New Albion Ale Clone - Beer Recipe - Brewer's Friend

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New Albion Ale Clone

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Researched by Chino Brews
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
URL: http://byo.com/grains/item/2797-new-albion
Created: Thursday November 14th 2013
1.056
1.017
5.1%
30.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.65 lb American - Pale 2-Row12.65 lb Pale 2-Row 37 1.8 100%
12.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Cluster18 g Cluster Hops Pellet 6.5 Boil 60 min 14.07 37.5%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 30 min 9.7 31.3%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 15 min 6.27 31.3%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.21 tsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - Old Sonoma Ale WLP076
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sucrose       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
The water profile was Napa water hardened with Gypsum to a level of 350PPM hardness, per Don Barkley.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.6 qt Mash: 145°F; 1st runnings 3 qts. Infusion -- 156 °F 60 min
18.3 qt Collect total 8 qts. Sparge -- 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.43 17.7  
Mash volume with grains 5.44 21.8  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 3.4 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

This is a modified clone of the historic New Albion Ale, starting with the recipe printed in Brew Your Own, Jan/Feb 2013, and adjusting it per former owner Jack McAuliffe's recollection, and per Don Barkley's comments.

Targets: OG = 1.055; FG = 1.011; IBU = 30; SRM = 4; ABV = 5.7%

Barkley is a former New Albion brewer who still has McAuliffe's original recipe notebook. Barkley re-brewed the beer in 2009. WLP076 yeast is the original yeast for New Albion, which is still used by Mendocino Brewing Co., and is contained in tiny amounts in Red Tail Ale (can be harvested if you have several bottles). It is not available in 2015, and you can substitute WLP013 (London Ale), Wyeast 1028 (London Ale), or Danstar Nottingham

The original malt was an earthy Bauer & Schweitzer Pale Malt, provided by Anchor Brewing. Barkley suggests 50 % Great Western 2-row and 50% Gambrinus Pale Ale.

Hops started as Bullion hops, then switched to Northern Brewer, then finally wound as Cluster for bittering and Cascade for flavor and aroma by 1977, per Barkley.

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  • Last Updated: 2015-05-05 15:57 UTC