In the heart San Francisco, on Mariposa street, back in 1975, a brewery had the idea to make an American bitter, what soon became American Pale Ale. This is a tribute to the early makers of American Pale Ale, a style that helped resurrect an industry.
All-Grain Recipe, makes 5 US gallons (19L)
|10 lbs||Pale Ale Malt||Mash|
|0.5 lb||Wheat Malt, Red||Mash|
|0.5 lb||Caramel Malt 60L||Mash|
|0.5 lb||Bonlander® Munich Malt||Mash|
|1 oz||Perle Hops (8.2% AAU)||60 min boil|
|1 oz||Cascade Hops (5.5% AAU)||10 min boil|
|2 oz||Cascade Hops (5.5% AAU)||5 min boil|
|1 pack||WLP001 Old Sonoma Ale Yeast||Fermenter|
|1 capsule||Servomyces Yeast Nutrient||10 min boil|
- Bring 3.8 gallons of water to 165ºF.
- Mash grains at 152ºF for 1 hour.
- Heat 4.25 gallons of 180ºF sparge water in a kettle.
- Sparge and collect 6 gallons in kettle; bring to a boil.
- Add 1 oz Perle hops.
- After 50 minutes, add 1 oz Cascade hops and yeast nutrient.
- After 5 minutes, add 2 oz Cascade hops.
- Boil 5 more minutes, remove from heat and cool to 70ºF.
- Transfer to primary fermenter, and pitch the WLP076 yeast.
- Primary Fermentation: 1 week at 66ºF – 70ºF.
- Secondary Fermentation:2 weeks at 66ºF – 70ºF.
- Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP076 yeast for 3-4 weeks.
- Original Gravity: 057
- Final Gravity: 014
- ABV: 7%
- IBU: 50
- Color (SRM): 12