- OG
- 1.050
- FG
- 1.011
- ABV
- 5.1%
- IBU
- 38
- SRM
- 5
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| 2-Row Pale Malt | 9.50 lb | 100% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Mosaic | 0.5 oz | 60 min | boil |
| Mosaic | 1 oz | 15 min | boil |
| Mosaic | 2 oz | 0 min | whirlpool |
| Mosaic | 2 oz | 5 min | dry |
Yeast
Process
- Mash at 152°F for 60 min
- Boil 60 min
- primary: 10 days @ 66°F
- dry hop: 5 days @ 68°F
Notes
Single Malt and Single Hop. The cleanest way to learn a hop's voice — pile Mosaic into 2-row from boil through dry hop and let it speak. Berry, mango, and pine across the schedule. Repeat with Citra, El Dorado, or Galaxy as a hops library exercise.
Brewer: SMaSH builds your palate. Pour two beers side by side with the same recipe and a different hop to learn faster.
Packaging: Carbonate to 2.4 vols.
About this American Pale Ale
History
The American Pale Ale emerged in the 1980s as American craft brewers reinterpreted traditional English pale ales using domestic ingredients, particularly assertive hop varieties from the Pacific Northwest. Sierra Nevada Pale Ale, introduced in 1980, is frequently credited as the template that defined the style's balance between malt backbone and pronounced hop character. The style is associated with the BJCP American Pale Ale category, which describes moderate-to-high hop aroma and flavor alongside a clean fermentation profile. SMaSH brewing—Single Malt and Single Hop—became popular among homebrewers as a method to isolate and understand individual ingredient contributions, making it both an educational exercise and a showcase for specific malt or hop varieties.
Technique
The 152°F mash temperature targets a balance between fermentable and unfermentable sugars, producing a body substantial enough to support hop character without becoming heavy. The hop schedule emphasizes late additions: minimal bittering at sixty minutes, moderate flavor contribution at fifteen minutes, then substantial whirlpool and dry hop additions to maximize aroma while limiting harsh bitterness. SafAle US-05 ferments cleanly at typical ale temperatures (64-68°F), allowing malt and hop character to remain prominent without competing yeast esters. The five-day dry hop addition provides intense aromatic compounds while minimizing vegetal or grassy notes that can emerge from extended contact. No specific water profile adjustments are detailed here, though moderate sulfate levels are commonly associated with American Pale Ales.
Ingredient notes
Two-row pale malt provides a clean, lightly bready base that allows hop character to dominate without competing malt complexity. Mosaic hops, released in 2012, offer a complex profile often described as blending tropical fruit, berry, citrus, and herbal notes with moderate alpha acid content suitable for both bittering and aroma applications. The 5.5-ounce total Mosaic addition heavily weights aroma and flavor over bitterness, with most hops added post-boil. SafAle US-05 is a dried American ale strain known for neutral fermentation character, moderate attenuation (typically 78-82%), and minimal ester production, ensuring the Mosaic hops remain the primary sensory focus throughout the beer.
Variations
Commercial American Pale Ales range from malt-forward interpretations to hop-saturated versions approaching IPA territory; this recipe leans toward the latter with its substantial late-hop loading. Substituting Mosaic with single varieties like Citra, Amarillo, or Simcoe would produce distinctly different aromatic profiles while maintaining the SMaSH structure. Reducing dry hop quantities or shortening contact time would yield a more restrained aroma closer to traditional pale ale balance. Increasing base malt to 10.5-11 pounds and adjusting hop quantities proportionally would push the recipe toward session IPA characteristics. Some brewers split the base malt with small percentages of crystal malt (5-10%), though this departs from the SMaSH concept.
When to drink & pairings
American Pale Ales pair well with foods that complement rather than compete with hop bitterness: grilled chicken, burgers, fish tacos, and mild cheddar or gouda cheeses work effectively. The Mosaic hop profile's fruit-forward character suits Thai or Vietnamese dishes with citrus and herb components. Serve at 45-50°F in a standard pint glass or shaker glass to showcase color and allow aroma to develop as the beer warms slightly. The moderate alcohol content and refreshing bitterness make this appropriate for casual gatherings, outdoor activities, or as an introduction to hop-forward American styles for those accustomed to lighter lagers or wheat beers.