10 replies to this topic

[Big Nake]

I know I'm not the first person to do this but I'm posting this because I have never attempted it. I have this 1007 running in an altbier right now and plan to make a sort of Münster altbier on the second run and then this "German Pale Ale". I went to the LHBS today and picked up some hops for this...

German Pale Ale

4.50 lbs Rahr 2-row base malt
2.25 lbs Wheat Malt
2.00 Golden Promise
6 ounces Belgian CaraMunich 2
.40 ounces Nugget pellets 14% for 60 (24 IBU)
1 ounce Northern Brewer pellets 6.9% for 10 minutes
1 ounce Perle pellets 5.8% for 5
1 ounce Perle pellets 5.8% for 2
Wyeast 1007 German Ale yeast

OG: 1.052, FG: 1.012, IBU: 42, SRM: 7, ABV: 5.0%

Balanced water, mash around 151° for 60 minutes, conditioned malt, brewtan, etc. I'll try to ferment it between 55° and 60°. Thoughts? Are there commercial German Pale Ales? Has anyone here made one? Cheers.

[Poptop]

That looks like a fantastic recipe! Great minds think (somewhat)alike even though your mind is much sharper

This coming weekend I'm spinning a second edition of a very tasty Pale Ale using WLP029 Kolsch. I found a German hop called Mandarina Bavaria that offers up a very pleasant tangerine flavor in the finish and just might be my new fav.

German Pale Malt, Barke Vienna, C40, Xtra Special Crystal, Magnum to bitter, Mandarina to finish; ~ 40 IBU.

[Big Nake]

Mmm, that sounds nice. I did do what amounted to a SMaSH beer with RedX and Mandarina Bavaria with 2124 and it was really nice. I have to say that what I got out of the MB hops was just clean, German-like hops... not really a lot of citrus but I didn't use a ton of the hops. They were around 7.2% IIRC. Okay, so you have your WLP029 version and I'll make my 1007 version! Cheers.

[Poptop]

Cheers!

[MtnBrewer]

Ken as I mentioned in the other thread, I'm planning to do a session IPA with some 1007. I know you don't like real bitter beers but this one isn't all that bitter and most of the hops are mild noble hops added late. If you're interested I can post the recipe later for you.

[Bklmt2000]

Agreed, this recipe looks solid. 

 

I wonder if the NB addition would work ok as a FWH hop addition?

[HVB]

Ken as I mentioned in the other thread, I'm planning to do a session IPA with some 1007. I know you don't like real bitter beers but this one isn't all that bitter and most of the hops are mild noble hops added late. If you're interested I can post the recipe later for you.

Please Post.

[Steve Urquell]

Look great Ken. I don't think I've had Perle as a flavor addition before.

[Big Nake]

Look great Ken. I don't think I've had Perle as a flavor addition before.

Floral and spicy aroma. Should be ask-kicking in this beer, methinks.

[MtnBrewer]

Please Post.

 

The only change I'm making is the yeast. I'm using 1007 fermented in the low 60's.

 

Session IPL (GS)

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        6.50
Anticipated OG:          1.036    Plato:              9.02
Anticipated SRM:           3.1
Anticipated IBU:          42.6
Brewhouse Efficiency:       80 %
Wort Boil Time:             75    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.00    Gallons Per Hour
Pre-Boil Wort Size:    6.75    Gal
Pre-Boil Gravity:      1.029    SG          7.39  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 76.9     5.00 lbs. Pilsener                      Germany        1.038      2
 15.4     1.00 lbs. Wheat Malt                    Germany        1.039      2
  7.7     0.50 lbs. Munich Malt                   Germany        1.037     12

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.00 oz.    Hallertauer Hallertau (ref)       Whole    5.00  14.0  First WH
  3.00 oz.    Hallertauer Mittelfruh (ref)      Whole    5.00  28.6  15 min.
  4.00 oz.    Tettnanger Tettnang (ref)         Whole    4.50   0.0  0 min.


Yeast
-----

WYeast 2112 California Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:    6.50
Water Qts:    9.75 - Before Additional Infusions
Water Gal:    2.44 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp :  15  Time:  60
Mash-out Rest Temp :         165  Time:  10
Sparge Temp :                  0  Time:   0


Total Mash Volume Gal: 2.96 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Steep or whirlpool hops for 30 minutes after knockout.

Primary: 60dF for 2
 days then ramp up to 65dF. Crash cool to 32dF then rack.

FG: 1.009
 

[Big Nake]

I brewed this beer late this afternoon. I brewed it "as is" but I did add an extra ounce of Perle in the 175° whirlpool. Oh, and I also chose to hang on to my CaraMunich and I used 4 ounces of C80 instead. The color was great and all the hops looked and smelled yummy.