First Decent Pale Ale

Discussion in 'Recipes for Feedback' started by Nosybear, Jul 13, 2018.

  1. Nosybear

    Nosybear Well-Known Member

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    Gentlemen, I'd like to share the recipe of my first decent pale ale after several years and several attempts:

    https://www.brewersfriend.com/homebrew/recipe/view/664196/hop-burst-pale-ale

    It's a three-gallon recipe because I don't drink much at a time and I'm afraid the hop character will fade quickly. Technique is late-hopping, a small addition at 60 minutes to help precipitate break material, then the rest at 15 minutes or less with a dry-hop step. It's a simple Cascade-Centennial-Amarillo blend with some Magnum for clean bitterness. There is citrus, some resin, flowers - I'm not a hophead but this beer is high in the rotation once I get the fall party brews done.

    Feel free to critique or to try this and tell me what you think.
     
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  2. Ozarks Mountain Brew

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    you need to sort your hops but good looking recipe, I like it
     
  3. Nosybear

    Nosybear Well-Known Member

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    I've been joking with the wife about the first decent craft beer in Deer Park, TX.... Everything did kind of come together. The grist provides a nice malty backbone, the fermentation is clean, the hop flavor clean and bright.... I only brought one bottle with me which is a damned shame - I want another! I also picked up a couple of recipe ideas and visited the restaurant that inspired my "Mexican dunkel". Turns out, if I can trust the bartender, the brew was a St. Arnold dark beer, Santo. And I got a couple bottles of "Revolver," a 7% "Imperial" wit with blood orange peel, coriander and honey - I'll have to try that one. Off to San Antonio tomorrow, more craft beer there.
     
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  4. Ozarks Mountain Brew

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    I have a house there, and as they say all my X's live in Texas lol I have a ranch just south of San Antonio good luck with the heat, stay in the shade :(
     
  5. BoomerBrian

    BoomerBrian Active Member

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    I like pale ales with Vienna. Only thing I would change is get rid of the carapils for flaked wheat or flaked oats.
     
  6. J A

    J A Well-Known Member

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    I like it! I'm a fan of the Centennial and this looks like a nice, clean beer. Congrats on a good one!
    Hey Ozark...next time you're down at your ranch and want to rid yourself of a few pigs, let me know! :D :D
     
  7. Ozarks Mountain Brew

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    sorry I'm a pork lover too
     
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  8. Vallka

    Vallka Well-Known Member

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    How does this look scales up?

    https://www.brewersfriend.com/homebrew/recipe/view/677787/nosy-pale-ale
     
  9. Nosybear

    Nosybear Well-Known Member

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  10. J A

    J A Well-Known Member

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    You know dang well you can't eat 'em all! :D :D
     
  11. Vallka

    Vallka Well-Known Member

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  12. BoomerBrian

    BoomerBrian Active Member

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    Sort the hops!!!! It is driving me crazy.:)
     
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  13. Nosybear

    Nosybear Well-Known Member

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    Okay, later today I'll sort the hops. Jeez, some people's kids...
     
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  14. Jimsal

    Jimsal Member

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    2 row & Vienna is my favorite base malt combo. Makes for a good blonde ale as well.
     
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  15. illingwd

    illingwd Member

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    This looks like a great recipe, I may try it some time! Can I ask what the acidulated malt is for?
     
  16. Nosybear

    Nosybear Well-Known Member

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    Mash pH control.
     
  17. Hawkbox

    Hawkbox Well-Known Member

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    I use Lactic 88% personally, so whatever works to get your PH in range.
     
  18. Nosybear

    Nosybear Well-Known Member

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    Acidulated malt is just another way of putting lactic acid into the beer. They spray the malt with naturally-produced lactic acid to remain compliant with the Reinheitsgebot. I just use it because it's easy to measure and grind with my other grains and I don't have to handle strong acids. And for mash adjustment, I'm moving to phosphoric acid - I have a lot of food-grade phosphoric acid from another project and need to use it up.
     
  19. Hawkbox

    Hawkbox Well-Known Member

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    Makes sense. I just got used to using lactic so I've been sticking with it.
     
  20. Nosybear

    Nosybear Well-Known Member

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    Likely doesn't make a whole lot of difference either way - what matters is the mash pH and if you've put enough lactic in there to make it perceptible, it will drive the pH way too low.
     

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