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Old 07-19-2013, 12:14 PM   #1
kchomebrew
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Default American Pale Ale (Mosaic, Amarillo, Citra and Simcoe hopped)

Here's what I'm planning to brew this weekend. I was able to get my hands on some mosaic, amarillo, citra, and simcoe pellets. Also able to get a few oz. of Citra whole leaf hops. Wanted to make a bright, crisp, citrusy/orange pale ale to drink during late summer when it's hot out. I almost considered zesting some orange peel or grapefruit peel with this but have never used mosaic hops before so I just wanted to appreciate what those hops can do without adding in anything else. If this recipe turns out well, them maybe the next incarnation will include some orange peel zest. On the flip side of this, was thinking a similar recipe with nelson sauvin/sorachi ace/galaxy would be interesting and use some lemon peel zest. Maybe some point down the road.
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Category: 10 - American Ale
Subcategory: A - American Pale Ale
Kettle Volume: 14.0*gal @ 212*°F (1.047)
Boil Duration: 1.5*h
Final Volume: 11.28*gal @ 68*°F (1.056)
Efficiency: 90.0%
Attenuation: 77.0%
Evap./Hour: 1.5*gal

- 2 tsp of gypsum to HLT
- 1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins.
- Mashout to 168F
- 90 min boil
- reduce boil kettle temp to 180F for flameout/whirlpool hops.
- primary ferment 7 - 10 days, transfer to secondary/dry hop 7-10 days, cold crash near freezing for 2 days. Keg.

Ingredients:
85.0% 2-Row Brewers Malt; Briess - added during mash
10.0% Munich Malt - added during mash
5.0% Crystal 15; Crisp - added during mash
1*oz (9.1%) Warrior® (16.0%) - added first wort, boiled 90*m
.25*oz (2.3%) Citra™ (12.0%) - added during boil, boiled 10*m
.25*oz (2.3%) Amarillo® (8.5%) - added during boil, boiled 10*m
.25*oz (2.3%) Mosaic (11.6%) - added during boil, boiled 10*m
.25*oz (2.3%) Simcoe® (13.0%) - added during boil, boiled 10*m
.75*oz (6.8%) Citra™ (12.0%) - added during boil, boiled 5*m
.75*oz (6.8%) Amarillo® (8.5%) - added during boil, boiled 5*m
.75*oz (6.8%) Mosaic (11.6%) - added during boil, boiled 5*m
.75*oz (6.8%) Simcoe® (13.0%) - added during boil, boiled 5*m
1*oz (9.1%) Citra™ (12.0%) - whirlpool, steeped 30*m
1*oz (9.1%) Amarillo® (8.5%) - whirlpool, steeped 30*m
1*oz (9.1%) Simcoe® (13.0%) - whirlpool, steeped 30*m
1*oz (9.1%) Mosaic (11.6%) - whirlpool, steeped 30*m
2*oz (18.2%) Citra™ (12.0%) - added dry to secondary fermenter for 7-10 days

WYeast 1056 American Ale™

Original Gravity: 1.056
Terminal Gravity: 1.013
Color: 5.76*SRM
Alcohol: 5.63%
Bitterness: 45

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Old 07-19-2013, 04:12 PM   #2
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This sounds a lot like the pale ale I made a month or two ago. I used Simcoe as the bittering hop and Amarillo and Mosaic as the aroma hops. It came out really tasty and I'd definitely brew it again.

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Old 07-20-2013, 05:39 PM   #3
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Quote:
Originally Posted by LandoLincoln View Post
This sounds a lot like the pale ale I made a month or two ago. I used Simcoe as the bittering hop and Amarillo and Mosaic as the aroma hops. It came out really tasty and I'd definitely brew it again.
Sounds good. I really like warrior or colubus hops as a FWH addition (smooths the bitterness out)...but might be interesting to try that with simcoe. Never used simcoe as a bittering hop.

