Barley Brown’s Tumble Off Pale Ale clone
Winner of the 2006 gold medal at the GABF.
Tumble Off Pale Ale clone
Barley Brown’s Brew Pub, Oregon
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.008
IBU = 35 SRM = 7 ABV = 5.7%
Ingredients
4 lb. 4 oz. (1.9 kg) pale ale malt (Maris Otter)
5 lb. 2 oz. (2.3 kg) 2-row pale malt
0.33 lb. (0.15 kg) caramel malt (10 °L)
0.33 lb. (0.15 kg) caramel malt (30-37 °L)
0.5 lb. (0.23 kg) Munich malt (10 °L)
0.25 lb. (0.11 kg) flaked barley
5.4 AAU Chinook hops (60 min.) (0.45 oz./13 g of 12 % alpha acids)
3.6 AAU Amarillo® hops (30 min.) (0.45 oz./13 g of 8% alpha acids)
0.36 oz. (10 g) Amarillo® hops (10 min.)
0.36 oz. (10 g) Cascade hops (2 min.)
0.36 oz. (10 g) Crystal hops (0 mins)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Fermentis US-05 (dried) yeast (1 qt./~1 L yeast starter)
3/4 cup corn sugar (if priming)
Step by Step
Mash at 152 °F (67 °C) for 60 minutes. Boil for 75 minutes. Ferment at 70 °F (21 °C). Dry hop with Cascade hops for 1 week.
Partial mash option: Reduce amount of each pale malt to 7 oz. (0.2 kg) each. Add 1.75 lbs. (0.79 kg) light dried malt extract at beginning of boil and 3 lb. 10 oz. (1.8 kg) light liquid malt extract as a late addition.
