Products
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
$3 USD
Jack and Tan's Hop Along Pale Ale
American IPA • Partial Mash • 5 gal
American IPA that's more like an American Pale Ale. Very citrusy!
August 22, 2007 am 10:25am
5.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 4 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.
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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 10L is a roasted caramel malt that imparts golden 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 2-Row Malting Barley varieties.
- .3 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 4 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 oz
Chinook - 11.1 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Cascade - 7.1 AA% pellets; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Amarillo® - 8.2 AA% pellets; boiled 10 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1 ea
Whirlfloc Tablets (Irish moss) - Irish Moss @ 15 mins (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
White Labs WLP001 California Ale
White Labs WLP001 California 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
3 days prior, make yeast starter 3 pints water and 1 cup Light DME Heat approx 7.5 quarts of water to 166 F to reach a mash temp of 152-155 F for 60 minutes. Heat another 9.5 quarts of water up to 180 for sparge. Soak for 10 minutes. Repeat with another 9.5 quarts. Soak for 10 minutes. Dump sparge and wort into kettle. Bring to a boil and add half of DME as it heats up. When at boiling add 1 oz Amarillo at 60. Add 1/2 oz Cascade and 1/2 oz Ahtanum at 20 Add rest of DME and 1 Whirlfloc tablet at 15 Add 1/2 oz of Ahtanum and 1/2 oz Cascade at 10 Dry hop with 1 oz of Amarillo and 1 oz of Cascade.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 8.3 SRM | 6 - 15 | |
| Alcohol: | 6.5% ABV | 5.5% - 7.5% | |
| Bitterness: | 74.4 IBU | 40 - 70 | |
Discussion
Brewing
2010-03-06 4:49pm
Followed recipe, except I added all of the DME at the beginning by mistake. The beer still smells great and looks good. The color will probably turn out a little darker than I wanted. I followed the mash schedule. Came out above my initial thought of 65% mash efficiency to 70%. Hops: I added all the Amarillo at the beginning. Depending on the flavor, I may get another oz of hops in there to make another addition to the schedule. SG: 1.062 Way to much trub. I probably have about 1 gal worth of trub in the fermenter. All together I think this batch only yielded 4 gals. I will know more when I got to bottle. May have to adjust the initial boil volume up. Initial taste is good! Hoppy with a very nice malt background! The color isn't much darker than I planned.
4 Days In
2010-03-10 11:35am
Trub has compacted down to a normal looking amount. Fermentation is rolling along at about 62F (as measured by the stick on thermometer). The smell coming from the fermenter is slightly fruity and bready. Nice thick and glossy krausen. Looking good! As noted before, the color turned out a little darker than I wanted. Would have been lighter if I would followed originally Brewing Notes and added only 1/2 of the DME at the beginning. If this attenuates fully 72-75%, calculated ABV should be between 6-6.5%. I want to shoot for a FG of 1.015. That would be about 6.3% ABV. According to the Maltose Falcon's Hop Schedule Calc Sheet, I should be around 50 IBUs. Although, I'm not sure if this will be the case since I had a boil over and lost what looked like a pretty significant amount of hop matter...
Pretty Tasty
2010-04-20 12:15am
Just bottled this tonight after letting it sit in the fermenter an extra 3 weeks after visible fermentation stopped. Batch yielded just a hair under 5 gals (maybe a quart low). During active fermentation, I kept the temps around 60-63*F. This made for a long slow fermentation (approx 2 weeks of active fermentation). Took FG reading: 1.014 for an ABV of: 7% Perfect! Tasted the sample, it tastes pretty good! Nice and hoppy. Fairly balanced with a good malty support for the hops. I was worried about loosing bitterness from the boil over I had, but I am not able to taste the effect. The only thing I noticed was I came up about 4 beers short.
4 months in the bottle
2010-08-30 7:58pm
Beer is potent! It has to be all of the 7% abv I measured in April. Probably higher, it certainly tastes like it is. The malt really comes through now. It could have used a little more hop character, which was probably hampered by the boil over I had. However, there is enough hops in it to balance the malt character. It's just a little on the malty side, not really to style. Few problems I've noted so far: 1. Beer is over carbed. Head starts to creep out of the top of the bottle. Pouring this beer is tedious. More of a flaw on my carbing technique than brew process. 2. Has a VERY slight metallic taste that becomes less notable as you drink the beer. Again I think this may have to do with either brewing materials or the water I used. Overall this is a potent beer, with a nice flavor. A few tweaks in both the recipe and my brewing technique will make this a winner!
