Recipe of the Week: Old Sonoma Pale Ale

This British-inspired Pale Ale uses a yeast strain from a historic brewery in Northern California which was embraced by the early pioneers of craft beer in America. In this recipe, White Labs 076 Old Sonoma Ale Yeast pairs nicely with Briess Pale Ale Malt, a rather uniquely flavored Pale Ale Malt. The result is a surprisingly rich, drinkable Pale Ale  perfect for a hot summer day. Or a cold day. Either way, it goes down nicely.

Haven’t tried Briess Pale Ale Malt yet? It’s a fully modified, high extract, low protein malt. Careful monitoring during the kiln drying process and proprietary temperature rests result in a unique rich malty flavor with hints of biscuit and nuttiness. Try it in a Pale Ale, or any beer that needs a rich, malty backbone. Or use it in smaller quantities to add subtle flavor to lighter colored beers. In this recipe, the Carapils® Malt adds mouthfeel and help with foam and foam retention.

Brew Your Own magazine subscribers can find this recipe on a Briess/White Labs tear-out recipe card in newest issue (May-June 2014). It can also be found in a printer-friendly version at the Briess Recipe Database. Happy brewing!

 

Old Sonoma Pale Ale

  • Type: Ale
  • Style: Pale Ale
  • Batch Size: 5 gallons
  • Recipe Type: All grain
  • Recipe Contributed By: Briess Technical Services Team

Ingredients

  • 10.5 lbs—Briess Pale Ale Malt
  • 3 oz—Briess Carapils® Malt
  • 1 oz—Cascade (6.0% AA hop)—60 minute boil
  • 1 oz—Cascade (6.0% AA)—20 minute boil
  • 1 oz—Cascade (6.0% AA hop)—10 minute boil
  • 1 vial—WLP076 Old Sonoma Ale Yeast

Procedures

  1. Mash grains at 150-152ºF for 60 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 40 minutes
  5. Add second hop addition, boil for 10 minutes
  6. Add third hop addition, boil for 10 minutes
  7. Cool to 68ºF, oxygenate wort
  8. Pitch 1 vial WLP076 Old Sonoma Yeast

Fermentation

  • Primary Fermentation: 2 weeks at 68ºF
  • Secondary Fermentation: 2 weeks
  • Fermentation Notes: Bottle condition for force carbonate

Stats

  • Original Gravity: 1.054
  • Final Gravity: 1.014
  • ABW: 4.2%
  • ABV: 5.2%
  • IBU: 37
  • Color: 6º Lovibond

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.

Posted in Recipes | Tagged .
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