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Parrothead Pale

This recipe is based from Mirror Pond Pale produced from Deschutes Brewery of Bend, Oregon!

Brewer: Rick Armstrong/Dave Hetteen Email: -
Beer: Parrothead Pale Style: American Pale Ale
Type: All grain Size: 11 gallons
Color:
15 HCU (~9 SRM)
Bitterness: 34 IBU
OG: 1.062 FG: 1.014
Alcohol: 6.2% v/v (4.8% w/w)
Water: Inline R/V style water filter. 1 Tablespoon of Gypsum added to Mash water.
Grain: 10 lb. American 2-row
10 lb. British pale
1 lb. American crystal 40L
1 lb. Belgian CaraMunich
1 lb. Flaked oats
Mash: 80% efficiency
154 deg. F, for 90 min.
Boil: 90 minutes SG 1.052 13 gallons
90 min. boil with Irish Moss added the last 20 min.
Hops: 2 oz. Cascade (7.3% AA, 90 min.)
1 oz. Cascade (7.3% AA, 45 min.)
1 oz. Cascade (aroma)
Yeast: Wyeast 1056 x 2.
Log: 7 days in Primary, 14 days in secondary. Fermentation temperature
65 deg. F. Dry Hop with 1 oz. Cascade in secondary. Bottle condition for 30 days. @65 deg. F
Carbonation: 2.6 Volumes 30 psi for 48 hours, 9-11 psi @ 36 F for serving.
Tasting: This Pale has an wonderful head, tight, tall, and full of aroma from the Cascade dry hopping. Well balanced with a nice upfront hop nose that doesn't linger. Very smooth, too easy to drink for 6.2% abv.

Recipe posted 05/07/06.