Dry Hopped Pale Ale
CREATIVE DIFFERENCES
NOT CURRENTLY AVAILABLE
5.8%

ABV
35

IBUs
1.054

OG
ABOUT
Sometimes we butt heads on what makes a beer great. Sometimes all that head butting results in a dry hopped pale ale with rich mandarin orange juiciness, a smooth mouthfeel and a hazy orange appearanceā€¦ So yeah, sometimes irreconcilably different artistic visions result in a sessionable beer creamsicle.
Malts 2-Row, Best Ale, Flaked Oats, Caramalt, Carafoam
Hops Magnum, Pacifica, Southern Cross, El Dorado
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

24.5%
2-Row
44.0%
Best Ale
24.5%
Flaked Oats
4.0%
Caramalt
3.0%
Carafoam
+
Mash - Target pH: 5.4
Ca
144
ppm
Mg
9
ppm
Na
88
ppm
SO4
159
ppm
Cl
230
ppm

Mash Schedule
67.5°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.4
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

2.7 IBUs
Magnum - First Wort, 60 min
3.3 IBUs
Pacifica - 15 min
5.8 IBUs
Southern Cross - 15 min

Whirlpool

3.7 IBUs
Pacifica - 30 min
6.2 IBUs
Southern Cross - 30 min
4.1 IBUs
El Dorado - 30 min
2.1 IBUs
Pacifica - 20 min
3.5 IBUs
Southern Cross - 20 min
2.4 IBUs
El Dorado - 20 min

Heat Exchanger

19.0°C
Target Temperature
1.055
Target OG
+
Final Water Profile
Ca
124
ppm
Mg
13
ppm
Na
69
ppm
SO4
125
ppm
Cl
173
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 4 days
21°C
Dry Hop / Primary - 4 days
21°C
Dry Hop / Conditioning - 9 days
1°C
Cold Crash - 4 days
4.4 g/L
Southern Cross - 4 days before end of fermentation
4.4 g/L
Pacifica - 4 days before end of fermentation
3.1 g/L
El Dorado - 4 days before end of fermentation

BRITE TANK

5.6%
ABV (Target)
33.8
IBUs (Target)
1.012
FG (Target)

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