The Fallen Pale Ale

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.

Fredericton Poutine Festival

We’ve been impressed with the festivals held in Fredericton over the past year, centred around food and craft beer. The Fredericton Poutine Festival was no exception.

Of the five restaurants serving poutine, my favourite was the Smoked Brisket Poutine from the King Street Alehouse. Their combination of crisp fries, rich gravy and smokey brisket (pulled pork was also a contender) put them at the top of my list.

This slideshow requires JavaScript.