The subject of this chapter should be self-explanatory from the title, but there are a few points to make before I list the actual recipes.
Each recipe has three versions, one based on a 1-barrel scale and two on 5-gallon volumes. One of the latter two is a full-mash brew, while the other is from malt extract. All of the recipes are intended to result in similar beers, but the beers are unlikely to be identical, due to brewing differences in all three. All are tested, but I had to make assumptions about grain extraction rates, boil times, and hop utilization rates. These are listed next. If your parameters differ from those listed, you will need to adjust hopping rates and grain amounts. Remember that using different quantities of grain will alter the color of the beer, although the values given in the recipes are only estimates and you might get more or less color than I have indicated, depending on malt source and the amount of caramelization obtained in the copper.
• Plain, unhopped malt extract only
• Water treatment for flavor only
• Boil time of only 45 minutes
• Hop utilization of 20% for pellets and 18% for hop flowers for a full boil (less if doing only a partial boil), with hops added at the start of boil
• Crystal and roasted grain malts crushed and steeped in hot (not boiling) water, with the liquor separated from the grain before boiling
• 1.030 (7.6 °P) per pound per gallon for pale malt
• 1.025 (6.3 °P) per pound per gallon for crystal malts
• Water treatment indicates desired values after treatment
• Boil time of 90 minutes
• Hop utilization of 25% for flowers and 28% for pellets (no allowance is made for wort gravity)
• 1.035 (8.8 °P) per pound per gallon for pale malt
• 1.025 (6.3 °P) per pound per gallon for crystal malts
• Water treatment indicates desired values after treatment
• Boil time of 90 minutes
• Hop utilization of 30% for flowers and 33% for pellets (no allowance is made for wort gravity)
• Ability to use different yeast strains (in practice, craftbrewers might wish to stay with only one strain)
• Specialty malts and aroma hops scaled up from the 5-gallon brew—adjustments possible to suit individual brew house performance
All fermentations should be carried out at 60–70 °F (15.6–21.1 °C), and priming and preferred method of dispense are as indicated in the recipes. For draft beers, fining with isinglass is optional. Serving temperatures are optional, but I would not drink any of these beers at anything other than 52–55 °F (11–16 °C), given the choice.
The extract beers, as presented, use extract only as the base malts. This can sometimes result in a thin-tasting beer, which can be improved by the partial mashing technique. Follow these steps:
1. Replace 1 pound extract with 2 pounds pale malt.
2. Mash this with 1–2 quarts water at around 150 °F (65.5 °C).
3. Strain off the liquor, and rinse the mash with hot water.
4. Add the collected runnings to the kettle.
For the mash beers, use 1–2 quarts of water per pound of malt in the mash. Sparge with water at around 170 °F (77 °C), using enough to compensate for evaporative loss during boiling. Your final brew length will be as indicated in the recipe.
All of these recipes should be regarded as flexible. You do not have to copy them directly and should feel free to experiment with different ingredients. This is particularly true of the hop varieties and of late-hopping schedules. One of the great advances on the small brewing scene, particularly for homebrewers, is the wide choice of hops now available. So go to it. Make the most of this diversity, and put your own spin on these recipes. Perhaps you can create yet another substyle of pale ale!
