Styrian Pale ale

Discussion in 'Recipes for Feedback' started by MathiasK, Jun 10, 2017.

  1. MathiasK

    MathiasK New Member

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    Hello all, i am new to the forum and really enjoy reading it. Been brewing for 1 year now.
    Please tell me your toughts on the recipe i put together for a Styrian pale ale.Thanks a lot.

    HOME BREW RECIPE:
    Title: Styrian Pale Ale

    Brew Method: All Grain
    Style Name: American Pale Ale
    Boil Time: 60 min
    Batch Size: 5 liters (fermentor volume)
    Boil Size: 7 liters
    Boil Gravity: 1.038
    Efficiency: 60% (brew house)


    STATS:
    Original Gravity: 1.053
    Final Gravity: 1.011
    ABV (standard): 5.58%
    IBU (tinseth): 51.28
    SRM (morey): 4.42

    FERMENTABLES:
    1.2 kg - German - Pilsner (85.7%)
    150 g - German - Munich Light (10.7%)
    50 g - German - Wheat Malt (3.6%)

    HOPS:
    6 g - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 18.67
    5 g - Styrian Cardinal, Type: Pellet, AA: 9, Use: Aroma for 15 min, IBU: 12.63
    5 g - Styrian Dana, Type: Pellet, AA: 7, Use: Aroma for 15 min, IBU: 9.83
    10 g - Styrian Cardinal, Type: Pellet, AA: 9, Use: Aroma for 5 min, IBU: 10.15
    10 g - Styrian Cardinal, Type: Pellet, AA: 9, Use: Aroma for 0 min

    MASH GUIDELINES:
    1) Sparge, Temp: 64 C, Time: 60 min, Amount: 2.94 L
    Starting Mash Thickness: 2.1 L/kg

    OTHER INGREDIENTS:
    3 g - Irish Moss, Time: 15 min, Type: Fining, Use: Boil

    YEAST:
    Mangrove Jack - US West Coast Yeast M44
    Starter: No
    Form: Dry
    Attenuation (avg): 78%
    Flocculation: High
    Optimum Temp: 15 - 23.33 C
    Fermentation Temp: 24 C
    Pitch Rate: 0.35 (M cells / ml / deg P)

    PRIMING:
    Method: Table sugar


    Generated by Brewer's Friend - https://www.brewersfriend.com/
    Date: 2017-06-10 09:36 UTC
    Recipe Last Updated: 2017-06-10 09:36 UTC
     
  2. Nosybear

    Nosybear Well-Known Member

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    I don't know the hops, all I've used are Styrian Celia (Goldings) in some Belgian beers. Malt bill: Why the wheat? 50g of wheat malt are going to be completely lost in this.

    +1 on table sugar for priming - no need to enrich the LHBS any more than we already do....
     
  3. oliver

    oliver Well-Known Member

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    even 3.6% wheat will contribute some body, I'd keep it. This is essentially my go to grain bill. 80/15/5 : 2-row/Munich 10/Oats or Wheat
     
  4. chub1

    chub1 Active Member

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    #4 chub1, Jun 10, 2017
    Last edited: Jun 10, 2017
    Have used Dana in a single hop beer except for some Challenger to bitter and was really pleased with it and have used Styrian Goldings in mixed brews and love em.
    I brought some Celia and mixed those with the Styrian Goldings and also did a brew that way and again it turned out good.
    Not used Cardinal so no idea i am afraid.
    Give Dana a go on their own,they make a pleasant beer.
     
  5. MathiasK

    MathiasK New Member

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    Thank you all. I tought to add a bit of wheat to make sone more body and head. I will give this a try and report back.
     

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