Tan Line brought back happy memories of summer without leaving a mark. This ale is clean, crisp, and easy to drink, without being overbitter or too hoppy like many commercial pale ales. A good pour will leave this ale clear and medium bodied. Go ahead, take a peek at Tan Line Pale Ale.
Style: Pale Ale
Malts: pale malt extract, Munich malt extract, Belgian Caravienne, Victory malt, flaked barley
Hops: UK Golding, Amarillo
Yeast: American Ale
Questions? Ask the Brewer: Dave
“This is a great brew to quench my thirst while catching some rays. Lighter pale taste – not bitter. Floral aroma that evokes summer. Who needs SPF? I want tan lines.”—Greg M.
“Oh my god this has hops. It is the bunny. Do bunnies eat hops? A citrus overtone. A decently strong flavor, and decent head. Still, a lighter “drinking” beer. I’d choose something else with my food.”—Ben W..
This rendition based on Oliver’s Pale Ale, created by What’s Brewin’ in Boulder, CO.
4 lbs. Pale Syrup
1 lb. Munich Syrup
0.5 lbs. Belgian Caravienne
0.25 lbs. Victory Malt
0.25 lbs. Flaked Barley
5-6 HBU’s UK Golding Hops (bittering) (HBU = alpha acid % x oz.)
0.5 oz. Amarillo Hops (flavor)
0.5 oz. Amarillo Hops (Aroma)
1 oz. Amarillo Hops (dry hopping)
Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast
1. Heat 6 to 8 quarts of water to 155º-160º F.
2. Remove brewpot from heat.
3. Put grains into a grain bag, then into the brewpot, cover and steep for 20-30 minutes.
4. Remove the bag of grains and discard, put the brewpot back on the burner and bring to a boil.
5. Once boiling, remove from heat and dissolve the malt extract into the brewpot.
6. Bring back to a boil, once boiling add bittering hops and set your timer for a 60 minute boil.
7. 15 minutes before the end of the boil add flavor hops.
8. At end of boil add aroma hops, then remove brewpot from heat and cool the wort.
9. Put the wort in your fermenter and top off to 5 gallons.
10. Aerate well, and pitch yeast.
11. Add dry hops to secondary fermenter about a week before bottling.