phildo79
Member
Joshua Veronee of Blythewood, SC and member of Palmetto State Brewers won a gold medal in Category #10: American Pale Ale during the 2016 National Homebrew Competition Final Round in Baltimore, MD. Veronee’s American pale ale was chosen as the best among 307 entries in the category.
To see other winning homebrew recipes from the 2016 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
“Rainy Day” American Pale Ale | American Pale Ale
INGREDIENTS
For 6.25 gallons (23.65 L)
4.75 lb (2.15 kg) Rahr pale 2-row malt
4.75 lb (2.15 kg) Weyermann Vienna malt
1 lb (0.45 kg) Briess Victory malt
1 lb (0.45 kg) Briess 20°L crystal malt
1 lb (0.45 kg) torrified wheat
1 oz (28 g) Mosaic pellets, 12.3% a.a. (30 min.)
1 oz (28 g) Centennial pellets, 11.1% a.a. (30 min.)
1 oz (28 g) Mosaic pellets, 12.3% a.a. (10 min.)
1 oz (28 g) Centennial pellets, 11.1% a.a. (10 min.)
1 oz (28 g) Mosaic pellets, 12.3% a.a. (0 min.)
1 oz (28 g) Citra pellets, 13.4% a.a. (0 min.)
1 oz (28 g) Mosaic pellets, 12.3% a.a. (dry hop)
1 oz (28 g) Citra pellets, 13.4% a.a. (dry hop)
White Labs WLP001 California Ale Yeast (1.5 L starter)
Prime with corn sugar to 2.45 volumes of CO2
SPECIFICATIONS
Original Gravity: 1.057
Final Gravity: 1.013
ABV: 5.7%
Boil Time: 60 minutes
DIRECTIONS
Mash at 153° F (67° C) for 60 minutes. Batch sparge at 168° F (76° C). Add half the dry hops 7 days before packaging, then add the remaining half 3 days before packaging. Recipe was inspired by 2010 National Homebrew Competition winner Opening Day Pale Ale and the teachings of Mike “Tasty” McDole.
Water Profile: Ca 110 ppm, Mg 18 ppm. Na 17 ppm, SO4 280 ppm, Cl 50 ppm
Primary Fermentation: 7 days at 65° F (18° C)
Secondary Fermentation: 21 days at 72° F (22° C)
Prime with corn sugar 2.45 volumes of CO2.
Prenup Pale Ale
2015
Jim Barrie of Gainesville, FL, member of the Hogtown Brewers, won a gold medal in Category #10: American Ale during the 2015 National Homebrew Competition Final Round in San Diego, CA with the help of Derek Miles, Brittney Barrie & Rich Yasparro. Barrie’s American Ale was chosen as the best among 563 final round entries in the category.
To see other winning homebrew recipes from the 2015 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Prenup Pale Ale | American Pale Ale
INGREDIENTS
For 6 Gallons (22.71 L)
9.75 lb (4.42 kg) pale 2-row malt
1.75 lb (0.79 kg) 10° L Munich malt
1.75 lb (0.79 kg) Victory malt
0.5 oz (14 g) Magnum pellets (60 min)
1.0 oz (28 g) Amarillo pellets (15 min)
1.0 oz (28 g) Citra pellets (10 min)
1.0 oz (28 g) Amarillo pellets (10 min)
1.0 oz (28 g) Amarillo pellets (5 min)
1.0 oz (28 g) Amarillo pellets (0 min)
1.0 oz (28 g) Citra pellets (0 min)
1.0 oz (28 g) Amarillo pellets (dry hop)
1.0 oz (28 g) Citra pellets (dry hop)
Safale US-05
SPECIFICATIONS
Original Gravity: 1.054
Final Gravity: 1.010
ABV: 5.78%
SRM: 9
DIRECTIONS
Mash at 148°F (64°C) for 75 minutes.
Primary fermentation for 14 days at 68°F (20°C).
Extract Option
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.
Regal Pale Ale
2013
Heath Haynes of Lake Havasu City, AZ, member of the Mohave Ale & Lager Tasting Society (MALTS), won a gold medal in Category #10: American Aleduring the 2013 National Homebrew Competition Final Round in Philadelphia, PA with the help of Eileen Haynes. Haynes’s American Ale was chosen as the best among 598 final round entries in the category.
