Bee Cave Haus Pale Ale Recipe (All-Grain): 5 to 30 Gallons
An all-grain Bee Cave Haus Pale Ale recipe you can brew at 5 to 30 gallons: 5.4% ABV and 31 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Bee Cave Haus Pale Ale at a glance: 5.4% ABV, 31 IBU, OG 1.053. A crisp, dry, easy pale ale built on plain 2-row and Vienna with nothing but Cascade hops. It’s a house beer in the truest sense: simple ingredients, dry yeast, and a beer everybody drinks.
Recipe credit: Bee Cave Haus Pale Ale by EdWort on HomeBrewTalk, #2 on HomeBrewTalk’s all-time Top 100. We’ve put it in our recipe card, scaled to 5 gallons at 72% efficiency, and kept the brewer’s gravity and hop schedule. See the original for the brewer’s own notes and the discussion.
Bräu Supply recipe · All-grain
Bee Cave Haus Pale Ale
Grain · for 5 gal into the fermenter
| 8.4 lb (3.81 kg) | Pale 2-row malt | 76% |
| 2.1 lb (0.95 kg) | Vienna malt | 19% |
| 0.55 lb (0.25 kg) | Crystal 10 | 5% |
Hops
| 1 oz (28 g) | Cascade · 6.6% AA | 60 min |
| 0.5 oz (14 g) | Cascade · 6.6% AA | 30 min |
| 0.25 oz (7 g) | Cascade · 6.6% AA | 15 min |
| 0.25 oz (7 g) | Cascade · 6.6% AA | 5 min |
Yeast and water
| 1 pkg | Nottingham dry ale yeast (or US-05) | |
| Water | Balanced water. | |
Process
- Mash: 152°F (67°C) for 60 minutes
- Boil: 60 minutes
- Ferment: About 1 week to 10 days; it ferments fast
- Condition: Cold crash and keg; it clears quickly in the keg
- Carbonate: 2.4 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
About this recipe
The brewer designed it to be quaffable and easy to make with basic ingredients. Vienna malt gives it a light bready backbone, and four Cascade additions keep the hop character soft and citrusy rather than bitter. They noted it ferments out very fast and drops clear after about a week in the kegerator.
How to brew it
- Mash at 152°F (67°C) for 60 minutes.
- Boil 60 minutes, adding the hops on schedule.
- Chill to 64°F (18°C), oxygenate and pitch the yeast.
- Ferment at about 66°F (19°C) until the gravity is stable.
- Cold crash after 7 to 10 days.
- Package at about 2.4 volumes of CO₂.
Tips
- Nottingham was the original yeast; the brewer notes US-05 makes a very similar beer.
- Keep it simple. The point of this beer is balance and drinkability.
Frequently asked questions
What makes it a “haus” ale?
It’s the brewer’s house beer: the one kept on tap because everyone likes it.
Can I dry hop it?
You can, with 1 oz of Cascade for 3 days, but it’s meant to be a soft, easy pale ale.
Related guides
Our American pale ale, Da Yooper’s house pale ale, bitterness vs hoppiness.