Inspiration
This beer is a based on a combination of both a recipe from two years ago that I brewed with Backalley Brewers and the beers that I've been looking to develop lately in my Iteration Series. The malt bill on this beer is inspired by The Kernel (i.e. Marris Otter and percentages of each malt) and Stone Brewing (i.e. Munich malt in an IPA). The point where this becomes a confluence between previous recipes is in the hop bill. The hops are based on my Fresh Hop Pale Ale, called Allen's Harvest, where I used copious amounts of fresh hops at the end of the boil, and a large Centennial addition at 60 minutes. The incorporation of Hallertau Blanc at the 20 minute and 10 minute marks are where this beer begins to look more like the Iteration Series beers I've been brewing. I can't wait to find out how this hop tastes in the final product. Especially, I can't wait to find out how this hop (the daughter of Cascade) melds with Cascade and Centennial. The Hallertau Blanc hops were smelling dank, citrusy and slightly tropical, the Centennial were distinctly grapefruit forward with notes of citrus and passion fruit, and the Fresh Cascade were slightly vegetal and citrus forward. Excited for how this cross between Fresh Hop and Kernel Pale Ale (ish) recipe turns out. At the end of the day, I'm still looking to keep things simple - aiming to let the ingredients do the walking.
The Recipe
Overview
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Efficiency: 70% (brew house)
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.3%
IBU (tinseth): 58
SRM (morey): 6
Malt
5.97 lb - United Kingdom - Maris Otter Pale (90.9%)
0.4 lb - Belgian - Munich (6.1%)
0.2 lb - American - Caramel / Crystal 15L (3%)
Hops
8 g - Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 18.41
0.2 oz - Hallertau Blanc, Type: Pellet, AA: 11, Use: Boil for 20 min, IBU: 8.69
0.4 oz - Hallertau Blanc, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 10.41
350 g - Cascade, Type: Fresh, AA: 1.4, Use: Boil for 5 min, IBU: 20.44
1.5 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days
0.4 oz - Hallertau Blanc, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
Mash
I'm pretty sure I mashed at 150F, and sparged at 168F. I can't remember though, and unfortunately lost my tasting notes, a small discussion about Hallertau Blanc hops and my mashing temperature. Ugh.
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (custom): 81%
Water
Ca2: 88
Mg2: 0
Na: 0
Cl: 45
SO4: 149
HCO3: 0
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Efficiency: 70% (brew house)
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.3%
IBU (tinseth): 58
SRM (morey): 6
Malt
5.97 lb - United Kingdom - Maris Otter Pale (90.9%)
0.4 lb - Belgian - Munich (6.1%)
0.2 lb - American - Caramel / Crystal 15L (3%)
Hops
8 g - Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 18.41
0.2 oz - Hallertau Blanc, Type: Pellet, AA: 11, Use: Boil for 20 min, IBU: 8.69
0.4 oz - Hallertau Blanc, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 10.41
350 g - Cascade, Type: Fresh, AA: 1.4, Use: Boil for 5 min, IBU: 20.44
1.5 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days
0.4 oz - Hallertau Blanc, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
Mash
I'm pretty sure I mashed at 150F, and sparged at 168F. I can't remember though, and unfortunately lost my tasting notes, a small discussion about Hallertau Blanc hops and my mashing temperature. Ugh.
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (custom): 81%
Water
Ca2: 88
Mg2: 0
Na: 0
Cl: 45
SO4: 149
HCO3: 0