The "New Albion Pale Ale" recipe

[Rob DeNunzio]

The latest press release from SF Beer Week held a neat little tidbit that any homebrewer with a sense of history would get a kick out of: a copy of the original recipe for New Albion Brewing's pale ale, a recipe that dates back to 1977, from the Sonoma microbrewery that many consider the originator of the craft brewing renaissance. From the brewer of the current batch, Don Barkley of Napa Smith Brewery, who was an employee at New Albion who eventually brewed at Mendocino Brewing in nearby Hopland:

"New Albion Brewery yeast was used for fermentation thanks to the generosity of the Mendocino Brewing Company, who still uses this yeast in their ales. Pale malt used at New Albion was sourced from San Francisco’s last producing Malt House (Bauer & Schweitzer) in this beer we used a blend of 50 % Great Western 2-row and 50% Gambrinus Pale Ale Malt. The Napa water was hardened with the addition of Gypsum to a level of 350PPM hardness. Hops used as in the New Albion recipe are Cluster for bittering and Cascade for aroma."

While there's no argument that a lot has changed in the past 30 years, it's a recipe worth trying out some time, especially if you want to remind yourself where we all, in the US at least, come from as common homebrewing ancestors. (And it's interesting to note that this was the first documented use of Cascade in a commercial beer.)

Process:

Infusion mash 144 degrees F, 90 min.
Sparge at 170 degree F
Boil 90 min., Hops (1/3 cluster, 2/3 cascade)

1. at boil Cluster
2. 30 min Cascade
3. 60 min Cascade

O.G. 13.5 balling, Pitching Temp 60 F, using 0.75lb yeast slurry/bbl
Ferment at 68 F 6days
Secondary 60 F 8days
Final Gravity 1.6 balling
Bottle condition using cane sugar and yeast slurry for 1Million cells /mil

Style: American Craft Pale Ale, using New Albion Ale Yeast
First Available:. August 1977
Description: Medium body, Bright golden color, White dense foam head, Lightly hopped, Aroma is malty with some hop spiciness, full malt flavor accented with hop character, moderate bitterness, Clean, dry after taste with lasting richness. Fermentation and yeast character is clearly evident with this unfiltered Ale.

Alcohol: By volume 6.5%
Bitterness: 31 BU
Color: 18
CO2: 2.5 Vol.
OG: 13.5 Balling
FG: 1.6 Balling

[Ray Grace]

This would be very cool to try. I'm wondering what the clsoest commercially available yeast would be to use in this, I'd guess one of the California ale yeast strains like WLP001 or 51, fermenting at 68 puts it right in their wheelhouse. If you get a taste, let us know what you think.

[Rob DeNunzio]

I'll be trying it tomorrow! I'm curious about the yeast, too. They say it's the same one that Mendocino still uses, for whatever that's worth. I wouldn't shocked if it's just like WLP001, though. Will report back...

[Ray Grace]

I'm very, very envious, first Younger, than New Albion and any other goodies during SF beer week...

[Rob DeNunzio]

You mean like the first public release of the Firestone Walker Double Double Barrel Ale? That kind of goodie?

[Ray Grace]

Yeah, stuff like that.

[Ray Grace]

I was recently in a local antique mall that sells a fair amount of breweriana. While there I found a New Albion Pale ale bottle. Thought it was pretty cool.

[Rob DeNunzio]

Wholly awesome. Empty, I presume?

[Ray Grace]

Yes, could've been interesting it it was full though huh?