Brewer Doug Nance supplied us with his great recipe for his Pale Ale. The brewpub closed in 1999:
Percy’s Pale Ale
This West-coast style pale ale is light amber in color and highly hopped. If you like bitter brews with lots of hop character, this pale ale is for you. Percy’s Pale Ale was named Best Beer in Atlanta by the Atlanta Journal Constitution in 1998, and was in the top 10 for 3 years running!
Original Gravity: 1060 (15 P)
Yield: 5 U.S. gallons
All Grain version
- Pale Ale malt – 8 pounds
- Munich – 1 pound
- Crystal 20 – 1 pound
- Crystal 40 – 1/2 pound
Extract version substitute:
7 pounds Light malt extract syrup OR 5.6 pounds XL Dried Malt Extract for the 2 Row malt
Mash grain at 148 F for 60 minutes adding 1 oz. Gypsum (CaSO4) to the mash tun. Doug uses 3 gallons of 160 F water to mash in with. Sparge with 165 F water to collect 5.5 gallons. Boil 90 minutes.
Extract version – in boil pot, steep specialty grains plus 1 1/2 pounds Pale malt in 2 gallons of water at 148F for 1 hour. Remove grain, then add malt extract, fill kettle to 6 US gallons and bring to a boil. Look for a target gravity of 1055 (13.6 P) in 5.5 gallons of water. Doug adds that if you brew a concentrated boil (less than the full 5.5 to 6 gallon boil we recommend) to add 1 ounce of Columbus to the first hop addition for a total of 2 ounces for 60 minutes.
- Columbus – 1 ounce for 60 min
- Columbus – 1 ounce for 40 min
- Cascade – 1 ounce for 40 min
- Columbus – 1 ounce for 15 min
- Cascade – 1 ounce for 15 min
- Columbus – 1 ounce for 0 min
- Cascade – 1 ounce for 0 min
- Columbus – 2 ounces Dry hop* use whole leaf hop cones
- Cascade – 2 ounce Dry hop* use whole leaf hop cones
Yeast – cool wort as quickly as possible and pitch:
Wyeast 1056 American Ale. Doug suggests you use two smack packs or a starter. You can also use 1 Wyeast pitchable quantity tube.
Ferment at 68 F until Kraeusen drops and leave in the fermenter for 2 more days (6-7 days total).
*Dry Hop after primary fermentation is complete (after 1 week). Transfer to a secondary and then add hops. Age 2 weeks with hops and bottle with 3/4 cup dextrose. Doug suggests that you condition the beer for 2 weeks at room temperature, cellar at 50 F for 2 weeks and enjoy!