House Pale Ale

Extract Recipe

Submitted By: andycampbell (Shared)
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Brewer: Andy Campbell
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 12.5 SRMEquipment: Pot (30 Qt)
Bitterness: 82.6 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.75 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
12.00 oz Caramunich Malt (56.0 SRM) Grain 2
4.00 oz Caramel/Crystal Malt - 75L (75.0 SRM) Grain 3
9 lbs Pale Liquid Extract (8.0 SRM) Extract 4
1.00 oz Columbus (Tomahawk) [16.4%] - Boil 60 min Hops 5
4.00 oz Malto-Dextrine (Boil 60 min) Misc 6
0.50 oz Centennial [10.8%] - Boil 22 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Centennial [10.8%] - Boil 15 min Hops 9
0.50 oz Columbus (Tomahawk) [16.4%] - Boil 15 min Hops 10
0.50 oz Cascade [9.1%] - Boil 10 min Hops 11
0.50 oz Cascade [9.1%] - Boil 5 min Hops 12
0.50 oz Columbus (Tomahawk) [16.4%] - Steep 20 min Hops 13
1 pkgs Scottich Ale - Harvested (Wyeast Labs #1728) Yeast 14
1.00 oz Cascade [9.1%] - Dry Hop 7 days Hops 15

Taste Notes

Noticed a smell of Granny Smith apples when racking to secondary for dry hop. 4/3/2012 - after 3+ weeks in bottles, great aroma with good caramelly nose from the malt and citrusy hops from the Cascade. Taste is sharp, borders on astringent. May reduce bittering hops next time (from 1 oz of CTZ to 0.5 oz of CTZ). It might be out of balance. Will wait another week and see how it improves. 4/20/2012 - v. 1 really settled in nicely. no astringency. Lots of good feedback from those who've tasted it.

Notes

v. 1 2/17/2012 - 1.056 SG, fermented ambient at ~62/63 F Took hydrometer sample on 2/26/2012 - 1.018 SG. Hoping to get lower than that. Decided to raise temp to 64/65 F and let ferment a few more days. Transferred to secondary and added dry hops 3/1/2012 - 1.014 SG. Still wish it was lower, but with the Scottish Ale Yeast, that may be as low as I can get it. Appearence of sample is cloudy. Could be from the bad transfer technique from the boil kettle to the primary (didn't leave the trub behind well) or from steeping the specialty grains in the brew pot. Next time, I'll steep them separately, then strain into the wort to catch particulate. Nice bitterness throughout. A hint of residual sweetness. Bottled 3/11/2012 - 1.014 SG. Very clear on transfer. Slight fruity aroma (like Granny Smith apples). Yield was just shy of 5 gallons bottled. Very balanced hoppiness throughout. This is going to be a good one, I think. Total days of dry hopping was 10, not 7, due to some travel. v. 1.2 4/14/2012 - Rebrew. Reduced CTZ to .5 oz @ 60. Also, had to make the following substitutions: Instead of .5 lbs Crystal 60, I'm using .5lbs Crystal 75 Instead of .5 lbs Caramunich I'm using .5 lbs Best Munich Light. Gravity was 1.060 at 82F, corrected to 1.062. 4/22/2012 - Hydro reading of 1.020. Will let go another couple days and take another reading. 4/24/2012 - Transferred to secondary. Dry hopped with 1 oz Cascade. Overfilled the carboy and had blowoff issues due to warm temps and and hop bag clogging the neck. Need to weight hop bag next time for sure. 5/1/2012 - Hydro 1.016. Bottled 4.9 gallons. v1.3 6/30/2012 - Rebrew. Increased CTZ back to 1 oz @ 60. Altered grain bill to .75 Caramunich and .25 Caramel 80. Also, subtituted .5 oz of Centennial for each of the middle hops additions, replacing one CTZ and one Willamette. I'm loving this beer… Fermentation is swamp cooler method in the garage. Ambient is around 70 with forecast temps in the low- to mid-seventies all week. Should be fine. Pitched new vial of WLP028 - Edinburgh Scottish Ale yeast, after my starter of Wyeast Scottish from a yeast wash failed to proof. No problem. I'll wash this yeast after this fermentation. Hydro at 1.020 on transfer to secondary Hydro at 1.016 at bottling. Got 4.5 gallons.