Recipes Trattoria Barnett FAIRHOPE 51 PALE ALE

Fairhope 51 Pale Ale Recipe

inspired by

@trattoriabarnett

Feb 21 2026

•

168h

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Serves 48

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Recipe information

Make Fairhope 51 Pale Ale in just 168h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Mash / Brew

1. Heat strike water

Heat 4.5 gallons (approx.) of brewing water to about 165°F (74°C) to achieve a target mash temperature of 152°F (67°C). Adjust volume as needed for your system’s mash thickness (target 1.25–1.5 qt/lb). If treating water, add gypsum or Campden now and stir.

2. Mash in

Add crushed Pale Ale, Crystal, and Munich malts to the mash tun. Pour strike water and stir thoroughly to eliminate clumps. Target mash temperature: 152°F (67°C). Hold for 60 minutes. Stir gently at 15 and 45 minutes to maintain even temperature and conversion.

3. Mash out

After 60 minutes, raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity (mash out).

4. Sparge

Recirculate wort until clear, then vorlauf and collect into the kettle. Sparge with enough 170°F (77°C) water to collect about 6.5–7 gallons of wort (adjust for boil-off and desired post-boil volume).

5. Boil schedule

Bring wort to a vigorous boil and start a 60-minute timer. Add hops and other additions according to the following schedule: - 60 minutes: Add 0.75 oz Centennial (bittering) - 15 minutes: Add 0.75 oz Cascade - 10 minutes: Add 1.0 oz Citra and 1 tsp yeast nutrient (if using) - 5 minutes: No additions (optional whirlfloc or Irish moss at 15 min instead of nutrient) - 0 minutes (flameout): Add 1.0 oz Amarillo; turn off heat, cover pot and steep for 10 minutes (hop stand) to extract aroma

6. Chill wort

After flameout and hop stand, cool the wort quickly to yeast pitching temperature (65–68°F / 18–20°C) using an immersion chiller, counterflow chiller, or ice bath. Target chilling time: as fast as possible to reduce DMS and infection risk.

Fermentation

7. Transfer and aerate

Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with sanitized water if needed to reach 5.25 gallons pre-fermentation volume. Aerate the wort vigorously by shaking, splashing, or pure oxygen to ensure healthy yeast pitch.

8. Pitch yeast

Pitch the prepared yeast (or packet) into the wort at about 65–68°F (18–20°C). If using a liquid yeast, make a starter for best results. Attach airlock and place fermenter in a location that holds steady temperature.

9. Primary fermentation

Allow fermentation at 66°F (19°C) for 5–7 days or until vigorous fermentation has slowed (specific gravity falls rapidly and airlock activity subsides).

10. Secondary / dry hop

At day 5–7, when primary fermentation is tapering (about 1/3 to 1/2 attenuation achieved), add dry hops: 1.5 oz Citra + 1.0 oz Amarillo. Leave on for 3–5 days for bright, citrus-forward aroma. Maintain temperature at 64–68°F (18–20°C).

11. Finish fermentation

After dry hopping period, allow beer to finish for 1–2 days to clear and for hop particulates to settle. Check gravity — final gravity target ~1.010 (depending on mash and efficiency).

Packaging

12. Prepare priming sugar

Dissolve 3.5 oz (100 g) corn sugar in 1 cup boiling water. Boil 1–2 minutes, cool to room temperature, and add to sanitized bottling bucket.

13. Bottle or keg

Rack beer from fermenter into the bottling bucket, mixing gently with the cooled priming solution for even carbonation. Fill sanitized bottles and cap, or transfer to a keg and carbonate to ~2.3 volumes CO2. If bottling, condition at 68°F (20°C) for 10–14 days.

14. Cold crash & carbonate (keg)

If kegging, cold crash to ~36–40°F (2–4°C) for 24–48 hours and carbonate to target volumes using CO2 pressure (approx. 10–12 psi depending on temperature).

15. Drink

After carbonation, chill and serve Pale Ale at 45–50°F (7–10°C). Pour leaving sediment behind. Expect a bright, citrus/hop-forward pale ale with moderate bitterness and an estimated ABV around 5.1%.