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
4.0 lb. (1.82 kg) (78.8%) |
— |
— |
|
Pale dry malt extract |
0.7 lb. (318 g) (13.8%) |
— |
— |
|
140 °L crystal malt |
0.375 lb. (170 g) (7.4%) |
0.375 lb. (170 g) (6%) |
2.4 lb. (1.09 kg) (6.9%) |
|
British two-rowed pale malt |
— |
5.6 lb. (2.54 kg) (90%) |
30.4 lb. (13.8 kg) (88%) |
|
Wheat malt |
— |
0.25 lb. (114 g) (4%) |
1.75 lb. (795 g) (5.1%) |
|
Beer color (°SRM) |
14 |
14 |
14 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
WGV hop flowers (4.9% AA) |
2.5 oz. (71 g) |
1.8 oz. (51 g) |
9.6 oz. (272 g) |
|
HBU |
12.3 |
8.8 |
— |
|
IBU |
33 |
33 |
33 |
|
Aroma Hops |
|||
|
WGV hop flowers (end of boil) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.2 oz. (91 g) |
|
Specifications |
|||
|
Original gravity: |
1.037 (9.3 °P) |
||
|
Final gravity: |
1.007–1.009 (1.8–2.3 °P) for extract 5 gal. |
||
|
1.008–1.010 (2.1–2.6 °P) for all-grain 5 gal. and 1 bbl. |
|||
|
Water treatment: |
Calcium 50–100 ppm; sulfate 100–200 ppm; chloride 20 ppm |
||
|
Mash temperature: |
152–154 °F (66.7–67.8 °C) |
||
|
Yeast: |
Wyeast 1028 London Ale |
||
|
Alcohol v/v: |
3.7% approximately |
||
|
Serve: |
Draught only |
||
|
Priming: |
2–3 oz. (56–85 g) cane sugar |
||
|
CO2 v/v: |
1.0–1.5 |
||
Use of dark crystal malt gives this beer a reddish tint and a nutty flavor. Whitbread Goldings varieties add a nice, slightly lemony, spicy flavor and a little complexity to what is really a simple session beer.
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
5.0 lb. (2.27 kg) (83.2%) |
— |
— |
|
Pale dry malt extract |
0.7 lb. (318 g) (11.6%) |
— |
— |
|
60 °L crystal malt |
5.0 oz. (142 g) (5.2%) |
5.0 oz. (142 g) (4.2%) |
2.0 lb. (908 g) (4.9%) |
|
British two-rowed pale malt |
— |
7.1 lb. (3.2 kg) (95.8%) |
38.8 lb. (17.6 kg) (95.1%) |
|
Beer color (°SRM) |
8.0 |
8.0 |
8.0 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
WGV hop flowers (4.9% AA) |
2.25 oz. (64 g) |
1.6 oz. (45 g) |
8.7 oz. (247 g) |
|
HBU |
11.0 |
7.8 |
— |
|
IBU |
30 |
30 |
30 |
|
Aroma Hops |
|||
|
WGV hop flowers (20 min.) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Goldings (end of boil) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Specifications |
|||
|
Original gravity: |
1.044 (11 °P) |
||
|
Final gravity: |
1.008–1.011 (2.1–2.6 °P) for extract 5 gal. |
||
|
1.009–1.011 (2.3–2.8 °P) for all-grain 5 gal. and 1 bbl. |
|||
|
Water treatment: |
Calcium 50–100 ppm; sulfate 100–200 ppm; chloride 20 ppm |
||
|
Mash temperature: |
152 °F (66.7 °C) |
||
|
Yeast: |
Wyeast 1028 London Ale |
||
|
Alcohol v/v: |
4.5% approximately |
||
|
Serve: |
Draught only |
||
|
Priming: |
2.2–3.2 oz. (62–91 g) cane sugar |
||
|
CO2 v/v: |
1.2–1.7 |
||
This beer is quite malty, although it is still very bitter and hoppy, with more late hopping than in previous recipes. It has a simple malt bill, so the beer is quite pale but still has some caramel undertones. The name is a play on Fuller’s London Pride and the fact that a London soccer team, Arsenal, completed the “double” of both English Premier League Championship and the Football Association Cup in the 1997–1998 season.
