Heisler
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.015
IBU = 30 SRM = 7 ABV = 5%
After seeing the infamous Heisler bottles, cans, and tap handles throughout television shows and movies, this is my rendition of the “gold ale,” which is
much like an American pale ale crossed with an American amber ale.
Ingredients
8.5 lbs. (3.9 kg) 2-row pale malt
1.25 lbs. (0.57 kg) Munich malt
1.25 lbs. (0.57 kg) Vienna malt
3.5 oz. (100 g) melanoidin malt
0.5 oz. (14 g) chocolate malt
4.6 AAU Nugget hops (60 min.) (0.35 oz./10 g at 13% alpha acids)
7 AAU Cluster hops (5 min.) (1 oz./28 g at 7% alpha acids)
13.75 AAU Cascade hops (5 min.) (2.5 oz./71 g at 5.5% alpha acids)
SafAle US-05, Mangrove Jack’s M44 (West Coast Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)
Step by Step
Mash grains at 149 °F (65 °C) for 60 minutes. Batch sparge for 15 minutes at 162 °F (72 °C). Bring wort to a boil and conduct a standard 60-minute boil. Add Nugget hops at start of boil. Add Cluster and Cascade hops five minutes from flameout.
After the boil is finished, cool wort down to 65 °F (18 °C) and transfer to fermentation vessel. Add yeast as directed, a small yeast starter is often recommended if using a liquid strain.
Ferment at 66 °F (19 °C) until signs of fermentation are complete. Let condition in the 60s °F (upper teens °C) for one week prior to packaging. Carbonate to 2.5 volumes CO2 either in bottle or keg.
Partial Mash Recipe
(5 gallons/19 L, partial mash)
OG = 1.053 FG = 1.015
IBU = 30 SRM = 7 ABV = 5%
Ingredients
4.5 lbs. (2 kg) extra light dried malt extract
1.25 lbs. (0.57 kg) Munich malt
1.25 lbs. (0.57 kg) Vienna malt
3.5 oz. (100 g) melanoidin malt
0.5 oz. (14 g) chocolate malt
4.6 AAU Nugget hops (60 min.) (0.35 oz./10 g at 13% alpha acids)
7 AAU Cluster hops (5 min.) (1 oz./28 g at 7% alpha acids)
13.75 AAU Cascade hops (5 min.) (2.5 oz./71 g at 5.5% alpha acids)
SafAle US-05, Mangrove Jack’s M44 (West Coast Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)
Step by Step
Place crushed grains in a large muslin bag. Submerge grain bag in 1 gallon (4 L) of water at 162 °F (62 °C) to settle temperature at 149 °F (65 °C) and try to hold at this temperature for 60 minutes. Slowly wash grains with 1 gallon (4 L) of hot water. Add another gallon (4 L) of hot water to the wort and add half of the dried malt extract. Stir until all the extract is dissolved then bring wort to boil. This is a standard 60-minute boil. Add Nugget hops at start of boil. Add Cluster and Cascade hops and second half of the dried malt extract five minutes from flameout. After the boil is finished, cool wort down to 65 °F (18 °C) and transfer to fermentation vessel, then top up with water to 5 gallons (19 L). Add yeast as directed, a small yeast starter is often recommended if using a liquid strain.
Ferment at 66 °F (19 °C) until signs of fermentation are complete. Let condition in the 60s °F (upper teens °C) for one week prior to packaging. Carbonate to 2.5 volumes CO2 either in bottle or keg.
Tasting Notes
Heisler has everything that comes to mind when I think about an American pale ale. The Nugget imparts those resiny, pine, herbal background notes and the grapefruit character of the Cascade bursts through and takes center stage.
The beer has a velvety mouthfeel from the more complex malt bill. Caramel and toffee notes come from the Vienna, Munich, and melanoidin malts and are a pleasant addition and not cloying at all.
Not too bitter, nothing too assertive within this beer to stop it being a great session beer that could catch on worldwide, no matter which universe you are a part of.
