Pottersville Pale Ale - Beer Recipe - Brewer's Friend

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Pottersville Pale Ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: mrkruk
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday October 17th 2013
1.053
1.012
5.4%
43.1
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 oz Molasses3 oz Molasses 36 80 13%
1.25 lb Corn Syrup1.25 lb Corn Syrup 37 0.5 87%
1.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Leaf/Whole 7 Boil 30 min 22.62 25%
0.25 oz Cascade0.25 oz Cascade Hops Leaf/Whole 7 Boil 15 min 14.6 25%
0.25 oz Cascade0.25 oz Cascade Hops Leaf/Whole 7 Boil 5 min 5.87 25%
0.25 oz Cascade0.25 oz Cascade Hops Leaf/Whole 7 Aroma 0 min 25%
1 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 17 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.9oz       CO2 Level: 2.4 Volumes
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 1.92 g | 7.7 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 1.79 g | 7.2 qt) 1 4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 1.13 4.5
Equipment Profile Used: System Default
 
Notes

Times are tough in Pottersville, with the rent that old man Potter charges for his slums! Given that he owns the mill too, his prices are out of control...so what's a brewer to do?

This twist on a pale ale uses light molasses and dark molasses instead of grains. It is gluten free, if made with gluten free yeasts like Danstar.

Rather than corn syrup, light molasses or Lyle's Golden syrup can be used. The molasses in the recipe should be dark molasses, to provide color and character, and some complexity.

Boil 1 gallon of water, and add hops according to schedule.

Add 2oz molasses at flameout.

Pour the 1.25lb corn syrup (or light molasses/golden syrup, whatever you decided to use) into a new pot.

Strain hot hops/molasses water into new pot, on top of corn syrup (or light molasses/golden syrup).

Cool to 70-80 degrees.

Rack into primary until the wort just reaches the shoulder of the jug. Just be sure you do not surpass the ONE GALLON writing on the jug. I recommend a blow off tube for the first 3-4 days of fermentation, as well.

Pitch yeast and give it 2 weeks, or until fermentation stops and hydrometer readings are consistent.

Bottle with 0.9-1.0 oz of dextrose.

Here's to Mr. Potter, the richest and meanest man in the county!

It's a wonderful life!

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  • Last Updated: 2013-10-17 23:28 UTC