rodabod
Member
- Joined
- Feb 13, 2015
- Messages
- 778
- Reaction score
- 220
Hi,
I'm just cobbling a recipe together for what I guess might be called an extra pale ale. Or maybe a summer ale. Anyway, the aim is to be light in colour, have a soft (slightly viscous) mouthfeel with a little froth, and for the focus mainly to be on hop flavour without much yeast flavour. I'd also like it to taste slightly sweet, but in no way sickly.
This is what I've come up with so far....
Wheat and oats to thicken it a little, and give head retention. A little vienna for additional sweetness. Low colour maris otter to keep it light. I've had pale ales with Amarillo before and love it; bittering hops were chosen as Chinook as I have some spare and it would keep costs down.
Any comments welcomed. I've not brewed an ale in this style before.
Roddy
Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.034
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.042
Final Gravity: 1.009
ABV (standard): 4.33%
IBU (tinseth): 37.63
SRM (morey): 4.73
FERMENTABLES:
3 kg - United Kingdom - Low Colour Maris Otter Pale (83.3%)
0.2 kg - Torrified Wheat (5.6%)
0.2 kg - Flaked Oats (5.6%)
0.2 kg - German - Vienna (5.6%)
HOPS:
25 g - Chinook, Type: Leaf/Whole, AA: 13, Use: First Wort, IBU: 26.25
20 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 15 min, IBU: 11.38
40 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 0 min
40 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Temp: 69 C, Time: 60 min
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 19 C
Pitch Rate: 0.35 (M cells / ml / deg P)
I'm just cobbling a recipe together for what I guess might be called an extra pale ale. Or maybe a summer ale. Anyway, the aim is to be light in colour, have a soft (slightly viscous) mouthfeel with a little froth, and for the focus mainly to be on hop flavour without much yeast flavour. I'd also like it to taste slightly sweet, but in no way sickly.
This is what I've come up with so far....
Wheat and oats to thicken it a little, and give head retention. A little vienna for additional sweetness. Low colour maris otter to keep it light. I've had pale ales with Amarillo before and love it; bittering hops were chosen as Chinook as I have some spare and it would keep costs down.
Any comments welcomed. I've not brewed an ale in this style before.
Roddy
Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.034
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.042
Final Gravity: 1.009
ABV (standard): 4.33%
IBU (tinseth): 37.63
SRM (morey): 4.73
FERMENTABLES:
3 kg - United Kingdom - Low Colour Maris Otter Pale (83.3%)
0.2 kg - Torrified Wheat (5.6%)
0.2 kg - Flaked Oats (5.6%)
0.2 kg - German - Vienna (5.6%)
HOPS:
25 g - Chinook, Type: Leaf/Whole, AA: 13, Use: First Wort, IBU: 26.25
20 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 15 min, IBU: 11.38
40 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 0 min
40 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Temp: 69 C, Time: 60 min
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 19 C
Pitch Rate: 0.35 (M cells / ml / deg P)