Hello Everyone,
I have been been playing around with variations of the Stone Pale Ale, trying to create a go-to session pale ale recipe. What I can't seem to nail is a nice clean light malt flavor that I experience with commercial craft beers. My malt is Weyermann Pale Ale with variations of Carapils, Carared, Caraaroma. Yeast is Safale US-05. fermentation temps are not regulated, but basement is luckily within range or a hair cooler. 1 degree above (theoretical) final gravity I rack to keg and carbonate.
Here is a list of my suspects; can anyone offer advise on fine tuning this recipe/process?
-water has high residual alkalinity: I use lactic acid to drop ph to 5.2 in mash
-actual final gravity is up to 1 degree higher than theoretical
-yeast aeration inadequate, shaking fermenter for 3-4 min after pitch
Thanks
I have been been playing around with variations of the Stone Pale Ale, trying to create a go-to session pale ale recipe. What I can't seem to nail is a nice clean light malt flavor that I experience with commercial craft beers. My malt is Weyermann Pale Ale with variations of Carapils, Carared, Caraaroma. Yeast is Safale US-05. fermentation temps are not regulated, but basement is luckily within range or a hair cooler. 1 degree above (theoretical) final gravity I rack to keg and carbonate.
Here is a list of my suspects; can anyone offer advise on fine tuning this recipe/process?
-water has high residual alkalinity: I use lactic acid to drop ph to 5.2 in mash
-actual final gravity is up to 1 degree higher than theoretical
-yeast aeration inadequate, shaking fermenter for 3-4 min after pitch
Thanks