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
6.0 lb. (2.72 kg) (88.1%) |
— |
— |
|
Pale dry malt extract |
6.0 oz. (170 g) (5.5%) |
— |
— |
|
British two-rowed pale malt |
— |
7.6 lb. (3.45 kg) (94.6%) |
42.0 lb. (19.1 kg) (93.7%) |
|
80 °L crystal malt |
6.0 oz. (170 g) (5.5%) |
6.0 oz. (170 g) (4.7%) |
2.4 lb. (1.1 kg) (5.4%) |
|
Black malt |
1.0 oz. (28 g) (0.9%) |
1.0 oz. (28 g) (0.8%) |
0.4 lb. (182 g) (0.9%) |
|
Beer color (°SRM) |
17 |
17 |
16 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Challenger hop flowers (8.6% AA) |
1.7 oz. (48 g) |
1.2 oz. (34 g) |
6.6 oz. (187 g) |
|
HBU |
14.6 |
10.3 |
— |
|
IBU |
40 |
40 |
40 |
|
Aroma Hop |
|||
|
Challenger hop flowers (end of boil) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
5.0 oz. (142 g) |
|
Specifications |
|||
|
Original gravity: |
1.048 (11.9 °P) |
||
|
Final gravity: |
1.010–1.012 (2.6–3.1 °P) |
||
|
Water treatment: |
Calcium 50–100 ppm; sulfate 100–200 ppm; chloride 20 ppm |
||
|
Mash temperature: |
152 °F (66.7 °C) |
||
|
Yeast: |
Ringwood |
||
|
Alcohol v/v: |
4.9% approximately |
||
|
Serve: |
Draught only |
||
|
Priming: |
3.0 oz. (85 g) cane sugar |
||
|
CO2 v/v: |
1.5 |
||
This is a fruity “premium” bitter, with some deep red tints from black malt and plenty of hop character and bitterness. This is a beer to drink a little more reflectively than one might session brews. Full flavor permits carbonation toward the high end of the range for draught beers. The name comes from the liberal use of Challenger hops, what you might call a “pun”-ch!
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
6.0 lb. (2.72 kg) (80.0%) |
— |
— |
|
Pale dry malt extract |
1.0 lb. (454 g) (13.3%) |
— |
— |
|
British two-rowed pale malt |
— |
8.75 lb. (3.97 kg) (94.6%) |
48.0 lb. (21.8 kg) (93.8%) |
|
120 °L crystal malt |
0.5 lb. (227 g) (6.7%) |
0.5 lb. (227 g) (5.4%) |
3.2 lb. (1.45 kg) (6.3%) |
|
Beer color (°SRM) |
17 |
17 |
17 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Target hop pellets (11.1% AA) |
1.1 oz. (31 g) |
0.8 oz. (23 g) |
4.4 oz. (125 g) |
|
HBU |
12.2 |
8.9 |
— |
|
IBU |
34 |
34 |
36 |
|
Aroma Hops |
|||
|
Saaz hop flowers (end of boil) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Specifications |
|||
|
Original gravity: |
1.055 (13.6 °P) |
||
|
Final gravity: |
1.012–1.014 (3.1–3.6 °P) |
||
|
Water treatment: |
Calcium 50–100 ppm; sulfate 100–200 ppm; chloride 20 ppm |
||
|
Mash temperature: |
152 °F (66.7 °C) |
||
|
Yeast: |
Brewlab 1110 Thames Valley 3 |
||
|
Alcohol v/v: |
5.6% approximately |
||
|
Serve: |
Draught or bottle |
||
|
Priming: |
3.0–3.5 oz. (85–100 g) cane sugar |
||
|
CO2 v/v: |
1.5 for draught; 1.5–2.0 for bottle |
||
This is a darkish beer, more of an amber than a red color. It should have a fair amount of esters and a very clean bitterness from the Target, with just a hint of spice from the Saaz aroma hops. It is quite full bodied, with a lot of caramel undertones. The name comes from the use of Target hops.
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
6.0 lb. (2.72 kg) (80.0%) |
— |
— |
|
Pale dry malt extract |
1.0 lb. (454 g) (13.3%) |
— |
— |
|
English Maris Otter two-rowed pale malt |
— |
8.75 lb. (3.97 kg) (94.6%) |
48.0 lb. (21.8 kg) (93.8%) |
|
20 °L crystal malt |
0.5 lb. (227 g) (6.7%) |
0.5 lb. (227 g) (5.4%) |
3.2 lb. (1.45 kg) (6.2%) |
|
Beer color (°SRM) |
7 |
7 |
7 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Goldings hop flowers (7.8% AA) |
1.9 oz. (54 g) |
1.4 oz. (40 g) |
7.3 oz. (207 g) |
|
HBU |
14.8 |
10.9 |
— |
|
IBU |
40 |
41 |
40 |
|
Aroma Hops |
|||
|
Goldings hop flowers (end of boil) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
60.0 oz. (170 g) |
|
Specifications |
|||
|
Original gravity: |
1.055 (13.6 °P) |
||
|
Final gravity: |
1.012–1.014 (3.1–3.6 °P) |
||
|
Water treatment: |
Calcium 100–150 ppm; sulfate 200–300 ppm; chloride 30 ppm |
||
|
Mash temperature: |
154 °F (68 °C) |
||
|
Yeast: |
Williams’s Y21 Burton Ale |
||
|
Alcohol v/v: |
5.6% approximately |
||
|
Serve: |
In bottle (preferably bottle-conditioned) |
||
|
Priming: |
3.5–5.0 oz. (100–140 g) cane sugar |
||
|
CO2 v/v: |
1.5–2.0 |
||
This is a very distinctive pale ale. It has a high level of clean bitterness that is balanced by the nuttiness from the crystal malt and a chewy, grainy character from the yeast, as well as some citric, aromatic notes from the late-hopped Goldings. It is something along the line of Worthington White Shield (although not a direct copy). The name reflects Bass’s surrender of its great tradition when it recently ceased to brew this ale.