To see other winning homebrew recipes from the 2013 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Regal Pale Ale | American Ale
INGREDIENTS
For 6 Gallons (22.71 L)
10.0 lb (4.5 kg) pale two-row malt
12.0 oz (340 g) 20° L crystal
8.0 oz (227 g) 80° L crystal malt malt
8.0 oz (227 g) CaraVienne® malt
8.0 oz (227 g) wheat malt
0.5 oz (14 g) Nugget pellets, 13% a.a. (60 min)
1.0 oz (28 g) Cascade pellets, 5.5% a.a. (5 min)
0.5 oz (14 g) Nelson Sauvin pellets, 12.5% a.a. (5 min)
1.0 oz (28 g) Cascade pellets, 5.5% a.a. (dry)
1.0 oz (28 g) Nelson Sauvin pellets, 12.5% a.a. (dry)
White Labs WLP001 California ale yeast
SPECIFICATIONS
Original Gravity: 1.052
Final Gravity: 1.011
ABV: 5.50%
IBU: 26.5
SRM: 9.3
DIRECTIONS
Mash at 154° F (68° C) for 60 minutes.
Primary Fermentation for 9 days at 67° F (19° C).
Secondary Fermentation for 9 days at 68° F (20° C).
Forced carbonated to 2.5 vol.
West Coast Blaster
2012
David Hulama of Round Rock, TX, member of the Austin Zealots, won a gold medal in Category #10: American Ale during the 2012 National Homebrew Competition Final Round in Seattle, WA with the help of Wyatt & Amanda Shanks. Hulama’s American Ale was chosen as the best among 603 final round entries in the category.
To see other winning homebrew recipes from the 2012 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
West Coast Blaster | American Ale
INGREDIENTS
For 5.5 Gallons (20.82 L)
12.25 lb (5.56 kg) U.K. pale ale malt
1.0 lb (0.45 kg) Munich malt
1.0 lb (0.45 kg) 40° L crystal malt
8.0 oz (227 g) 120° L crystal malt
8.0 oz (227 g) victory malt
3.0 oz (85 g) pale chocolate malt
1.1 oz (31 g) Horizon pellet hops, 13% a.a. (60 min)
1.0 oz (28 g) Cascade pellet hops, 6% a.a. (10 min)
1.0 oz (28 g) Centennial pellet hops, 9% a.a. (10 min)
1.0 oz (28 g) Cascade pellet hops, 6% a.a. (0 min)
1.0 oz (28 g) Centennial pellet hops, 9% a.a. (0 min)
2 vials White Labs WLP001 California ale yeast (1 L starter)
Carbon filtered Round Rock city water
1 tablet WhirlFloc to clarify (10 min)
SPECIFICATIONS
Original Gravity: 1.067
Final Gravity: 1.015
ABV: 6.83%
IBU: 66
SRM: 16
DIRECTIONS
Mash at 152° F (67° C) for 60 minutes. Vorlauf for 10 minutes to clarify wort before running off into kettle. Boil for 60 minutes adding hops at the appropriate times. Chill rapidly down to 67° F (19° C). Oxygenate and pitch yeast starter. After fermentation, rack to keg and force carbonate to 2.5 volumes. Pre-boil gravity: 1.042. Recipe credited to Jamil Zainasheff from Brewing Classic Styles.
Primary fermentation for 10-14 days at 67° F (19° C).
Secondary fermentation for 4 weeks at 40° F (4° C).
Forced CO2 to carbonate (2.5 vol).
Drunk Monk Pale Ale
2006
Joe Formanek of Bolingbrook, IL, member of the Urban Knaves of Grain, won a gold medal in Category #10: American Ale during the 2006 National Homebrew Competition Final Round in Orlando, FL. Formanek’s American Ale was chosen as the best among 358 final round entries in the category and helped earn the 2006 NHC Ninkasi Award Winner title.
To see other winning homebrew recipes from the 2006 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Drunk Monk Pale Ale | American Ale
INGREDIENTS
For 5 Gallons (19 L)
5.0 lb (2.27 kg) Munton's Maris Otter pale malt
4.0 lb (1.81 kg) pale two-row malt
1.0 lb (0.45 kg) Cargill Special Pale malt
1.0 lb (0.45 kg) M/W wheat malt
0.75 lb (340 g) DMC aromatic malt
0.5 lb (227 g) DMC biscuit malt
0.25 lb (113 g) DMC caramel Vienna malt
2.0 oz (56 g) Centennial whole hops, 10% a.a. (60 min.)
1.0 oz (28 g) Willamette whole hops, 4% a.a. (60 min.)
1.0 oz (28 g) Centennial whole hops, 10% a.a. (10 min.)
1.0 oz (28 g) Willamette whole hops, 4% a.a. (10 min.)
1.0 oz (28 g) homegrown whole hops (10 min.)
