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New Albion Ale Clone

186 calories 21 carbs
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Researched by Chino Brews
Calories: 186 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Thursday November 14th 2013
Amount Fermentable PPG °L Bill %
12.65 lb American - Pale 2-Row12.65 lb Pale 2-Row 37 1.8 100%
12.65 lb Total      
Amount Variety Type AA Use Time IBU Bill %
18 g Cluster18 g Cluster Hops Pellet 6.5 Boil 60 min 14.07 37.5%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 30 min 9.7 31.3%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 15 min 6.27 31.3%
Mash Guidelines
Amount Description Type Temp Time
17.6 qt Mash: 145°F; 1st runnings 3 qts. Infusion 156 °F 60 min
18.3 qt Collect total 8 qts. Sparge 170 °F 0 min
Starting Mash Thickness: 1.4 qt/lb
Other Ingredients
Amount Name Type Use Time
1.21 tsp Irish Moss Fining Boil 10 min.
White Labs - Old Sonoma Ale WLP076
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.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2015-05-05 15:57 UTC
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