Summit Brewing Company: Summit Extra Pale Ale clone

Summit Brewing Company: Summit Extra Pale Ale

(5 gallons/ 19 L, all-grain)
OG = 1.049 FG = 1.010|
IBU = 49 SRM = 12 ABV = 5.2 %

First brewed in 1984, this English-style pale ale is bronze in color with caramel, biscuit malts balanced by an earthy hop bite and juicy, citrus flavors.

Ingredients
9.25 lbs. (4.2 kg) 2-row pale malt
4 oz. (113 g) Caramunich® III malt (57 °L)
12 oz. (0.34 kg) crystal malt (90 °L)
7 AAU Horizon pellet hops (60 min.) (0.7 oz./20 g at 13% alpha acids)
2.4 AAU Fuggle pellet hops (30 min.) (0.5 oz./14 g at 4.75% alpha acids)
2.9 AAU Cascade pellet hops (30 min.) (0.5 oz./14 g at 5.75% alpha acids)
2.9 AAU Cascade pellet hops (0 min.) (0.5 oz./14 g at 5.75% alpha acids)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
This is a single infusion mash. Mix the crushed grain with 3.5 gallons (13.2 L) of 170 °F (77° C) water to stabilize at 152 °F (67 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Add hops and Irish moss at times indicated. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.

Extract with grains option: Substitute the 2-row pale malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2.5 lb. (1.13 kg.) light dried malt extract, and decrease both crystal malts by 2 oz. (57 g). Steep the crushed grain in 5 gallons (19 L) of water at 152 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 1 quarts (1 L) of 175 °F (79 °C) water. Add malt extracts and bring to a boil. Follow the remaining portion of the all-grain recipe.