• Type Ale
• OG 1.045 – 1.060
• FG 1.010 – 1.015
• IBU 30.0 – 45.0
• Color 5 °L – 14 °L
• ABV 4.5% – 6.2%

Aroma

Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Appearance

Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor

Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Mouthfeel

Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.

Overall Impression

Refreshing and hoppy, yet with sufficient supporting malt.

Comments

There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.

History

An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.

Ingredients

Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.

Commercial Examples

Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.

Featured American Pale Ale homebrew recipes

Recipe name	Style	User	Type	Color	OG	FG	IBU	ABV
Penny's Pale Ale	American Pale Ale	esarkipato	All Grain	6 °L	1.112	1.028	38	11.0%
Zombie Dust	American Pale Ale	Brian	Partial Mash	9 °L	1.066	1.018	83	6.3%
OK Pale AG #5 - 150F Mash / D. Munich - Nottingham	American Pale Ale	Simon	All Grain	6 °L	1.050	1.012	37	4.9%
Gecko Pale Ale	American Pale Ale	Brian Gaude	All Grain	5 °L	1.057	1.017	52	5.2%
Single Hop Series - Santiam IPA	American Pale Ale	jshogan2	Partial Mash	6 °L	1.057	1.014	51	5.6%
Amarillo by Morning	American Pale Ale	Dragon99	All Grain	7 °L	1.050	1.012	60	5.0%
Test 1	American Pale Ale	ChrisP1118	All Grain	13 °L	1.015	1.004	52	1.4%
Vag Pack XPA	American Pale Ale	Zack Kinney	All Grain	6 °L	1.052	1.012	44	5.2%