Special thanks to Barfdiggs on Beeradvocate.com for suggesting this hop schedule!
Ingredients:
- Briess Golden Light Dry Extract 5 lbs
- Briess 2-Row Brewer’s Malt 8 oz
- Crisp Maris Otter 8 oz
- Briess 2 Row Caramel 10 4 oz
- Briess 2 Row Caramel 20 4 oz
- Briess 2 Row Caramel 40 4 oz
- Briess 2 Row Caramel 60 4 oz
- Dried Juniper Berries 1 oz
- 1 oz Northern Brewer at 60
- 0.5 oz Chinook at 15
- 1 oz Chinook at Flame out
- 1.5 oz Willamette at Flame out
- 0.5 oz Chinook Dry Hop
- 1 oz Willamette Dry Hop
Procedure:
- prepare checklist
- lay out ingredients and equipment
- bring 1.5 gallons spring water to 165 F
- add grains (in mesh bag)
- steep for 60 minutes at 155F
- In separate pot, pre-boil 2.5 gallons spring water
- when grains are finished steeping, remove grain bag, combine wort into boiling pot with pre-heated spring water and bring to boil
- add bittering hops, 1 oz NB at 60 minute mark
- add the DME and wort chiller at beginning of boil. make sure wort chiller is pre-filled with hot water
- add 0.5 oz chinook at 15 minute mark
- add 1 oz juniper berries at the 15 minute mark
- add 1/4 tsp Irish moss powder at 15 minute mark
- add 0.5 oz chinook and 1.5 oz willamette at flameout
- let stand 15 minutes before beginning cooling
- begin sanitation procedures on spoon, thermometer, bucket, wine thief
- stir occasionally with sanitized stainless spoon during hop rest and during cooling
- while wort is cooling, add 1 gallon chilled spring water to sanitized primary fermenting bucket, allowing it to fall into bucket to increase aeration
- when wort gets to about 70F, add to fermentation bucket
- top to 5 gallons with chilled spring water
- take OG reading with sanitized wine thief
- thoroughly aerate wort with sanitized stainless steel spoon
- ensure wort is 70F or a little less before pitching yeast
- pitch yeast
- gently stir using sanitized stainless steel spoon
- install sanitized bucket lid and airlock
- ferment in closet for 7-9 days at 67F ambient air temp.
- after 7-9 days, add 0.5 oz chinook and 1 oz willamette for dry hopping
- take FG sample and bottle (after a minimum of 14 days)
- use 5 oz corn sugar at bottling
Targets: OG: 1.056 FG: 1.013 IBU: 40 SRM: 7.78 ABV: 5.63
Actual OG: 1.048
Actual FG: 1.016
Notes:
Beer and Stuff 
Comments
Was bubbling within three or four hours. Today it’s going crazy.
OK. Checked the gravity today, already down to 1.010
Sample had good taste and aroma, I think the juniper will come through a little, which is about what I expected. For more juniper taste, next time I will crush the berries.
Added dry hops, 1/2 oz chinook and 1 oz willamette. A bit heavy on the measurements, I think I actually added about ten grams more than the recipe called for.
The first test bottle is being drank right now. It’s pretty fucking good!! It has a very nice pale ale aroma, but is a bit dryer and more pungent than expected. I think the juniper came through exactly as much as I wanted it to, which was “a bit but not too much.” I’m pleased. It’s already carbonated well and has a good mouthfeel. Another week of bottle conditioning and this one should be damn tasty. I’m already declaring this one a success! I plan to try a juniper pale ale again in the future!
Time has gone by and this one is drinking very well. I am declaring this recipe a complete success. It tastes good, has a nice aroma, perfect for a pale ale, and has just a touch of juniper character. The body is fine and drinkability is spot-on. I plan to try this again all-grain style next year. For an extract recipe, I certainly think it came out good enough for me to suggest that others can feel free to copy this recipe (or close to it) with fine expected results.