A dynamic American pale ale with developed malt and hops characteristics.
Kevin Ashford, Figueroa Mountain Brewing Co. 10 days ago
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
8.5 lb (3.86 kg) Pale 2-row malt
0.5 lb (227 g) Thomas Fawcett Caramalt
1 lb (454 g) Flaked barley
0.5 lb (227 g) Weyermann Munich II
0.1 oz (3 g) Mosaic [13% AA] at first wort
0.68 oz (19 g) Mosaic [13% AA] at 10 minutes
1.7 oz (48 g) Mosaic [13% AA] at 1 minute
0.86 oz (24 g) Amarillo [9% AA] at 1 minute
2.75 oz (78 g) Mosaic [13% AA] at dry hop
0.5 oz (14 g) Amarillo [9% AA] at dry hop
California Ale yeast (Chico)
Single infusion mash at 149°F (65°C), then rest for 40–60 minutes. Recirculate (vorlauf) until runnings are clear. Boil for 60 minutes following the hops schedule. Pitch the yeast and ferment at 66°F (19°C) then allow temperature to free rise to 70°F (21°C).
Move young beer off yeast once it reaches terminal gravity and add dry hops. Crash after 2 days and hold for about a week, then rack to keg or bottles and carbonate by your preferred method.
Mosaic is a wonderful hop that can contribute myriad flavors and aromas depending on when it’s added. Dry hopping helps bring out its more tropical/berry notes rather than its resinous/herbal qualities, which tend to come on the earlier you add it during boil.
Podcast Episode #43: Wallenpaupack Brewery's CJ Penzone: The Brewery's Story in Four Beers
CJ Penzone, the head brewer at Wallenpaupack Brewery in Pennsylvania's Pocono Mountains talks about making beers for locals, responding to seasonal spikes, and how one classic style has captured a new generation of drinkers.