Squatters Pub Brewery: Full Suspension Pale Ale clone
Squatters Pub Brewery: Full Suspension Pale Ale
(5 gallons/19 L, all-grain) OG = 1.043 FG = 1.012 IBU = 39 SRM = 8 ABV = 4% This rich, Northwest-style pale ale is all about balance and sessionability. Maybe that’s why it won gold at the Great American Beer Festival in 2001 and 2002. Ingredients 8 lbs. (3.6 kg) 2-row pale malt 1 lb. (0.45 kg) caramel munich malt (45 °L) 10 AAU of Nugget hops (60 min.) (0.6 oz./17 g at 14% alpha acids) 10 AAU of Columbus hops (5 min.) (0.77 oz./22 g at 13% alpha acids) 10 AAU of Columbus hops (0 min.) (0.77 oz./22 g at 13% alpha acids) 1 oz. (28 g) Columbus hops (dry hop) 1 tsp. Irish moss (15 min.) White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast (1.5 qt./~1.5 L yeast starter) ¾ cup (150 g) dextrose (if priming) Step by Step Use 12.5 qts. (11.8 L) of mash water and mash grains at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge with 170 °F (77 °C) water to collect 5 gallons (19 L) of wort. Add 1.5 gallons (5.7 L) of water and boil wort for 90 minutes, adding hops at times indicated in ingredient list. After the boil is complete, turn off heat, give wort a stir for one minute, and then cover and leave alone for 15 minutes to whirlpool. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual. Extract with grains option: Substitute the pale malt in the all-grain recipe with 6.6 lbs. (3 kg) Coopers light liquid malt extract. Steep crushed malts in 1.5 qts. (1.5 L) of water at 150 °F (66 °C) for 30 minutes. Rinse grains with 0.75 qts. (750 mL) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add hops as indicated and liquid malt extract with 15 minutes remaining. Top off to 5 gallons (19 L) after cooling. Follow the remaining portion of the all-grain recipe.
