VOLL-DAMM

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Pale Ale - English - Paso Robles, CA - 5.0% ABV - 30.0 IBU A British Pale Ale never tasted so fresh. We challenge our good friends across the pond to match this one.

Heat 3.5 gallons of your adjusted brew water to about 165°F (74°C) so that when you dough in with the grain temperature will stabilize near 152°F (67°C).

Heat strike water

Add the crushed Maris Otter, Victory, Crystal 40L, light Munich and flaked oats to your mash tun. Stir thoroughly to eliminate dry pockets and ensure even hydration.

Hold the mash at 152°F (67°C) for 60 minutes. This temperature yields moderate body and good attenuation appropriate for a British Pale Ale. If you prefer a drier finish, raise mash temp to 154–156°F (68–69°C) for 45–60 minutes.

Perform an iodine test near the end of the mash to confirm conversion. If starch remains, rest another 10–15 minutes.

Vorlauf (recirculate) until the runnings are clear, then start collecting wort into your kettle. Collect as much as necessary to achieve a pre-boil volume of ~6.5–6.75 gallons (accounting for hops and boil-off) to end with ~5.25 gallons in the fermenter.

Sparge with 3.5 gallons of water heated to 168–172°F (75–78°C) slowly to avoid extracting harsh tannins. Collect until your pre-boil gravity target is reached (aim ~1.045–1.050 pre-boil depending on system losses).

If you adjusted water chemistry, add calcium chloride or gypsum during strike water or pre-boil as needed to reach the desired chloride:sulfate ratio (~1.2:1) and ~100–150 ppm calcium total. Typical additions listed are guidelines — use your water profile calculator for precise dosing.

Bring the wort to a vigorous rolling boil (60 minutes total). Watch for boil-overs when it first comes to a boil.

At the start of the 60-minute boil, add 1.0 oz East Kent Goldings. This addition supplies the majority of bitterness and classic English hop character. Boil for full 60 minutes.

Bittering addition

With 15 minutes left in the boil add Irish moss or Whirlfloc (1 tsp) if using. Add 0.25 lbs DME or dextrose now if using for a slight gravity bump and increased attenuation. With 5 minutes left add 0.75 oz Kent Fuggle and reserve 0.5 oz Cascade for whirlpool/finishing (or add the Cascade at flameout/whirlpool).

Late hopping & adjuncts

At flameout, turn off the heat and allow the wort to sit 10–20 minutes while whirlpooling gently to extract late hop aroma from the Cascade and settle trub. Target a whirlpool/whirlpool rest temperature of ~170–180°F (77–82°C) for 10–15 minutes for efficient hop aroma extraction without excessive vegetal compounds.

Chill the wort rapidly to yeast-pitching temperature (66–68°F / 19–20°C) using your preferred chiller. Transfer wort to the sanitized fermenter, leaving most trub behind.

Measure pre-fermentation gravity. Target original gravity ~1.046–1.050 for a final ABV near 5.0% depending on attenuation.

Aerate or oxygenate the wort to approximately 8–10 ppm dissolved oxygen for healthy yeast start (or vigorously shake/rock closed fermenter if small batch).

Rehydrate or prepare your English ale yeast according to manufacturer instructions. Pitch the yeast into the wort at 66–68°F (19–20°C). If using an English strain like S-04, you can pitch at the lower end of that range for accentuated malt character.

Ferment at 66–68°F (19–20°C) for primary fermentation. Expect active fermentation in 12–48 hours and primary to finish in about 5–7 days for this gravity range with English ale strains. Maintain stable temperature to avoid off-flavors.

If desired, perform a diacetyl rest by raising temperature to 68–70°F (20–21°C) for 24–48 hours near the end of fermentation to allow yeast to clean up any diacetyl.

After activity has subsided and final gravity has been stable for 2–3 days, measure FG. Target final gravity ~1.010–1.012 (attenuation will depend on yeast strain and mash profile) to achieve about 5.0% ABV and around 25–32 IBU perceived bitterness.

If kegging: cold crash to near 35–40°F (2–4°C) for 24–48 hours to improve clarity, then carbonate to ~2.3–2.6 volumes CO2 (typical for English Pale Ale) and serve.

If bottling: dissolve 3.5 oz corn sugar in 6 oz boiling water, cool, then gently mix into the bottling bucket with beer. Bottle and cap. Condition at room temperature (68–72°F / 20–22°C) for 10–14 days, then cold condition and serve. Expect conditioning to finish in 2–3 weeks for full flavor rounding.

Optional: allow beer to mature for a couple weeks in the keg or bottles to let hop-malt balance settle; this beer shines with fresh hop character but benefits from short conditioning.

Maris Otter pale malt (crushed)

Victory malt

Caramel/Crystal 40L

Light Munich malt

Flaked oats

Brew water (adjusted to moderate hardness, chloride:sulfate ~1.2:1)

Sparge water (hot)

Calcium chloride (if needed to adjust profile)

Gypsum (calcium sulfate) (optional)

East Kent Goldings (whole or pellet)

Kent Fuggle (or English Fuggle) - late boil/whirlpool

Cascade (for bright, fresh US note; small late addition)

Sugar (DME or dextrose) - optional for slight attenuation bump

English ale yeast (Wyeast 1968 London ESB or SafAle S-04)

Yeast nutrient (optional)

Corn sugar (priming sugar) for bottling

Irish moss or Whirlfloc (optional for clarity)

Farmhouse Ales

Bière de Garde - Still - Santa Fe, NM - 7.5% ABV - 15.0 IBU

Notorious BdG - Gin Barrel

Sour - Berliner Weisse - Santa Fe, NM - 5.0% ABV - 5.0 IBU

Germophile - GABF Silver Medal

Lambic - Santa Fe, NM - 6.0% ABV - 5.0 IBU

Lover - Mango/Goldings Dry-Hopped

Fruited Sour - Santa Fe, NM - 5.0% ABV - 5.0 IBU

Mountain of Light - Palisade Peach

Barleywine - Santa Fe, NM - 14.0% ABV - 44.0 IBU

Ned Ryerson - Colkegan BBL

Make DBA Recipe in just 6h . Pale Ale - English - Paso Robles, CA - 5.0% ABV - 30.0 IBU A British Pale Ale never tasted so fresh. We challenge our good friends across the pond to match this one.

Dba Recipe

Descriptors

Tasting Notes

Food Pairings

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