Pale Ale is one of the most popular styles in the world and this recipe for a Columbus Pale Ale is as versatile as it is delicious! The recipe is adaptable to many other hop varieties. Feel free to substitute the Columbus hops with your favorite varietal!
Featured in Modern Homebrew Recipes written by three-time AHA Ninkasi Award winner Gordon Strong.
From Modern Homebrew Recipes: “[Columbus Pale Ale] represents the classic, old-school type of strong pale ale that was quite common in the early days of craft brewing. It uses a variety of character malts with a traditional hopping regime. It won a number of medals, along with a best-of-show at the Riverside Rumble competition in Ohio.”
Pale Ale is one of the most popular styles in the world and this recipe for a Columbus Pale Ale is as versatile as it is delicious! The recipe is adaptable to many other hop varieties. Feel free to substitute the Columbus hops with your favorite varietal!
Featured in Modern Homebrew Recipes written by three-time AHA Ninkasi Award winner Gordon Strong.
From Modern Homebrew Recipes: “[Columbus Pale Ale] represents the classic, old-school type of strong pale ale that was quite common in the early days of craft brewing. It uses a variety of character malts with a traditional hopping regime. It won a number of medals, along with a best-of-show at the Riverside Rumble competition in Ohio.”
Ingredients:
- 8.5 lb (3.9 kg) Pale 2-Row Malt
- 8.0 oz (227 g) Munich malt
- 4.0 oz (113 g) Wheat malt
- 8.0 oz (227 g) CaraVienne® malt
- 4.0 oz (113 g) 20° L crystal malt
- 4.0 oz (113 g) Victory malt
- 8.0 oz (227 g) Orange blossom honey (added during the boil)
- 0.5 oz (14 g) Columbus whole hops, 13.9% a.a. (60 min)
- 0.5 oz (14 g) Columbus whole hops, 13.9% a.a. (15 min)
- 0.5 oz (14 g) Columbus whole hops, 13.9% a.a. (5 min)
- 1.0 oz (28 g) Columbus whole hops, 13.9% a.a. (0 minutes)
- 1.5 oz (43 g) Centennial whole hops, 10.9% a.a. (dry)
- White Labs WLP051 California V Ale, Wyeast 1272 American Ale II, Safale US-05 Ale, or Danstar BRY-97
Specifications:
Yield: 5 Gallons (18.93 L)
Original Gravity: 1.056
Final Gravity: 1.012
ABV: 5.80%
IBU: 43
SRM: 6
Directions:
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C), with pre-boil wort volume of 6.5 g (25 L). Bring to a rolling boil for 75 minutes, addhops at specified intervals from end of boil. Chill wort to 68° F (20° C) and pitch yeast. After 9 days, rack to secondary fermenter and dry hop. Let rest another 9 days at 68° F (20° C). Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.
Extract Option
Ingredients:
- 7.5 lb (3.4 kg) Light liquid malt extract
- 8.0 oz (227 g) CaraVienne® malt
- 4.0 oz (113 g) 20° L crystal malt
- 4.0 oz (113 g) Victory malt
- 8.0 oz (227 g) Orange blossom honey (added during the boil)
- 0.5 oz (14 g) Columbus whole hops, 13.9% a.a. (60 min)
- 0.5 oz (14 g) Columbus whole hops, 13.9% a.a. (15 min)
- 0.5 oz (14 g) Columbus whole hops, 13.9% a.a. (5 min)
- 1.0 oz (28 g) Columbus whole hops, 13.9% a.a. (0 minutes)
- 1.5 oz (43 g) Centennial whole hops, 10.9% a.a. (dry)
- White Labs WLP001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97
Directions:
Put 2 gallons (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the specialty grains (20° L crystal malt, CaraVienne® and Victory malt) into a grain bag and tie off the ends so the grains can’t escape. Once the water has reached 150-170°F (65.6-76.7°C), immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit the Intermediate section of Let’s Brew on the AHA website. After 30 minutes, remove the grain bag and let it drip until it stops. Add malt extract to the water and stir until totally dissolved. Bring to a rolling boil for 60 minutes, add hops at specified intervals from end of boil. Strain wort into sanitized fermentation vessel with 2-3 gallons (7.6-11.4 L) of pre-boiled & chilled water for a total volume of 5 gallons (18.9 L). Pitch yeast when temperature reaches 68° F (20° C). Secure air lock or blow-off tube.
After 9 days, rack to secondary fermenter and dry hop.
Let rest another 9 days at 68° F (20° C).
Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.
Extract Specifications:
- Original Gravity: 1.056
- Final Gravity: 1.012
- SRM: 8°
- IBU: 36
- ABV: 5.8%
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