Brewed on 12/7/14
2014-12-19 1:47pm
Tried this recipe again after a long hiatus from brewing. Needless to say I was a little rusty on my technique. Brewed following my notes from before. Added a dry hopping step to this recipe and also changed up the hops (used Amarillo instead of Ahtanum) and the yeast. I think I went with Wyest 1056 last time, with good results. Went with WLP001 this time. My temps during mash were all over the place between 149-160! I'm not sure if my thermometer is messed up or I just had hotspots in my mash. Since I was using RO water, added 2.6g of gypsum and .6g of CaCl and NaCl. Need to keep a closer eye on that. Needless to say I hit my SG of 1.062 - 1.064. Did my 60 minute boil with no boil overs. Added another 5.2g of gypsum and 1.2g of CaCl to the boil. Instead of spraying with water, next time I will try turning the burner down. I'm interested to see how the water adjustments affect the beer from the last time I brewed this. Didn't have access to a kegerator this time for fermentation. I fermented the beer in my basement for the cooler temps, however this beer may have fermented a little on the warm side. Had a blow off going during fermentation. Upon the first taste the beer has a noticeable fruity character. Not pronounced enough to be unpleasant, but definitely there. Last hydro check yielded a gravity of 1.016 - 1.018 yielding a ABV of 6 - 6.3%. Will be getting a kegerator soon to control fermentation in the future. Racking to secondary tonight to start the dry hop process. Will take another hydro sample tonight. Will dry hop for 1 week, then keg!
Dry hopped
2014-12-23 1:23pm
Threw in 2 oz of hops last night. 1 oz each of Cascade and Amarillo. Also took another gravity reading. Gravity fell another 4 points to 1.012! That should yield around a 7% abv. Tasted again. The fruity esters have subsided substantially. The body still seems a little thin and as a result the hops come through more on the earthy bitter side. Interested to see how this brew changes with the dry hop. Will be kegging and carbing next week.
Sample 12/24/14
2014-12-24 8:22pm
After throwing the dry hops in the primary 2 days ago, the hop character has really started to round out. The hops seemed to have improved the body a little as well. Aroma is great. Citrus, herbal, piney, a little alcohol. Taste: Hops, citrus, grapefruit. A little more malt character would do this well. Maybe mash a little higher. Color: very light gold. Cant wait to keg this next week!
Kegged
2015-01-13 4:48pm
Just kegged this beer on Friday 1/9/14. Set initial pressure to 30PSI and let it sit in the garage for about 36 hours. I'm estimating the beer temp to be in the mid to high 30's. After 36 hours, I vented the excess pressure and now have the beer sitting on about 10PSI. I've tasted it a few time to gauge carbonation. It is pretty foamy I think due to the short picnic tap that I have on the keg or how I'm operating the tap. The beer is flowing out very quickly. I will go buy about 6-10ft of vinyl tubing this week. The head is bone white and is retained quite well. The smell is more floral now and it seems like the citrus has dissipated... The taste is still citrus/pine with a good bitterness. The hop profile tunred out very good. The malt character is light to moderate. Just enough to support the hops, IMO. Overall the beer is still pretty flat and can use more time on gas. I will check on it in a couple of days.
Awesome Brew
2015-02-19 12:58pm
I am just about finished drinking this beer. The beer turned out great. After 2 weeks in the keg, it mellowed out very well to be come a nice hoppy beer. Set keg to 8psi and carbonation was perfect. Maintains a nice white head all the way to the last sip. The flavor is very hoppy (Citrus and pine a little earthy/herbal). The dry hop aroma unfortunately didn't last very long in this beer. It has decent malt support a little more could be added, but I think it is a great beer as brewed. Could possibly add a little crystal 20L to increase malt character. I will be brewing this again!
Water Adjustment
2015-02-19 1:29pm
Another quick note. I noted a metallic taste the last time I brewed this. This time I did some water adjustments and the metallic taste was not there.
More Notes!
2015-03-30 9:50pm
2/23/15: I think I dry hopped for 14 days. This recipe was awesome. The female thinks it was a little bitter at first. After the hops mellowed out in the keg, it became way drinkable. Good citrus fruity character. Maybe a little more malt next time. Version 2 pushed the hop schedule up. Might add more Munich. Maybe a hop with more pine... If unchanged, it's still good! 3/23/15: Still drinking this beer although I gave up beer for lent. I did sneak a glass in the other day. Hop flavor and aroma has really faded. Hop bitterness is still there. Head is restrained, but still there. I think this is because of my kegerator temp. Beer is still very good, but was more hoppy when fresh. After reading a little, consider doubling the dry hop to 2oz.
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