• Favorite
  • Discuss
  • Subscribe
Pale Surprise

Pale Surprise

American Pale Ale • Extract • 5 gal

brewgeek

This started out a "leftover recipe", but turned out to be a great pale ale. After three weeks bottle conditioning using Prime Dose caplets, it tastes better than some pale ales I've tried currently on the market. Yes, I used two different yeasts at the same time; liquid and dry. Great results.

September 15, 2014  05:33pm

5.0/5.0 1 rating

Ingredients (Extract5 gal)

  • 0.5 lbs Caramel Malt 40L;Briess

    Caramel Malt 40L;Briess

    Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.5 lbs Pale Ale Malt;Briess

    Pale Ale Malt;Briess

    Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 3.15 lbs CBW® Pilsen Light Liquid (Malt Extract);Briess

    CBW® Pilsen Light Liquid (Malt Extract);Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 1.0 lbs CBW® Pilsen Light Powder (Dry Malt Extract);Briess

    CBW® Pilsen Light Powder (Dry Malt Extract);Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 0.2 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1.0 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 0.5 oz El Dorado® -15.0 AA% pellets; boiled 40 min

    El Dorado®

    El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org

  • 0.25 oz El Dorado® -15.0 AA% pellets; boiled 30 min

    El Dorado®

    El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org

  • 0.25 oz El Dorado® -15.0 AA% pellets; boiled 5 min

    El Dorado®

    El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org

  • FermentisUS-05Safale US-05

    FermentisUS-05Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

  • White LabsWLP001California Ale

    White LabsWLP001California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Notes

After three weeks bottle conditioning using Prime Dose caplets, it turned out great. Tastes better than some pale ales on the market, currently.

Style (BJCP)

Category: 10 -American Ale

Subcategory: A -American Pale Ale

Range for this Style
Original Gravity: 1.048 1.045 -1.060
Terminal Gravity: 1.011 1.010 -1.015
Color: 10.7 SRM 5 -14
Alcohol: 4.8% ABV 4.5% -6%
Bitterness: 40.7 IBU 30 -45

Discussion

brewgeek

Real Winner

2014-10-15 1:04pm

This has been the best batch I've brewed since I started in 2011. Smooth and flavorful, with the little bit of breadiness you'd expect from a Pale Ale. Everyone I've had try it have raved about the beer. Definitely going to make this again come warmer weather.

Post a Comment

Subscribe to this discussion.