Bombing Range Brewing Co.’s Medusa Dry Hopped Pale clone

Bombing Range Brewing Co.’s Medusa Dry Hopped Pale clone

(5 gallon/19 L, all-grain) OG = 1.053 FG = 1.010 IBU = 56 SRM = 5 ABV = 5.8%

This beer from Bombing Range Brewing (Richland, Washington) had limited availability but was easily one of the best using MedusaTM that I personally had. Founder and Head Brewer Mike Hopp describes it as a smooth, easy drinker with huge stone fruit and apricot flavors and aroma.

Ingredients 6.4 lbs. (2.9 kg) 2-row pale malt 3.25 lbs. (1.5 kg) white wheat malt 15 oz. (425 g) Maris Otter pale ale malt 8 oz. (227 g) caramel malt (20 °L) 4 AAU Columbus hops (90 min.) (0.3 oz./8.5 g at 13.5% alpha acids) 1.5 AAU Medusa™ hops (75 min.) (0.4 oz./11.3 g at 3.8% alpha acids) 1.9 AAU Medusa™ hops (30 min.) (0.5 oz./4 g at 3.8% alpha acids) 2.9 AAU Medusa™ hops (20 min.) (0.75 oz./21 g at 3.8% alpha acids) 3.8 AAU Medusa™ hops (10 min.) (1 oz./28 g at 3.8% alpha acids) 7.6 AAU Medusa™ hops (0 min.) (2 oz./57 g at 3.8% alpha acids) 4 oz. (113 g) Medusa™ hops (dry hop) White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast 3⁄4 cup corn sugar (if priming)

Step by Step Mill the grains, then mix with 3.5 gallons (13.2 L) of 162 °F (73 °C) strike water to reach a mash temperature of 151 °F (66 °C). Hold this temperature for 60 minutes. Sparge grains with enough water to collect 6.5 gallons (24.6 L) of wort. Boil for 90 minutes, adding hops according to the ingredient list.

After the boil, remove from heat and add the final hop addition. Give the wort a long stir to create a whirlpool and let settle for 20 minutes. Chill the wort to about 68 °F (20 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 68 °F (20 °C) for four days, then raise the temperature towards the end of attenuation. Add the dry hops and wait 4 days before packaging.

Bombing Range Brewing Co.’s Medusa Dry Hopped Pale clone

(5 gallon/19 L, extract with grains) OG = 1.053 FG = 1.010 IBU = 56 SRM = 5 ABV = 5.8%

Ingredients 3.3 lbs. (1.5 kg) golden liquid malt extract 3.3 lbs. (1.5 kg) wheat malt liquid malt extract 0.5 lb. (0.45 kg) Muntons light dried malt extract 8 oz. (227 g) caramel malt (20 °L) 4 AAU Columbus hops (90 min.) (0.3 oz./8.5 g at 13.5% alpha acids) 1.5 AAU Medusa™ hops (75 min.) (0.4 oz./11.3 g at 3.8% alpha acids) 1.9 AAU Medusa™ hops (30 min.) (0.5 oz./4 g at 3.8% alpha acids) 2.9 AAU Medusa™ hops (20 min.) (0.75 oz./21 g at 3.8% alpha acids) 3.8 AAU Medusa™ hops (10 min.) (1 oz./28 g at 3.8% alpha acids) 7.6 AAU Medusa™ hops (0 min.) (2 oz./57 g at 3.8% alpha acids) 4 oz. (113 g) Medusa™ hops (dry hop) White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast 3⁄4 cup corn sugar (if priming)

Step by Step Place the crushed grains in a muslin bag and submerge in 5 gallons (19 L) of water as it heats to 160 °F (71 °C). Remove the grain bag and allow to drip back into the kettle. Add the liquid and dried malt extract and stir until extracts are fully dissolved. Bring wort to a boil.

Total boil time is 90 minutes, adding hops at times indicated. After the boil, remove from heat and add the final hop addition. Give the wort a long stir to create a whirlpool and let settle for 20 minutes. Chill the wort to about 68 °F (20 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 68 °F (20 °C) for four days, then raise the temperature towards the end of attenuation. Add the dry hops and wait 4 days before packaging.