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Mariposa Pale Ale
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.
Style: Pale Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Staff
Quantity Ingredient Comment Malt Style 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: 1.057
Final Gravity: 1.014
Alcohol by Weight:
Alcohol by Volume: 5.7%