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.

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2 thoughts on “The Fallen Pale Ale

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