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New Albion Ale Clone

186 calories
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Researched by Chino Brews
URL: http://byo.com/grains/item/2797-new-albion
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Amount Fermentable PPG °L Bill %
12.65 lb Pale 2-Row12.65 lb Pale 2-Row 37 1.8 100%
12.65 lb Total      
Amount Variety Type AA Use Time IBU
18 g Cluster18 g Cluster HopsPellet6.5Boil60 min14.07
15 g Cascade15 g Cascade HopsPellet7Boil30 min9.7
15 g Cascade15 g Cascade HopsPellet7Boil15 min6.27
Mash Guidelines
Amount Description Type Temp Time
17.6 qtMash: 145°F; 1st runnings 3 qts.Infusion156 F60 min
18.3 qtCollect total 8 qts.Sparge170 F0 min
Starting Mash Thickness: 1.4 qt/lb
Other Ingredients
Amount Name Type Use Time
1.21 tspIrish Moss1.21 tsp Irish MossFiningBoil10 min.
Attenuation (avg):
Optimum Temp:
66 - 70 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
Yeast Pitch Rate and Starter Calculator
Method: Sucrose       CO2 Level: 2.5 Volumes
Target Water Profile:
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
The water profile was Napa water hardened with Gypsum to a level of 350PPM hardness, per Don Barkley.
Mash Chemistry and Brewing Water Calculator
This is a modified clone of the historic New Albion Ale, starting with the recipe printed in Brew Your Own, Jan/Feb 2013, and adjusting it per former owner Jack McAuliffe's recollection, and per Don Barkley's comments.

Targets: OG = 1.055; FG = 1.011; IBU = 30; SRM = 4; ABV = 5.7%

Barkley is a former New Albion brewer who still has McAuliffe's original recipe notebook. Barkley re-brewed the beer in 2009. WLP076 yeast is the original yeast for New Albion, which is still used by Mendocino Brewing Co., and is contained in tiny amounts in Red Tail Ale (can be harvested if you have several bottles). It is not available in 2015, and you can substitute WLP013 (London Ale), Wyeast 1028 (London Ale), or Danstar Nottingham

The original malt was an earthy Bauer & Schweitzer Pale Malt, provided by Anchor Brewing. Barkley suggests 50 % Great Western 2-row and 50% Gambrinus Pale Ale.

Hops started as Bullion hops, then switched to Northern Brewer, then finally wound as Cluster for bittering and Cascade for flavor and aroma by 1977, per Barkley.
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View Count: 2870
Brew Count: 2
Last Updated: 2015-05-05 15:57 UTC
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