Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > 80% Pilsen/10% Wheat/5% Vienna/5% Carared PALE ALE
Reply
 
LinkBack Thread Tools
Old 07-25-2014, 02:14 PM   #1
rafaelpinto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Posts: 186
Liked 4 Times on 4 Posts
Likes Given: 43

Default 80% Pilsen/10% Wheat/5% Vienna/5% Carared PALE ALE

Hey guys, I am planning a classic pale ale that I want to be on the yellow side. However, red or orange light hues is also wanted.

It will be around 5%, so I need an extra boost on mouthfeel, thats why wheat malt (also helps with head retention).

What do you think? Is my recipe aligned with my expectations?

__________________
rafaelpinto is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 02:30 PM   #2
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,949
Liked 549 Times on 387 Posts
Likes Given: 418

Default

Looks great!. If it were me, I'd go 10% Vienna (or Munich...I prefer Munich, but either is great) and 5% wheat. 5% wheat with a 155 mash temp will give you plenty of mouthfeel, and I'd rather have more of the Vienna/Munich character come through.

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 02:43 PM   #3
Phil_Ozzy_Fer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Montreal
Posts: 34
Liked 3 Times on 3 Posts

Default

Hello,

This is promising, but you're recipe is only the grain bill. There are other things involved that will impact the final product. In your case, since you're looking for mouthfeel, but you already know what grains you'd like to use, the mash will be very important. If you're looking for more mouthfeel with this recipe, you might consider mashing at high temp. (156F/69C) This will leave you with more unfermentable sugars, but may impact the final gravity. (The yeast will have less to eat, so you may end up with a weaker beer.) That's my two cents. I hope it answers the question you were looking for.

__________________
Phil_Ozzy_Fer is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 02:55 PM   #4
rafaelpinto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Posts: 186
Liked 4 Times on 4 Posts
Likes Given: 43

Default

Thanks guys.

Yes, there is little info in there. I will use US05, Cascade and Columbus at this one (1.7oz of each on late hopping + 2.3oz of each on dry hopping). I want mouthfeel but not much sweetness. So mash will happen at a lower temp.

Since you asked for more info, here is the boiling schedule I came up with:
20 min: 0.2oz Cascade + 0.2oz Columbus
15 min: 0.35oz Cascade + 0.35oz Columbus
10 min: 0.5oz Cascade + 0.5oz Columbus
5 min: 0.7oz Cascade + 0.7oz Columbus

For a total of 35 IBU

__________________
rafaelpinto is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 04:09 PM   #5
Phil_Ozzy_Fer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Montreal
Posts: 34
Liked 3 Times on 3 Posts

Default

Thanks for the extra information. My suggestion would be to try mashing around 150F/65C. Otherwise, you might want to try and find a way to leave some unfermentable sugars behind. For example, I put this recipe through the Brewer's Friend Calculator to see what I could come up with, and here's what I had:

(I made up the information you didn't put down)

Boil at 60 min

7.75lb Pilsner
1lb Wheat
.5lb Vienna
.5lb CaraRed
.3lb Brown Sugar (Added at the last 10 minutes of the boil)

I kept your hop schedule the same, but ended up with IBU at 47.5 (However, this depends on Alpha Acids in what you're actually buying)
SRM was an approximate 5 (so it's still quite pale)

And had your pitch temp 68F for Safale 05.

OG at 1.052
FG at 1.014 (this a variable number and could be lower depending ambient temp)

I added the sugar, because the molasses in the dark sugar will linger on, but won't leave too much residual sweetness. Just an idea.

__________________
Phil_Ozzy_Fer is offline
rafaelpinto Likes This 
Reply With Quote Quick reply to this message
Old 07-25-2014, 06:06 PM   #6
rafaelpinto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Posts: 186
Liked 4 Times on 4 Posts
Likes Given: 43

Default

Thanks you for the help, Phil!

__________________
rafaelpinto is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 06:16 PM   #7
rmyurick
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Akron, Ohio
Posts: 268
Liked 23 Times on 18 Posts
Likes Given: 19

Default

I agree that 10% sounds a little heavy on the wheat, but if you like that, go for it. Generally, all-grain brews don't need much help in head-retention, depending on yeast strain & mash temperature.

__________________
rmyurick is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pilsen LME vs Wheat LME grizzly2378 Extract Brewing 2 06-06-2014 05:08 PM
New Pale Ale Recipe. Carared and Victory Malt. plaplant Recipes/Ingredients 0 10-03-2013 06:18 PM
Would either Pilsen malt or Vienna malt be a good substitute for American 2-row in a msa8967 Recipes/Ingredients 27 02-27-2012 11:30 AM
pilsen vienna and crystal....what hops? OliBrew Recipes/Ingredients 6 04-02-2011 09:07 PM
Pilsen and Pale LME differences stormtracker Recipes/Ingredients 1 01-15-2008 06:22 AM



Newest Threads

LATEST SPONSOR DEALS