what specialty grain to use for "pale pale ale"

borealis · 11-11-2010, 07:37 PM

I am trying to make a beer similar to Saranac Pale Pale Ale. It's just a good, refreshing pale ale. My question is which specialty grain I should use. I will be using extract for the base, so I won't be using Maris Otter. Is there a specialty grain that would be better than others for this? Thanks.

Here is the description from their website:

Pale Pale Ale
Availability: 12 Beers of Summer 2010

Brewers Notes:

Finally a Pale Ale true to it's name! We've created a crisp, hoppy Pale Ale that is truly pale in color without sacrificing the hop character and malt balance you expect in an American Pale Ale. We've selected citrusy centennial hops balance by the background nuttiness of Maris Otter Malt. We think you'll find this the most refreshing Pale Ale you've ever had.

Beer Style: American Pale Ale
Malt Selections: Marris Otter
Hop Selections: Centennial
Color: Golden
Mouthfeel / Body: Light to Medium
Food Companions: Light Fair
Alcohol By Volume: 4.7%
Original Gravity: 11.75

**Yooper** · 11-11-2010, 07:38 PM

I think there are some British extracts that may resemble for flavor and character of maris otter. That might be a good place to start.

**humann_brewing** · 11-11-2010, 07:43 PM

I was under the assumption that they made marris otter or similar extract

borealis · 11-11-2010, 07:43 PM

That's an interesting suggestion--I didn't know that. Since it is pale in color, should I use something like a crystal 10 or a caramel pils for the specialty grain?

**Yooper** · 11-11-2010, 07:46 PM

Quote:

Originally Posted by borealis

That's an interesting suggestion--I didn't know that. Since it is pale in color, should I use something like a crystal 10 or a caramel pils for the specialty grain?

I've never had that beer, so I can't tell you if you want a sweet crystal malt in there or not. Is there another beer you can compare it to?

If it's really "nutty" or toasty tasting, the way the description reads, you may want some toasted malt or victory malt.

borealis · 11-11-2010, 07:53 PM

Quote:

Originally Posted by Yooper_Brew

I've never had that beer, so I can't tell you if you want a sweet crystal malt in there or not. Is there another beer you can compare it to?

If it's really "nutty" or toasty tasting, the way the description reads, you may want some toasted malt or victory malt.

Well, I haven't had it since July, so my recollection is just that I enjoyed it, not exactly sure about the nutty character. I guess I am just going to shoot for the vicinity of it, not really a dead ringer. The centennial was fairly pronounced, I think from late additions--not overly bitter.

BendBrewer · 11-11-2010, 07:58 PM

Quote:

Originally Posted by borealis

That's an interesting suggestion--I didn't know that. Since it is pale in color, should I use something like a crystal 10 or a caramel pils for the specialty grain?

Looking at the description I would say yes. Go light on the Crystal. 10 or maybe 20 and not much of it.

Are you steeping or doing a PM?

borealis · 11-11-2010, 07:59 PM

Quote:

Originally Posted by BendBrewer

Looking at the description I would say yes. Go light on the Crystal. 10 or maybe 20 and not much of it.

Are you steeping or doing a PM?

Steeping. I haven't done a PM yet.

BendBrewer · 11-11-2010, 07:59 PM

Quote:

Unsurprisingly, the taste of the Saranac Pale Pale Ale is also all hops. There is not much of a malt presence to be found here.

http://www.associatedcontent.com/article/2724597/saranac_pale_pale_ale_beer_review.html

BendBrewer · 11-11-2010, 08:02 PM

What type of extract are you using? If using a syrup, you might want to just skip any specialty malts as those syrups already contain some.

If you were doing a PM, you could sub out some of the extract for MO.