PAYING HOP-FLECKED HOMAGE TO THE GLORY OF THE PACIFIC COAST, DEAD PONY CLUB HAS BEEN CRAFTED FROM AN INSANE AMOUNT OF US HOPS, DELIVERING MASSIVE CITRUS AROMAS OF LEMONGRASS AND LIME ZEST.
Dead Pony is the invigorating surf that pounds the iridescent shoreline yards from the salt-encrusted asphalt of Route 1. The hop-heavy west-coast wonderland awaits.
Dive in and the toasted malt base soon yields to a huge box-fresh hop hit, washing tropical fruit, floral garlands and spicy undertones all over your palate.
Inspired by US-Style pale ales, Dead Pony is a low amplitude, high voltage hop hit; California dreaming for the craft beer generation.
Fermentables
81% - Maris Otter Pale - UK
6.1508
38
3
Mash
18% - Caramel/Crystal 10 - US
1.3889
35
10
Mash
1% - Caramel/Crystal 120 - US
0.1
35
120
Mash
Hops
Simcoe
0.1764
Pellet
Boil
60 min(s)
13
9.3
Citra
0.1764
Pellet
Boil
60 min(s)
12
8.6
Simcoe
0.1764
Pellet
Boil
30 min(s)
13
7.1
Citra
0.1764
Pellet
Boil
30 min(s)
12
6.6
Simcoe
1.7637
Pellet
DryHop
7 day(s)
13
0.0
Citra
2.6455
Pellet
DryHop
7 day(s)
12
0.0
Mosaic
2.2046
Pellet
DryHop
7 day(s)
12.7
0.0
Yeast
Wyeast American Ale 1056
75%
Other Stuff
Whirfloc
1
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash Temp: 62 degrees Celsius / 144 degree Fahrenheit for 75 mins
2.Add 5 grams Simcoe & Citra at Start of boil for bittering.
3.Add 5 grams Simcoe & Citra at Middle of boil for flavouring
4.Dry Hop 50 grams of Simcoe, 75 grams of Citra, and 62.5 grams of Mosaic for aroma
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