Garage Project’s Dirty Boots Pale Ale Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.013
IBU = 75 SRM = 9 ABV = 6.6%
Ingredients
10 lbs. (4.5 kg) Pilsner malt
1.7 lbs. (0.77 kg) Munich malt (9 °L)
0.8 lb. (0.36 kg) crystal malt (20 °L)
0.5 lb. (0.23 kg) crystal malt (60 °L)
6.5 AAU Simcoe® hops (first wort hop) (0.5 oz./14 g at 13% alpha acids)
7.5 AAU Ekuanot® hops (10 min.) (0.5 oz./14 g at 15% alpha acids)
6 AAU Mosaic® hops (10 min.) (0.5 oz./14 g at 12% alpha acids)
6.5 AAU Simcoe® hops (10 min.) (0.5 oz./14 g at 13% alpha acids)
6 AAU Mosaic® hops (0 min.) (0.5 oz./14 g at 12% alpha acids)
2 oz. (57 g) Ekuanot® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
2 oz. (57 g) Simcoe® hops (dry hop)
SafAle US-05, White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or similar American ale yeast strain
3⁄4 cup corn sugar (if priming)
Step by Step
With the goal of creating a moderately dextrinous wort, mash in with 4 gallons (15.4 L) of 165 °F (74 °C) strike water to achieve a single infusion rest temperature of 154 °F (68 °C). Hold at this temperature for 60 minutes before starting the lautering process.
Add first wort hops to the boil kettle. With sparge water at 170 °F (77 °C), collect about 6.5 gallons (25 L) total of wort. Boil for 60 minutes, adding hops at intervals according to hop schedule. At end of boil, turn off heat then add the whirlpool addition hops. Whirlpool for 10 minutes, then let settle for 10 minutes before chilling wort.
Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment at 68 °F (20 °C), raising temperature to 72 °F (22 °C) as fermentation slows down.
After fermentation has ceased and settling has occurred, add dry hops and allow 3 days contact before packaging. Prime and bottle condition or keg and force carbonate to 2.4 v/v.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.063 FG = 1.013
IBU = 75 SRM = 9 ABV = 6.6%
Ingredients
6 lbs. (2.7 kg) Pilsen dried malt extract
0.75 lb. (0.34 kg) Munich dried malt extract
0.8 lb. (0.36 kg) crystal malt (20 °L)
0.5 lb. (0.23 kg) crystal malt (60 °L)
6.5 AAU Simcoe® hops (first wort hop) (0.5 oz./14 g at 13% alpha acids)
7.5 AAU Ekuanot® hops (10 min.) (0.5 oz./14 g at 15% alpha acids)
6 AAU Mosaic® hops (10 min.) (0.5 oz./14 g at 12% alpha acids)
6.5 AAU Simcoe® hops (10 min.) (0.5 oz./14 g at 13% alpha acids)
6 AAU Mosaic® hops (0 min.) (0.5 oz./14 g at 12% alpha acids)
2 oz. (57 g) Ekuanot® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
2 oz. (57 g) Simcoe® hops (dry hop)
SafAle US-05, White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or similar American ale yeast strain
3⁄4 cup corn sugar (if priming)
Step by Step
Steep crushed grains in a muslin bag in 2 gallons (8 L) of water as temperature warms to 160 °F
(71 °C) over 30 minutes. Afterwards, place the grain bag in a colander and wash with 1 gallon (4 L) of warm or hot water. Add first wort hops and water to reach a total volume of 6 gallons (23 L). With the heat turned off, carefully stir in the dried malt extract. Once fully dissolved, bring wort to a boil and boil for 60 minutes, adding hops at intervals according to hop schedule.
At end of boil, add whirlpool addition hops. Whirlpool for 10 minutes, then let settle for 10 minutes before chilling wort.
Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment at 68 °F (20 °C), raising temperature to 72 °F (22 °C) as fermentation slows down.
After fermentation has ceased and settling has occurred, add dry hops and al
