Recipe

Jester King & Yazoo Brewing Co.’s A Pale Green Horse clone

Jester King & Yazoo Brewing Co.’s A Pale Green Horse clone

(5 gallons/19 L, all-grain)
OG = 1.063  FG = 1.011 
IBU = 68  SRM = 5  ABV = 6.7%

Ingredients
9.5 lbs. (4.3 kg) Blacklands Pale Moon pale ale malt
1.25 lbs. (0.57 kg) flaked oats
1.25 lbs. (0.57 kg) hard red wheat
0.66 lb. (300 g) oat groats (hulled, unmalted oats)
5 oz. (113 g) dextrine malt
5 oz. (113 g) Munich malt (20 °L)
8.4 AAU Mosaic® hops (first wort hop) (0.7 oz./20 g at 12% alpha acids)
4.9 AAU GalaxyTM hops (first wort hop) (0.35 oz./10 g at 14% alpha acids)10.8 AAU Citra® hops (0 min.) (0.9 oz./21 g at 12% alpha acids)
15.4 AAU GalaxyTM hops (0 min.) (1.1 oz./31 g at 14% alpha acids)
13.2 AAU Mosaic® hops (0 min.) (1.1 oz./31 g at 12% alpha acids)
0.7 oz. (20 g) Citra® hops (hopstand) 
0.7 oz. (20 g) GalaxyTM hops (hopstand)
0.7 oz. (20 g) Mosaic® hops (hopstand) 
0.7 oz. (20 g) Strata® hops (1st dry hop) 
0.9 oz. (26 g) Citra® hops (1st dry hop)
0.7 oz. (20 g) GalaxyTM hops (1st dry hop)
0.25 oz. (7 g) Mosaic® hops (1st dry hop)
0.9 oz. (26 g) Strata® hops (2nd dry hop)
0.7 oz. (20 g) Citra® hops (2nd dry hop)
0.5 oz. (14 g) GalaxyTM hops (2nd dry hop)
0.5 oz. (14 g) Mosaic® hops (2nd dry hop)
0.9 oz. (26 g) Strata® hops (3rd dry hop)
0.7 oz. (20 g) Citra® hops (3rd dry hop)
0.5 oz. (14 g) GalaxyTM hops (3rd dry hop)
0.6 oz. (17 g) Mosaic® hops (3rd dry hop)
Omega Yeast OYL091 (Hornindal Kveik), Imperial Yeast A46 (Bartleby),  or White Labs WLP521 (Hornindal Kveik Ale) 
3/4 cups corn sugar (if priming)

Step by step
This is a single step infusion mash at 154 °F (68 °C) for 60 minutes. Vorlauf and sparge as usual to collect 6.5 gallons (24.6 L) of wort. Add the hops to the kettle during the sparge phase. Boil for 60 minutes. Add the flameout hops at the end of the boil. Create a whirlpool and let settle for 20 minutes. Then cool the wort to 175 °F (79 °C) and add the hopstand addition and whirlpool for 20 minutes before continuing to cool down to 80 °F (27 °C). Aerate, pitch yeast, and let temperature free rise to 100 °F (38 °C) during fermentation. The first dry hop additions should be added on day three of fermentation. The second dry hop addition should be added on day seven. The final dry hop addition should be added on day 10. Keep the beer on the hops for three more days then package as normal. Kegging is preferred. 

Jester King & Yazoo Brewing Co.’s A Pale Green Horse clone

(5 gallons/19 L, partial mash)
OG = 1.063  FG = 1.011 
IBU = 68  SRM = 5  ABV = 6.7%

Ingredients
4.4 lbs. (2 kg) extra light dried malt extract
1.5 lbs. (0.68 kg) 2-row pale malt
1.25 lbs. (0.57 kg) flaked oats
1.25 lbs. (0.57 kg) hard red wheat
0.66 lb. (300 g) oat groats (hulled, unmalted oats)
5 oz. (113 g) dextrine malt
5 oz. (113 g) Munich malt (20 °L)
8.4 AAU Mosaic® hops (first wort hop) (0.7 oz./20 g at 12% alpha acids)
4.9 AAU GalaxyTM hops (first wort hop) (0.35 oz./10 g at 14% alpha acids)10.8 AAU Citra® hops (0 min.) (0.9 oz./21 g at 12% alpha acids)
15.4 AAU GalaxyTM hops (0 min.) (1.1 oz./31 g at 14% alpha acids)
13.2 AAU Mosaic® hops (0 min.) (1.1 oz./31 g at 12% alpha acids)
0.7 oz. (20 g) Citra® hops (hopstand) 
0.7 oz. (20 g) GalaxyTM hops (hopstand)
0.7 oz. (20 g) Mosaic® hops (hopstand) 
0.7 oz. (20 g) Strata® hops (1st dry hop) 
0.9 oz. (26 g) Citra® hops (1st dry hop)
0.7 oz. (20 g) GalaxyTM hops (1st dry hop)
0.25 oz. (7 g) Mosaic® hops (1st dry hop)
0.9 oz. (26 g) Strata® hops (2nd dry hop)
0.7 oz. (20 g) Citra® hops (2nd dry hop)
0.5 oz. (14 g) GalaxyTM hops (2nd dry hop)
0.5 oz. (14 g) Mosaic® hops (2nd dry hop)
0.9 oz. (26 g) Strata® hops (3rd dry hop)
0.7 oz. (20 g) Citra® hops (3rd dry hop)
0.5 oz. (14 g) GalaxyTM hops (3rd dry hop)
0.6 oz. (17 g) Mosaic® hops (3rd dry hop)
Omega Yeast OYL091 (Hornindal Kveik), Imperial Yeast A46 (Bartleby),  or White Labs WLP521 (Hornindal Kveik Ale) 
3/4 cups corn sugar (if priming)

Step by step
Place all the crushed grains in a large grain bag. Heat 8 qts. (7.6 L) of water to 169 °F (76 °C) then submerge the grains into the water. Mix well and the mash should settle at 154 °F (68 °C). Try to maintain this temperature for 60 minutes. Remove the grain bag and rinse the grains with 8 qts. (7.6 L) of hot water. Top off the kettle to 6 gallons (23 L) then stir in the dried malt extract. Once all the extract is dissolved, add the first wort hops and bring wort up to a boil. Boil for 60 minutes. 

Follow the remainder of the all-grain recipe instructions.