Boulevard Brewing Co.’s Pale Ale clone
Boulevard Brewing Co.’s Pale Ale clone
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.011
IBU = 30 SRM = 9 ABV = 5.4%
Boulevard Pale Ale is an old-school pale ale with a variety of caramel and high-kilned malts, and a blend of hops that add a zesty aroma. Pale Ale was Boulevard’s first beer and continues to be a perennial favorite.
Ingredients
8.5 lbs. (3.86 kg) North American 2-row Pilsner malt
1.6 lbs. (0.73 kg) Munich malt (10 °L)
0.5 lb. (230 g) European crystal malt (25 °L)
0.4 lb. (180 g) European crystal malt (60 °L)
4.65 AAU Magnum hops (60 min.) (0.39 oz./11 g at 12% alpha acids)
1 AAU Bravo hops (30 min.) (0.07 oz./2 g at 15% alpha acids)
1 AAU Cascade hops (30 min.) (0.17 oz./5 g at 6% alpha acids)
1 AAU Styrian Golding hops (30 min.) (0.2 oz./6 g at 5% alpha acids)
0.8 AAU Bravo hops (0 min.) (0.05 oz./2 g at 15% alpha acids)
0.8 AAU Cascade hops (0 min.) (0.13 oz./4 g at 6% alpha acids)
0.8 AAU Styrian Golding hops (0 min.) (0.16 oz./5 g at 5% alpha acids)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Omega OYL-006 (British Ale 1) or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.
Mash the malts at 154 °F (68 °C) for 60 minutes. Start recirculating wort. Raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.
Heat to boiling, and boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Adjust OG post-boil with RO water as required.
Chill the wort to 62–64 °F (17–18 °C), pitch the yeast, and ferment until complete. Cool to 32–34 °F (0–1 °C) and cold condition for four days.
Rack the beer, prime and bottle condition, or keg and force carbonate.
Boulevard Brewing Co.’s Pale Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.011
IBU = 30 SRM = 9 ABV = 5.4%
Ingredients
4.5 lbs. (2.04 kg) Pilsen dried malt extract
1 lb. (0.45 g) Munich dried malt extract
0.5 lb. (230 g) European crystal malt (25 °L)
0.4 lb. (180 g) European crystal malt (60 °L)
4.65 AAU Magnum hops (60 min.) (0.39 oz./11 g at 12% alpha acids)
1 AAU Bravo hops (30 min.) (0.07 oz./2 g at 15% alpha acids)
1 AAU Cascade hops (30 min.) (0.17 oz./5 g at 6% alpha acids)
1 AAU Styrian Golding hops (30 min.) (0.2 oz./6 g at 5% alpha acids)
0.8 AAU Bravo hops (0 min.) (0.05 oz./2 g at 15% alpha acids)
0.8 AAU Cascade hops (0 min.) (0.13 oz./4 g at 6% alpha acids)
0.8 AAU Styrian Golding hops (0 min.) (0.16 oz./5 g at 5% alpha acids)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Omega OYL-006 (British Ale 1) or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Heat 6.5 gallons (24.5 L) of water in your brew kettle while steeping crushed grains for 20 minutes. Once a temperature of 180 °F (82 °C) is reached turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Adjust OG post-boil with RO water as required.
Chill the wort to 62–64 °F (17–18 °C), pitch the yeast, and ferment until complete. Cool to 32–34 °F (0–1 °C) and cold condition for four days.
Rack the beer, prime and bottle condition, or keg and force carbonate.
