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 % |

Fermentables
Name |
Amount |
% |
Briess Pilsen Malt |
4.8 lbs |
78.1 |
Weyermann Barke Vienna |
.8 lbs |
13 |
Rahr White Wheat |
8.7 oz |
8.9 |

Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
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 |
Yeast
Name |
Lab |
Attenuation |
Temperature |
US-05 |
Safale |
78-82% |
64-82°F |

Mash
Step |
Temperature |
Time |
Mash |
151°F |
60 min |
Water
Calcium |
Magnesium |
Sodium |
Chloride |
Sulfate |
90 |
12 |
16 |
74 |
143 |
Fermentation
Step |
Time |
Temperature |
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