1.0 oz (28 g) Centennial whole hops, 10% a.a. (dry)
1.0 oz (28 g) Willamette whole hops, 4% a.a. (dry)
1.05 qt (1 L) White Labs WLP 002 English ale yeast starter
0.5 cup corn sugar to prime
Irish moss to clarify
SPECIFICATIONS
Original Gravity: 1.06
Final Gravity: 1.014
ABV: 6.04%
DIRECTIONS
Mash grain at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 10 minutes.
Primary fermentation for 8 days at 65° F (18° C) in glass.
Secondary fermentation for 10 days at 65° F (18°C) in glass.
Screaming Viking Pale Ale
american-pale-ale-recipe2005
Vincent Rokke of Fargo, ND, member of the Prairie Homebrewing Companions, won a gold medal in Category #10: American Ale during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Rokke’s American Ale was chosen as the best among 270 final round entries in the category.
To see other winning homebrew recipes from the 2005 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Screaming Viking Pale Ale | American Ale
INGREDIENTS
For 11 Gallons (41.6 L) – Divide by half
19.0 lb (8.62 kg) American pale malt
1.0 lb (0.45 kg) 40° L crystal malt
1.0 lb (0.45 kg) dextrin malt
1.0 lb (0.45 kg) Munich malt
0.5 lb (227 g) 60° L crystal malt
1.25 oz (35 g) Amarillo pellet hops, 8.9% a.a. (FWH)
0.4 oz (11 g) Amarillo pellet hops, 8.9% a.a. (60 min)
0.9 oz (26 g) Amarillo pellet hops, 8.9% a.a. (15 min)
1.5 oz (43 g) Amarillo pellet hops, 8.9% a.a. (5 min)
4.0 oz (113 g) Amarillo pellet hops, 8.9% a.a. (0 min)
4.0 oz (113 g) Amarillo whole hops (dry)
Wyeast No. 1056 American ale yeast (2500 mL)
Irish moss to clarify
SPECIFICATIONS
Original Gravity: 1.051
Final Gravity: 1.012
ABV: 5.12%
DIRECTIONS
Mash grain at 158° F (70° C) for 45 minutes.
Primary fermentation for 14 days at 64° F (18° C) in glass.
Secondary fermentation for 21 days at 64° F (18° C) in glass.
Tertiary fermentation for 14 days at 31° F (0° C) in steel.
Forced CO2 to carbonate.
To see other winning homebrew recipes from the 2016 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
“Rainy Day” American Pale Ale | American Pale Ale
INGREDIENTS
For 6.25 gallons (23.65 L)
4.75 lb (2.15 kg) Rahr pale 2-row malt
4.75 lb (2.15 kg) Weyermann Vienna malt
1 lb (0.45 kg) Briess Victory malt
1 lb (0.45 kg) Briess 20°L crystal malt
1 lb (0.45 kg) torrified wheat
1 oz (28 g) Mosaic pellets, 12.3% a.a. (30 min.)
1 oz (28 g) Centennial pellets, 11.1% a.a. (30 min.)
1 oz (28 g) Mosaic pellets, 12.3% a.a. (10 min.)
1 oz (28 g) Centennial pellets, 11.1% a.a. (10 min.)
1 oz (28 g) Mosaic pellets, 12.3% a.a. (0 min.)
1 oz (28 g) Citra pellets, 13.4% a.a. (0 min.)
1 oz (28 g) Mosaic pellets, 12.3% a.a. (dry hop)
1 oz (28 g) Citra pellets, 13.4% a.a. (dry hop)
White Labs WLP001 California Ale Yeast (1.5 L starter)
Prime with corn sugar to 2.45 volumes of CO2
SPECIFICATIONS
Original Gravity: 1.057
Final Gravity: 1.013
ABV: 5.7%
Boil Time: 60 minutes
DIRECTIONS
Mash at 153° F (67° C) for 60 minutes. Batch sparge at 168° F (76° C). Add half the dry hops 7 days before packaging, then add the remaining half 3 days before packaging. Recipe was inspired by 2010 National Homebrew Competition winner Opening Day Pale Ale and the teachings of Mike “Tasty” McDole.
Water Profile: Ca 110 ppm, Mg 18 ppm. Na 17 ppm, SO4 280 ppm, Cl 50 ppm
Primary Fermentation: 7 days at 65° F (18° C)
Secondary Fermentation: 21 days at 72° F (22° C)
Prime with corn sugar 2.45 volumes of CO2.
