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.

Update on Saturday, November 20, 2010 at 8:18AM by Chip

Chip brewed an extract batch of this beer in mid-November 2010 using the Wyeast 1945 NeoBrit yeast and fermenting a bit warmer around 70-74F. OG was 1.052. After a week, SG was 1.014 with a healthy head of krauseny funk still on top. Wonderful grapefruit nose and flavor, which was the reason for intentionally fermenting a bit warmer. Can't wait for this one!

Comments

[clarence]

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!

[Dawson]

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.