EXTRACT with steeped grains
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
4.5 lb (2 kg) Pilsner liquid malt extract (LME)
1.5 lb (680 g) Malted oats
1 lb (454 g) Crystal 45L
12 oz (340 g) Flaked oats
12 oz (340 g) Flaked barley
2 oz (57 g) Ekuanot at whirlpool (15 minutes)
2 oz (57 g) Apollo at whirlpool (15 minutes)
3 oz (85 g) Ekuanot at dry hop (divided)
1.5 oz (43 g) Mosaic at dry hop (divided)
1.5 oz (43 g) Cascade at dry hop (divided)
1.5 oz (43 g Centennial at dry hop (divided)
Wyeast 1007 German Ale yeast
Bring 5.4 gallons (20.4 l) of water to about 162°F (72°C) and hold. Steep the grains for 15 minutes, then remove the bag and allow to drain into the wort. Add the LME while stirring and stir until completely dissolved. Boil for 30 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 73°F (23°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Ferment at 74°F (23°C) until the completion of primary fermentation. Combine dry hops and add half to the fermented wort. After two days, add the remaining dry hops, and allow 72 hours of additional contact time (five days, total). Crash the beer to 35°F (2°C) for 48 hours, and bottle or keg the beer and carbonate to approximately 2.25 volumes.
This beer will be smooth in the mouth and features aggressive late and dry hopping, making it more of a “New School” (hence the name) American pale ale. Note, too, the shortened boil time: With no bittering hops to isomerize in the boil, we can get away with a shorter boil time designed to drive off SMM/DMS and dissolved oxygen. This beer features bright hops flavor, and despite the minimal “hot side” contact time on the hops, it makes up for it in sheer volume—28 IBUs are derived from the whirlpool (or flame-out, if you don’t whirlpool) hops, so be sure to allow 15 minutes of contact time before chilling.