Ant’s West Side Pale Ale – 15 Litre Recipe

Just how a good West Coast Pale ale should be! A bit of caramel maltiness, some lovely citrus, pine hops on the nose with a thirst quenching bitterness on the end. The BRY-97 lends a little bit of fruitiness too, but if that is not your vibe sub in the squeaky clean US-05.


3kg Chateau Pale Malt
0.63kg Chateau Munich Malt 25EBC
0.4kg Chateau Cara Clair
0.2kg Chateau Crystal
12g Magnum Hops (60 min)
15g Simcoe (5 min)
15g Citra (1 min)
Sachet of US-05 Ale Yeast


Add 9.5 litres of water at 78°C to the mash tun and allow to cool to 74°C.
Add all grains.
Temp should drop to 67°C (Add cool/hot water to reach this temp).
Steep for 60 min.
Temp should remain constant.


(2-Step Batch Sparge)
Step 1: Add 5 litres of water to the mash tun at 78°C. Tap off wort into Boil Pot until water level is just above the surface of grain bed.
Step 2: Add another 10 litres of water to the mash tun at 78°C. Tap off wort into Boil Pot.


(60 mins):
Boil Size: 20.5 litres.
Add 12g of Magnum at 60 min.
Add 15g Simcoe at 5 min.
Add 15g Citra at 1 min.


Cool wort to 22°C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.056 SG. Ferment between 15-19 degrees. Allow to ferment for a week or two or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.013 SG. Once fermentation is done,tap off and bottle/keg.

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