Scarecrow Pale Ale Recipe

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 %

Grain

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

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