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
6.0 lb. (2.72 kg) (74.1%) |
— |
— |
|
Pale dry malt extract |
1.6 lb. (726 g) (19.8%) |
— |
— |
|
English Maris Otter two-rowed pale malt |
— |
9.5 lb. (4.3 kg) (95.0%) |
52.6 lb. (23.9 kg) (94.3%) |
|
40 °L crystal malt |
0.5 lb. (227 g) (6.2%) |
0.5 lb. (227 g) (5.0%) |
3.2 lb. (1.45 kg) (5.7%) |
|
Beer color (°SRM) |
10 |
10 |
9 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Phoenix hop flowers (10.9% AA) |
1.5 oz. (43 g) |
1.1 oz. (31 g) |
5.9 oz. (168 g) |
|
HBU |
16.4 |
12 |
— |
|
IBU |
44 |
45 |
45 |
|
Aroma Hops |
|||
|
Phoenix hop flowers (end of boil) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
6.0 oz. (170 g) |
|
Specifications |
|||
|
Original gravity: |
1.060 (14.7 °P) |
||
|
Final gravity: |
1.013–1.016 (3.3–4.1 °P) |
||
|
Water treatment: |
Calcium 100–150 ppm; sulfate 200–300 ppm; chloride 30 ppm |
||
|
Mash temperature: |
152 °F (66.7 °C) |
||
|
Yeast: |
Williams’s Y21 Burton Ale |
||
|
Alcohol v/v: |
6.0% approximately |
||
|
Serve: |
Draught or bottle |
||
|
Priming: |
3.0–5.0 oz. (57–140 g) cane sugar |
||
|
CO2 v/v: |
1.5 for draught; 2.0 for bottle |
||
This is a more traditional IPA, except for the hop variety used. It has a small amount of pale crystal malt to add a little more body and background caramel and is quite high in bitterness to balance the strength. It should be sipped slowly while sitting in a deck chair watching somebody else weed the flowerbeds. That idea and the use of a new hop variety are the sources of the name.
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
5.0 lb. (2.3 kg) (56.8%) |
— |
— |
|
Pale dry malt extract |
3.8 lb. (1.73 kg) (43.2%) |
— |
— |
|
English Maris Otter two-rowed pale malt |
— |
11.7 lb. (5.31 kg) (100%) |
64 lb. (29.1 kg) (100%) |
|
Beer color (°SRM) |
8 |
7 |
6 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Goldings hop flowers (7.8% AA) |
6.5 oz. (185 g) |
4.7 oz. (134 g) |
25.0 oz. (710 g) |
|
HBU |
50.7 |
36.7 |
— |
|
IBU |
About 120 |
About 120 |
About 120 |
|
Aroma Hops |
|||
|
Goldings hop flowers (end of boil) |
10.0 oz. (28 g) |
1.0 oz. (28 g) |
6.0 oz. (170 g) |
|
Specifications |
|||
|
Original gravity: |
1.070 (17.1 °P) |
||
|
Final gravity: |
1.015–1.017 (3.8–4.3 °P) |
||
|
Water treatment: |
Calcium 150–200 ppm; sulfate 300–400 ppm; chloride 30 ppm |
||
|
Mash temperature: |
153 °F (67.2 °C) |
||
|
Yeast: |
Ringwood |
||
|
Alcohol v/v: |
6.8% approximately |
||
|
Serve: |
Bottle |
||
|
Priming: |
0.5 oz. (14 g) cane sugar |
||
|
CO2 v/v: |
2.0 |
||
This is the brew referred to in chapter 1, and as I said there, it is my adaptation of a recipe from the Durden Park Beer Circle. This one differs slightly from the recipe given in chapter 1 for the 5-gallon mash brew, which reflects the difference in extract I normally get, as compared with that used for the Durden Park recipes. Also, the IBU figure quoted is very approximate, as I have never measured it and I do not know what utilization you will get at such very high hop rates. The low priming rates reflect the fact that this beer should be matured in bottle for at least six months.
