Mariposa Pale Ale

Briess_PaleAle_72dpiIn the heart San Francisco, on Mariposa street, back in 1975, a brewery had the idea to make an American bitter, what soon became American Pale Ale.  This is a tribute to the early makers of American Pale Ale, a style that helped resurrect an industry.

All-Grain Recipe, makes 5 US gallons (19L)


Quantity   Ingredient Comment
10 lbs Pale Ale Malt Mash
0.5 lb Wheat Malt, Red Mash
0.5 lb Caramel Malt 60L Mash
0.5 lb Bonlander® Munich Malt Mash
1 oz Perle Hops (8.2% AAU) 60 min boil
1 oz Cascade Hops (5.5% AAU) 10 min boil
2 oz Cascade Hops (5.5% AAU) 5 min boil
1 pack WLP001 Old Sonoma Ale Yeast Fermenter
1 capsule Servomyces Yeast Nutrient 10 min boil

Brewing Procedures:

  1. Bring 3.8 gallons of water to 165ºF.
  2. Mash grains at 152ºF for 1 hour.
  3. Heat 4.25 gallons of 180ºF sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to a boil.
  5. Add 1 oz Perle hops.
  6. After 50 minutes, add 1 oz Cascade hops and yeast nutrient.
  7. After 5 minutes, add 2 oz Cascade hops.
  8. Boil 5 more minutes, remove from heat and cool to 70ºF.
  9. Transfer to primary fermenter, and pitch the WLP076 yeast.


  • Primary Fermentation: 1 week at 66ºF – 70ºF.
  • Secondary Fermentation:2 weeks at 66ºF – 70ºF.
  • Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP076 yeast for 3-4 weeks.


  • Original Gravity: 057
  • Final Gravity: 014
  • ABV: 7%
  • IBU: 50
  • Color (SRM): 12

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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