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Batch Size: 5 gallons (19 liters)
Mash efficiency: 72%
7.5 lb (3.4 kg) pale ale
3.5 lb (1.6 kg) lager malt
11 oz (312 g) crystal 20
10 oz (283 g) Vienna
4.5 oz (128 g) crystal 80
1.9 oz (54 g) Cascade at mash hops [7 IBUs]
1.9 oz (54 g) Cascade at 60 minutes [35 IBUs]
1.4 oz (40 g) Calypso at whirlpool [23 IBUs]
1 oz (28 g) Chinook at dry hop
Omega OYL-404 Star Party Ale
Mill the grains, add the mash hops, and mash at 153°F (67°C) for 60 minutes. Raise to 165°F (74°C) for mash out, recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex for 10 minutes, then add the whirlpool hops, allowing 30 minutes to steep. Chill to 65°F (18°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C) until complete and gravity has stabilized, then add dry hops for 3–5 days. Crash, remove or rack off sediment, package, and carbonate.
Replace pale ale and pilsner malts with 7 lb (3.2 kg) pale dry malt extract (DME) and replace other grains with 1.1 lb (500 g) dextrin malt, 1.1 lb (500 g) crystal 20, and 8 oz (227 g) crystal 80. Mill the grains and place them in a mesh grain bag. Steep in 1 gallon (3.8 liters) of 153°F (67°C) water for 30 minutes, then raise the temperature to 168°F (76°C). Remove the bag, rinse the grains, add 5 more gallons (19 liters) of water to your kettle, and bring to a boil. Turn off the heat and add the DME in batches, being careful not to scorch. Return the heat and achieve a rolling boil. Boil for 60 minutes, following directions as above.