Unquestionably, the hop bitterness dominates this beer, although the beer does mellow with keeping and there is enough malt body and fruitiness to make it more than one-dimensional. It is a beer that definitely requires slow, reflective sipping. Five gallons will last you a very long time, so the inclusion of a 1-barrel recipe must be very optimistic on my part!
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Amber malt syrup |
3.0 lb. (1.36 kg) (48.4%) |
— |
— |
|
Pale dry malt extract |
1.7 lb. (772 g) (27.4%) |
— |
— |
|
U.S. two-rowed pale malt |
— |
6.0 lb. (2.72 kg) (80.0%) |
33.4 lb. (15.2 kg) (77.7%) |
|
Munich malt |
1.0 lb. (454 g) (16.1%) |
1.0 lb. (454 g) (13.3%) |
6.4 lb. (2.9 kg) (14.9%) |
|
140 °L crystal malt |
0.5 lb. (227 g) (8.1%) |
0.5 lb. (227 g) (6.7%) |
3.2 lb. (1.45 kg) (7.4%) |
|
Beer color (°SRM) |
21 |
19 |
19 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Chinook hop pellets (12.1% AA) |
0.75 oz. (21 g) |
0.6 oz. (17 g) |
2.9 oz. (82 g) |
|
HBU |
92 |
7.3 |
— |
|
IBU |
27 |
27 |
27 |
|
Aroma Hops |
|||
|
Willamette hop pellets (end of boil) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
6.0 oz. (170 g) |
|
Specifications |
|||
|
Original gravity: |
1.045 (11.2 °P) |
||
|
Final gravity: |
1.009–1.011 (2.3–2.8 °P) |
||
|
Water treatment: |
Calcium 50–100 ppm; sulfate 100–200 ppm; chloride 20 ppm |
||
|
Mash temperature: |
152 °F (66.7 °C) |
||
|
Yeast: |
Wyeast 1056 American Ale |
||
|
Alcohol v/v: |
4.7% approximately |
||
|
Serve: |
Draught or bottle |
||
|
Priming: |
5.0–6.0 oz. (140–170 g) cane sugar |
||
|
CO2 v/v: |
2.0–2.5 |
||
This beer has quite a deep red-amber color and a complex caramel flavor from the use of both Munich and dark crystal malts. It has a fair malt body and relatively low, although definite, hop bitterness, with a nice spicy touch from the aroma hops.
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
6.0 lb. (2.72 kg) (88.9%) |
— |
— |
|
Pale dry malt extract |
0.75 lb. (341 g) (11.1%) |
— |
— |
|
U.S. two-rowed pale malt |
— |
8.25 lb. (3.75 kg) (100%) |
45.7 lb. (20.75 kg) (100%) |
|
Beer color (°SRM) |
5 |
4 |
4 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Willamette hop pellets (4.8% AA) |
2.8 oz. (80 g) |
2.0 oz. (57 g) |
10.8 oz. (307 g) |
|
HBU |
13.4 |
9.6 |
— |
|
IBU |
40 |
40 |
40 |
|
Aroma Hops |
|||
|
Willamette hop pellets (15 min.) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Willamette hop pellets (end of boil) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
6.0 oz. (170 g) |
|
Specifications |
|||
|
Original gravity: |
1.050 (12.4 °P) |
||
|
Final gravity: |
1.010–1.013 (2.6–3.3 °P) |
||
|
Water treatment: |
Calcium 50–100 ppm; sulfate 100–200 ppm; chloride 20 ppm |
||
|
Mash temperature: |
153–154 °F (67.2–67.8 °C) |
||
|
Yeast: |
Wyeast 1056 American Ale |
||
|
Alcohol v/v: |
5.1% approximately |
||
|
Serve: |
Draught or bottle |
||
|
Priming: |
5.0–6.0 oz. (140–170 g) cane sugar |
||
|
CO2 v/v: |
2.0–2.5 |
||
This is a very simple, straightforward beer, with no caramel malts and a fairly neutral yeast adding little in the way of fruitiness. The high mash temperature does give some malt body, and the late-hopped Willamette lends a nice spiciness to back off a fairly high level of bitterness. It is a single varietal hop beer, and with only one malt, the derivation of the name is obvious.
