This is a highly hopped pale ale. I guess maybe you could call it a session IPA. I like to think of this beer as kind of a hybrid of an English PA and American PA. English malt and yeast with aggressive late and dry hopping with American hops. I’ve been looking through my archives since I started recording these recipes and I’m seeing a clear trend for me. Pale ales with English yeast. I really love how these yeasts drop clear. Cal Ale will not flocculate for me. Two weeks and three weeks in I have seen murk. 5-6 days with WLP007 and my beer is relatively clear and finished.
6 gallons
Estimated OG: 1.053
Estimated FG: 1.012
Estimated Color: 5.1 SRM
Estimated IBU: 72.2 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.4%
Grain
13 lbs Marris Otter (3.0 SRM) 100%
Schedule
60 minute Boil
28.00 g Warrior [16.00%] – Boil 60 min 48.3 IBUs
14.00 g Cascade [7.4%] – Boil 5 min 2.2 IBUs
14.00 g Centennial [8.7%] – Boil 5 min 2.6 IBUs
28.00 g Amarillo [9.2%] – Whirlpool/steep 10.7 IBUs
28.00 g Cascade [12.25%] – Whirlpool/steep 15 min 8.6 IBU
28.00 g Amarillo [9.2%] – Dry Hop 3 days
14.00 g Cascade [7.4%] – Dry Hop 3 days
42.00 g Centennial [8.7%] – Dry Hop 3 days
Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min
Mash and Sparge
1/2 Ventura water(high bicarbonates and sulfates)
1/2 RO Water
4gm calcium chloride mash water
3gm calcium chloride sparge water
Mash in 5 gallons water 160F and let stabilize to 152F for 60 min
Mash out 170F
Batch Sparge 4.5 gallons cold sparge
Yeast
WLP 007 Dry English Ale 2L starter
Fermentation and packaging
68 F for 5 days raise temp on 4th day 1 degree and 5th day 1 degree to 70F. Dry hop in fermenter for 3 days. Rack off 5 gallons into keg and cold crash and carb. If bottling cold crash for a few days and then bottle.
Tips
Any of these beers with high hopping rates (this is equivalent to about 2.75lbs per barrel) your final yield is going to suffer. Plan on brewing for 6 gallons instead of 5 gallons. Two to three more pounds of grain cost little. If you have leftovers after racking to your keg you can bottle it. If bottling, wash bottles like your bottling for 5.5 gallons. Depending on how well my water measurements are I always boil about 7.5 – 7.75 gallons. This will yield about 6.5 gallons at the end of boil with an assumed loss of about 1 gallon to trub form all the hops and break so we are looking at 5.5 gallons of clear wort in the fermenter. I will then pitch my whole 2L starter, so another 1/2 gallon of wort, but remember to adjust you final IBUs by 1/12. So in this recipe I’m really getting 63 IBUs instead of 72. Noticeable? I don’t know. These IBU rating are assumptions anyhow.