Briess Recipe Database

(0) Search Results for:

• 

  Mariposa Pale Ale

  
  

  In 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.

  
  

  Type: Ale

  Style: Pale Ale

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Staff

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  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

  
  

  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: 1.057

  Final Gravity: 1.014

  Alcohol by Weight:

  Alcohol by Volume: 5.7%

  IBU: 50

  Color: 12

  Tags: