Session Pale Ale Recipe

Looking for a 5 gallon All Grain recipe for Session Pale Ale with some hop Kick. somethign like a Lagunitas Daytime.

Any suggestions?

I've been doing several pale ales lately. I did one last week that should come out to 4.6%. It seems that there can be a different threshold for "session" depending on who you talk to.

Flight of the Falcon Pale Ale
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Batch Size: 5.500 gal
Boil Size: 6.750 gal
Boil Time: 60.000 min
Efficiency: 70%%
OG: 1.048
FG: 1.012
ABV: 4.6%%
Bitterness: 50.3 IBUs (Tinseth)
Color: 5 SRM (Morey)

Fermentables
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Name Type Amount Mashed Late Yield Color
Simpsons - Maris Otter Grain 10.000 lb Yes No 81%% 3 L
Total grain: 10.000 lb

Hops
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Name Alpha Amount Use Time Form IBU
Magnum 13.5%% 1.000 oz First Wort 60.000 min Pellet 29.8
Falconer's Flight 11.0%% 1.000 oz Boil 0.000 s Pellet 0.0
Falconer's Flight 11.0%% 1.000 oz Boil 5.000 min Pellet 7.3
Falconer's Flight 11.0%% 1.000 oz Dry Hop 0.000 s Pellet 0.0
Falconer's Flight 11.0%% 1.000 oz Boil 10.000 min Pellet 13.2

Misc
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Name Type Use Amount Time
Yeast Nutrient Other Boil 1.000 tsp 15.000 min

Yeast
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Name Type Form Amount Stage
Wyeast - American Ale Ale Liquid 0.528 cup Primary

Mash
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Name Type Amount Temp Target Time
Infusion 3.750 gal 162.506 F 152.000 F 60.000 min
Final Batch Sparge Infusion 4.438 gal 182.640 F 169.000 F 10.000 min

If you want to make it more of a session you can drop a pound of maris otter. I've been using maris otter a lot and just changing up the hops I use. I just got into a group grain buy though so I'm going to check out some other ones as well. My favorite so far has been the maris otter/cascade I made. Hope this helps.

I've been making, pretty much on an every-other-batch basis, a hoppy pale that works with whatever hop I feel like tossing in that day - summit (tangerine funky), cascade (citrus floral), galaxy (citrus tropical), or my fave, an equal mix of nugget, mt hood, and Simcoe (earthy spicy passion fruit).

The base recipe is 30% Vienna, 30% two row, 20% Munich, 4% crystal 20, 4% honey malt, 4% crystal 40, and 8% table sugar. I mash at 152, which helps to maintain a dry finish with that amount of sugar in there. A really dry finish really helps this beer in my opinion. I bitter to 25 ibu's with magnum, then hop burst it all to hell with whatever the choice hop is at 10, 5, and 0 minutes to make up an additional 10 ibu's. For my usual 3.5 gallons I'll make sure to add at least 1.5 oz in the last couple mins (with an immersion chiller) and this gives a great hoppy nose and taste without overwhelming the beer. I've also dry hopped this with 2 oz/ 3.5 gallons, and that gives a holy-hell hop nose. So usually, it's about 3 oz total for a tasty, crisp, hoppy pale ale.

I use repitched cal ale to ferment, and it usually lands just below 1.010 (depending on where I have it start, it can be 1.010 to 1.008).

Scaled from 16.5gal batch, I'm roughly

6lbs 2-row
2lb vienna
2lb munich 10L-ish
1lb caramunich
1lb carapils

whatever hops, but I do 1oz citra dryhop after yeast harvest.
WY 1098
pitch at 63, end at 69degF