PATRIOT AMERICAN PALE ALE (PAPA)

• 20 pounds - Pale Malt
• 1 pound – Caramel 60 Malt

Mash with 6 gallons of water at 155”F for 90 minutes, stirring occasionally. Sparge with enough 170”F water to bring to 11 gallons. Boil wort for 60 minutes.

• 2/3 ounce of U.S. Columbus hop pellets - 15.5% alpha acid (start of boil)
• 1 ounce of Cascade hop pellets – 5.4% alpha acid (start of boil)
• 1 ounce of Cascade hop pellets – 5.4% alpha acid (at 45 minutes)
• 1 ounce of Cascade hop pellets – 5.4% alpha acid (at 50 minutes)
• 1 ounce of Cascade hop pellets – 5.4% alpha acid (at 55 minutes)
• 1 ounce of Cascade hop pellets – 5.4% alpha acid (at 58 minutes)
• 2 ounces of Cascade hop flower buds – 6.5% alpha acid (dry hop 3rd day in fermenter)

Cool and pitch pre-started McGuire’s yeast.

Ferment 10 gallons at room temperature.

17 pounds - Pale Malt
• 1.5 pounds - Flaked Barley
• 1 pound - Biscuit Malt
• 0.63 pounds - Chocolate Malt
• 0.5 pounds - Roasted Barley
• 1 pound - Flaked Oats

Mash with 6 gallons of water at 153”F for 90 minutes, stirring occasionally. Sparge with enough 165”F water to bring to 11 gallons. Boil wort for 60 minutes.

• 2 ounces of U.S. Columbus hops - 15.5% alpha acid (start of boil)
• 2 ounces of Cascade hops – 5.4% alpha acid (at 50 minutes)

Cool and pitch pre-started Munton package yeast.

Ferment 10 gallons at room temperature.

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Cloning Around with McGuire's Red by Daryn Morain

• 6 lbs 2-row malt
• 2 lbs caramel 60 malt

Mash with 2.25 gal h2o at 153*F for 1 hour. Sparge with 3.75 gal 170*F h2o. Boil approx. 5.5 gal wort for 1 hour.

• 1 oz Chinook ~9.0% alpha at start of boil
• 3/4 oz Willamette ~5.5% alpha at 30 min
• 3/4 oz Willamette ~5.5% alpha at 10 min to the end of boil

Pitch McGuire's yeast and ferment at 58*F

If you want to be truly authentic add a little gypsum to the mash and add more gypsum and Irish Moss 15 min before the end of the boil.

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If you have any recipes you would like to share send them to: Hal