TRVE Brewing Scorn Pale Ale Recipe

A clean and simple dry-hopped pale ale designed by TRVE Head Brewer Zach Coleman.

Zach Coleman Jul 30, 2018 - 2 min read

TRVE Brewing Scorn Pale Ale Recipe Primary Image

All Grain

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.050
FG: 1.012
IBUs: N/A
ABV: 5.3%
 

MALT/GRAIN BILL 

7.18 lb (3.25 kg) Troubadour Pevec malt (substitute Pilsner malt if not available)
1.33 lb (603 g) Troubadour Serenade (substitute Vienna malt if not available)
14.5 oz (411 g) Troubadour White Wheat
1.9 oz (54 g) Weyermann Acidulated

HOPS SCHEDULE 

0.57 oz (16 g) Magnum [12% AA] at first wort
1 oz (28 g) Mosaic [12% AA] at whirlpool
3 oz (85 g) Citra [11% AA] at dry hop
2 oz (57 g) Mosaic [12% AA] at dry hop

YEAST 

White Labs WLP001 California Ale yeast or similar

DIRECTIONS 

Mash at 152°F (66.6°C). Boil for 60 minutes, following the hops schedule. Knock out and ferment at 69°F (21°C) until it reaches 1.016 then raise to 74°F (23°C) until it reaches final gravity. Drop to 60°F (16°C) and drop or harvest yeast, then add dry hops and hold for 3 days at 60°F (16°C). Drop the dry hops and package by your preferred method.

WATER TREATMENT

We adjust for the water we get in Denver so this will change based on your base water profile.
0.12 oz (3.5 g) Chalk (CaCO3)
0.04 oz (1.2 g) Gypsum (CaSO4)

ARTICLES FOR YOU