Stone & Wood Pacific Ale Clone! (23 L / 6.1 gal)

This is our take on one of Australias flagship beer, the Stone & Wood Pacific Ale! An easy drinking hazy pale ale crammed full of passionfruit and tropical hop aroma thanks to Australia's own Galaxy hops, coupled with a soft yet crisp and refreshing body — this beer is summer in a glass!

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Stats

• Style: Pacific Ale
• ABV: 4.2 %
• OG: 1.040 (measured 1.037)
• FG: 1.008 (measured 1.006)
• IBU: 30 (Tinseth)
• Colour: 7 EBC (SRM ~3.5)
• Batch Size: 23 L (6.1 gal)
• Boil Time: 60 min
• Efficiency: 82 % brewhouse, 85 % mash
• System: BrewZilla / RoboBrew 35L
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Ingredients

Malt Bill (3.55 kg / 7.8 lb total)

• 2.13 kg (4.7 lb) Pale Ale Malt — 60 %
• 1.065 kg (2.35 lb) Wheat Malt — 30 %
• 355 g (0.78 lb) Rolled Wheat — 10 %

Hops (Galaxy All The Way)

• First Wort: 8 g (0.28 oz) @ 60 min – 19 IBU
• Hop Stand: 57 g (2 oz) @ 76 °C (169 °F) for 20 min – 11 IBU
• Dry Hop: 35 g (1.23 oz) Galaxy on Day 7 for 2 days

Yeast

• 11.5 g (0.4 oz) Fermentis AUS-05 (US-05 equivalent)

Water Profile (Adjusted)

• Base Profile: Hazy Pale Ale
• Ca 63 ppm • Mg 9 ppm • Na 15 ppm • Cl 101 ppm • SO₄ 51 ppm • HCO₃ 57 ppm
• SO₄/Cl ratio: 0.5 • Mash pH: 5.55

Additions (per batch):

• Mash: 2.2 g CaCl₂, 0.65 g Epsom Salt, 0.7 g Gypsum, 1.6 mL Phosphoric Acid
• Sparge: 2.23 g CaCl₂, 0.66 g Epsom Salt, 0.71 g Gypsum, 0.85 mL Phosphoric Acid
• Boil @ 15 min: 0.8 g Whirlfloc
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Mash Schedule

• Single infusion at 65 °C (149 °F) for 60 min
• Sparge with 15 L (3.96 gal) at ~75–78 °C (167–172 °F)

Fermentation Schedule

• Ferment at 20 °C (68 °F) for 14 days
• Dry hop on Day 7 for 48 hours
• Bottle or keg and carbonate to 2.4 vols CO₂

Step-by-Step Method

1. Mash In
Mash 3.55 kg (7.8 lb) grain in 15 L (3.96 gal) of water at 65 °C (149 °F). Hold for 60 minutes.

2. Sparge & Boil
Sparge with 15 L (3.96 gal) at 75–78 °C (167–172 °F) to collect ~28 L (7.4 gal) pre-boil volume.

3. First Wort Hop
Add 8 g (0.28 oz) Galaxy to boil kettle as you begin heating.

4. Boil – 60 Minutes
Add Whirlfloc at 15 minutes remaining in the boil.

5. Hop Stand
After flameout, cool wort to 76 °C (169 °F) and add 57 g (2 oz) Galaxy. Hold for 20 minutes.

6. Chill & Transfer
Chill to 20 °C (68 °F). Transfer to fermenter and pitch 11.5 g (0.4 oz) AUS-05 yeast.

7. Fermentation
Ferment at 20 °C (68 °F) for 14 days. Add 35 g (1.23 oz) Galaxy hops on day 7 for 2 days, then remove.

8. Package
Cold crash if desired. Carbonate to 2.4 vols CO₂. Enjoy fresh for maximum hop aroma!

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