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Old 06-23-2010, 03:26 AM   #1
mattldm
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Default Pale Ale recipe check... Comments plz!

I going to be brewing my first batch to go in a keg soon and I was thinking of doing a Pale! I would like to hear any comments or suggestions on this recipe I came up with, thanks!

5 gallons

7 lbs. Maris Otter Pale
2 lbs. Munich Malt
1 lb. Crystal 40L
1 lb. Victory Malt

1 oz. Centennial (60 min)
.5oz. Centennial (15 min)
.5oz. Amarillo (15 min)
.5oz. Centennial (Flameout)
.5oz. Amarillo (Flameout)

Whitelabs WLP023 Burton Ale Yeast

Beersmith says:
OG 1.057 (@ 70% efficiency)
12.0 SRM
51.7 IBU

Let me know what u think!

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Old 06-23-2010, 05:51 AM   #2
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You may want to consider adjusting your grain bill a bit. Maris Otter is a pretty rich base malt on its own. If I were you, I would leave out the Victory malt, and replace it with more Maris Otter. You could even go as simple as 10 lb. Maris Otter and 1 lb. Crystal 40. From your hop bill, this certainly looks like an American pale ale. I think you want a nice malt backbone without going over the top. Too much Munich and Victory on top of the Maris Otter would, IMO, prevent the hops from shining through.

I have never used the Burton ale yeast strain. A lot of American craft brewers are using English yeasts in American beer styles, these days, so you will probably be OK. You may want to keep your fermentation temps down to keep the fruity esters low, and produce a nice, clean beer.

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Old 06-23-2010, 07:48 AM   #3
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I look at APAs as a fairly delicate beer. As ISU claimed you want the hops to really come through. Not like a pils but still delicate. I think just a touch of munich, victory, and crystal will make it a really nice beer. When I say a touch maybe around a few oz each. To me the hops look pretty good. I would mash low. Lately i've kinda been "over" american ale yeast. I just look for a little more fruity flavors. They seem to meld well with american hops.

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Old 06-28-2010, 01:40 PM   #4
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I brewed this beer yesterday and everything went great... However I'm concerned as there was NO hop aroma at all! I tasted the wort and it was good... But there was just no hop nose at all and I used and ounce of hops at flameout....

Will this improve as the beer ferments or should I consider dry hopping to add some aroma?

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Old 06-28-2010, 01:47 PM   #5
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Give it a few weeks, then you can dry hop prior to bottling or dry hop in serving keg which is a better way IMO.

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Old 06-28-2010, 01:52 PM   #6
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I think if I were to brew this recipe I'd adjust down the Victory and Munich just a bit. Maybe half as much of each, and replace with Maris Otter. 1lb of victory is going to contribute a big biscuit flavor, might dominate the Pale Ale.

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Old 06-28-2010, 02:06 PM   #7
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Quote:
Originally Posted by strat_thru_marshall View Post
I think if I were to brew this recipe I'd adjust down the Victory and Munich just a bit. Maybe half as much of each, and replace with Maris Otter. 1lb of victory is going to contribute a big biscuit flavor, might dominate the Pale Ale.
I ended up cutting the victory in half and adding 1/2 pound more pale malt.
Mashed @ 151 for 60m
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Old 07-04-2010, 03:34 AM   #8
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So I pulled a sample of this today and.... well I know its only a week in, but...
It smells funky! It tastes ohk, but its hard to get past the yeast funkyness!

Is this normal with Burton yeast?

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Old 07-04-2010, 04:22 AM   #9
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Normal with any yeast. Taste it again in two weeks.

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Old 07-04-2010, 02:19 PM   #10
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Quote:
Originally Posted by 944play View Post
Normal with any yeast. Taste it again in two weeks.
beat me to it. yep. what he said.
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