Over the past year or so, I’ve found my taste in beer has changed. Where I used to prefer the English Pale Ales, I now find myself leaning toward its hoppier cousin, American Pale Ale. Welcome The Fallen Pale Ale. A simple combination of 2-row, melanoiden and crystal malts coupled with generous amounts of both Amarillo® and Simcoe® hops.
Brew day was an enjoyable experience, with outdoor temperatures between 5 and 10 degrees Celsius. Mash temperature was slightly lower than my target, but at 148.5 F it was still acceptable. I did realize that it’s time to re-calibrate my refractometer – readings were 4 to 5 points higher than expected. A hydrometer sample confirmed I was only 2 points high. Looking forward to tasting this brew in a few weeks.
Recipe: #75 The Fallen Pale Ale Style: American Pale Ale Batch Size (fermenter): 40.00 l Estimated OG: 1.048 SG Measured OG: 1.050 SG Estimated Color: 6.1 SRM Estimated IBU: 45.8 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 82.1 % Boil Time: 60 Minutes Ingredients: ------------ 7.60 kg Pale Malt (2 Row) - 89.8 % 0.43 kg Caramel/Crystal Malt - 5.1 % 0.43 kg Melanoiden Malt - 5.1 % 25.00 g Simcoe [11.80 %] - Boil 60.0 min 15.00 g Amarillo Gold [8.30 %] - Boil 15.0 min 15.00 g Simcoe [11.80 %] - Boil 15.0 min 25.00 g Amarillo Gold [8.30 %] - Boil 5.0 min 25.00 g Simcoe [11.80 %] - Boil 5.0 min 50.00 g Amarillo Gold [8.30 %] - Steep/Whirlpool 50.00 g Simcoe [11.80 %] - Steep/Whirlpool 5.00 g Irish Moss (Boil 10.0 mins) 1.00 tsp Yeast Nutrient (Boil 10.0 mins) Mash 149.0 F 75 min Batch Sparge, 168.0 F
NOTES: Made a slurry with the yeast nutrient and some warm water - made it easier to incorporate. Pitched re-hydrated US-05 yeast into 68.0 F wort.