This is a clone of the Mission St Pale Ale which is basically Firestone Walker’s Pale 31 without the small blend of DBA in it. To compensate for that I’m going to add a very small bit of toasted oak in secondary with the dry hopping. If it doesn’t come close to taste, I might formulate a recipe with a touch of crystal and chocolate malts in it to get it more in line with the blend. Or heck, you could just by a twelver and dump in nine bottles of DBA into the bottling bucket.

5 gallons

Estimated OG: 1.048
Estimated FG: 1.010
Estimated Color: 5 SRM
Estimated IBU: 40 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5%

Grain
7 lbs 12 oz Pale Malt (2 Row) US (2.0 SRM) 79 %
1 lbs 7 oz Munich Malt (9.0 SRM) 15%
10 oz Carapils (2.0 SRM) 6 %

Schedule
7.00 g Fuggles [4.50 %] – Boil 90.0 min  4.7 IBUs
7.00 g Chinook [13.00 %] – Boil 60.0 min 12.7 IBUs
21.00 g Centennial [10.00 %] – Boil 30.0 min 22.4 IBUs
37.00 g Centennial [10.00 %] – Boil 0.0 min  0.0 IBUs
28.00 g Cascade [5.50 %] – Boil 0.0 min  0.0 IBUs
28.00 g Cascade [5.50 %] – Dry Hop 7.0 Days 0.0 IBUs
28.00 g Centennial [10.00 %] – Dry Hop 7.0 Days  0.0 IBUs
21.00 g Chinook [13.00 %] – Dry Hop 7.0 Days 0.0 IBUs
0.50 oz Oak Chips (Secondary 7.0 days)

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water no additions
Half Ventura water(high bicarbonates and sulfates)
Mash in 4 gallons 157F and let stabilize to 148F for 75 min
Mash out 168F
Batch Sparge 4.75 gallons 170F

Yeast
Dry Englsh Ale Yeast 2L starter