Ichetucknee Pale Ale (Vermont Version) By Danny Coenen
BOS-winning homebrew recipe, brewed by Danny Coenen. Winner of First Coast Cup (Jacksonville, Florida: 548 entries)
Ichetucknee Pale Ale (Vermont Version), All-Grain
(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.012
IBU = 36 SRM = 8 ABV = 5.5%
Ingredients
9.25 lbs. (4.2 kg) US 2-row brewers malt
1.25 lbs. (567 g) German dark Munich malt (9 °L)
10.5 oz. (298 g) British crystal malt (45 °L)
3.7 AAU Chinook hops (30 min.) (0.33 oz./9 g at 11.1% alpha acid)
2.3 AAU Cascade hops (10 min.) (0.5 oz./ 14 g at 4.5% alpha acid)
5.2 AAU Centennial hops (10 min.) (0.5 oz./ 14 g at 10.3% alpha acid)
3.7 AAU Chinook hops (10 min.) (0.33 oz./9 g at 11.1% alpha acid)
2.3 AAU Cascade hops (0 min.) (0.5 oz./ 14 g at 4.5% alpha acid)
5.2 AAU Centennial hops (0 min.) (0.5 oz./ 14 g at 10.3% alpha acid)
3.7 AAU Chinook hops (0 min.) (0.33 oz./9 g at 11.1% alpha acid)
0.5 oz. (14 g) Cascade hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.33 oz. (9 g) Chinook hops (dry hop)
Whirlfloc tablet (15 min.)
½ tsp. yeast nutrients (15 min.)
Yeast Bay Vermont Ale or White Labs WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter. Prepare water: Use 31 quarts (29 L) of reverse osmosis (RO) water treated with 5.4 g calcium sulfate and 2.3 g calcium chloride. The entire volume of water will be used in the mash. On brew day, mash in the malts at 152 °F (68 °C) with all the water, and hold this temperature for 30 minutes. Drain the liquid from the mash tun (no sparge), collecting 5.5 gallons (21 L).
Boil the wort for 30 minutes, adding the hops at times indicated in the ingredients list. Add a Whirlfloc tablet and ½ tsp of yeast nutrient at 15 minutes. For the hops added at the end of the boil, turn off the heat, add the hops, stir the wort, then let rest for 10 minutes then chill to 67 °F (19 °C).
Oxygenate, then pitch the yeast starter. Ferment at 67 °F (19 °C) for 10 days then add the dry hops. Remove the dry hops after five more days, then fine as needed with Isinglass or gelatin. Prime and bottle condition, or keg and force carbonate.
Ichetucknee Pale Ale (Vermont Version), Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.054 FG = 1.012
IBU = 36 SRM = 8 ABV = 5.5%
Ingredients
6.3 lbs. (2.9 kg) light liquid malt extract
1.25 lbs. (567 g) German dark Munich malt (9 °L)
10.5 oz. (298 g) British crystal malt (45 °L)
3.7 AAU Chinook hops (30 min.) (0.33 oz./9 g at 11.1% alpha acid)
2.3 AAU Cascade hops (10 min.) (0.5 oz./ 14 g at 4.5% alpha acid)
5.2 AAU Centennial hops (10 min.) (0.5 oz./ 14 g at 10.3% alpha acid)
3.7 AAU Chinook hops (10 min.) (0.33 oz./9 g at 11.1% alpha acid)
2.3 AAU Cascade hops (0 min.) (0.5 oz./ 14 g at 4.5% alpha acid)
5.2 AAU Centennial hops (0 min.) (0.5 oz./ 14 g at 10.3% alpha acid)
3.7 AAU Chinook hops (0 min.) (0.33 oz./9 g at 11.1% alpha acid)
0.5 oz. (14 g) Cascade hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.33 oz. (9 g) Chinook hops (dry hop)
Whirlfloc tablet (15 min.)
½ tsp. yeast nutrients (15 min.)
Yeast Bay Vermont Ale or White Labs WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter. Place crushed grains in a mesh bag. Heat 3 qts. (3 L) of water in the brew kettle to 163 °F (73 °C) and submerge the grains in the water. Steep grains in the hot water for 30 minutes, trying to maintain the temperature around 152 °F (68 °C). Remove the mesh bag and top off to 6 gallons (23 L), then turn the heat off. Add the liquid malt extract and stir thoroughly to dissolve the extract completely. Turn the heat back on and bring to a boil.
Boil the wort for 30 minutes, adding the hops at times indicated in the ingredients list. Add a Whirlfloc tablet and ½ tsp of yeast nutrient at 15 minutes. For the hops added at the end of the boil, turn off the heat, add the hops, stir the wort, then let rest for 10 minutes then chill to 67 °F (19 °C).
Oxygenate, then pitch the yeast starter. Ferment at 67 °F (19 °C) for 10 days then add the dry hops. Remove the dry hops after five more days, then fine as needed with Isinglass or gelatin. Prime and bottle condition, or keg and force carbonate.
