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Tuesday
May112010

Northwood Pale Ale

We take a run at reverse-engineering Peter Ausenhus's excellent Worth Pale Ale. As brewed in Episode 3.

Five gallons, all-grain:

OG: 1.050
IBU: 48

grist:

  • 9.25 lbs Rahr 2-row pale
  • 8 oz English Caramalt
  • 2 oz Belgian Special B

mash:

  • Single infusion, 60" at 154 F

boil additions:

  • 0.75 oz US Magnum (pellet, 14.something%) @ 60"
  • 1 oz Centennial (whole cone homegrown) @ 15"
  • 1 Whirlflocc tablet @ 15"
  • 1 oz Centennial (whole cone homegrown) @ 0"
  • 1 oz Cascade (pellet, 6.something%) @ 0"

fermentation:

  • Wyeast 1450 Denny's Fave 50
  • 7 days at 65 F
  • 14 days at 38 F

packaging:

  • keg & force carb
  • drink it like you brewed it

extract?

  • steep the Caramalt and Special B
  • replace 9.25# Rahr 2-row with 6 lbs Gold LME and 1 lb Gold DME
  • increase the 60" hop addition to 1 oz

If you want a pint, you have to either go to Northwood or brew it your owndamnself.

 

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Reader Comments (4)

So . . . how did it turn out?

I stumbled onto Worth Brewing in Northwood by accident a couple of years ago while traveling across country. I was very impressed with Peter, his place, and of course, his beer. I think I'll try your recipe.

Should I go with the Denny's Fav or New Brit?

cheers!

March 6, 2011 | Unregistered Commenterclarence

Clarence,

If you check out episode 11, you can watch some tasting notes for this version. I found that Denny's Fave 50 gave me a more neutral fermentation character, while Chip's version with the NeoBritannia had an English-y ester character fusing with the citrus of the hops.

March 8, 2011 | Registered CommenterDawson

Hey guys, I love brewing TV. Makes my day. I brewed this ale using Maris otter. I am in primary right now. Is the secondary @ 35 degrees a misprint? Isn't this just going to drop out the yeast and stop any further fermentation early?

August 4, 2012 | Unregistered CommenterTom

@Tom - there are no typos, words just get Dawsoned. As with any fermentation schedule, YMMV - my particular batch was indeed crash-cooled in secondary to drop the yeast and help it clear and carb faster; it had already reached terminal gravity (not sure if Chip followed the same schedule with his). With an appropriate-sized pitch of healthy yeast, the attenuative phase of fermentation for a standard-gravity ale wort should easily be done inside 7 days, and it may or may not require much extra time to clean up diacetyl and such, although that depends a lot on yeast strain, O2, etc. Gotta listen to your beer, as Mr. Eckhardt says.

August 6, 2012 | Registered CommenterDawson

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