Mission Street Pale Ale Clone Recipe

 

Recipe: Mission Street Pale Ale
Brewer: TBN – CYBI
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (0.0) Metcalfe Barley Cannadian 2-row (use Rahr) + Munich is just to mimic Crisp Marris Otter
This blend lets the hops pop off the malt, less muddled than when using english floor malted barley
5% Carapils for dextines

5 IBU US Fuggle
10 IBU Chinook
Whirlpool for an hour, ~20% utilization of the 0 min hops
This is a 40 IBU beer (25 IBU from whirlpool)
If you don’t whirlpool
move Chinook to 60
move Cascade/Centenial to 30 minute
Dryhop with 10-20% of fermentation left to go!
Dryhop for ~3 days
Dump hops/yeast/trub and crash cool

Fuller’s Yeast
Good attenuator with Juicy Fruit ester profile
2L Starter
DO NOT overaerate
1L/min O2 for 1 min
Cool in at 17°C for 24h, free rise to 19°C (68°F), near end free rise to 21°C
Target finish at 2.4 °P, 4.6% ABV

RO water then add mix of CaCl2 and CaSO4 and H3PO4 to hit mash pH
Ca 75
Mg 12
Na 35
Cl 100
SO4 120

Recipe Specifications
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Boil Size: 24.6 l
Post Boil Volume: 24.6 l
Batch Size (fermenter): 22.7 l
Bottling Volume: 21.8 l
Estimated OG: 1.0449 SG
Estimated Color: 4.6 SRM
Estimated IBU: 15.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.9 %
Boil Time: 0 Minutes

Ingredients:
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Amt Name Type # %/IBU
3.850 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
0.720 kg Munich Malt (9.0 SRM) Grain 2 15.0 %
0.240 kg Carapils (Briess) (1.5 SRM) Grain 3 5.0 %
6.00 g US Fuggles [5.70 %] – Boil 90.0 min Hop 4 4.8 IBUs
12.00 g Chinook [12.10 %] – Boil 30.0 min Hop 5 10.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 –
0.96 tsp FermaidK (Boil 5.0 mins) Other 7 –
0.29 ml Fermcap S (Boil 5.0 mins) Other 8 –
24.00 g Cascade [6.00 %] – Boil 0.0 min Hop 9 0.0 IBUs
24.00 g Centennial [10.50 %] – Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 11 –
24.00 g Cascade [6.00 %] – Dry Hop 5.0 Days Hop 12 0.0 IBUs
24.00 g Centennial [10.50 %] – Dry Hop 5.0 Days Hop 13 0.0 IBUs

Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 4.810 kg
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Name Description Step Temperat Step Time
Saccharification Add 21.02 l of water at 154.6 F 145.0 F 60 min
Saccharification Add 0.02 l of water and heat to 155.0 F 155.0 F 10 min
Mash Out Heat to 170.0 F over 10 min 170.0 F 10 min

Sparge: Fly sparge with 9.8 l water at 168.0 F
Notes:
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Created with BeerSmith 2 – http://www.beersmith.com
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