Prenup Pale Ale
2015
Jim Barrie of Gainesville, FL, member of the Hogtown Brewers, won a gold medal in Category #10: American Ale during the 2015 National Homebrew Competition Final Round in San Diego, CA with the help of Derek Miles, Brittney Barrie & Rich Yasparro. Barrie’s American Ale was chosen as the best among 563 final round entries in the category.
To see other winning homebrew recipes from the 2015 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Prenup Pale Ale | American Pale Ale
INGREDIENTS
For 6 Gallons (22.71 L)
9.75 lb (4.42 kg) pale 2-row malt
1.75 lb (0.79 kg) 10° L Munich malt
1.75 lb (0.79 kg) Victory malt
0.5 oz (14 g) Magnum pellets (60 min)
1.0 oz (28 g) Amarillo pellets (15 min)
1.0 oz (28 g) Citra pellets (10 min)
1.0 oz (28 g) Amarillo pellets (10 min)
1.0 oz (28 g) Amarillo pellets (5 min)
1.0 oz (28 g) Amarillo pellets (0 min)
1.0 oz (28 g) Citra pellets (0 min)
1.0 oz (28 g) Amarillo pellets (dry hop)
1.0 oz (28 g) Citra pellets (dry hop)
Safale US-05
SPECIFICATIONS
Original Gravity: 1.054
Final Gravity: 1.010
ABV: 5.78%
SRM: 9
DIRECTIONS
Mash at 148°F (64°C) for 75 minutes.
Primary fermentation for 14 days at 68°F (20°C).
Extract Option
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.
Regal Pale Ale
2013
Heath Haynes of Lake Havasu City, AZ, member of the Mohave Ale & Lager Tasting Society (MALTS), won a gold medal in Category #10: American Aleduring the 2013 National Homebrew Competition Final Round in Philadelphia, PA with the help of Eileen Haynes. Haynes’s American Ale was chosen as the best among 598 final round entries in the category.
To see other winning homebrew recipes from the 2013 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Regal Pale Ale | American Ale
INGREDIENTS
For 6 Gallons (22.71 L)
10.0 lb (4.5 kg) pale two-row malt
12.0 oz (340 g) 20° L crystal
8.0 oz (227 g) 80° L crystal malt malt
8.0 oz (227 g) CaraVienne® malt
8.0 oz (227 g) wheat malt
0.5 oz (14 g) Nugget pellets, 13% a.a. (60 min)
1.0 oz (28 g) Cascade pellets, 5.5% a.a. (5 min)
0.5 oz (14 g) Nelson Sauvin pellets, 12.5% a.a. (5 min)
1.0 oz (28 g) Cascade pellets, 5.5% a.a. (dry)
1.0 oz (28 g) Nelson Sauvin pellets, 12.5% a.a. (dry)
White Labs WLP001 California ale yeast
SPECIFICATIONS
Original Gravity: 1.052
Final Gravity: 1.011
ABV: 5.50%
IBU: 26.5
SRM: 9.3
DIRECTIONS
Mash at 154° F (68° C) for 60 minutes.
Primary Fermentation for 9 days at 67° F (19° C).
Secondary Fermentation for 9 days at 68° F (20° C).
Forced carbonated to 2.5 vol.
West Coast Blaster
2012
David Hulama of Round Rock, TX, member of the Austin Zealots, won a gold medal in Category #10: American Ale during the 2012 National Homebrew Competition Final Round in Seattle, WA with the help of Wyatt & Amanda Shanks. Hulama’s American Ale was chosen as the best among 603 final round entries in the category.
To see other winning homebrew recipes from the 2012 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
West Coast Blaster | American Ale
INGREDIENTS
For 5.5 Gallons (20.82 L)
12.25 lb (5.56 kg) U.K. pale ale malt
1.0 lb (0.45 kg) Munich malt
1.0 lb (0.45 kg) 40° L crystal malt
8.0 oz (227 g) 120° L crystal malt
8.0 oz (227 g) victory malt
3.0 oz (85 g) pale chocolate malt
1.1 oz (31 g) Horizon pellet hops, 13% a.a. (60 min)
1.0 oz (28 g) Cascade pellet hops, 6% a.a. (10 min)
1.0 oz (28 g) Centennial pellet hops, 9% a.a. (10 min)
1.0 oz (28 g) Cascade pellet hops, 6% a.a. (0 min)
1.0 oz (28 g) Centennial pellet hops, 9% a.a. (0 min)
2 vials White Labs WLP001 California ale yeast (1 L starter)
Carbon filtered Round Rock city water
1 tablet WhirlFloc to clarify (10 min)
SPECIFICATIONS
Original Gravity: 1.067
Final Gravity: 1.015
ABV: 6.83%
IBU: 66
SRM: 16
DIRECTIONS
Mash at 152° F (67° C) for 60 minutes. Vorlauf for 10 minutes to clarify wort before running off into kettle. Boil for 60 minutes adding hops at the appropriate times. Chill rapidly down to 67° F (19° C). Oxygenate and pitch yeast starter. After fermentation, rack to keg and force carbonate to 2.5 volumes. Pre-boil gravity: 1.042. Recipe credited to Jamil Zainasheff from Brewing Classic Styles.
