Otto’s Jacket Pale Ale

Otto’s Jacket Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.013
IBU = 57 SRM = 6 ABV = 6%

For my first brew with Mosaic™, I decided to pair it with Chinook and Apollo. The resulting beer was pretty fantastic, something Lisa Simpson might liken to Otto’s Jacket (credit to Jack Horzempa for the name). This one clocks in at 57 IBUs, but tastes more like 45 IBUs.

Ingredients
11.25 lbs. (5.1 kg) North American 2-row pale malt
8 oz. (0.23 kg) CaraVienne® malt (24 °L)
6 oz. (0.17 kg) honey malt
4.6 AAU Apollo hops (FWH) (0.25 oz./7 g at 18.5% alpha acid)
9.3 AAU Apollo hops (5 min.) (0.5 oz./14 g at 18.5% alpha acid)
11 AAU Mosaic™ hops (0 min.) (1 oz./28 g at 11% alpha acid)
7 AAU Chinook hops (0 min.) (0.5 oz./14 g at 14% alpha acid)
1.5 oz. (43 g) Mosaic™ hops (dry hop)
0.5 oz. (14 g) Chinook hops (dry hop)
0.5 oz. (14 g) Apollo hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) or Lallemand Nottingham yeast
Priming sugar (if bottling)

Step by Step
This is a single infusion mash. Heat 4.5 gallons (17 L) strike water to 165 °F (74 °C) to stabilize the mash temperature at 154 °F (68 °C). Rest at this temperature for 45 minutes then begin lautering. Once you begin your run-off into your kettle, add the first wort hops. Collect 6 gallons (23 L) of wort and boil 60 minutes. After knockout, begin a whirlpool and let the wort spin for 20 minutes.

Chill wort to 63 °F (17 °C), pitch an appropriate yeast starter (~1 qt./1 L) and aerate the wort thoroughly. Ferment at 65 °F (18 °C). After primary fermentation subsides, add dry hops for 10 days before packaging. Carbonate the beer to 2.4 volumes CO₂.

Otto’s Jacket Pale Ale

(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.013
IBU = 57 SRM = 6 ABV = 6%

Ingredients
6.6 lbs. (3 kg) pale liquid malt extract
12 oz. (0.34 kg) light dried malt extract
12 oz. (0.34 kg) CaraVienne® malt (24 °L)
4.6 AAU Apollo hops (FWH) (0.25 oz./7 g at 18.5% alpha acid)
9.3 AAU Apollo hops (5 min.) (0.5 oz./14 g at 18.5% alpha acid)
11 AAU Mosaic™ hops (0 min.) (1 oz./28 g at 11% alpha acid)
7 AAU Chinook hops (0 min.) (0.5 oz./14 g at 14% alpha acid)
1.5 oz. (43 g) Mosaic™ hops (dry hop)
0.5 oz. (14 g) Chinook hops (dry hop)
0.5 oz. (14 g) Apollo hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) or Lallemand Nottingham yeast
Priming sugar (if bottling)

Step by Step
Steep your crushed grains in 2 qts. (1.9 L) water at 160 °F (71 °C) for 20 minutes. Wash the grain bag with hot water. Top off kettle to 6 gallons and stir in the extracts. When the wort hits about 180 °F (82 °C), add the hops. Now follow the fermentation and packaging instructions in the all-grain recipe.