The Power of PALE Ale

Tag Team Pale Ale

ALL-GRAIN

Brewers from Odell Brewing Company and New Belgium Brewing Company developed Tag Team for the 2013 Taste of Fort Collins—a three-day festival that offers local food, beer, entertainment, and artwork. While the original gravity is right in line with American pale ale, the hops load is more akin to American IPA.

OG: 1.050

FG: 1.011

IBUS: 50

ABV: 5.1%

MALT/GRAIN BILL

8 lb (3.6 kg) Pale malt

10 oz (283 g) Pilsner malt

8 oz (227 g) Munich malt

8 oz (227 g) Carafoam

6 oz (170 g) Caramalt

HOPS SCHEDULE

0.25 oz (7 g) Nugget at 45 minutes

0.25 oz (7 g) Nugget at 35 minutes

0.25 oz (7 g) Nugget at 25 minutes

0.25 oz (7 g) Nugget at 15 minutes

0.25 oz (7 g) Nugget at 5 minutes

1 oz (28 g) Crystal at knockout

1 oz (28 g) Crystal at end of whirlpool

1.50 oz (43 g) Nugget at dry hop (5 days)

0.75 oz (21 g) Amarillo at dry hop (5 days)

0.75 oz (21 g) Perle at dry hop (5 days)

DIRECTIONS

Mash for 60 minutes at 151°F (66°C), sparge, and boil for 90 minutes, following the hops schedule. Add knockout hops at flameout, and whirlpool for 10 minutes. (Whirlpool is a post-boil, pre-chill technique that professional brewers use to concentrate the trub and hops solids to the center of the boil kettle.) If your system doesn’t permit a whirlpool, a 10-minute hop stand—allowing the hot wort to sit for 10 minutes before chilling—is a great substitute. Add end-of-whirlpool hops, then chill and transfer to fermentor. Ferment 10 days at 66°F (19°C), then rack to secondary and add dry hops. Package in bottles or kegs after 5 days of dry hopping.

YEAST

White Labs WLP007 Dry English Ale or Wyeast 1098 British Ale or Safale S-04