Products
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
American McPale Ale II
American Pale Ale • All Grain • 11 gal
Year Round
December 8, 2010 pm 03:57pm
5.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 10 lbs
Pale Ale Malt; Bairds Malt
Pale Ale Malt; Bairds Malt
Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 4 lbs
Munich Malt; Bairds Malt
Munich Malt; Bairds Malt
This malt is used in the production of dark Dunkel Lagers, which are dark in colour with a brownish tinge. Munich malt is only a part of the grist, along with pale Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, which is kilned in such a way, that modification continues during kilning and very high finishing heats (105 -120°C) are used to produce the characteristic colour and flavour.
- 1 lbs
Carapils®/Carafoam®; Weyermann®
Carapils®/Carafoam®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier
- 2 oz
Centennial - 8.5 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Mash at 154. Brewed 12/10/10. O.G. 1.055. Split batch, dry hopped 1oz cascade, 1 oz Columbus in one, and 1oz cascade, 1oz Simcoe in other, on 12/15. Keg 12/20 w/ gelatin at 1/2 pack per keg. F.G. 1.013
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 5.7 SRM | 5 - 14 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 40.7 IBU | 30 - 45 | |
Discussion
Great Pale Ale
2011-01-05 9:35am
This turned out really nice. Body, bitterness, malt, head all really good. The batch dry hopped with Columbus is NOT a good idea. The Simcoe batch is great! Columbus was once described as a "cat pee" flavor / aroma, and I don't think that is too far off. The Simcoe was a little strong at first, but mellowed out after a week. Beer was drinkable almost directly after kegging.
Substitution
2011-03-06 11:51am
For the second brewing, 3/6/11, I am subbing 1 lb of wheat malt for 1lb of pilsner, in an attempt to produce a clearer beer. (Downtown Joes Session March 2011). O.G. 1.053. Mashed at 153, lost 4 degrees over the hour. Transferred very little trub. Repitched 1056 from American Stout, so maybe a tiny color / flavor contribution there. Kegged 3/20 with Gelatin. F.G 1.010. Beer took a couple weeks to be drinkable. Good beer again. Wheat did not seem to improve clarity. Could be yeast, as this smack pack seems to not want to drop out.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm