Otter Creek Pale Ale clone

Otter Creek Pale Ale clone

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.012
IBU = 23  SRM = 7  ABV = 4.6%

Ingredients
9 lbs. (4.1 kg) 2-row pale malt
9 oz. (255 g) caramel malt (60° L)
6 oz. (170 g) malted red wheat
6.25 AAUs Cascade hops (60 min.) (1.25 oz./35 g at 5% alpha acids)
1.2 oz. (35 g) Cascade hops (dry hops)
1 tsp. Irish moss (15 min.)
American Ale with a dry finish (Wyeast 1056 or White Labs WLP001 or Safale US-05) or German Ale (Wyeast 1007)
3/4 cup corn sugar (if priming)

Step by Step
Mash grains at 153 °F (67 °C) for 45 minutes. Slowly sparge mash with 170 °F (77 °C) water to collect about 6.5 gallons (24.6 L). Boil for 90 minutes total adding the first hop addition after 30 minutes.

Add Irish moss, boil 15 more minutes and remove from heat. Put wort in primary fermenter when cooled to around 70 °F (21 °C), then pitch the yeast.

Ferment from 68 to 70 °F (20-21 °C) until complete (about 10 days). Transfer to secondary with the Cascade dry hops and drop the temperature to 36° to 40° F (2-4 °C). (For more dry-hop advice, check out this article.)

Leave the hops in the beer for at least two days. Age the beer in the bottle or keg for 10 days or more.

Otter Creek Pale Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.048  FG = 1.012
IBU = 23  SRM = 7  ABV = 4.6%

Ingredients
5 lbs. (2.3 kg) Briess extra light dried malt
9 oz. (255 g) caramel malt (60° L)
6.25 AAUs Cascade hops (60 min.) (1.25 oz./35 g at 5% alpha acids)
1.2 oz. (35 g) Cascade hops (dry hops)
1 tsp. Irish moss
American Ale with a dry finish (Wyeast 1056 or White Labs WLP001 or Safale US-05) or German Ale (Wyeast 1007)
3/4 cup corn sugar (if priming)

Step by Step
Steep caramel malt in 3 gallons (11 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains, add extract and bring to a boil. Add Cascade hops and boil 1 hour keeping the pot topped up to at least 3 gallons (11 L) throughout the boil.

With 15 minutes left, add Irish moss. At the end of the boil, chill the wort then top off to 5 gallons (19 L). Place the wort in the fermenter when cooled to around 70 °F (21 °C), pitch yeast.

Ferment from 68 to 70 °F (20-21 °C) until complete (about 10 days). Transfer to secondary with the Cascade dry hops and drop the temperature to 36° to 40° F (2-4 °C). (For more dry-hop advice, check out this article.)

Leave the hops in the beer for at least two days. Age the beer in the bottle or keg for 10 days or more.

Partial Mash Option:
Mash 3 lbs. (1.4 kg) pale malt plus specialty malts in 2 gallons (7.6 L) of water at 153 °F (67 °C) for 45 minutes. Sparge with 2 gallons (7.6 L) at 170 °F (77 °C).  Add 3 lbs. (1.4 kg) extra light dried malt extract, top off to 6.5 gallons (24.6 L) and proceed as from boiling.