Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Can you Brew It recipe for Uinta Wyld Extra Pale Ale
Reply
 
LinkBack Thread Tools
Old 02-28-2012, 02:37 PM   #11
malnutriton
Feedback Score: 2 reviews
Recipes 
 
Join Date: Jun 2008
Location: omaha, ne
Posts: 195
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Im brewing this recipe this week and when inputed into promash I ended up with exactly what was posted here and stated in the podcast. They did state that they did a 30 minute whirlpool so when I added an extra 25 minutes to all the hops I get an IBU over 40. Because I dont do the extened whirlpool Im thinking of uping the bittering hops to make it around 40 ibus. Also doing a 10 gallon batch and using the WLP 530 in half with an amarillo dryhop. Ill post back with notes when done.

__________________
malnutriton is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 11:10 PM   #12
mattymatumbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Salt Lake City, Utah
Posts: 21
Default

Being from Utah, I'm definitely going to have to try to make this. Considering the Wyld is better than the cutthroat, IMO.

__________________
mattymatumbo is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 02:24 AM   #13
KaSaBiS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Cincinnati, ohio
Posts: 142
Liked 3 Times on 3 Posts
Likes Given: 18

Default changes I made on brew day

It has been in primary for 3 wks now, just checked FG @ 1.010. tasted it warm and flat and was excellent!!! Ive never had Unitas beer but brewed on a whim these two kegs will rock in 2 weeks. When I punched this beer up in Bsmith the bittering IBU's were way off. Adding extra 10 min for my whirlpool (the recipe calls for 30 min before cooling) to each of the hops it bumped the IBU calculations up closer to actual values.

Crash cool. transfer, dry hop and carb. is where this beer is.

My changes in red

Quote:
Originally Posted by EricCSU View Post
90 minute boil

3.77kg Great Western Pale Malt 70%
540g Munich 10lov. 10%
670g Carapils 12.5%
400g Crystal 20lov. 7.5%

Mash at 155F Mash at 153F

6.58 Amarillo 10%AA 60' 28g!!! per 12g batch (preboil)
11g Simcoe 13% 5'
22g Simcoe 0'
22g Simcoe dry hop

WLP001 (White labs german kolsh/two step starter)

Ferment at 64 degrees, ramp up to 70 over five days

Notes: Tasty says that he does use gypsum, but not as much as in an IPA.None used
__________________
KaSaBiS is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 11:04 PM   #14
Buna_Bere
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Boston, MA
Posts: 258
Liked 21 Times on 19 Posts
Likes Given: 3

Default

Here's my first clone attempt at the Wyld, well kinda



I went with 69% pale, 11% munich 10, 13% carapils, 7% cara 20. I added 3 oz of Acid malt, and 5 grams Calcium Chloride to my mash for a 6 gallon batch, I use Poland Springs water. I mashed at 155 for 90 mins and came in 1 point high for a preboil gravity of 1.040. Boiled for 70 mins, this is what I usually boil for, but I guess I boiled to much, I was shooting for 1.049 OG and got 1.053. I used all late addition Crystal hop pellets, 20 mins or less, bittered to 40 IBU's tinseth. Fermented with a 2 liter starter of Wyeast 2565 starting at 58F and letting it rise to 63F, then held at 63. Dry hopped with 4 oz Crystal on day 7. Started the crash cool on day 12. Plate filtered coarse on day 16. Picture was taken on day 20.
Since I didn't use Simcoe and Amarillo, I can't compare it exactly to the Wyld, not that I could find another 6 pack out here in Boston if I wanted to anyway. But I will say it's good. From what I remember of the Wyld, I really liked the late hop flavor I got, alot of sweet tropical fruit, with a touch of pine, the Wyld I had was a little old and I think most of the dry hop flavor had faded. I think that sweet tropical fruit flavor is from linalool from very late hop additions, like 1 minute or less and some whirlpool time, Uinta has about an hour whirlpool time until they start the cooling if I remember correctly from the CYBI interview. I didn't give it any whirlpool time, but I hit it big with late hop additions 10,5,0,-5 ( all were 2 oz adds with the exception of the -5 that was only 1 oz).
So my OG was 1.053 instead of the 1.049 I was looking for, and my FG came in at 1.014 instead of the 1.012 target. All of my previous beers have been mashed at 150 and finish at 1.010-1.012, so I think the combo of the 13% carapils and the 155 mash temp kept my FG high. The Wyeast 2565 had the biggest Krausen of any yeast I've used so far, so prepare to have a blow off tube handy.
I'll make this beer again, but I'm gonna try a single hop Sterling next time, I wish I could get my hands on some Citra and single hop with that.

