Pale ale, the ubiquitous American style ale! This light beer has a nice balance of hops and malt, and while it is tasty, it is not what I would call remarkable.
Enter the elderflower. Prized for their delicate aroma and subtle floral notes, these lovely white flowers are the star of cordials, liqueurs and baked goods, and they make an excellent addition to a light beer, too!
1½ gal (5.7 L) water
4 oz (115 g) caramel 20L malt
20 oz (570 g) light dried malt extract
3 g El Dorado hops pellets
3 g Nugget hops pellets
3 g Lemondrop hops pellets
2 tbsp (5 g) dried elderflower
1 tsp (2.5 g) Safale S-04 dry ale yeast
1. Gather your ingredients and sanitize your equipment. You’ll need a 2-gallon (7.5-L) stockpot, a thermometer, a grain bag, a long spoon, a racking cane or siphon tube, a 2-gallon (7.5-L) brew bucket, a gallon (3.8-L) carboy and a bung and airlock.
2. Heat the water in the stockpot until it reaches 150 to 160°F (65 to 71°C). Pour the caramel malt grains into the grain bag, tie a loose knot at the top and steep them in the pot for 30 minutes, while keeping the temperature between 150 and 160°F (65 to 71°C). Remove the grain bag and let it drain back into the pot while you prepare for the next steps.
3. Bring your wort to a gentle, rolling boil. Add the dried malt extract and stir the wort until it returns to a gentle boil. Add the El Dorado hops and boil for 40 minutes. Add the Nugget hops and boil another 10 minutes. Finally, add the Lemondrop hops and the elderflower and simmer for 5 more minutes. During the last 5 minutes of simmering, fill a sink with ice water. Remove the pot from the heat and place it in the ice water in the sink. Let the wort cool until it is near 70°F (21°C).
4. Use the racking cane to siphon your wort into the bucket, avoiding both the trub on the bottom and the dried elderflower floating on top. Sprinkle the yeast into the wort and stir it. Put on the bucket lid, add the airlock, label your brew and store it in an area around 64 to 72°F (18 to 22°C) out of direct sunlight for 3 to 4 days.
5. Carefully transfer the beer into the carboy, avoiding the lees at the bottom of the bucket. Return to the dark, warm place and wait for 2 weeks. Bottle when ready.