I guess, on another note, I am a little concerned about the amt. of warrior hops I'm using. Any suggestions on dropping that down to half (.50 oz)? or maybe using simcoe ? I'm not wanting this to be bitter in any way. Mostly want it to be about the citrus/floral aromas and flavors of the hops.
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Old 07-22-2013, 03:45 AM   #4
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Finished brewing and OG came in short of where i wanted it, but not a huge deal. 1.053. Pitched wlp001 yeast Temp reading on the fermenters was 75.hard to chill wort in July below 75. But that should drop to the mid 60s throughout the evening (basement stays around 66f)

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Old 07-22-2013, 12:00 PM   #5
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Checked on fermenters this morning. Temp has only dropped to 70F and the airlocks are bubbling away. I'm a little bit worried about this temp. causing some off flavors. Never had the WLP001 or Wyeast 1056 strain ferment at this high of a temp. (usually I brew pale ales in the spring and fall when the basement temp is right around 63F/64F). Normally, in July and Aug. I brew a lot of belgian styles since it's hard to get the wort chilled to anything below 75F (tap water doesn't get very cold - usually 75F) and the basement is a bit warmer. My basement temp is ambient right around 66F to 68F in the summer. Considering the internal temp in the fermenter might be 3F to 5F higher, just worried about off flavors.

Might be time to buy a small chest freezer for fermenting.

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Old 07-22-2013, 12:09 PM   #6
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Interesting recipe! I'm wondering about your whirlpool additions. In you notes you cool the wort to 180 BEFORE pitching the whirlpool hops? I thought I heard Gordon strong at NHC talk about adding whirlpool hops after the boil but before the temp dropped to 180.

Something about the hop oils do not isomerize at temps below 180. I'll have to review my notes or listen to the talk again now that the sessions from this year are online.

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Old 07-22-2013, 02:01 PM   #7
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I was wrong. In an April 2013 byo article the temp range for whirlpool hops at sub isomerization is 160-170 which will help the essential oils in the solution and keep them from evaporating.

I had it backwards.

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Old 07-23-2013, 03:05 AM   #8
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Quote:
Originally Posted by remthewanderer
I was wrong. In an April 2013 byo article the temp range for whirlpool hops at sub isomerization is 160-170 which will help the essential oils in the solution and keep them from evaporating.

I had it backwards.
Yep. I read that article. I've also tried some other temp and time combos for whirlpool additions prior. I've done whirlpool at flameout around 200 and I perceived that it was more bitter than I wanted. Since this was a pale ale , and I already had a FWH warrior addition, I was trying to go light on any bitterness and pack in as much aroma and flavor as I can. We will see.i have never tried this temp and time combo for whirlpool. I'll post notes

That said, this is easily the best aroma coming out of a fermenter that I've ever encountered. Good sign of things to come.
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Old 08-11-2013, 11:34 PM   #9
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Kegged 5 gal. of this today (I'll keg the other 5 gal. tomorrow, didn't have enough time today to do both batches). Man, what an amazing aroma coming off this beer. I can't wait for this to carb up. I transferred to the secondary about 10 days ago and it's been dry hopping on some citra whole leaf hops. FG came in right at 1.012. I've got another 5 gal. batch and just scored some Nelson Sauvin pellets. I'm thinking about tossing an ounce of those in the other batch and letting it sit for 5 to 7 days. Not sure. We'll see.

Have it in the kegerator on 20 psi for the next 24 hours and then will drop down to around 15 psi for a couple of days and usually set it right at 12 psi for serving. Once it's ready I'll post photos and tasting notes.

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Old 08-14-2013, 11:51 PM   #10
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Made a spur of the moment decision to do a second 4 day dry hop with the other 5 gal batch and added an ounce of Amarillo pellets and and 2 ounces of calypso pellets. Plan to keg this on Sunday. Forgot gelatin finings for current kegged batch and am worried it won't be that clear (I did do whirfloc) so we will see. Won't forget gelatin on the batch for Sunday. Dang it.

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