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Hoppy McPale

American Pale Ale • All Grain • 6 gal

dmccrackin

Hop Burst

November 11, 2009 pm 07:15pm

4.0/5.0 1 rating

Ingredients (All Grain, 6 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.
1 lbs Caramel Malt 60L; Briess

Caramel Malt 60L; Briess

Sweet, pronounced caramel 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. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
1 oz Cascade - 4.0 AA% whole; boiled 60 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1.5 oz Cascade - 4.0 AA% whole; boiled 30 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1.5 oz Cascade - 4.0 AA% whole; boiled 20 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
Wyeast 1968 London ESB Ale™

Wyeast 1968 London ESB Ale™

Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Notes

Brewed 12/10/09. Mash at 154. O.G. 1.058. Also 1oz Cascade at 10 min, 1oz at flame-out, and 2 oz dry hop. Added 1oz dry hop12/14. Roused the fermenter repeatedly after. Added 1oz dry hop 12/21/09. To kegged 12/28/09 at 1.016

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:	12.2 SRM	5 - 14
Alcohol:	5.4% ABV	4.5% - 6%
Bitterness:	34.8 IBU	30 - 45

	Apparent	Real
Original Extract:	13.26 P	13.26 P
Terminal Extract:	3.16 P	5.07 P
Attenuation:	76.2%	61.8%
	% by Volume	% by Weight
Alcohol:	5.4%	4.3%

	Weight	Calories
Alcohol:	15.3 g	105.5
Carbs:	17.8 g	67.8
Protein:	1.2 g	5.0
		Total Calories
		178.3

Fermentables

Total: 11.00 lbs

Efficiency: 82%

	Quantity	Proportion	Gravity	Color
Pale Ale 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.	10 lbs
Caramel Malt 60L Caramel Malt 60L; Briess Sweet, pronounced caramel 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. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	1 lbs

	Quantity	Boiled
Cascade (4.0%) Cascade Spicy with citrus notes. Slightly grapefruity.	1 oz	60 min
Cascade (4.0%) Cascade Spicy with citrus notes. Slightly grapefruity.	1.5 oz	30 min
Cascade (4.0%) Cascade Spicy with citrus notes. Slightly grapefruity.	1.5 oz	20 min

Discussion

dmccrackin

Great so far

2009-12-31 1:23am

So far, after barely being carbonated, this beer is really nice. Lots of hop aroma and flavor, but without being too bitter. Bitterness is very balanced with the malt. Will report back after this has had a few weeks in the keg to mellow.

dmccrackin

Decent example

2010-01-04 12:58am

This is turning out well. Flavor is spot on. Head retention is a bit low, though, and residual sweetness seems a bit high. Maybe add some wheat next time, and make sure it dries out more. I think some of the sweetness might be coming from the hop resins, so a drier beer would be better suited.

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Recipe Search

Products

Hoppy McPale

Ingredients (All Grain, 6 gal)

Pale Ale Malt; Bairds Malt

Caramel Malt 60L; Briess

Cascade

Cascade

Cascade

Wyeast 1968 London ESB Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

Caramel Malt 60L; Briess

Hops

Cascade

Cascade

Cascade

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Hoppy McPale

Ingredients (All Grain, 6 gal)

Pale Ale Malt; Bairds Malt

Caramel Malt 60L; Briess

Cascade

Cascade

Cascade

Wyeast 1968 London ESB Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

Caramel Malt 60L; Briess

Hops

Cascade

Cascade

Cascade

Discussion

Post a Comment

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