Down Down Extra Pale Ale CLONE



Centennial hops are the main event in this pale ale—give it a whirl!

20L Batch
Est. OG: 1.045
Est. IBU: 40

For the mash:
3.2 kg Pale malt
800 g Crystal 15 malt
130 g Flaked Barley malt
To infuse grain use 16 litres of 74C water (Strike Temperature). Mash Schedule: 60min at 65-68C. Sparge at 78C with 10 Litres of water.

For The Boil:
15 g Centennial hops, 10% a.a. (60 min)
10 g Centennial hops, 10% a.a. (30 min)
20 g Centennial hops, 10% a.a. (10 min)
15 g Centennial hops, 10% a.a. (0 min)
15 g Cascade hops (dry)
15 g Centennial hops (dry)
Conduct a 60 minute boil, following the hop schedule as listed in the ingredients.

Fermentation:
Ferment as close to 20c as possible using a good American ale yeast. Wyeast 1056, Saf US-05 or MJ M44

Beer

Mead

Spirits