This beer is a collaboration by two of San Diego's great breweries, San Diego Brewing Co. and AleSmith Brewing Co. This unique session ale reflects San Diego's creative brewing traditions and innovative use of ingredients. It pays respect to San Diego's hoppy roots while still maintaining drinkability. The brewers involved with this project, Dean Rouleau, Ryan Crisp and Peter Zien, all began as homebrewers before going pro.
This beer is a collaboration by two of San Diego's great breweries, San Diego Brewing Co. and AleSmith Brewing Co. This unique session ale reflects San Diego's creative brewing traditions and innovative use of ingredients. It pays respect to San Diego's hoppy roots while still maintaining drinkability. The brewers involved with this project, Dean Rouleau, Ryan Crisp and Peter Zien, all began as homebrewers before going pro.
Ingredients:
- 5.0 lb (2.26 kg) British Two-Row Pale Ale Malt
- 9.0 oz (255 g) British Crystal Malt 45
- 4.5 oz (127 g) Biscuit Malt
- 4.5 oz (127 g) British Crystal 120 Malt
- 4.5 oz (127 g) British Crystal 77
- 4.5 oz (127 g) Melanoidin Malt
- 2.0 oz (56 g) Chocolate Malt
- 0.2 oz (5 g) Simcoe pellets, 12% a.a. (60 min)
- 0.2 oz (5 g) Warrior pellets, 17% a.a. (60 min)
- 0.2 oz (5 g) Simcoe pellets, 12% a.a. (15 min)
- 0.1 oz (3 g) Amarillo pellets, 8% a.a. (10 min)
- 0.1 oz (3 g) Cascade pellets, 5.5% a.a. (5 min)
- 0.35 oz (10 g) Cascade pellets, 5.5 % a.a. (dry hop)
- 0.2 oz (5 g) Amarillo pellets, 8% a.a. (dry hop)
- 0.2 oz (5 g) Simcoe pellets, 12% a.a. (dry hop)
- WLP 002 English Ale or Wyeast equivlanet or SafAle 04
Specifications:
Yield: 5 Gallons (19 L)
Original Gravity: 1.04
Final Gravity: 1.012
ABV: 3.68%
IBU: 28
SRM: 17
Directions:
To brew San Diego Dark Session Ale, use a single infusion mash with 9.5 qts (9 L) of 162°F (72°C) water and settle at 152°F (67°C) for 45 minutes. Sparge with 16 qts (15 L) of 170° F (77° C) water. Ferment at 68°F (20°C) for 5 to 7 days, transfer to secondary, dry hop for 1 week, fine and transfer to serving kegs or bottle.
Extract Option
Directions:
Substitute 4.2 lbs (1.9 kg) liquid malt extract (preferably UK) for pale ale malt. Steep remaining grains at 158° F (70° C) water for 30 minutes. Strain. Add malt extract and bring to a boil. Proceed with remaining recipe as written.
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