Deschutes Brewing Company: Mirror Pond Pale Ale clone
Deschutes leans on Cascade hops in this classic pale ale to give this beer lots of floral and citrus notes.
Deschutes Brewing Company: Mirror Pond Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.015
IBU = 40 SRM = 10 ABV = 5%
Ingredients
8.5 lbs. (3.9 kg) US 2-row malt
1.5 lbs. (0.68 kg) US caramel malt (40 °L)
9 oz. (250 g) Carapils® malt
9 oz. (250 g) US Munich malt (10 °L)
5.6 AAU Cascade hops (60 min.) (1.25 oz./35 g at 4.5% alpha acids)
2.3 AAU Cascade hops (30 min.) (0.5 oz./14 g at 4.5% alpha acids)
2.3 AAU Cascade hops (15 min.) (0.5 oz./14 g at 4.5% alpha acids)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Cascade hops (dry hop)
Whirlfloc or Irish moss (15 min.)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast
5 g CaSO4, gypsum (if using reverse osmosis water)
3⁄4 cup (150 g) dextrose (if priming)
Step by Step
Mill grains and mix with 3.5 gallons (13.2 L) of 163 °F (73 °C) strike water and optional minerals to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with enough 168 °F (76 °C) water to collect 6.5 gallons (25 L) of 1.040 SG wort.
Boil for 90 minutes, adding hops and finings according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 61 °F (16 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
Ferment at 63 °F (17 °C). Once you reach terminal gravity (approximately seven days total) add dry hops and wait an additional 5–7 days. Bottle or keg the beer and carbonate.
Extract with grains option: Substitute the 2-row pale malt and Munich malt in the all-grain recipe with 6 lbs. (2.7 kg) golden liquid malt extract. Place the milled grains in a muslin bag and steep in 5.25 qts. (6 L) of 151 °F (66 °C) water for 15 minutes. Remove the grain and rinse with 1 gallon (3.8 L) of hot water. Add water to reach a volume of 5.5 gallons (20.8 L), add optional minerals, and heat to boiling. Turn off the heat, add the liquid malt extract, and stir until completely dissolved. Top up if necessary to obtain 6 gallons (23 L) of 1.044 SG wort. Follow the remaining portion of the all-grain recipe.
