Patrick Henry Pale Ale (3-gallon/11-L All-Grain Recipe)

496px-Patrick_henry

“Give me liberty or give me . . . you know, what, liberty will great. I’ll stick with liberty.”

With small batch brewing taking off in popularity and readers of this site enjoying the article about my simple 3-gallon (11-L) all-grain brewery, I decided to post a series of all-grain recipes scaled to 3 gallons (11 L). I’ve already posted my porter, and here’s my pale ale. (For reference, see the 5-gallon (19-L) recipe, or countertop partial mash formulation, if you’d like.)

For 3 gallons (11 L) of beer at this original gravity (13 °Plato, OG 1.052) , you do not need to make a yeast starter when using a tube or XL smack pack of liquid yeast.

 

Patrick Henry Pale Ale

by Chris Colby

All-grain; English units

 

DESCRIPTION

This is my basic American-style pale ale. I’ve brewed this recipe — slightly tweaking it every time — over 30 times and it’s a great “go-to” beer. I really like the combination of Centennial, Cascade and Amarillo late hops and I use this combo in most of my other pale-ale-like beers, including my sweet potato ESB. The only non-standard part of this recipe is the tiny amount of chocolate malt added. This changes the hue of the beer slightly, and can be omitted if you want.

INGREDIENTS (for 3 gallons)

 

Water

< 50 ppm carbonate (HCO3 )

~125 ppm calcium (Ca+2)

use 3:1 ratio of CaSO4 to CaCl2

Malts and Other Fermentables (for an OG of 1.052 at 65% extract efficiency and an SRM of 11)

6 lb. 2 oz. US 2-row pale malt

5 oz. crystal malt (40 °L)

2 oz. crystal malt (60 °L)

1/16 oz. chocolate malt

Hops (for 44 IBUs total)

Simcoe hops (13 IBUs)

0.23 oz. (at 13% alpha acids) boiled for 60 minutes

Centennial hops (14 IBUs)

0.30 oz. (at 10% alpha acids) boiled for 30 minutes

Cascade hops (9 IBUs)

0.38 oz. (at 7% alpha acids) boiled for 15 minutes

Amarillo hops (3.7 IBUs)

0.15 oz. (at 8% alpha acids) boiled for 15 minutes

Cascade hops (0 IBUs)

0.38 oz. (at 7% alpha acids) boiled for 0 minutes

Amarillo hops (0 IBUs)

0.15 oz. (at 8% alpha acids) boiled for 0 minutes

Cascade dry hops

0.45 oz. in secondary fermenter

Amarillo dry hops

0.30 oz. in secondary fermenter

Yeast (to attenuate to FG 1.011, for an ABV of 5.3%)

Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast

Other

3/5 tsp. Irish moss (boiled for 15 mins)

1/8 tsp. yeast nutrients (boiled for 15 minutes)

3.0 oz. corn sugar (to prime bottles for 2.6 volumes of CO2)

 

PROCEDURE

Heat 9.0 qts. of brewing liquor to 163 °F and mash grains — in your brewpot — at 152 °F, for 45–60 minutes. Stir the mash a couple times and heat briefly to maintain temperature. Heat mash, while stirring, to mash out temperature of 168 °F. Scoop mash into 3-gallon beverage cooler lined with a steeping bag. (This will be a tight squeeze. If you have to discard a little spent grain, it’s not the end of the world. Most of the sugars should be dissolved into the wort by this point.) Recirculate wort until almost clear, then run off. (Don’t recirculate more than 10 minutes.) Sparge steadily over 45 minutes to collect 3.5–4 gallons of wort. You will need around 8 quarts of sparge water, heated to 170 °F for this. Vigorously boil wort for 60 minutes, to yield post-boil volume around 3.25 gallons. (Top up the boil with boiling water, if needed, while the wort is boiling.) Add hops, Irish moss, and yeast nutrients at times indicated. Chill wort, then rack to fermenter. Your yield should be about 3 gallons. Aerate wort thoroughly and pitch yeast. Ferment at 68 °F. After fermentation stops, let beer settle for 2–3 days, then rack directly to keg or secondary fermenter. Dry hop for 7 days. Carbonate to 2.6 volumes of CO2.

 

IMG_1984

“Give me Liberty, or an Old Foghorn.”

 

Patrick Henry Pale Ale

by Chris Colby

All-grain; metric units

 

INGREDIENTS (for 11 L)

 

Water

< 50 ppm carbonate (HCO3 )

~125 ppm calcium (Ca+2)

use 3:1 ratio of CaSO4 to CaCl2

Malts and Other Fermentables (for an OG of 1.052 at 65% extract efficiency and an SRM of 11)

2.8 kg US 2-row pale malt

140 g crystal malt (40 °L)

50 g crystal malt (60 °L)

2 g chocolate malt

Hops (for 44 IBUs total)

Simcoe hops (13 IBUs)

6.5 g (at 13% alpha acids) boiled for 60 minutes

Centennial hops (14 IBUs)

8.5 g (at 10% alpha acids) boiled for 30 minutes

Cascade hops (9 IBUs)

10.6 g (at 7% alpha acids) boiled for 15 minutes

Amarillo hops (3.7 IBUs)

4.3 g (at 8% alpha acids) boiled for 15 minutes

Cascade hops (0 IBUs)

10.6 g (at 7% alpha acids) boiled for 0 minutes

Amarillo hops (0 IBUs)

4.3 g (at 8% alpha acids) boiled for 0 minutes

Cascade dry hops

13 g in secondary fermenter

Amarillo dry hops

8.5 g in secondary fermenter

Yeast (to attenuate to FG 1.011, for an ABV of 5.3%)

Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast

Other

3/5 tsp. Irish moss (boiled for 15 mins)

1/8 tsp. yeast nutrients (boiled for 15 minutes)

85 g corn sugar (to prime bottles for 2.6 volumes of CO2)

 

PROCEDURE

Heat 8.5 L of brewing liquor to 73 °C and mash grains — in your brewpot — at 66 °C, for 45–60 minutes. Stir the mash a couple times and heat briefly to maintain temperature. Heat mash, while stirring, to mash out temperature of 76 °C. Scoop mash into 3-gallon (11-L) beverage cooler lined with a steeping bag. (This will be a tight squeeze. If you have to discard a little spent grain, it’s not the end of the world. Most of the sugars should be dissolved into the wort by this point.) Recirculate wort until almost clear, then run off. (Don’t recirculate more than 10 minutes.) Sparge steadily over 45 minutes to collect 13–15 L of wort. You will need around 8 L of sparge water, heated to 77 °C for this. Vigorously boil wort for 60 minutes, to yield post-boil volume around 12 L. (Top up the boil with boiling water, if needed, while the wort is boiling.) Add hops, Irish moss, yeast nutrients and yeast at times indicated. Chill wort, then rack to fermenter. Your yield should be about 11 L. Aerate wort thoroughly and pitch yeast. Ferment at 20 °C. After fermentation stops, let beer settle for 2–3 days, then rack directly to keg or secondary fermenter. Dry hop for 7 days. Carbonate to 2.6 volumes of CO2.

 

Related articles

Should You Go All-Grain?

Countertop Partial Mashing

American Hoppy Ales (Pale Ale, IPA and Double IPA)

 

 

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