Odell Brewing Company: 5 Barrel Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.013
IBU = 38 SRM = 7 ABV = 5.2%

Ingredients

8 lbs. (3.6 kg) English pale ale malt
1.75 lbs. (0.79 kg) Gambrinus ESB malt
0.75 lbs. (0.34 kg) dark Munich malt (20 °L)
9.5 AAU Willamette hops (90 min.) (0.75 oz./21 g of 5.5% alpha acids)
2.3 AAU Crystal hops (45 min.) (0.5 oz./14 g of 4.6% alpha acids)
2.75 AAU Willamette hops (15 min.) (0.5 oz./14 g of 5.5% alpha acids)
2.75 AAU Willamette hops (0 min.) (0.5 oz./14 g of 5.5% alpha acids)
4.6 AAU Crystal hops (0 min.) (1 oz./28 g of 4.6% alpha acids)
1 oz. (28 g) Crystal whole hops (hopback)
1 oz. (28 g) Willamette whole hops (hopback)
1 oz. (28 g) Crystal hops (dry hop)
1 oz. (28 g) Willamette hops (dry hop)
White Labs WLP007 (Dry English Ale) or Wyeast 1098 (Dry Whitbread) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash the grains at 152 °F (67 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect about 7 gallons (27 L) of wort.

Boil 90 minutes, adding hops as directed. After the boil is complete, give the wort a stir to create a whirlpool, then let settle for 20 minutes. If you don’t have a hopback device, add the hopback hops during the final couple minutes of the whirlpool, just prior to chilling. Then chill and pitch yeast.

After primary fermentation, add dry hops 3–5 days and then chill to as close to 32 °F (0 °C) as you can for 1–2 weeks. Bottle or keg as normal.

Partial mash option: Omit pale ale malt. Replace with 1.75 lbs. (0.8 kg) light dried malt extract added at beginning of boil and 3.3 lbs. (1.5 kg) Maris Otter liquid malt extract added at the end of the boil. Place crushed grains in a nylon steeping bag and steep at 155 °F (68 °C) in 3.5 qts. (3.3 L) of water for 45 minutes. Rinse grains with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water (to save time, preferably boiling water) to “grain tea” to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract with 15 minutes remaining in boil. Follow the remaining portion of the all-grain recipe, topping off to 5 gallons (19 L) after cooling.