Fyne Ales’ Jarl clone
Fyne Ales’ Jarl, all-grain clone
(5 gallons/19 L)
OG = 1.038 FG = 1.009
IBU = 38 SRM = 4 ABV = 3.8%
Jarl is a simple recipe designed to showcase the grapefruit and lychee character of Citra® hops in a very sessionable pale ale. The difficulty lies in managing the brewing process in order to strike the right balance between the hops and malt. Fyne Ales’ flagship session ale is best enjoyed by the pint with friends.
Ingredients
6.92 lbs. (3.13 kg) Muntons extra pale ale malt
0.77 lb. (0.35 kg) Muntons torrified wheat
1.4 AAU Citra® leaf hops (60 min.) (0.1 oz./3 g at 14.3% alpha acids)
1.4 AAU Citra® leaf hops (30 min.) (0.1 oz./3 g at 14.3% alpha acids)
2.3 oz. (65 g) Citra® leaf hops (0 min.)
1⁄2 Whirlfloc tablet (10 min.)
SafAle US-05 or Mangrove Jack’s M44 (US West Coast) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Using water with low mineral content will provide the best results. Fyne Ales treats their reverse osmosis water with Murphy & Sons DWB at a ratio of 0.1 oz./gallon (0.7 g/L) of collected wort (see their website if you want to find more information on DWB).
Using a 1.1 qts./lb. (2.3 L/kg) water-to-grist ratio, perform a single infusion mash with a target temperature of 153.5 °F (67.5 °C) for 60 minutes or until proper enzymatic conversion has occurred. Batch or fly sparge with 168 °F (76 °C) water to collect 7 gallons (26.5 L) of wort in the kettle.
Boil for 60 minutes, adding hops and fining agent as indicated. At flameout, add the last hop addition and stir vigorously to create a whirlpool. Rest for 20 minutes then rapidly chill the wort to 63 °F (17 ˚C) and transfer to primary fermenter. Aerate thoroughly and pitch plenty of healthy yeast.
Allow fermentation temperatures to free rise to a maximum of 73 °F (23 °C). Hold fermentation at 73 °F (23 ˚C) until terminal gravity of 1.009 is reached, usually within 5 to 7 days. Chill beer at a rate of 2 °F (1 °C) per hour until reaching 59 °F (15 °C) and then hold at that temperature for 24 hours. Resume chilling at a rate of 2 °F (1 °C) per hour until attaining 50 °F (10 °C) if cask conditioning or 32 °F (0 °C) if kegging or bottling.
Rack beer off yeast into a cask/keg for serving targeting 2.4 volumes of CO2 or prime and bottle, leaving the bottles at 70–75 °F (21–24 °C) for two weeks to properly condition.
Fyne Ales’ Jarl, all-grain clone
(5 gallons/19 L)
OG = 1.038 FG = 1.009
IBU = 38 SRM = 4 ABV = 3.8%
Jarl is a simple recipe designed to showcase the grapefruit and lychee character of Citra® hops in a very sessionable pale ale. The difficulty lies in managing the brewing process in order to strike the right balance between the hops and malt. Fyne Ales’ flagship session ale is best enjoyed by the pint with friends.
Ingredients
6.92 lbs. (3.13 kg) Muntons extra pale ale malt
0.77 lb. (0.35 kg) Muntons torrified wheat
1.4 AAU Citra® leaf hops (60 min.) (0.1 oz./3 g at 14.3% alpha acids)
1.4 AAU Citra® leaf hops (30 min.) (0.1 oz./3 g at 14.3% alpha acids)
2.3 oz. (65 g) Citra® leaf hops (0 min.)
1⁄2 Whirlfloc tablet (10 min.)
SafAle US-05 or Mangrove Jack’s M44 (US West Coast) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Using water with low mineral content will provide the best results. Fyne Ales treats their reverse osmosis water with Murphy & Sons DWB at a ratio of 0.1 oz./gallon (0.7 g/L) of collected wort (see their website if you want to find more information on DWB).
Using a 1.1 qts./lb. (2.3 L/kg) water-to-grist ratio, perform a single infusion mash with a target temperature of 153.5 °F (67.5 °C) for 60 minutes or until proper enzymatic conversion has occurred. Batch or fly sparge with 168 °F (76 °C) water to collect 7 gallons (26.5 L) of wort in the kettle.
Boil for 60 minutes, adding hops and fining agent as indicated. At flameout, add the last hop addition and stir vigorously to create a whirlpool. Rest for 20 minutes then rapidly chill the wort to 63 °F (17 ˚C) and transfer to primary fermenter. Aerate thoroughly and pitch plenty of healthy yeast.
Allow fermentation temperatures to free rise to a maximum of 73 °F (23 °C). Hold fermentation at 73 °F (23 ˚C) until terminal gravity of 1.009 is reached, usually within 5 to 7 days. Chill beer at a rate of 2 °F (1 °C) per hour until reaching 59 °F (15 °C) and then hold at that temperature for 24 hours. Resume chilling at a rate of 2 °F (1 °C) per hour until attaining 50 °F (10 °C) if cask conditioning or 32 °F (0 °C) if kegging or bottling.
Rack beer off yeast into a cask/keg for serving targeting 2.4 volumes of CO2 or prime and bottle, leaving the bottles at 70–75 °F (21–24 °C) for two weeks to properly condition.
Fyne Ales’ Jarl, partial mash clone
(5 gallons/19 L)
OG = 1.038 FG = 1.009
IBU = 38 SRM = 4 ABV = 3.8%
Ingredients
1 lb. (0.45 kg) Muntons extra pale ale malt
3.3 lbs. (1.5 kg) Briess CBW® pale ale dried malt extract
0.77 lb. (0.35 kg) Muntons torrified wheat
1.4 AAU Citra® leaf hops (60 min.) (0.1 oz./3 g at 14.3% alpha acids)
1.4 AAU Citra® leaf hops (30 min.) (0.1 oz./3 g at 14.3% alpha acids)
2.3 oz. (65 g) Citra® leaf hops (0 min.)
1⁄2 Whirlfloc tablet (10 min.)
SafAle US-05 or Mangrove Jack’s M44 (US West Coast) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Heat 1.1 gallons (4.2 L) of water to 167 °F (75 °C) and place large steeping bag containing the crushed grains into a 5-gallon (19-L) pot. Submerge the bag and stir grains to ensure sufficient hydration. Mash for 60 minutes targeting a mash temperature of 153.5 °F (67.5 °C). Remove bag from pot and sparge with 168 °F (76 °C) water to collect 3 gallons (11.4 L) of wort.
Boil for 60 minutes, adding hops and fining agent as indicated. Add the dried malt extract in the last 10 minutes of the boil. At flameout, add the last hop addition and stir vigorously to create a whirlpool. Rest for 20 minutes then rapidly chill the wort to 63 °F (17 ˚C) and transfer to primary fermenter. Top off wort with pre-chilled water to bring volume up to 5 gallons (19 L). Aerate thoroughly and pitch plenty of healthy yeast.
Follow the fermentation and packaging instructions described in the all-grain recipe.
