5 gallons (19 liters)
OG: 1075/18.2 degrees P
Alcohol: 6.5 percent ABV
Bitterness: 100 IBUs
Color: Medium amber (13 SRM)
Yeast: Your favorite ale strain. The Ballantine’s/Chico strain (White Labs WLP 001, Wyeast 1056) is classic. A liquid yeast is highly recommended.
All-grain recipe calculated at 75 percent efficiency
11 pounds (5 kg) Pale ale malt
2 pounds (900 g) Melanoidin/dark Munich (12 degrees L) malt
0.75 pound (340 g) Pale (20–30 degrees L) crystal malt
0.25 pound (113 g) Medium (60–80 degrees L) crystal malt
For an extract recipe, substitute 8.5 pounds (3.9 kg) good quality amber extract for the pale and melanoidin, and use conventional steeping methods with the crystal malts.
1 ounce (28 g) 6 percent AA First wort Ahtanum
0.75 ounce (21 g) 15 percent AA 90 minutes Columbus
0.5 ounce (14 g) 15 percent AA 30 minutes Columbus
1 ounce (28 g) 6 percent AA 30 minutes Ahtanum
2 ounces (56 g) 12 percent AA 5 minutes Chinook
I would recommend further juicing up this beer with the addition of an ounce of your choice of Pacific Northwest hops in the serving tank or in the fermenter for a few days prior to bottling.
