Cascade Pale Ale

Cascade Pale Ale
This is a simple hoppy pale ale with a distinct Cascade hop Aroma.
Cascade hops have a great citrus aroma.

8 L, all-grain / extract
OG = 1.052  FG = 1.010
IBU = 23

2.6 kg  Barley Malt / 1 Kg Dry Malt Extract
0.2 kg  Table Sugar

5 g      Columbus hops (60 mins)
7 g      Cascade hops (5 mins)
5 g      Cascade hops ( dry hopping ) Optional

4 g     Safale S-04 yeast / Safale US-05 yeast
55 g   Sugar for priming

Dry hopping gives this beer a fresh hop aroma. 
Be careful when you dry hop, maintain proper sanitation and don't infect the beer.

The picture shows the cascade pale ale made with malt extract. Hence the dark color. 
If you use grain, you will get a very light color.


  1. Hey sapan, I had my brew day yesterday and brewed your successful brews cascade ale recipe. I didn't add 200g sugar to the wort as suggested, will the beer be messed up because of that?

    1. Don't worry Manveer. Your beer will turn out fine.
      Not adding sugar will result in slightly less alcohol. Maybe a percent less.
      That difference is hardly noticeable.

    2. Ah thank you so much..I was so worried..I'll let you know how it comes out :)

  2. Hi Sapan,

    Could you elaborate a bit on this recipe as well as your style? Your insight could help guide me, as well as other aspiring brewers. Firstly, the recipe. What amount of Dried Malt Extract would work if I was doing an Extract Brew? Secondly, your style. What sort of vessel do you personally use for primary fermentation? Do you transfer between water jugs from primary to secondary fermentation? Also, what technique do you use to contain the Hot Break, Cold Break and Hop Trub when transferring between vessels? Thanks for putting together wonderful blog!

    1. Hi Simarjeet,
      This recipe is my own recipe of a very simple American Pale ale style.
      This is an ideal recipe for beginners.

      Answers -
      - Dry malt extract = 1 kg as mentioned above
      - I follow Brew in a Bag method for my small batches, see the exact method here -
      - Fermenter, I use water dispenser, please see -
      - Hot break and cold break are left in the boil kettle when we leave the wort to cool down. I leave typically the last inch of wort. I sometimes use to siphon to transfer wort from Kettle to fermenter. This is not really necessary, having some trub go into the fermenter has never caused any problems
      - I never transfer from Primary to secondary. I only use 14 days primary, which is enough for almost all beers.

    2. Hi,

      To make your brewing session easier, there are various apps available online. You simple have to enter the qty of grains/dme , water volume etc and the app will calculate estimated OG, colour and IBUs. This not only tells you how much DME you will require, but also the estimated abv content of your final product.

    3. Thanks for the help Sapan. Cheers to you and this beautiful blog. Hopefully I can follow in your footsteps for North India soon!!

  3. Hey sapan,
    When and how, at what temperature do we add this 200 gm sugar to wort. Also 55 gm for priming is separte??

    1. Add the 200g sugar to the boil. It is optional to add this sugar.
      The 55g of priming sugar is necessary and separate. Added at bottling time to bottles ( Divided equally ).


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