at 15 mins.
• Add Whirlfloc, and Yeastex at 10 minutes.
• Add aroma hops (El Dorado and Idaho 7) in the whirlpool

Cooling:

• After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.

Fermentation:

• Transfer the cooled wort to the fermenter.
• Aerate the wort by shaking or using an aeration stone.
• Pitch Autobahn yeast at a temperature of 8°C.
• Ferment at a temperature of 21°C.
• Monitor fermentation until the final gravity is consistent for 3 days.
• Cold crash beer to 0°C and lager for 2 weeks.
• Dump yeast.
• Once fermentation is complete, proceed to canning, bottling or kegging.
• Carb to 2.7 – 2.9 volumes of CO2