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 ).

  4. Hi Sapan, thanks for your help with clarifying my doubt on sanitizing with H2O2. Put in my first brew of 4L of your cascade pale ale last night. Followed below steps - please comment if you have any feedback.

    1. Added .5 Kg DME in warm 4L water (used a 5L pressure cooker with no lid).
    2. Brought it to a boil and added Columbus hops.
    3. Forgot about the 200 gm of sugar - reckon this is fine as per your comment above.
    4. Added Cascade hops 10 min before end time (total boiling time of 45 min).
    5. Cooled down the wort in running water and then put it in freezer until it was around 25 cel.
    6. Sanitized the fermenter (regular water dispenser that you use) and the alu foil with H2O2.
    7. Transferred the wort to fermenter but ended up with some spill. Topped up with some water (boiled and cooled in a kettle). Is it going to be an issue?
    8. Added S04 yeast and covered with the foil (held by a rubber band).

    I understand you ferment it for 14 days. Do you think it will take lesser days as I am making 4L? How long do you keep it after bottling before it can be consumed?

    For all the imperfections, hoping to get a decent brew.

    Many thanks

    1. Looks good.
      Start measuring gravity from the next brew. It will help you determine the alcohol level and is useful to troubleshoot any problems

    2. Hey Sapan, the brew is sitting in the fermenter (not in temperature control but in a cool dark area - room temp is around 25 cel) for about 4 days now. I did see some froth and activity (yeast moving up and down) in the first 24 hours but since then the froth has disappeared and yeast movement also seems to have stopped. I do see some bubbling on top though. Do you think there is an issue? If a buy a Hydrometer now is it possible to check progress by measuring gravity considering that I did not measure the original gravity?


    3. What you are seeing is normal.
      Buy a hydrometer and check the gravity or simply wait for 12 days, taste the beer. If it tasted fine, put the container in your normal fridge for 2 days ( cold crashing ) and then bottle the beer with priming sugar.

    4. Thanks for clarifying. Do you suggest I buy this Hydrometer -
      Or any other recommendation?

    5. This looks fine. But its an overkill. You don't need so many hydrometers.
      You just need the range - 1.0 - 1.1
      You can get it at local lab shop for about Rs 300.
      Don't forget to get a cylinder that the hydrometer will fit in correctly.

  5. Hi Sapan,
    I will be trying out this recipe soon. Where do I get the priming sugar and sanitizer? I am in Pune BTW.

    1. Priming sugar is normal table sugar.
      Use it during bottling.
      Refer to the process here -

    2. Hi Sapan,
      For Dry Hopping when should I add the hops? 7 Days into the fermenting or at the end of fermentation?

    3. End of fermentation. Most beers ferment out in 7 days. But its best to wait for a couple of extra days.


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