Santa Rita Pale Ale

Santa Rita Pale Ale is rated 4.7 out of 5 by 22.
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The more complex sister to our Santa Catalina Pale Ale, this beer is bright and full of citrus notes from the Cascade hop addition. While this beer is hop-forward, it has minimal bitterness, which allows the malt backbone to carry the citrus flavors without overwhelming your palate. This is a great beer for any season.


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    What You Get

    1 Can of Northwest Pale Ale Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract, you won't be using this)

    1 Packet of Carapils Malt

    1 Packet of Cascade Pellet Hops 

    1 Packet of US-05

    2 Hop Sacks

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Sierra Nevada Pale Ale

    Deschutes Mirror Pond Pale Ale

    Brew Specs

    Flavor: Hoppy

    Original Gravity: 1.060

    Final Gravity: 1.015

    ABV: 5.9%

    SRM: (Color): 7

    IBU: (Bitterness): 42


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract then place the
    unopened in hot tap water.

    2. Add the grains to a Muslin Hop Sacks tying it closed.

    3. Using a measuring cup, pour 6 cups of water into your clean 4-quart or larger pot (Use just
    enough water to cover the grains). Bring your pot of water up to above 155 degrees F.

    4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.

    5. Carefully lift the grain sack out of the pot, and place into a strainer/colander. Rinse the sack
    over the pot with 1 cup of hot water each. Let drain. Do NOT squeeze the grain bag. Discard
    grain bag.

    6. Place the packet of pellet hops into the 2nd hop sack tying it closed, then trim away excess

    7. Bring the grain water to a low rolling boil, add in hop sack, and remove from heat.

    8. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir
    until thoroughly mixed. This mixture of unfermented beer is called wort.

    9. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
    this would be approximately 1 gallon of water. 

    10. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the
    fermenter to mark 2 by adding more cold water. Leave the hop sacks in the wort for the duration
    of fermentation. (If you have a different fermenter top it off with cold water to the 8.5-liter

    11. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    12. Sprinkle the US-05 yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 70° and 76° F (21°-
    24° C), and out of direct sunlight. Ferment for 21 days.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by DavidK from Great-Tasting Pale Ale This was my first Partial Mash recipe, and I have to say, the malt and hop additions really add something to the finished product! Fermented for 3 weeks, cold-crashed for 2 days, and conditioned for 4 weeks (1 carb drop per 1/2 liter bottle). Crisp, delicious, and with just the right amount of body and hop aroma....something about this recipe pretty much eliminated any of that extract twang. Anyway, it's my favourite so far (though I have Dry River Rye in the LBK right now)....I'm sure I'll make it again, and I may never go back to extract-only recipes.
    Date published: 2017-03-16
    Rated 5 out of 5 by AtomicGastronomic from Amazing Ale Simple but elegant and super-duper lovely citrusy ale. My favorite thus far,... the Cascade hops offer an amazing citrus expression and the malty middle lends to round out this very lovely warm weather ale. Personally, I'll be drinking this all year! Menu ideas would include bitter greens salad, radish sprouts, dry cranberries and mildly acidic vinegar or lemon juice and olive oil. Mesquite grilled pork double cops with Balsamic and honey glaze and roasted Butternut squash with cumin, chili powder and orange zest. Brew this beer, you'll love it, I promise! Cheers!
    Date published: 2016-08-21
    Rated 5 out of 5 by Clcowboy from First Partial Mash Recipe Attempt was Huge Success Just finished off the last of my Santa Rita Pale Ale that I made earlier and the summer and it was a huge success. Very balanced flavor and not super strong. This was my friends' first pick when they came over to drink. Very nice to play with some ingredients instead of just warming up the extract. Nice little jump up from beginner. Great recipe to try if you have mastered the beginner recipes.
    Date published: 2017-10-04
    Rated 5 out of 5 by 2GalBrewer from Lovely Pale Ale I am just bottling this and sampling the initial run off. It is very nice, almost orangey citrus hopping , hint of malt sweetness, and not overly bitter. I can't wait until it is carbonated and ready in a month.
    Date published: 2016-05-01
    Rated 5 out of 5 by caedenburn from Chuck and Gary's brew Wanted to try something with an edge. Was great and all that tasted agreed.
    Date published: 2018-01-27
    Rated 4 out of 5 by Bassman from Refreshing American Pale Ae This is a nice, refreshing, easy drinking ale. I would brew it again!
    Date published: 2018-03-14
    Rated 5 out of 5 by kenny65 from Very good recipe! This is only my third homebrew recipe ever, but the Santa Rita Pale Ale was easily the most fun beer to make so far. Since it is a partial mash recipe, it is much more involved than the other recipes I have made, and I am really excited to taste it in a couple of weeks!
    Date published: 2017-03-02
    Rated 5 out of 5 by StauHausBrew from This Santa Knows that You've Been Good! One of the best Mr. Beer partial mash recipes yet and the perfect summertime brew! Citrusy, refreshing and the kind of beer that makes you want to have 3 or 4.
    Date published: 2016-07-04
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    is this a 2 gallon kit or a 5 gallon?

    Asked by: merlin52
    This recipe will produce 2.25 US gallons of Beer. Cheers!
    Answered by: MRBEER
    Date published: 2023-03-11
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