Now that we have a Juicy AF NEIPA, what about making a really fruity pale ale? It’s all the intense juicy hop flavors of a New England style IPA with lower alcohol. He accomplished this with less malt in this grain bill and with a hop burst process during his brew session. Watch this video to learn more about the Mike’s little Juicy American Pale Ale.
Juicy American Pale Ale Recipe
Batch Size: 5 gallons
8 pounds of Golden Promise Malt (84% of the grist)
1 Pound of Torrified Wheat (10% of the grist)
10 ounces of 40°L Caramel Malt (6% of the grist)
1 ounce of Galaxy hops with 5 minutes to go in the boil
1 ounce of Motueka hops with 5 minutes to go in the boil
1 ounce of Galaxy hops at flameout
1 ounce of Motueka hops at flameout
1 ounce of Cascade hops at flameout
At the end of fermentation:
1 ounce of Amarillo hops, dry hopped and left in keg
1 ounce of Mosaic hops, dry hopped and left in keg
Starting gravity: 1.045
Final gravity: 1.010
Estimated ABV: 4.5%
Calcium: 128 PPM
Sulfate: 220 PPM
Chloride: 64 PPM
3:1 Sulfate to Chloride ratio
Yeast: Danstar Nottingham Dry Ale yeast
Mike packed this beer with a lot of hops, even dry hopped it in the keg. The varieties he used were all “New World” hops, which all have big pungent aromas and flavors unlike the refined one of noble hops.
Because of his water chemistry, specifically his sulfate to chloride ratio, the beer tasted more like a west coast pale ale than the newfangled New England style counterparts. Based on this outcome, it clears the path for some modifications for future brews.
Using this grain bill, Mike or you could brew a sessionable, hop forward APA with:
- Classic American hops (Cascade, Centennial, CTZ)
- Water Chemistry that features a 3:1 chloride to sulfate ratio
- An American yeast strain
Any combination of these variables would make for a great beer that you could enjoy all day long.
Take a shot and brew on!