Accidental Occidental Pale Ale MK 2 - Beer Recipe - Brewer's Friend

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Accidental Occidental Pale Ale MK 2

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 74% (brew house)
Source: SuperCoolGuy Brewing
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday January 6th 2016
1.054
1.014
5.3%
39.3
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Golden Promise4.5 lb Golden Promise 37 3 40.9%
1.75 lb Canadian - Pale 2-Row1.75 lb Pale 2-Row 36 1.75 15.9%
1.25 lb Flaked Wheat1.25 lb Flaked Wheat 34 2 11.4%
1 lb Canadian - Munich Light1 lb Munich Light 34 10 9.1%
2.50 lb German - Vienna2.5 lb Vienna 37 4 22.7%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15.5 Boil 60 min 28.26 8.9%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 12 min 8.41 17.9%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 5.5 Boil 1 min 0.43 8.9%
1 oz Citra1 oz Citra Hops Pellet 14.1 Boil 1 min 2.22 17.9%
1.30 oz Cascade1.3 oz Cascade Hops Pellet 5.5 Dry Hop 5 days 23.2%
1.30 oz Citra1.3 oz Citra Hops Pellet 14.1 Dry Hop 5 days 23.2%
5.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Wort Chiller Other Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 500 Grams       CO2 Level: 2.6 Volumes
 
Target Water Profile
Surrey 2013 British columbia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 4
Campden tablet 1/2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Sacc rest (@171F) Infusion -- 154 °F 60 min
5.2 qt Mash out @ boiling Infusion -- 169 °F 10 min
15.7 qt Batch sparge @ 185 Sparge -- 167 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Heat strike water on stove top to save gas

Don't use Irish moss

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This is a nice beer that falls somewhere on the american pale ale family or the india session ale (ISA) category. Very light body with a big hoppy nose that isn't overly bitter. The vienna is essential to the complexity of this beer, so don't substitute it. Also, reduce consider reducing the dry hopping by .5 oz as the hops slightly mask the clean base malt.
Also, different yeast strains might work well with this beer, perhaps try using a highly attenuative british strain for a more complex flavor profile (something this beer could use depending on the season you brew it ie. summer stay crisp and clean, winter get weird).

-Tasting a 6 month old bottle (in frdige for 5 months), the beer has aged exceptionally well for being a hoppy beer. Tastes clearly less fresh, but the hops are still present and pleasant. The criticism I have for it is that ask the beer has aged, with the reduced hop aroma, the beer appears to be slightly flat tasting and could use a bit more malt profile to boost its qualities as it ages. To do this I added more Light munich, and switched the amounts for the base malts making the ESB (similar to british pale ale malts)more dominant. I also swapped yeast for cheaper dry yeast.
-Keep or discard 8 oz malted wheat? or swap for malted totally?
-consider using wheat flour instead?

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  • Last Updated: 2016-07-19 21:08 UTC