jeffdill

Recipes 

I'm very new to recipe creation so I'm hoping I could get some comments on my recipe as far as if the extract and specialty grains amounts look good, along with the hop schedule.

I had recently tried the Southern Tier Pale Ale and absolutely loved it. I want a very drinkable American Pale Ale with strong floral and grapefruit tones. Here's what I threw together:

Recipe: Grapefruit Pale Ale
Brewer: Jeff Dillaman
Style: American Pale Ale
TYPE: Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Estimated OG: 1.051 SG
Estimated Color: 10.1 SRM
Estimated IBU: 45.7 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 41.10 %
3.30 lb Pale Liquid Extract (8.0 SRM) Extract 45.21 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.85 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.85 %
1.00 oz Simcoe [13.00 %] (60 min) Hops 34.7 IBU
0.50 oz Cascade [5.50 %] (30 min) Hops 5.6 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 5.3 IBU
0.50 oz Cascade [5.50 %] (0 min) Hops -
0.50 oz Amarillo Gold [8.50 %] (0 min) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Safale US-05 (Fermentis) Yeast-Ale


I had read somewhere that Southern Tier uses just Simcoe and Cascade in their Pale Ale, but I'm not sure of the authenticity of that source. People seem to really like Amarillo around here so I thought it could be good to throw that in there for aroma too.

Nateo

Recipes 

If you want flavor, do the flameout hop additions. For aroma, dry hopping is crucial. I'd add the amarillo as a dry hop.

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Gregscsu

Recipes 

I would personnaly go with wheat extract, pale extract, and Crystal 60L
Build that to an OG of 1.062 and FG of 1.014 which would be ~6.2%
Maybe:
72% pale malt
20% Wheat malt - note wheat DME and LME are usually only 55% wheat/ 45% Barley
8% Crystal 60L

For hops I would go with
Simcoe @ 60
Cascade @ 15
Cascade @ 8
Cascade @ 2
Amarillo @ Dry Hop

Look for about 45 IBUs

__________________
Primary: Dry Dock Breakwater Pale Ale, Raspberry Wheat, Cream Ale, Rye IPA,
Secondary: Brandy Oak Irish Red
Keg: Belgian Black & Mild, Golden Dragon 10.9%, American Brown Ale, Devil's Sin Amber IPA, Boundry Waters Pale Ale

jeffdill

Recipes 

Out of curiosity, why do you say you would go with wheat extract? I didn't really taste any in their beer, but I'm not sure how much flavor it would add in quantities that small.

jeffdill

Recipes 

I thought that adding hops at flameout just adds aroma, and flavor additions are more around 10-15 minutes left in the boil. Maybe I'm mistaken?

Nateo

Recipes 

I'm only speaking from my experience. When I add at flameout, I get mediocre aroma at best. When I dry hop, I get wonderful hop aroma.

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

MrInternet

Recipes 

The Internet says that Simcoe hops taste like grapefruit.

You want to brew a Pale Ale that tastes like grapefruit.

TheCarnie

Recipes 

I have some cascade hops, that will make a really nice pale ale.

I have cascade hops for 1/3 the price.

powerfreak

Recipes 

I've found that Magnum hops have a very citrusy, grapefruit like bitterness to them. Almost like biting a grapefruit, rind and all. I think it might be a good substitute for Simcoe.

jeffdill

Recipes 

Edit: OK, didn't see that their description said they added wheat. My bad.