El Camino Real Pale Ale

9/25/23-Grain Bill changed to 8#MO, .25@Amber, Victory, C40, Carapils. Homegrown hops are: .4oz Cascade@60, .4oz Old Mission@60, .75oz Chinook@15, 2oz Comet@WP170, 2.5oz Medusa@WP170, 1oz Old Mission@WP170, .5oz Saaz@WP170. Water Adj Mash: 4g Gypsum, 4g Epsom, 3g CaCl, 1g Baking Soda, 2.5ml Phosphoric. Water Adj. Sparge: 1ml Phosphoric. Efficiency dropped to 61%, need to get rid of dough balls and need a more efficient sparge I think. Very clear wort.

11/18/19-Recipe adjusted for what happened. 1# 2-row and 1/2# wheat toasted in oven a week in advance. I wanted a lower temp mash for higher attenuation and drier beer, but the amount of grain is lower and so it probably didn’t absorb as much heat as I expected based on other batches of higher ABV, so it still mashed in higher than planned. 1.4oz Shaddock@60, 1oz Shaddock@WP190, 1oz Old Mission@WP190, 1oz Shaddock@DH, 1oz Old Mission@DH.

I have never done all whole hops before, not sure if that is what throws the gravity off or not. In any case, I’ll at least know what these hops taste like (I grow them at home) and it’ll be a session beer which is what I was shooting for anyway.

I plan on moving to keg at day 2 of primary fermentation for dry hopping and spunding. I will keep it at room temp for a week or so and then put on gas for 1-2 days while chilling for Thanksgiving.

New Pale Ale Recipe using home grown aroma hops.