Primary fermentation for 10-14 days at 67° F (19° C).
Secondary fermentation for 4 weeks at 40° F (4° C).
Forced CO2 to carbonate (2.5 vol).
Drunk Monk Pale Ale
2006
Joe Formanek of Bolingbrook, IL, member of the Urban Knaves of Grain, won a gold medal in Category #10: American Ale during the 2006 National Homebrew Competition Final Round in Orlando, FL. Formanek’s American Ale was chosen as the best among 358 final round entries in the category and helped earn the 2006 NHC Ninkasi Award Winner title.
To see other winning homebrew recipes from the 2006 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Drunk Monk Pale Ale | American Ale
INGREDIENTS
For 5 Gallons (19 L)
5.0 lb (2.27 kg) Munton's Maris Otter pale malt
4.0 lb (1.81 kg) pale two-row malt
1.0 lb (0.45 kg) Cargill Special Pale malt
1.0 lb (0.45 kg) M/W wheat malt
0.75 lb (340 g) DMC aromatic malt
0.5 lb (227 g) DMC biscuit malt
0.25 lb (113 g) DMC caramel Vienna malt
2.0 oz (56 g) Centennial whole hops, 10% a.a. (60 min.)
1.0 oz (28 g) Willamette whole hops, 4% a.a. (60 min.)
1.0 oz (28 g) Centennial whole hops, 10% a.a. (10 min.)
1.0 oz (28 g) Willamette whole hops, 4% a.a. (10 min.)
1.0 oz (28 g) homegrown whole hops (10 min.)
1.0 oz (28 g) Centennial whole hops, 10% a.a. (dry)
1.0 oz (28 g) Willamette whole hops, 4% a.a. (dry)
1.05 qt (1 L) White Labs WLP 002 English ale yeast starter
0.5 cup corn sugar to prime
Irish moss to clarify
SPECIFICATIONS
Original Gravity: 1.06
Final Gravity: 1.014
ABV: 6.04%
DIRECTIONS
Mash grain at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 10 minutes.
Primary fermentation for 8 days at 65° F (18° C) in glass.
Secondary fermentation for 10 days at 65° F (18°C) in glass.
Screaming Viking Pale Ale
american-pale-ale-recipe2005
Vincent Rokke of Fargo, ND, member of the Prairie Homebrewing Companions, won a gold medal in Category #10: American Ale during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Rokke’s American Ale was chosen as the best among 270 final round entries in the category.
To see other winning homebrew recipes from the 2005 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Screaming Viking Pale Ale | American Ale
INGREDIENTS
For 11 Gallons (41.6 L) – Divide by half
19.0 lb (8.62 kg) American pale malt
1.0 lb (0.45 kg) 40° L crystal malt
1.0 lb (0.45 kg) dextrin malt
1.0 lb (0.45 kg) Munich malt
0.5 lb (227 g) 60° L crystal malt
1.25 oz (35 g) Amarillo pellet hops, 8.9% a.a. (FWH)
0.4 oz (11 g) Amarillo pellet hops, 8.9% a.a. (60 min)
0.9 oz (26 g) Amarillo pellet hops, 8.9% a.a. (15 min)
1.5 oz (43 g) Amarillo pellet hops, 8.9% a.a. (5 min)
4.0 oz (113 g) Amarillo pellet hops, 8.9% a.a. (0 min)
4.0 oz (113 g) Amarillo whole hops (dry)
Wyeast No. 1056 American ale yeast (2500 mL)
Irish moss to clarify
SPECIFICATIONS
Original Gravity: 1.051
Final Gravity: 1.012
ABV: 5.12%
DIRECTIONS
Mash grain at 158° F (70° C) for 45 minutes.
Primary fermentation for 14 days at 64° F (18° C) in glass.
Secondary fermentation for 21 days at 64° F (18° C) in glass.
Tertiary fermentation for 14 days at 31° F (0° C) in steel.
Forced CO2 to carbonate.
