Homebrew Summer: X Extra Pale Ale
AleSmith shares a how-to for its extra pale ale, a San Diego beer that's as iconic as they come, as part of its 30-year anniversary festivities
There are certain local beers that hold a place in the pantheon of all-time trailblazing creations conjured by San Diego County breweries. Venerable Miramar outfit, AleSmith Brewing has several to its credit, including the gem they’re sharing as part of this year’s Homebrew Summer program. It’s name is simple, just a single letter…but the beer is a masterpiece of flavor and drinkability. X was the local pale ale for many years and likely still would be today were it not for AleSmith teaming with late, great San Diego Padres legend Tony Gwynn to develop .394 Pale Ale. A fantastic beer in its own right, it quickly supplanted X, pushing its predecessor out the company’s portfolio several years ago. But as of tomorrow, the beer will be back on tap for a limited time at AleSmith’s tasting room. And a homebrew-scaled version of its recipe is available here forever thanks to the generosity of one of San Diego’s most renowned brewing companies of all time!
Anthony Chen
Head Brewer, AleSmith Brewing
We chose to share the AleSmith X Pale Ale recipe in celebration of our 30-year anniversary. As part of our 30th Anniversary Draft Release Series, we’re bringing back some of our most iconic beers, and X is definitely one of them. X is a classic example of a West Coast-style pale ale: crisp, clean and hop-forward without being overly bitter. It showcases a bright citrus-and-pine profile with a solid and “extra” pale malt backbone, making it incredibly drinkable and well-balanced. It’s a brand that holds a special place in our history and in the hearts of longtime San Diego beer fans. X was one of the originals that helped shape the early craft scene here, and it’s still a favorite among OG beer nerds to this day.
Any tips for homebrewers using this recipe?
Pay strong attention to the fermentation temperature and yeast health to ensure a clean and happy ferment. During the first week of conditioning, pay attention to the temperature (allow this to warm up after the initial chill). Hop creep will occur and to let it naturally clean up, a warmer temperature around 70 degrees Fahrenheit will help. If possible, keep the beer in an oxygen-free environment after dry-hopping, using CO2 to purge and push the beer.
New homebrew recipes and pro-am beer release information will be posted to our site throughout the summer, so check back with San Diego Beer News on a regular basis (or subscribe to our free weekly email newsletter and we’ll send all the recipes and release information straight to your inbox). Cheers and happy homebrewing!
AleSmith Brewing is located at 9990 AleSmith Court in Miramar