Dogfish Head Brewing Co. Shelter Pale Ale clone

5 gallons/ 19 L, extract with grain; OG = 1.052  FG = 1.013; IBU = 30  SRM = 9   ABV = 5.0 %

Ingredients:

• 6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
• 7.0 oz. (198 g) light dried malt extract
• 6.0 oz.  (170 g) crystal malt (120 °L)
• 2.0 oz. (57 g) amber malt (35 ºL) (substitute dark Munich or carastan if needed)
• 1⁄2  tsp. Irish moss (15 min.) 
• 8 AAU Warrior hops (60 min.) (0.5 oz./ 14 g of 16% alpha acid)
• 2.75 AAU Glacier hops (10 min.) (0.5 oz./ 14 g of 5.5% alpha acid)
• 6.5 AAU Simcoe hops (0 min.) (0.5 oz./ 14 g of  13% alpha acid)
• White Labs WLP 005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast
• 0.75 cup (150g) corn sugar (for priming)

Step by Step:

Steep the crushed grain in 1 gallon (3.8 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 1 quart (0.9 L) of hot water. Add 1.5 gallons (5.7 L) of water plus the liquid and dry malt extracts and bring to a boil.

While boiling, add the hops as per the hopping schedule.  Add the yeast nutrient and Irish moss after 45 minutes of boiling. Now add the wort to two gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to five gallons (19 L). 

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete.

Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for one week and then bottle or keg.

Allow to carbonate and condition for two additional weeks and enjoy your Shelter Pale Ale.

All-Grain Option:

This is a single step infusion mash. Replace the liquid malt extract and dried extract with 10.75 lbs. (4.9 kg) 2-row pale malt grain. The specialty grains remain the same.

Mix the crushed grain with 4.5 gallons (17 L) of 172 °F  (78 °C) water to stabilize at 155 ºF (68 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water.

Collect approximately 6.0 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the bittering hop amount to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil.

The remaining instructions for this recipe are the same as the extract with grain recipe.