Old School Fool American Pale Ale

5 gallons (19 liters)

Original gravity: 1055/13.6 degrees Plato

Alcohol: 5 to 5.5 percent by volume

Bitterness: 55 International Bittering Units

Color: Medium amber

Yeast: Ballantine’s/Chico strain (Wyeast 1056 or White Labs WLP 001)

All-grain recipe calculated at 75 percent efficiency

All grain recipe:

9 pounds/4 kilograms US pale ale malt

1 pound/454 grams US medium crystal

0.5 pounds/227 grams Amber/biscuit/Victory

Extract + steeped grain recipe:

5 pounds/2.3 kilograms pale dry unhopped malt extract

1 pounds/454 grams US medium crystal

0.5 pounds/227 grams Amber/biscuit/Victory

1.25 ounces/35 grams – 60 minutes – Cascade (6 percent AA)

1.5 ounces/43 grams – 15 minutes – Cascade (6 percent AA)

2 ounces/57 grams – end of boil – Cascade (_ percent AA)

Mash should be simple infusion mash at 148 degrees F (64 degrees C) for an hour; then raise to 170 degrees F (77 degrees C) for mash out and begin sparge. Ferment at 62 to 68 degrees F (17 to 20 degrees C).