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
4.0 lb. (1.82 kg) (60.2%) |
— |
— |
|
Pale dry malt extract |
2.4 lb. (1.1 kg) (36.1%) |
— |
— |
|
U.S. two-rowed pale malt |
— |
8.5 lb. (3.9 kg) (97.1%) |
46.4 lb. (21.1 kg) (96.7%) |
|
10 °L crystal malt |
4.0 oz. (114 g) (3.8%) |
4.0 oz. (114 g) (2.9%) |
1.6 lb. (726 g) (3.3%) |
|
Beer color (°SRM) |
5 |
5 |
4 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Cascade hop flowers (5.7% AA) |
2.0 oz. (57 g) |
1.4 oz. (40 g) |
7.5 oz. (213 g) |
|
HBU |
11.4 |
8.0 |
— |
|
IBU |
31 |
30 |
30 |
|
Aroma Hops |
|||
|
Cascade hop flowers (30 min.) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Cascade hop flowers (10 min.) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Cascade hop flowers (end of boil) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
6.0 oz. (170 g) |
|
Specifications |
|||
|
Original gravity: |
1.052 (12.9 °P) |
||
|
Final gravity: |
1.011–1.013 (2.8–3.3 °P) |
||
|
Water treatment: |
Calcium 100 ppm; sulfate 200 ppm; chloride 30 ppm |
||
|
Mash temperature: |
151 °F (66.1 °C) |
||
|
Yeast: |
Brewtek CL-10 American Microbrewery Ale #1 |
||
|
Alcohol v/v: |
5.3% approximately |
||
|
Serve: |
Draught or bottle |
||
|
Priming: |
5.0–6.0 oz. (140–170 g) cane sugar |
||
|
CO2 v/v: |
2.0–2.5 |
||
This brew is very clean-tasting and very pale, thanks to the neutral yeast and just a touch of lightly roasted crystal. The dominant flavors are from the liberal use of Cascades aroma hops, with their characteristic, and quite unmistakable, flowery nature. Bitterness is intensified somewhat by moving to higher levels of minerals in the water. The name is a play on a well-known craftbrewed pale ale and could roughly be translated as “Land of the Brave.”