Here's a cool article on linalool if you're interested
http://beersensoryscience.wordpress....ral-hop-aroma/

__________________
Buna_Bere is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 11:18 PM   #15
edmanster
Whats Under Your Kilt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
edmanster's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Taylorsville, Utah
Posts: 1,719
Liked 81 Times on 64 Posts
Likes Given: 54

Default

Subscribe!!

__________________
Quote:
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
Father of 4 girls

Suffers from Zymocenosilicaphobia
edmanster is online now
 
Reply With Quote Quick reply to this message
Old 07-03-2012, 09:00 PM   #16
Buna_Bere
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Boston, MA
Posts: 258
Liked 21 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Buna_Bere View Post
Here's my first clone attempt at the Wyld, well kinda


So I entered this kinda clone in a local comp, and today I received the scoresheets
Link to scoresheet 1
Link to scoresheet 2
It scored a 39 and a 37, and took 1st place in the American Ales category, and 3rd place BOS. I'm pretty psyched, it's the best I've ever done in a comp.
Anyway, I did make a mistake in the kinda clone I made, I used Pale Ale malt, instead of just Pale malt, I didn't realize they were different, but I'm gonna keep using the Pale Ale malt, and as I wrote before I used all Crystal hops.
I just made another batch using the same grain bill I used, but this time I used all Sterling hops. I changed the hop schedule a little too, in the last beer I used a -5 minute hop addition and just kept chilling, but this time on the recommendation from James Altwies from Gorst Valley Hops I changed it. I still added a 0 minute addition and started chilling, but this time I stopped the chilling at 120 degrees and then I added another hop addition. I held the 120 F for 20 minutes, then continued chilling to pitching temps. The purpose of this 120 degree 20 minute hop stand is to extract hop oils at a temp that the oils don't just vaporize off. The -5 minute add I did last time gave some excellent hop aroma, I'm hoping this new hop stand method will give me even more.
I made one other change to this new Sterling batch, instead of using 3 oz of Acid malt, I'm using 9.5ml of 10% Phosphoric acid. Phosphoric acid is suppose to provide a more flavor neutral acid than the Acid malt(which is Lactic acid).
I think this WYLD grain bill is a great recipe to use as a Single Hop base, or probably any pale base. I can't wait to taste the Sterling batch I got cold crashing now, it was kicking off an almost woody type of aroma while it was fermenting. Up next I'm using the same grain bill again and doing a Single Hop Amarillo.

Here's a link to James Altweis from Gorst Valley Hops talking on the beersmith podcast about the 120 degree hop stand.
http://beersmith.com/blog/2012/05/13...th-podcast-38/
__________________
Buna_Bere is offline
 
Reply With Quote Quick reply to this message
Old 08-16-2012, 06:38 PM   #17
14thstreet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Milwaukee, WI
Posts: 402
Liked 11 Times on 9 Posts
Likes Given: 1

Default

Great looking beer Buna Bere. I find it interesting you used Crystal hops and Kolsch yeast in this beer. I recently made a kolsch with 3oz/5gal as a FWH addition. While young, I really got a grapefruit/citrus character (flavor and aroma) from this single addition, not unlike what your judge sheets noted. Yet when the beer has aged a bit, I think those have subsided and now it's more spicy. Anyhow, what was the Crystal hop schedule you used on yours? Did the 120F stand with the Sterlings prove worthwhile? In the few beers I've done this with I've always dryhopped, which would mask the contribution by the hop stand. Any comment on this? Thanks!

