Dad’s Pale Ale

by  on  in Recipes

A clone of Dale’s Pale Ale. Brewing this patch planned for July 2015, I’ll tell you how it is…Right now, I am enjoying the real thing 😉

Batch Size 5.291 gal Boil Size 6.185 gal
Boil Time 60.000 min Efficiency 70%
OG 1.060 FG 1.015
ABV 5.9% Bitterness 41.4 IBU (Tinseth)
Color 12.7 srm (Morey) Calories (per 12 oz.) 200

Fermentables

Total grain: 13.500 lb
Name Type Amount Mashed Late Yield Color
Simpsons – Maris Otter Grain 8.500 lb Yes No 81% 3.0 srm
Caramel/Crystal Malt – 10L Grain 4.000 lb Yes No 75% 10.0 srm
Caramel/Crystal Malt – 60L Grain 1.000 lb Yes No 74% 60.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Amarillo 9.5% 0.000 oz Boil 60.000 min Pellet 0.0
Cascade 6.0% 1.000 oz Boil 30.000 min Pellet 13.4
Willamette 4.0% 1.000 oz Boil 30.000 min Pellet 8.9
Cascade 6.0% 1.000 oz Boil 15.000 min Pellet 8.7
Cascade 6.0% 1.000 oz Boil 5.000 min Pellet 3.5
Galena 12.0% 1.000 oz Boil 5.000 min Pellet 7.0

Misc

Amylase enzyme (AE)FiningSecondary1.000 tsp0.000 s

Name Type Use Amount Time

Yeast

Name Type Form Amount Stage
Safale S-05 – American Ale Ale Dry 2.232 tsp Primary

Mash

Name Type Amount Temp Target Temp Time
Mash Tun v3 Infusion 4.500 gal 161.000 F 150.000 F 75.000 min
Final Batch Sparge Infusion 3.500 gal 168.000 F 165.200 F 30.000 min

Instructions

  1. Add 8.500 lb Simpsons – Maris Otter, 1.000 lb Caramel/Crystal Malt – 60L, 4.000 lb Caramel/Crystal Malt – 10L to the mash tun.
  2. Bring 4.500 gal water to 161.000 F, 3.500 gal water to 168.000 F for upcoming infusions.
  3. Add 4.500 gal water at 161.000 F to mash to bring it to 150.000 F. Hold for 75.000 min.
  4. Add 3.500 gal water at 168.000 F to mash to bring it to 165.200 F. Hold for 30.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 0.000 oz Amarillo into boil for 60.000 min.
  7. Put 1.000 oz Cascade into boil for 30.000 min.
  8. Put 1.000 oz Willamette into boil for 30.000 min.
  9. Put 1.000 oz Cascade into boil for 15.000 min.
  10. Put 1.000 oz Cascade into boil for 5.000 min.
  11. Put 1.000 oz Galena into boil for 5.000 min.
  12. Stop boiling the wort.
  13. You should have 5.351 gal wort post-boil.
    You anticipate losing 0.960 cup to trub and chiller loss.
    The final volume in the primary is 5.291 gal.
  14. Cool wort and pitch Safale S-05 – American Ale Ale yeast, to the primary.
  15. Let ferment until FG is 1.015.
  16. Transfer beer to secondary.
  17. Put 1.000 tsp Amylase enzyme (AE) into secondary for 0.000 s.