American ish Pale Ale – LSE2015 entry

I have been making a few pale ales (trendy types may call this a session IPA) of late and its taken a while but i have finally realised just how big a bitterness addition from my whirlpool hops i get, this recipe has been design with this in mind.

Its for a 50L batch working on about an 85% mash efficiency, and a mash temp of 69degC for 45min then a mash out at 74degC.

Water profile will be as per Sierra Nevada from the Water book, with a slight tweak to ensure mash pH is hit

The original plan was to use Mosaic but don’t have any, but do have some nice fresh Galaxy so bit of an easy choice. The 2min addition are the whirlpool addition i just use 2min as i think this is roughly the level of bitterness i get from them.

This approach to hopping is known as hop burst i.e. all the hops in the last few mins of the boil.

Ingredients

Amt Name Type # %/IBU
7.40 kg Low Color Pale Malt, Maris Otter (4.0 EBC) Grain 1 88.0 %
0.84 kg Caramalt (30.0 EBC) Grain 2 10.0 %
0.17 kg Caramel/Crystal Malt – 30L (59.1 EBC) Grain 3 2.0 %
50.00 g Simcoe [13.00 %] – Boil 10.0 min Hop 4 7.8 IBUs
50.00 g Ahtanum [6.00 %] – Boil 5.0 min Hop 5 3.0 IBUs
100.00 g Ahtanum [6.00 %] – Boil 2.0 min Hop 6 6.0 IBUs
100.00 g Citra [12.00 %] – Boil 2.0 min Hop 7 12.0 IBUs
50.00 g Simcoe [13.00 %] – Boil 2.0 min Hop 8 6.5 IBUs
lots California Ale (White Labs #WLP001) [35.49 ml] Yeast 9
100.00 g Galaxy [14.00 %] – Dry Hop 3.0 Days Hop 10 0.0 IBUs
50.00 g Ahtanum [6.00 %] – Dry Hop 3.0 Days Hop 11 0.0 IBUs
50.00 g Citra [12.00 %] – Dry Hop 3.0 Days Hop 12 0.0 IBUs
50.00 g Simcoe [13.00 %] – Dry Hop 3.0 Days Hop 13 0.0 IBUs

Beer Profile

Est Original Gravity: 1.040 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.9 %
Bitterness: 35.2 IBUs
Est Color: 8.8 EBC

The yeast will be WLP001 – in my opinion the best choice to really get that hop aroma exploding out of the glass. The wort will be oxygenated, and Clarity Ferm added along with the yeast, not only do i want a good aroma i really want a clean look to the beer, not worried about it being bright, but don’t want a yeast flavor or haze to affect the flavor or perceived flavor of the beer.

The WLP001 will  be cropped from this beer to go in to the DIPA also being brewed for the LSE2015 comp.

Updates from the brew day to come

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