__________________
Fermenters: Empty
Bottled: Old Peculier, Kumquat Kolsch, Dopplebock
Kegs: Helles, Oktoberfest, Hefeweizen
On Deck: English Bitter, RIS
14thstreet is offline
 
Reply With Quote Quick reply to this message
Old 08-16-2012, 11:04 PM   #18
Buna_Bere
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Boston, MA
Posts: 258
Liked 21 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by 14thstreet View Post
Great looking beer Buna Bere. I find it interesting you used Crystal hops and Kolsch yeast in this beer. I recently made a kolsch with 3oz/5gal as a FWH addition. While young, I really got a grapefruit/citrus character (flavor and aroma) from this single addition, not unlike what your judge sheets noted. Yet when the beer has aged a bit, I think those have subsided and now it's more spicy. Anyhow, what was the Crystal hop schedule you used on yours? Did the 120F stand with the Sterlings prove worthwhile? In the few beers I've done this with I've always dryhopped, which would mask the contribution by the hop stand. Any comment on this? Thanks!
Thanks. I've been using Crystal hops since I heard John Maier from Rogue talk about them in a Brewing Network interview. It's funny, to me I just get alot of sweet fruit aroma and taste from them, but like you and those judges noted, alot of grapefruit coming through. I did a Single Hop Crystal Amber Ale a while ago and the judges in that comp described a sweet fruit melon like aroma, which is what I got too.
Here's the hop schedule I used for the Pale Ale
6 gallon batch size
Crystal hops 5.20%AA
2.70 oz Crystal 20 mins 26.8 IBU's
2.00 oz Crystal 10 mins 11.9 IBU's
2.00 oz Crystal 5 mins 6.5 IBU's
2.00 oz Crystal 0 mins start chilling here
1.00 oz Crystal -5 mins temp was around 180F
4.00 oz Crystal dry hop added day 7, started crash cooling day 12.

IBU's total out to 45.3, I add a 2 liter starter made out of the same wort but unhopped, so I figure it dilutes the 45.3 IBU's down to about 40.
As for the Sterling, I posted a pic here in the HBT photo forum, here's a link
http://www.homebrewtalk.com/f85/new-...ml#post4280365
I didn't really like it, to me it just tasted like Saaz, lots of aroma and taste but just all Saaz. In fact I still got at least 3 gallons kegged left, and I'm probably gonna dump it. I don't even think it's worth bottling. I can't say for certain the 120 degree 20 min hop stand added much more aroma or taste, but I'll probably try it again in a future batch. I will say in my next batch an Amarillo Single Hop Pale Ale I'm just going back to the -5 minute hop addition and skipping the hop stand, and also I'm going back to the 3 oz Acid malt over the Phosphoric acid.
I think you're right the dry hop masks some of the hop stand addition, but only for a week or so. As the dry hop fades, the late hop additions come through more and more. I just cracked open one of the last bottles of the Single Hop Crystal Pale I brewed on 4/1, bottled 5/3, and surprisingly it still has alot of the same aroma. I think it's hard to go wrong with Crystal, I bet that Kolsch you made was delicious.
__________________
Buna_Bere is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2012, 03:16 PM   #19
mttfrog13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Philadelphia, PA
Posts: 78
Liked 2 Times on 2 Posts
Likes Given: 15

Default

I just brewed this extract version:

Safale US-05

6lb Northern Brewer Organic Light LME

1lb Organic Carapils
.5lb Organic C-20L

1oz Amarillo pellets @60
1oz Simcoe leaf hops @2
1oz Simcoe leaf dry hop last 5 days in the fermenter

It spent 10 days in the primary, 2 weeks in the secondary, and it's been 2 weeks in the bottle so far. Luckily, I found Wyld at a local whole foods for the first time since I originally had it. I've only had 2 bottles of Wyld before that I got from a friend, and it was easily one of my favorite pale ales I've ever had, and I haven't been able to find it since, so I decided to brew it.

----------

The first comment I got from the first person I let try this beer was "did you put fruit in it", which I laughed at. Anyway pouring and tasting it next to the original here's my comparison...

Appearance: My beer is a shade darker, a little cloudy

Maltiness: My beer has slightly more malt flavor but not much at all, if at all. My beer definitely has (slightly) more mouthfeel and body, where the Wyld is more crisp and light.