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
6.0 lb. (2.72 kg) (66.1%) |
— |
— |
|
Pale dry malt extract |
1.2 lb. (545 g) (13.2%) |
— |
— |
|
U.S. two-rowed pale malt |
— |
9.0 lb. (4.1 kg) (8.28%) |
49.5 lb. (22.5 kg) (80.5%) |
|
80 °L crystal malt |
6.0 oz. (170 g) (4.1%) |
6.0 oz. (170 g) (3.4%) |
2.4 lb. (1.1 kg) (3.9%) |
|
Munich malt |
1.5 lb. (681 g) (16.5%) |
1.5 lb. (681 g) (13.8%) |
9.6 lb. (4.4 kg) (15.6%) |
|
Beer color (°SRM) |
14 |
14 |
13 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Mt. Hood hop pellets (5.0% AA) |
3.4 oz. (97 g) |
2.4 oz. (68 g) |
13.0 oz. (369 g) |
|
HBU |
17.0 |
12.0 |
— |
|
IBU |
51 |
51 |
50 |
|
Aroma Hops |
|||
|
Mt. Hood hop pellets (15 min.) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Liberty hop pellets (end of boil) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Liberty hop pellets (dry hop in secondary) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Specifications |
|||
|
Original gravity: |
1.065 (15.9 °P) |
||
|
Final gravity: |
1.013–1.016 (3.3–4.1 °P) |
||
|
Water treatment: |
Calcium 100 ppm; sulfate 200 ppm; chloride 30 ppm |
||
|
Mash temperature: |
150 °F (65.6 °C) |
||
|
Yeast: |
Brewtek CL-20 American Microbrewery Ale #2 |
||
|
Alcohol v/v: |
6.6% approximately |
||
|
Serve: |
Draught or bottle |
||
|
Priming: |
6.0–7.0 oz. (170–200 g) cane sugar |
||
|
CO2 v/v: |
2.5 for draught; 2.5–3.0 for bottles |
||
This beer is many sided and strong in alcohol. It has good body with a fair amount of caramel in the background, lots of American hop character, and a high level of bitterness. However, the hop character, given a nice sharp edge from the dry-hopping, is gentle and spicy and not as aggressive as some other American hops. This is definitely a sipping rather than a quaffing beer. The title reflects the American craftbrewers return to the basics of traditional IPA, rather than the lesser compromise made by English commercial brewers.
|
Malt |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Pale malt syrup |
6.0 lb. (2.72 kg) (65.2%) |
— |
— |
|
Pale dry malt extract |
2.7 lb. (1.2 kg) (29.4%) |
— |
— |
|
U.S. two-rowed pale malt |
— |
11.25 lb. (5.1 kg) (95.7%) |
61.7 lb. (28 kg) (95.1%) |
|
40 °L crystal malt |
6.0 oz. (170 g) (4.1%) |
6.0 oz. (170 g) (3.2%) |
2.4 lb. (1.1 kg) (3.7%) |
|
140 °L crystal malt |
2.0 oz. (57 g) (1.4%) |
2.0 oz. (57 g) (1.1%) |
0.8 lb. (363 g) (1.3%) |
|
Beer color (°SRM) |
12 |
12 |
11 |
|
Hops |
Extract 5 Gal. |
All-Grain 5 Gal. |
All-Grain 1 Bbl. |
|
Bittering Hops |
|||
|
Cascade hop pellets (5.7% AA) |
3.5 oz. (99 g) |
2.5 oz. (71 g) |
13.6 oz. (386 g) |
|
HBU |
20.0 |
14.3 |
— |
|
IBU |
60 |
60 |
60 |
|
Aroma Hops |
|||
|
Cascade hop pellets (30 min.) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
6.0 oz. (170 g) |
|
Cascade hop pellets (15 min.) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
6.0 oz. (170 g) |
|
Cascade hop pellets (end of boil) |
1.0 oz. (28 g) |
1.0 oz. (28 g) |
6.0 oz. (170 g) |
|
Cascade hop pellets (dry hop in secondary) |
0.5 oz. (14 g) |
0.5 oz. (14 g) |
3.0 oz. (85 g) |
|
Specifications |
|||
|
Original gravity: |
1.070 (17.1 °P) |
||
|
Final gravity: |
1.013–1.017 (3.3–4.3 °P) |
||
|
Water treatment: |
Calcium 150–200 ppm; sulfate 300–400 ppm; chloride 30 ppm |
||
|
Mash temperature: |
150 °F (65.6 °C) |
||
|
Yeast: |
Wyeast 1272 American Ale II |
||
|
Alcohol v/v: |
7.3% approximately |
||
|
Serve: |
Draught or bottle |
||
|
Priming: |
6.0–7.0 oz. (170–200 g) cane sugar |
||
|
CO2 v/v: |
2.0–3.0 |
||
This is an IPA with character coming out everywhere. It offers plenty of alcohol and lots of malt character, with both the yeast and the crystal malt adding nutty notes, and a high level of bitterness to balance it all out. However, it has the liberal use of aroma hops that means the powerful flowery fragrance of Cascades is really dominant—it might be over the top for some drinkers! The name reflects the fact that American craftbrewers have not just revived traditional IPA values—they have gone a step further and created a new style.