The following beer recipe is featured in the September/October 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy of Brian Cohen.
An easy single malt, single hop recipe that produces a light ale that is perfect for distinguishing slight malt vs hop flavors difference. It is also a nice choice for testing out the perfect device to hold it – find the perfect glass style or even growler like Cohen did in his article Going Mobile in this issue of Zymurgy.
- 13 lb. (5.90 kg) Dingemans Pale Ale malt
- 0.75 oz. (21 g) Mosaic, 12.25% a.a. @ 60 min
- 0.25 oz. (7 g) Mosaic, 12.25% a.a. @ 30 min
- 0.75 oz. (21 g) Mosaic, 12.25% a.a. @ 20 min
- 0.25 oz. (7 g) Mosaic, 12.25% a.a. @ 0 min
- 1 oz. (28 g) Mosaic, 12.25%, dry hop 5 days
- White Labs WLP001 California Ale
Yield: 5.5 US gal (20.8 L)
Original Gravity: 1.063 (15.4°P)
Final Gravity: 1.012 (31.°P)
Mash with 5.9 gal. (22.4 L) water at 150°F (66°C) for 75 minutes. Sparge with 4.9 gal. (18.5 L) of 168°F (76°C) water to collect 7.4 gal. (28 L) of pre-boil wort. Boil 60 minutes, adding kettle hops as indicated. Chill wort to 65°F (18°C) and ferment until specific gravity stabilizes at or near 1.012 (3.1°P). Dry hop 5 days before bottling or kegging.
Replace pale malt with 9 lb. (4.1 kg) pale liquid malt extract and 4 oz. (113 g) corn sugar. Dissolve extract and sugar completely in hot water, top up to desired boil volume, and proceed with recipe as above.
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