John Brown Pale Ale

Yeast(s) Used: 
WLP001 California Ale Yeast
Recipe Supplied by: 
Robert Davis of the Great Adirondack Brewing Company
About this Recipe: 

Classic American Pale Ale

Malt:
5.5 lbs Marris Otter 2 row
15 ounces Thomas Fawcett Crystal Malt
15 ounces Thomas Fawcett Wheat Malt
8 ounces Toasted Barley

Hops:
1 ounce German Pearl
1 ounce Mount Hood
1 ounce Cascade

Mash in at 152-153 degrees farenheit for 70 minutes. Sprage at 170 degrees farenheit, and add German pearl at first wort running. Bring volume up to a 12 degrees Plato original gravity, boil for 1.5 hours to finish at 13.3-13.5 degrees Plato. At the 10 minute mark, add 0.33 ounces of Mt. Hood, another 0.33 ounces at the 2 minute mark, and the final 0.33 at the end of the boil. Transfer to fermenter at 68 degrees farenheit, pitch the WLP001 and add the 1 ounce of Cascade.