By Nicholas Gagnon
I recently had a chance to hang out with the guys at Trillium Brewing Company while they were brewing up One Boston, a delicious, hoppy IPA with a good amount of Valley Malt crystal oats used in the recipe. I felt inspired to do something similar and when the Munich Oats came out I had to give this a recipe a whirl. Feel free to substitute hops for what you have available or prefer. I wanted something citrus/mango/fruit/resiny....your taste may very. You'll notice there is only a bittering addition to get up to around 55 IBU's (RAGER) during the boil. I whirlpool for 15 minutes and then stand for 20 so the “steep” addition goes in at whirlpool and stays in the kettle at about 35 minutes near boiling (200F ish). I get great oil, flavor and aroma from this method and the dry hop.
10-A American Pale Ale
Size: 5.5 gal
Original Gravity: 1.064 (
Terminal Gravity: 1.013 (
Alcohol: 6.68% (
13 lb Valley Malt Pale
1.5 lb Oat Malt
0.79 oz Magnum (14.5%) - added first wort, boiled 60.0 m
1.5 oz Ahtanum (6.0%) - steeped after boil
1.5 oz Simcoe® (13.0%) - steeped after boil
1.5 oz Amarillo® (8.5%) - steeped after boil
1.5 oz Citra™ (12.0%) - steeped after boil
1.5 oz Citra™ (12.0%) - added dry to secondary fermenter
1.5 oz Amarillo® (8.5%) - added dry to secondary fermenter
1.5 oz Simcoe® (13.0%) - added dry to secondary fermenter
Mash-In for a temp of 152F. Rest one hour and Sparge.
Ferment with a clean Ale yeast like US-05, WLP001, WY1056 or alike. For a different take a nice dry English strain like WLP007 might be good.