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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: All grain Size: 5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 41 IBU
OG: 1.058 FG: 1.015
Alcohol: 5.6% v/v (4.4% w/w)
Water: I use the same local water supply (fairly neutral & mildly hard)
that the brewery did so I follow their practice of adding gypsum as follows:
- one tsp. in the mash
- one tsp. in the sparge water
- one tsp. in the boil
Grain: 10 lb. American 2-row
8 oz. American crystal 60L
Mash: 75% efficiency
Mash at 154° F for 30 - 60 mins. (depending on conversion)
Boil: 60 minutes SG 1.048 6 gallons
- At boil: add 1.5 oz. Cascade (4.25% AA, 60 min.),
.5 oz. Mt. Hood (4.25% AA, 60 min.) & 1 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.