Oceanside Pale Ale is an ale made with predominantly pale malt. The higher proportion of pale malts results in a lighter color.
5 Gallon yield, malt extract recipe
2 cans Briess Golden Malt Extract (3.3 lbs. each)
1 lb. Belgian Amber Candi Sugar
2 oz. Liberty (AA= 4-5%) OR 1.5 oz. Perle hops (AA= 6-7%) for bittering
1 oz. Centennial/Cascade hops for aroma
California Ale Yeast (White Labs # WLP001) or your favorite ale yeast
½ lb. Special B/Caramel 120L malt, milled (for steeping)
½ Tbs. Irish Moss, reconstituted
1 oz. Mt. Hood/Hallertau whole leaf hops for dry-hopping
Heat 2-3 gallons of water. If using steeping grains, add them in a muslin or nylon bag when the water reaches 170 degrees, turn off heat and steep for 10 minutes, then remove the grain bag and turn the heat back on. When the water comes to a boil, turn off the heat and stir in the sugars (malt extract, candi sugar) until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops. When there are 15 minutes remaining on the timer add the aroma hops and (if using steeping grains) the reconstituted Irish Moss. After boiling, top up with cold water to just over 5 gallons and cool to 80 degrees or less before adding yeast. Aerate well and ferment at 70-72 degrees Fahrenheit or at the optimal temperature for the strain of yeast you’ve chosen. For dry-hopping, add the whole leaf hops to the secondary fermenter if bottling or to the Cornelius tank if kegging.
O.G. = 1.056-1.058
F.G. = 1.006-1.008
ABV = 6.5%