Oceanside Pale Ale – All Grain, is an ale made with predominantly pale malt. The higher proportion of pale malts results in a lighter color.
5 Gallon yield, all grain recipe
10 lbs 2-row
½ lb. Special B
½ lb. Caramel 120L malt
1 lb. Belgian Amber Candi Sugar
2 oz. Liberty (AA= 4-5%) OR 1.5 oz. Perle hops (AA= 6-7%) for bittering
1 oz. Centennial/Cascade hops for aroma
California Ale Yeast (White Labs # WLP001) or your favorite ale yeast
½ Tbs. Irish Moss, reconstituted
1 oz. Mt. Hood/Hallertau whole leaf hops for dry-hopping
Heat 3 gallons of strike water to 167ºF, mash in and settle out at 155ºF. Rest for 30 minutes. Vorlauf until clarified and sparge w/ 4.5 gallons of water at 170ºF collecting 6 gallons of wort. Bring the wort to a boil, then set a timer for 60 minutes and add the Liberty or Perle hops for bittering. When there are 15 min. remaining add the Centennial or Cascade hops for aroma. When 60 min are up cool the wort to or below 80ºF pour it into a sanitized fermenter and pitch the yeast. Aerate well and ferment at 70-72 degrees Fahrenheit or at the optimal temperature for the strain of yeast you’ve chosen. For dry-hopping, add the whole leaf hops to the secondary fermenter if bottling or to the Cornelius tank if kegging.
O.G. = 1.056-1.058
F.G. = 1.006-1.008
ABV = 6.5%