Longmont Pale Ale
Longmont Pale Ale
(5 gallons/19 L, all-grain) OG = 1.066 (16.5 °P) FG = 1.015 (3.6 °P) IBU = 66 SRM = 12 ABV = 6.6% This was my attempt to pay homage to the beer that put cans on the craft beer scene, to which I will always be a faithful and loyal admirer to Oskar Blues Brewery and their Dale’s Pale Ale. Now if only I could get my homebrew in a can to take with me skiing, canoeing and bike riding, I would be all set. Ingredients 12 lbs. (5.4 kg) North American 2-row pale malt 1.0 lb. (0.45 kg) dark Munich malt 0.50 lb. (0.23 kg) Weyermann Caramunich III® malt 6.5 AAU Columbus hops (60 min) (0.5 oz./14 g at 13% alpha acids) 11.5 AAU Cascade hops (knockout) (2 oz./56 g at 5.75% alpha acids) 19.5 AAU Columbus hops (knockout) (1.5 oz./42 g at 13% alpha acids) 2.0 oz. (57 g) Centennial hops (dry hop) White Labs WLP051 (California V Ale) or Wyeast 1272 (American Ale II) (1 qt./1 L yeast starter) or Lallemand BRY 097 yeast (1 sachet) 3/4 cup corn sugar (if priming) Step by Step Mash in at 152 °F (67 °C) for 40 minutes. Sparge to collect ~6.5 gallons (25 L) in your kettle to achieve 5.5 gallons (21 L) at knockout. Boil for a grand total of 75 minutes. Just after knockout, toss in the knockout hops and begin whirlpool. You can either run your pump for 10 minutes or stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, cool the wort down to 65 °F (18 °C) and pitch a healthy dose of yeast into fermenter. After final gravity has been achieved, add clarifying agent such as polyclar. Allow three days for clarifying agent to settle, then add first set of dry hops to primary fermenter. After 7 days, rack beer off dry hops and yeast cake either into a keg or bottle. Try your best to keep oxygen at bay during the racking or bottling process.
