Cupitt’s Estate’s Eclipse Hazy Pale Ale clone

Cupitt’s Estate’s Eclipse Hazy Pale Ale clone

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.010
IBU = 30  SRM = 4  ABV = 5%

Ingredients
7.8 lbs. (3.5 kg) 2-row pale malt
1 lb. (0.45 kg) wheat malt
1 lb. (0.45 kg) flaked oats
0.3 lb. (136 g) acidulated malt
3 AAU Eclipse® hops (15 min.) (0.17 oz./5 g at 16.5% alpha acids)
5.5 AAU Eclipse® hops (0 min.) (0.33 oz./10 g at 16.5% alpha acids)
1.33 oz. (38 g) Eclipse® hops (end of whirlpool)
0.67 oz. (19 g) Eclipse® hops (dry hop #1)
1.33 oz. (38 g) Eclipse® hops (dry hop #2)
2 oz. (57 g) Eclipse® hops (dry hop #3)
White Labs WLP066 (London Fog), Wyeast 1318 (London Ale III), Imperial Yeast A38 (Juice), or LalBrew Verdant IPA yeast
3/4 cup corn sugar (if priming)

Step by Step
Aim for 3:1 calcium chloride:calcium sulfate. For this sized batch, around 6 g:2 g (8 g total) will be ballpark, but this will depend on your water supply. 

The recipe employs a single infusion mash. Mash at 151 °F (66 °C) for one hour before beginning your lautering process. Collect enough wort in your brew kettle for a 60-minute boil. Boil wort for 60 minutes, adding your first hop addition after 45 minutes and the second hop addition at flameout. Give the wort a long stir then let settle for 20 minutes. Add the third hop addition then begin chilling process.

Cool wort to 66 °F (19 °C), aerate the wort well (if using a liquid yeast strain), then pitch the yeast. Ferment at 68 °F (20 °C) until the gravity reaches 1.024 and then raise the temperature to 72 °F (22 °C).

Add first dry hop addition at 30% apparent attenuation (e.g. day 2 or 3 of fermentation). When the beer nears terminal gravity, more specifically an SG of 1.012, add the second dry hop addition. Add the third dry hop addition when the fermentation is finished and clean (no diacetyl). Chill 24 to 48 hours later, depending on taste. Feel free to add more hops to last dry hop addition if aroma is lacking.

After your usual cold conditioning process, bottle/keg and carbonate to 2.7 volumes of CO₂.

Cupitt’s Estate’s Eclipse Hazy Pale Ale clone

(5 gallons/19 L, partial mash)
OG = 1.048  FG = 1.010
IBU = 30  SRM = 4  ABV = 5%

Ingredients
4.33 lbs. (2 kg) extra light dried malt extract
1 lb. (0.45 kg) wheat malt
1 lb. (0.45 kg) flaked oats
1 tsp. lactic acid, 88%
3 AAU Eclipse® hops (15 min.) (0.17 oz./5 g at 16.5% alpha acids)
5.5 AAU Eclipse® hops (0 min.) (0.33 oz./10 g at 16.5% alpha acids)
1.33 oz. (38 g) Eclipse® hops (end of whirlpool)
0.67 oz. (19 g) Eclipse® hops (dry hop #1)
1.33 oz. (38 g) Eclipse® hops (dry hop #2)
2 oz. (57 g) Eclipse® hops (dry hop #3)
White Labs WLP066 (London Fog), Wyeast 1318 (London Ale III), Imperial Yeast A38 (Juice), or LalBrew Verdant IPA yeast
3/4 cup corn sugar (if priming)

Step by Step
Aim for 3:1 calcium chloride:calcium sulfate. For this sized batch, around 6 g:2 g (8 g total) will be ballpark, but this will depend on your water supply.

Place the crushed wheat malt and flaked oats in a large muslin bag and submerge in 3 qts. (2.8 L) of your brewing water. Try to maintain a mash temperature of 151 °F (66 °C) and hold for 45 minutes. Place grain back in large colander and wash with 1 gallon (4 L) of hot water. Top off kettle to 3 gallons (11.5 L) and stir in the lactic acid and dried malt extract. Once extract is fully dissolved bring wort up to a boil. Boil wort for 15 minutes, adding your first hop addition at the start of the boil and the second hop addition at flameout. Give the wort a long stir then let settle for 20 minutes. Add the third hop addition then begin chilling process.

Cool wort to 66 °F (19 °C), top up to 5 gallons (19 L), aerate the wort well (if using a liquid yeast strain), then pitch the yeast. 

Follow the fermentation, dry hopping, and packaging instructions in the all-grain recipe.