This example is an American pale ale flexstyle calculator. The values on the left are based upon averages submitted to beer competitions. The right side gives some style guidance. More information is available about the philosophy and documentation.
Enter the desired original gravity as specific gravity (1.0XX) or degrees plato (°P).
Specification: 1.045 to 1.060; 11.2 to 14.7 °P
Enter the desired volume at the end of the boil. The volume units can be either liters, gallons, or US barrels.
Select the preferred unit of measurement for the inputs and outputs. Metric uses liters, grams, and kilograms. US uses gallons, ounces, and pounds. US Barrels (31 gallons = 1 barrel) is in barrels, pounds, and ounces.
Enter the anticipated mash efficiency percentage. If this is not known, try the following values based on the sparge method: Steeping (50%), No-sparge or brew-in-a-bag (65 to 75%), Batch sparge (80%), or Continuous (fly) sparge (85 to 90%).
Enter the name, fermentable %, Lovibond, and yield (SG or percent) with comma separations.
American pale ales typically have an American two-row base malt paired with 5 to 10% of a light or medium crystal malt. Small amounts of wheat malt or carapils are optional for increasing foam. Small amounts of high kilned malts like Vienna, Munich, Biscuit, or Victory are possibilities, but use restaint.
Enter the name, fermentable %, Lovibond, and yield (SG or percent) with comma separations. The grain and sugar percentages must add to 100%.
Sugars are not typical for American pale ales. These could be used to lighten the body if desired. Malt extract brewers could try steeping 5% crystal malt (medium: 40L or 60L) in the grain section and use 95% liquid (1.035 yield) or dry malt (1.044 yield) extract in the sugar fields.
Enter the desired bitterness in international bittering units (IBUs).
Style specification: 30 to 50 IBUs. The beer-analytics.com averages suggest a BU/GU of .73.
Enter the hop name, IBU %, AA %, and boil minutes with comma separations.
The classic American pale ale hops are the C-hops: Cascade, Centennial, Chinook, and Columbus. There are numerous other American-type hop possibilities like Citra, Galaxy, Amarillo, Simcoe, and Mosaic. Hop combinations sometimes use a higher alpha acid hop for bittering and a lower alpha acid hop for flavor and aroma.
Enter late boil additions like spices with the name and dosage (grams/liter), with a comma separation.
Spices are not typical for an American pale ale.
Enter dry hops with name and dosage (grams/liter), with a comma separation.
Dry hopping may be used for hop flavor and aroma.
Select the yeast type, ale or lager.
This style typically uses a neutral American ale-type yeast, such as White Labs 0001 or Fermentis US-05.
*** Waiting for results ***
2021 BJCP 18B - American pale ale style: "Characteristic Ingredients: Neutral pale malt. American or New World hops. Neutral to lightly fruity American or English ale yeast. Small amounts of various specialty malts."
Vital Statistics: OG: 1.045 – 1.060, IBUs: 30 – 50 FG: 1.010 – 1.015, SRM: 5 – 10 ABV: 4.5 – 6.2%
Beer-analytics.com American pale ale
Colby, C. (2006, March-April). Oh, say can you "C"? A guide to brewing American Pale Ales. BYO, 32-39.
Strong, G. (2009, January-February). American pale ale: The test of a brewer's skill. BYO, 19-23.
Zainasheff, J. (2013, January-Feburary). American pale ale: Crisp and hoppy. BYO, 19-23.
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