45 replies to this topic

[positiveContact]

I'm hoping to knock this out on Friday.

 

10 Gallons

OG: 1.055

SRM: ?? (will calculate later when I put this into the recipe spreadsheet)

IBU: 40

 

?.? lbs of CMC Pale Ale Malt

1.0 lbs C40

1.0 lbs C80

2.0 oz  Roasted Barley

 

single infusion mash @ 151F, pH of 5.3

 

Ca: > 50 ppm

SO4: 150-200 ppm

Cl: 60 ppm

might need a touch of lactic acid, I'll have to see what Bru'n Water thinks when I have the details worked out.

 

? oz of Nugget @ 60 mins

2 oz of Willamette @ 10 mins

1 oz of Cascade/Cent @ 10 mins

2 oz of Willamette @ flameout

2 oz of Cascade/Cent @ flameout

2 oz of Columbus (hop stand)

2 oz of Cascade/Cent (hop stand)

 

ferment with 2 packets of US-05

 

dry hop with 2 oz cent per 5 gallon keg

 

This is a fairly straight forward beer.  I'm hoping the roasted barely just adds a hint of roast without clashing with the hops.  Thoughts on that?

 

 

 

[neddles]

Wow this is really close to a Pub Ale recipe I put together a little while ago. I haven't brewed it yet. mine was Rahr Pale Ale, a bit more C80 than you have and no C40. 2oz RB for 6 gallons. Cascade and Willy although more restrained than you have, and US-05. I think what you have will be absolutely delicious. I am going to guess that if you notice the RB at all it's going to be a drying effect more than flavor. Could be wrong though.

[positiveContact]

yeah - I really want this thing to be hoppy!

[HVB]

I like it.  only 2 things I would change would be to up the Cl a touch (for my tastes from a few recent beers) and add an ounce of citra to the WP. 

[positiveContact]

I like it.  only 2 things I would change would be to up the Cl a touch (for my tastes from a few recent beers) and add an ounce of citra to the WP. 

 

more hops you say?  consider my arm twisted.

 

what kind of Cl and SO4 numbers are you going for?

Edited by Evil_Morty, 21 September 2015 - 10:44 AM.

[HVB]

I would go 150-160 for SO4 and about 90 for Cl but I would want this beer to have a bit of mouthfeel so that is why the higher Cl.

 

As for the hops, I just think a bit of citra in the WP will give it a nice little kick.

Edited by drez77, 21 September 2015 - 11:01 AM.

[positiveContact]

I think the idea with the citra is good.  in a small amount it would be an interesting addition.

 

I'll see how things turn out with my water.  Those numbers aren't too far off from what I was planning anyway.

[Poptop]

Anxious to see what you put together. I just put my hoppy amber into secondary yesterday and DH'd it. Very excited. I wanted a nice balance of dank, pine, spice and melon and think I got it going on. Playing in the pool together; Motueka, Columbus, Amarillo, Mosaic and Chinook.

[positiveContact]

Here is where I ended up:

 

10 Gallons

OG: 1.055

SRM: 13

IBU: 40

 

18.25 lbs of CMC Pale Ale Malt

1.0 lbs C40

1.0 lbs C80

2.0 oz  Roasted Barley

 

single infusion mash @ 151F, pH of 5.3

 

Ca: 102 ppm

SO4: 176 ppm

Cl: 77 ppm

 

13.5g gypsum

4.9g calcium chloride

1.5mL lactic acid

 

1.1 oz of Nugget @ 60 mins

2 oz of Willamette @ 10 mins

1 oz of Cascade/Cent @ 10 mins

2 oz of Willamette @ flameout

2 oz of Cascade/Cent @ flameout

2 oz of Columbus (hop stand)

2 oz of Cascade/Cent (hop stand)

1 oz of Citra (hop stand)

 

ferment with 2 packets of US-05

 

dry hop with 2 oz cent per 5 gallon keg

[positiveContact]

oh yeah, I don't think I have any C80 so I'm using C75.

[neddles]

oh yeah, I don't think I have any C80 so I'm using C75.

Ruined.

[Poptop]

C74 - 75 shouldn't be a show stopper

[positiveContact]

Ruined.

 

pre-dumped.

[SchwanzBrewer]

I would suspect the RB to bring this into a hoppy brown more than an amber, but that's just me and not a knock on your beer. I equate ambers with more caramel flavors and less acridity. That being said, I expect it will be a tasty brew! Kind of a Hoppy amber/brown.

[positiveContact]

I would suspect the RB to bring this into a hoppy brown more than an amber, but that's just me and not a knock on your beer. I equate ambers with more caramel flavors and less acridity. That being said, I expect it will be a tasty brew! Kind of a Hoppy amber/brown.

 

do you think it will be that detectible?  I was hoping to get just a tiny bit of roast/toast from it.

[positiveContact]

in this recipe it's around 0.5%.  very small amount.

[SchwanzBrewer]

Honestly, I don't know. I tend to stay away from RB for color and instead use dehusked carafa. At 0.5% now that I think about it though I'd wonder if it's doing anything besides a little SRM bump.

 

Don't take my word for it. Brew it and tell me it's the best beer in the world!

[positiveContact]

well it's already way more hoppy than the BJCP thinks it should be!  what's important is that it will be beer.  delicious, hoppy beer.

[SchwanzBrewer]

well it's already way more hoppy than the BJCP thinks it should be!  what's important is that it will be beer.  delicious, hoppy beer.

 

So what? Brewing to style only matters if you are entering it in a competition. Brew the beer you want to drink!

[positiveContact]

that's generally how I do it.