Sasquatch Brewing Company’s OSA (Oregon Session Ale) clone
Willamette hops with flaked grains provide a nice, crushable session ale, able to quench the thirst of even a Sasquatch.
Sasquatch Brewing Company’s OSA (Oregon Session Ale) clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.009
IBU = 20 SRM = 3.1 ABV = 5.1%
Ingredients
3.3 lbs. (1.5 kg) Muntons, extra light malt extract
10 oz. (0.28 kg) light, dried malt extract
1 lb. (0.45 kg) pale malt
1.75 lb. (0.79 kg) flaked corn
8 oz. (0.22 kg) flaked barley
8 oz. (0.22 kg) Carapils® dextrin malt
5.5 AAU Willamette hop pellets (60 min.) (1 oz./28 g at 5.5% alpha acids)
1.37 AAU Willamette hop pellets (15 min.) (0.25 oz./7 g at 5.5% alpha acids)
½ tsp. Irish moss (30 min.)
½ tsp. yeast nutrient (15 min.)
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
3/4 cup (150 g) of corn sugar for priming (if bottling)
Step by Step
Steep the crushed grain and flaked corn in 2 gallons (7.6 L) of water at 152 ºF (67 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dry malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. Once the boil is complete, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age two weeks.
All-grain option: This is a single step infusion mash using 4 lbs. (1.81 kg) Pilsner malt and an additional 2.25 lbs. (1.02 kg) 2-row pale malt to replace the liquid and dried malt extracts.
Mix the crushed grains with 6 gallons (22.7 L) of 173 °F (78 °C) water to stabilize at 152 ºF (67 ºC) for 60 minutes. Sparge with 175 ºF (79 ºC) water. Collect approximately 6 gallons (22.7 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute Willamette hop addition to 0.8 oz. (23 g) (4.4 AAU) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grains recipe.
