Eddyline Brewing Company: River Runners Pale Ale clone

Eddyline Brewing Company: River Runners Pale Ale clone

(5 gallons/19 L, all-grain)
OG = 1.052   FG = 1.013
IBU = 40   SRM = 5   ABV = 5.3%

River Runners Pale Ale is a classic American pale ale with a bright, summery, fresh, fruity aroma and an easy-drinking quality.

Ingredients
9 lbs. (4.1 kg) 2-row pale malt
1 lb. (0.45 kg) crystal malt (10 °L)
1 lb. (0.45 kg) Carapils® malt
6.6 AAU Magnum hops (60 min.) (0.5 oz./14 g at 13.2% alpha acids)
3.5 AAU Cascade hops (10 min.) (0.5 oz./14 g at 7% alpha acids)
7.5 AAU El Dorado® hops (10 min.) (0.5 oz./14 g at 15% alpha acids)
4.5 AAU Amarillo® hops (0 min.) (0.5 oz./14 g at 9% alpha acids)
0.5 oz. (14 g) Amarillo® (dry hop)
0.5 oz. (14 g) El Dorado® (dry hop)
White Labs WLP017 (Whitbread Ale) or Wyeast 1099 (Whitbread Ale) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Mill the grains and mix with 3.5 gallons (13.25 L) of 165 °F (74 °C) strike water to reach a mash temperature of 153 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 3.1 gallons (11.7 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 75 minutes, adding hops according to the ingredient list. After the boil, turn off heat and whirlpool for 15 minutes. Then chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 69 °F (21 °C) for six days. Add the dry hops and hold at 69 °F (21 °C) for four more days. Once the beer reaches terminal gravity, bottle or keg the beer and carbonate to approximately 2.5 volumes. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve the beer’s clarity.

Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 6 lbs. (2.7 kg) extra light liquid malt extract. Bring 5.6 gallons (21.2 L) of water to approximately 162 °F (72 °C) and hold there. Steep the milled specialty grains in grain bags for 15 minutes. Remove the grain bags, and let drain fully. Add liquid extract while stirring, and stir until completely dissolved. Bring the wort to a boil. Boil for 60 minutes, adding hops according to the ingredient list. Follow the remaining portion of the all-grain recipe.