BruRm @ BAR’s Pale Ale clone
Toeing the line between American and British-styled pale ale, the BruRm’s pale ale is hopped with both American and British hops and fermented with a British yeast strain. It’s a thirst-quencher no matter how you classify it though.
BAR Pale Ale clone, all-grain recipe
BruRm @ BAR, Connecticut
(5 gallons/19 L)
OG = 1.050 FG = 1.013
IBU = 52 SRM = 8 ABV = 4.9%
Ingredients
9.75 lbs. (4.4 kg.) Briess 2-row pale malt
0.8 lbs. (0.36 kg) crystal malt (40 °L)
11.5 AAU Centennial hops (90 min.) (1 oz./28 g at 11.5% alpha acids)
8 AAU Mt. Hood hops (10 min.) (2 oz./56 g at 4% alpha acids)
1 oz. (28 g) Willamette hops (dry hop)
1 oz. (28 g) East Kent Goldings (dry hop)
Wyeast 1098 (British Ale) or White Labs WLP006 (Bedford Ale) yeast
1 cup corn sugar (if priming)
Step by Step
Use a single-step infusion mash at 153–155 °F (67–68 °C) for 1–1.5 hours. Sparge one hour, with water no hotter than 175 °F (79 °C), until run-off reaches SG 1.010–1.012.
Boil 90 minutes, with bittering hops added after the first foamy head subsides. Add flavor hops 10 minutes before the end of the boil. Adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; if so, rack into a glass fermenter. One to two weeks later, rack again, prime with corn sugar and package in keg or bottles. The beer should be ready to drink after conditioning for a week or so.
Add the dry hops (if any), preferably to the primary fermenter or else to the keg. In either case, the hops should be placed in a sterilized muslin bag, with a sterilized weight attached.
BAR Pale Ale clone, extract only recipe
BruRm @ BAR, Connecticut
(5 gallons/19 L)
OG = 1.050 FG = 1.014
IBU = 50 SRM = 8 ABV = 4.7%
Ingredients
6.6 lbs. (3.0 kg) pale ale liquid malt extract
0.2 lbs. (91 g) pale dried malt extract
11.5 AAU Centennial hops (90 min.) (1 oz./28 g at 11.5% alpha acids)
8 AAU Mt. Hood hops (10 min.) (2 oz./56 g at 4% alpha acids)
1 oz. Willamette hops (dry hop)
1 oz. East Kent Goldings (dry hop)
Wyeast 1098 (British Ale) or White Labs WLP006 (Bedford Ale) yeast
1 cup corn sugar (for priming)
Step by Step
Bring 3–4 gallons (11–15 L) of water to a boil. Turn off the heat, add malt extracts and stir well to ensure that the extracts dissolve properly.
Bring to a boil, add the bittering hops and boil one hour. Add flavor hops in final 10 minutes of boil. Siphon off wort from the hops and trub, then add cold water sufficient to yield just over 5 gallons (19 L) of wort.
Cool to around 70 °F (21 °C) and follow instructions for all-grain beers for fermentation and conditioning.
