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HerbalJoe's CrazyHop Pale
American Pale Ale • All Grain • 7 gal
A hopped up American Pale Ale resembling Pliny The Elder (but smaller).
August 11, 2008 pm 05:18pm
4.5/5.0 1 rating
Ingredients (All Grain, 7 gal)
- 10.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .35 oz
Warrior® - 16.4 AA% pellets; boiled 90 min
Warrior®
New hop with much potential. Very stable.
- .2 oz
Chinook - 12.0 AA% pellets; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .25 oz
Simcoe® - 12.3 AA% pellets; boiled 45 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .25 oz
Columbus - 12.2 AA% pellets; boiled 30 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
Centennial - 8.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .75 oz
Centennial - 8.4 AA% whole; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Simcoe® - 12.3 AA% pellets; boiled 0 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 2 oz
Columbus - 12.2 AA% pellets; added dry to primary fermenter
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Centennial - 8.0 AA% pellets; added dry to primary fermenter
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Sterling - 12.0 AA% pellets; added dry to secondary fermenter
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- .25 oz
Chinook (Pellets, 11.4 AA) added to the mash. - (omitted from calculations)
Chinook (Pellets, 11.4 AA) added to the mash.
- .5 oz
Simcoe (Pellets, 11.9 AA) added to the mash. - (omitted from calculations)
Simcoe (Pellets, 11.9 AA) added to the mash.
- 1 oz
Whirlfloc boiled for 10 minutes. - (omitted from calculations)
Whirlfloc boiled for 10 minutes.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash at 151F. Boil 90 minutes. Ferment 64F 1 day, 66F 1 day, 68F 4 days, 71F 2 days. The ".01" minute hop additions are done with a HopBack.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 10.6 SRM | 5 - 14 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 50.3 IBU | 30 - 45 | |
Discussion
Brewed 8/9/08
2008-08-11 5:27pm
Begun 8/9/08 11AM Strike water = 2 gal spring, 2 gal tap 1/8 tsp acid @164F = 150F mash. Rest for 10 min. Added 1 gal boiling spring water and began recirculation. pH = 5.5. Recirc for 20 min. Sparge = 3 gal spring water, 2 gal tap 1/4 tsp acid. 180F into mash = 168F mash. Recirc 10 min. Sparge pH = 5.5 1st runoff = 1.063 (16 brix) 3 gal wort. 2nd runoff = 9 gal in kettle total @ 1.041 (10.5 brix) preboil gravity. Final runnings from sparge = 1.035 (9 brix). Boiled 9 gallons wort starting at 1.041. Boiled about 95 minutes. Hit target OG of 1.052. Chilled with 2 bags of ice and ended up with 70 degree wort in the fermenter. Pitched yeast shortly after racking. Did not rack off trub. Didn't have another clean carboy on hand and was beginning the Flanders red. #80
Kegged on 8/20/08.
2008-08-22 3:27pm
FG = 1.010. Turned out good, but slightly too bitter. Could use more hop aroma and less clinging bitterness/hop aftertaste. Could even use a touch more malt sweetness and darker color. Also considering dropping it to 1.050 OG. VERY tasty beer but could be better!
Update
2008-09-24 11:59am
Just wanted to say that even after a month and a half this beer still has an amazing hop character, both in the aroma and flavor. In fact, I think it has improved (probably due to clearing). It is now a crystal clear copper colored beer with perfect head and head retention (even has nice lacing on the glass) and an amazing balance of hops and bitterness with a body to back it all up. I can easily say this is one of my best brews ever.
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