I’ve been brewing quite a lot, but haven’t posted in a long ass time. Back to it: Pale ale time! I love a good pale ale, one of the first beers that made me fall in love with pale ales was Golden Tuna from Half Acre (now called Tuna session ipa). I would pound 20 oz pints at the taproom and they were fresh, balanced, flavorful, and easy to drink.
Last year I was in Denver for GABF and I went to TRVE brewing and had a pale ale called Scorn. That beer took me back to how I felt drinking Tuna and I wanted to brew something similar – a clean, dry hopped pale ale. I found the recipe for Scorn here, It’s got a clean pilsner malt base, some vienna for sweetness, and some wheat for body and mouthfeel. Since I have lots of hops, I’m switching the combo of citra & mosaic for sabro & cashmere. Let’s gooo!
Scarecrow Pale Ale Recipe
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|3 gal||60 min||~38.38 IBUs||3.52 SRM||1.053||1.011||5.57 %|
|Briess Pilsen Malt||4.8 lbs||78.1|
|Weyermann Barke Vienna||.8 lbs||13|
|Rahr White Wheat||8.7 oz||8.9|
|Vic Secret||5.9 g||60 min||Boil||pellet||19.6|
|Sabro||.6 oz||15 min||Whirlpool||pellet||14.5|
|Sabro||1 oz||3 days||Dry hop||pellet||14.5|
|Cashmere||2 oz||3 days||Dry hop||pellet||7.2|
|Primary||TBD||68°F (temp controlled)|
Brewed: 3/3/20 | Actual OG: 1.056 | Actual FG: TBD| ABV: TBD
Water: Minneapolis tap water, campden added, 2.2g gypsum, 1.4g calcium chloride, 1.5g epsom salt
75% efficiency| Mash ph: 5.6 (adjusted) | whirfloc/yeast nutrient @15