The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Patowmack Pale Ale

Clone of Potomac River Brewing Co.'s (defunct) "Patowmack Pale Ale" as adapted
from the 20 BBL recipe brewed at the original Chantilly, VA, location circa 1997.

Brewer: myLHBS Email: Derek@myLHBS.com
URL: http://www.myLHBS.com
Beer: Patowmack Pale Ale Style: American Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 42 IBU
OG: 1.056 FG: 1.014
Alcohol: 5.4% v/v (4.2% w/w)
Water: I use the same local water supply (fairly neutral &
mildly hard) that the brewery did and would add:
- 1 tsp. gypsum to the boil
Grain: 8 oz. American crystal 60L
Steep: Steep at 154° F for 15 - 30 mins.
Boil: 60 minutes SG 1.046 6 gallons
6 lb. Briess Golden Light dry malt extract
- At boil: add 1.5 oz. Cascade (4.25% AA, 60 min.),
.5 oz. Mt. Hood (4.25% AA, 60 min.) & 1.5 tsp. gypsum
- After 30 min.: add Whirlfloc/Irish Moss
- After 45 min.: add .5 oz. Cascade (4.25% AA, 15 min.)
& .5 oz. Mt. Hood (4.25% AA, 15 min.)
At knockout: 1 oz. Mt. Hood (aroma)
Hops: 1.5 oz. Cascade (4.25% AA, 60 min.)
.5 oz. Mt. Hood (4.25% AA, 60 min.)
.5 oz. Cascade (4.25% AA, 15 min.)
.5 oz. Mt. Hood (4.25% AA, 15 min.)
1 oz. Mt. Hood (aroma)
Yeast: Wyeast 1028 (London ale)
Log: Ferment at 68° F
Carbonation: Artificial: 2.5 volumes
Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle
Cask conditioning: prime with .3 oz. sugar per gallon
(optional: dry-hop with .5 oz. each of Cascade & Mt. Hood)
Tasting: Adding gypsum to the boil helps this beer drop crystal clear. The finished product should be dry
& slightly flinty with some fruitiness from the yeast and considerable citrus and floral hop notes.

Recipe posted 04/03/06.