Da Yooper’s House Pale Ale Recipe (All-Grain): 5 to 30 Gallons
An all-grain Da Yooper’s House Pale Ale recipe you can brew at 5 to 30 gallons: 5.3% ABV and 48 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Da Yooper’s House Pale Ale at a glance: 5.3% ABV, 48 IBU, OG 1.053. A malt-forward, slightly bitter American pale ale with Maris Otter, Vienna and Munich, and Cascade all the way through, from bittering to dry hop.
Recipe credit: Da Yooper’s House Pale Ale by Yooper on HomeBrewTalk, #20 on HomeBrewTalk’s all-time Top 100. We’ve put it in our recipe card, scaled to 5 gallons at 72% efficiency, and kept the brewer’s gravity and hop schedule. See the original for the brewer’s own notes and the discussion.
Bräu Supply recipe · All-grain
Da Yooper’s House Pale Ale
Grain · for 5 gal into the fermenter
| 5.05 lb (2.29 kg) | Maris Otter | 46% |
| 3 lb (1.36 kg) | Vienna malt | 27% |
| 2 lb (0.91 kg) | Munich malt | 18% |
| 0.5 lb (0.23 kg) | Crystal 20 | 5% |
| 0.5 lb (0.23 kg) | Crystal 60 | 5% |
Hops
| 1 oz (28 g) | Cascade · 8% AA | 60 min |
| 0.75 oz (21 g) | Cascade · 8% AA | 30 min |
| 1 oz (28 g) | Cascade · 6% AA | 10 min |
| 0.5 oz (14 g) | Cascade · 6% AA | 5 min |
| 0.5 oz (14 g) | Cascade · 6% AA | At flameout |
| 1 oz (28 g) | Cascade · 6% AA | Dry hop, 1 week |
Yeast and water
| 1 pkg | American ale yeast (WLP001) | |
| Water | Balanced water. | |
Process
- Mash: 152°F (67°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 62°F (17°C) for about 2 weeks
- Condition: Dry hop for a week, then package
- Carbonate: 2.4 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
About this recipe
The brewer designed it as an attempt at Lakefront Brewery’s Cream City Pale Ale and it became their house beer. The malt bill is richer than most pale ales, and a cool fermentation keeps it clean. They later switched from US-05 to WLP001 for better clarity and lowered the mash to 152°F for better attenuation.
How to brew it
- Mash at 152°F (67°C) for 60 minutes.
- Boil 60 minutes, adding the hops on schedule.
- Chill to 64°F (18°C), oxygenate and pitch the yeast.
- Ferment at 62°F (17°C), cool for a clean finish until the gravity is stable.
- Dry hop with Cascade for a week.
- Package at about 2.4 volumes of CO₂.
Tips
- Fermenting cool, around 62°F (17°C), keeps the malt and hops clean.
- Homegrown Cascade works well for the late additions.
Frequently asked questions
Why so much Vienna and Munich?
They give a bready, malty backbone that balances the Cascade.
Can I use US-05?
Yes. The brewer switched to WLP001 because it cleared better for them.
Related guides
Bee Cave Haus Pale Ale, our American pale ale, dry hopping guide.