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Perhaps the nearest thing American Solera has to a flagship, Pals is a double-dry-hopped pale ale whose voluminous dry hops change every batch. Courtesy of brewery founder Chase Healey and head brewer Matt Denham, this homebrew-scale recipe uses Citra and Mosaic—but they say you should feel free to mix-and-match with your favorite varieties.
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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.062
FG: 1.020
IBUs: N/A
ABV: 5.6%
[PAYWALL]
MALT/GRAIN BILL
8 lb (3.6 kg) pilsner
1.6 lb (726 g) chit malt
13 oz (368 g) white wheat
13 oz (368 g) flaked wheat
HOPS & ADDITIONS SCHEDULE
8 oz (227 g) maltodextrin at 10 minutes
0.5 oz (14 g) Chinook at flameout/whirlpool
8 oz (227 g) Citra at first dry hop
8 oz (227 g) Mosaic at second dry hop
YEAST
Wyeast 1318 London III
DIRECTIONS
Mill the grains and mash at 155°F (68°C) for 60 minutes. Lauter, sparge, and top up as necessary to get 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding maltodextrin according to the schedule. At flameout, add Chinook hops and stir for 5 minutes to conduct a whirlpool. Chill to 65°F (18°C), aerate well, and pitch the yeast. Ferment at 65–67°F (18–19°C). When fermentation is complete, add the first dry hops, then add the second dry hops 2 days later. After 3 more days, remove hops, package, and carbonate.