Pizza Ale

20 litres; OG = 1.055; FG = 1.014; SRM = 15; IBU = 21; ABV = 5.3% (calculated, actual values may vary.)


  • 1kg pale malt
  • 500g cara-amber malt (60-80°L)
  • 500g medium crystal malt (60°L)
  • 1.8kg unhopped amber dry malt extract
  • 30g Willamette hop pellets (5% alpha acid), for 60 minutes (or, if this is not available,Styrian Golding, Target, Fuggles, or Tettnanger)
  • 1 packet of Fermentis Safale US-04 dry ale yeast or a liquid such as Wyeast 1056 (American ale)
  • Spices &/or Herbs:
    • 2 small cloves freshly minced garlic (not whole heads, please!)
    • 1 very small dried chili pepper, cut into small pieces
    • 20 - 30 whole fennel seeds, crushed
    • A pinch each of dried (not ground) oregano, basil & thyme.
    • Other favourite pizza spices may be added.

Brewing instructions:

  • In 12 litres of water heated to 73°C, mix crushed pale, amber and crystal malts. The mash should stabilize near 66°C. Hold for 90 minutes.
  • Sparge with 15 litres of water at 76°C and collect the runoff in your boiling kettle. Add the dry malt extract to the kettle and bring to a boil.
  • Add the Willamette hop pellets and boil for 60 minutes. Remove from the heat and add the garlic and spices. Let sit for 30 minutes (covered).
  • Chill, aerate and top off in your fermenter to 20 litres with preboiled, chilled water.
  • Pitch yeast when wort cools to about 21°C. Seal and ferment at 18-21°C for 10 days.
  • Rack to secondary and condition at 16°C for two weeks or more.
  • Prime and bottle.
  • Age three weeks in the cellar.

(Source: Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)