Inspiration
The Backlog Series is everything I've wanted to make for the past several months that isn't a Saison. This is a hoppy West Coast style pale ale.
Grain bill based on the Gold Medal AHA Pale Ale this year, as well as the hop bill. Made some obvious changes by adding Crystal Rye and swapping out the Victory (which I didn't have, for Oats), but the rest of this beer is nearly identical to the other recipe/ process other than that the gravity is about 10 points lower. I really just wanted to make a juicy west coast Pale Ale - sure do miss them!
Grain bill based on the Gold Medal AHA Pale Ale this year, as well as the hop bill. Made some obvious changes by adding Crystal Rye and swapping out the Victory (which I didn't have, for Oats), but the rest of this beer is nearly identical to the other recipe/ process other than that the gravity is about 10 points lower. I really just wanted to make a juicy west coast Pale Ale - sure do miss them!
The Recipe
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.034
Efficiency: 51% (brew house)
Original Gravity: 1.047
Final Gravity: 1.010
ABV (standard): 4.8%
IBU (tinseth): 89
SRM (ebcmorey): 20
Fermentables
2.46 kg - Belgian - Pale Ale (40.9%)
2.46 kg - German - Vienna (40.9%)
0.44 kg - United Kingdom - Malted Naked Oats (7.3%)
0.44 kg - Torrified Wheat (7.3%)
0.22 kg - United Kingdom - Crystal Rye (3.7%)
Hops
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 30 min, IBU: 35.26
25 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 30 min, IBU: 25.64
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 16.63
25 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 10 min, IBU: 12.1
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 0 min
25 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 0 min
50 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 2 days
*first 1/3 of dry hops added @1.020 for 7 days, last 2/3 added at terminal gravity for 2 days
Mash Guidelines
1) Temp: 67 C, Time: 60 min
2) Temp: 76 C, Time: 15 min
6 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Fermentis / Safale - American Ale Yeast US-05
Water
Amsterdam Source
Post-Brewday Notes
Primary Fermentation 14 days at 21C
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.034
Efficiency: 51% (brew house)
Original Gravity: 1.047
Final Gravity: 1.010
ABV (standard): 4.8%
IBU (tinseth): 89
SRM (ebcmorey): 20
Fermentables
2.46 kg - Belgian - Pale Ale (40.9%)
2.46 kg - German - Vienna (40.9%)
0.44 kg - United Kingdom - Malted Naked Oats (7.3%)
0.44 kg - Torrified Wheat (7.3%)
0.22 kg - United Kingdom - Crystal Rye (3.7%)
Hops
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 30 min, IBU: 35.26
25 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 30 min, IBU: 25.64
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 16.63
25 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 10 min, IBU: 12.1
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 0 min
25 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Boil for 0 min
50 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 2 days
*first 1/3 of dry hops added @1.020 for 7 days, last 2/3 added at terminal gravity for 2 days
Mash Guidelines
1) Temp: 67 C, Time: 60 min
2) Temp: 76 C, Time: 15 min
6 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Fermentis / Safale - American Ale Yeast US-05
Water
Amsterdam Source
Post-Brewday Notes
Primary Fermentation 14 days at 21C
Tasting Notes
To Come.
To Come.