The following beer recipe is featured in the July/August 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This copiously hopped pale ale packs a hoppy nose and assertive but balanced flavors of pale malts and citrusy floral hops from start to finish.
When poured, this copper-hued beer delivers a thick, lacy head. It isn't shy: you'll be overtaken by hops, but after a second sip you'll notice a solid balance with the pale malt. The next sip you'll start to pick up on the citrus flavors (lemon and orange), and before you know it you'll need to refill your glass.
This Oskar Blues Dale's Pale Ale homebrew recipe--originally created by Amahl Turczyn, which appeared in the July/August 2009 Zymurgy magazine--comes in with an IBU of 66, which is high for American-Style Pale Ale beers. However, you'll notice the malt-to-hop balance is sufficient, and you won't want to put this beer down.
- 10.5 lb (4.76 kg) Maris Otter pale malt
- 0.5 lb (227 g) CaraHell malt (Weyerman)
- 1.25 oz (35 g) Northern Brewer pellet hops, 9% a.a. (60 min)
- 0.75 oz (21 g) Columbus pellet hops, 13.9% a.a. (15 min)
- 1.5 oz (42 g) Centennial pellet hops, 10.5% a.a. (0 minutes)
- 1.0 oz (28 g) Cascade pellet hops (dry)
- California Ale yeast
Yield: 5 gallons (19 L)
Original Gravity: 1.062
Boil Time: 90 minutes
To brew this Oskar Blues Dale’s Pale Ale homebrew recipe, perform an infusion mash at 151° F (66° C) for 90 minutes. Ferment at 70° F (21° C), then condition in secondary on dry hops at 60° F (16° C) for at least one week.
To brew this Oskar Blues Dale's Pale Ale homebrew recipe with extract, substitute pale malt for 8.5 lb (3.86 kg) light malt extract syrup. Crush and steep specialty grains in 160° F (71° C) brewing water, dissolve extract, and proceed with the boil.
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