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Deschutes Mirror Pond Pale Ale Clone

190.29 calories 22.37 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: deschutesbrewery.com
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday June 29th 2015
1.057
1.018
5.08%
40.08
6.58
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale Ale10.5 lb Pale Ale 37 3.5 90.8%
0.53 lb American - Caramel / Crystal 15L0.53 lb Caramel / Crystal 15L 35 15 4.6%
0.53 lb American - Carapils (Dextrine Malt)0.53 lb Carapils (Dextrine Malt) 33 1.8 4.6%
11.56 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54.60 g Cascade54.6 g Cascade Hops Leaf/Whole 5.3 First Wort 0 min 15.25 22.5%
71.40 g Cascade71.4 g Cascade Hops Leaf/Whole 5.3 Boil 17 min 17.2 29.4%
71.40 g Cascade71.4 g Cascade Hops Leaf/Whole 5.3 Whirlpool at 200 °F 20 min 7.62 29.4%
45.15 g Cascade45.15 g Cascade Hops Leaf/Whole 5.3 Dry Hop 5 days 18.6%
8.56 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 148 °F 20 min
Temperature 159 °F 40 min
Sparge 75 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each WhirlFloc Fining Boil 5 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 140 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: Calculate       CO2 Level: 2.4 Volumes
 
Target Water Profile
Portland, OR
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 10 1 8
Mash Chemistry and Brewing Water Calculator
 
Notes

http://www.deschutesbrewery.com/recipe/mirror-pond-pale-ale-clone

Should lean toward dry, quaffable. Simple grist bill. Don't over complicate the grist bill.
Pitch yeast at 64F and ferment at 66F.

Secondary when yeast have completed 85% attenuation. Add dry hops, continue secondary until attenuated, about 4-5 days in secondary total.
Keg condition 1 week.
If bottling, condition 2-3 weeks.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-06-29 20:53 UTC
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