Hop Character: The hop character is where I really noticed a difference. The Wyld doesn't taste like I remember it, and my homebrew tastes more like what I remember Wyld tasting like. My brew tastes only slightly bitter, and has a fruity, grapefruit smell from all the simcoe hops. Also, any bitterness of the hops is kind of smoothed out because although this is a low gravity beer, it still has a lot of body. The body and grape fruitiness make the hop character more pleasant than just plain old bitter.

Today the wyld has a slight dry, bitter hop taste that is kind of off putting. The "bottled on" date for the wyld I bought is in mid april so I'm blaming time. I prefer my beer vs this 4 month old Wyld.

----------

Here's my extract recipe version 2 that I will be brewing in February in preparation for Spring time barbecuing. First off I'm lowering the fermentables because I'm pretty sure my beer is around 4.9% abv, at least according to brew calculators, I don't take a gravity readings. I added Victory malt since I can't mash munich, otherwise I'd be using that. Also I'm adding some whirlfloc to clear it up. I'm also debating adding maltodextrin, not sure if I actually need it though. Lastly I'm switching to liquid yeast. If I invest in a fridge for my fermenter I will switch to white lab's kolsch hybrid yeast, but we'll see.

WLP001

5lb Northern Brewer Organic Light LME

1lb Organic Carapils
.5lb Organic C-20L
.25lb Victory

1oz Amarillo pellets @60
1oz Simcoe Leafs @2
1oz Simcoe Dry Hop last 5 days in the fermenter

1 Whirlfloc tablet @10

__________________
mttfrog13 is offline
 
Reply With Quote Quick reply to this message
Old 10-19-2012, 03:16 AM   #20
balto charlie
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
balto charlie's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Md
Posts: 825
Liked 9 Times on 7 Posts

Default

Hey folks: I just tapped my version. Brewed on 9-23 and drank the first pint on 10-13. Incredibly fast 'drinkability'. I am having a bunch of cyclist friends over and my ESB kinda sucked. So Id ecided to carb and tap it since it tasted good at cold crash. Only single fermented it, transferred to keg and crashed it. The early drinkable one used the WLP01 yeast, The WLP 400 is still conditioning. I brewed 12 gallons, divided into 6 gallons and pitched different yest. The 01 was clean, malty background and hop in front. Excellent!! Might be my go to pale....if Simcoe is available.
Wyld extra Pale Ale
American Pale Ale


Type: All Grain
Date: 10/1/2012
Batch Size: 12.00 gal
Brewer:
Boil Size: 14.45 gal Asst Brewer:
Boil Time: 90 min Equipment: kegs
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
16.62 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.07 %
2.95 lb Cara-Pils/Dextrine (2.0 SRM) Grain 12.45 %
2.38 lb Munich Malt (9.0 SRM) Grain 10.04 %
1.76 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.43 %
0.47 oz Amarillo Gold [10.80 %] (60 min) (First Wort Hop) Hops 9.4 IBU
1.55 oz Simcoe [11.90 %] (Dry Hop 3 days) Hops -
0.78 oz Simcoe [11.90 %] (5 min) Hops 2.6 IBU
1.55 oz Simcoe [11.90 %] (0 min) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.36 % Actual Alcohol by Vol: 5.08 %
Bitterness: 12.0 IBU Calories: 247 cal/pint

__________________
Drinking Brown ale, Evil Twin Strong Ale,
Conditioning: Evil Twin Strong Ale, Belgian Dubbel
Secondary APA
Primary
On Deck ESB, IPA, Arrogant Bastard Clone
balto charlie 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
Cutthroat Pale Ale - Uinta Brewing TXANM Recipes/Ingredients 11 06-17-2013 04:12 AM
elp with cloning Uinta Brewery's Four+ Wyld Extra Pale Ale kcpup Recipes/Ingredients 18 01-10-2012 05:29 PM
First shot at recipe making: Extra Pale Ale Recipe Critique dayflyer55 Recipes/Ingredients 1 06-27-2011 06:29 PM
BYO clone recipe question - extra pale malt? Teacher Recipes/Ingredients 1 03-21-2011 08:36 PM
Extra Pale Ale DME recipe wanted! wwwdotcomdotnet Recipes/Ingredients 2 04-23-2009 12:47 AM



Newest Threads

LATEST SPONSOR DEALS