Name that beer recipe - Page 2

**copyright1997** · 12-18-2011, 05:45 PM

Quote:

Originally Posted by oneeyedziggy

TLDR;what's the name of the beer made from the recipe below?

Full version: So for my first brew, my local home brew store gave me what they claimed was their house pale but consisted of several whitout'd and re-labeled ingredients AND add-times. I'm just wondering if anyone can name that beer (or the closest thing to it that's sold to the public)

also any tips/criticisms would be gladly accepted (I'm sure I'll be around to repay other new brewers)

10oz 40L Crystal to steep for ~15 at around 150-170
7lb extra light liquid malt extract
1.5 oz Northern brewer bittering 60 min
1/2 oz Cascade @ 15 min from flameout
1/2 oz Northern Brewer at 5 min from flameout

full boil w/ 5.75 gal water in 8 gal megapot w/bremometer and ball valve

ended up with about 4.75 gal wort and aerated with an aquarium pump and 2 micron stainless stone for 20 min

re-hydrated a packet of safale us-05 in about 4oz of wort from the boil for about 10 min and pitched at a temp of ~83*F

fermented ~10 days in a 6.5 glass carboy (after about 3 days the strip thermometer read about 72*F) then transferred to a 5 gal and dry hopped with roughly 1/2 oz cascades for 7 days and am planning to bottle this evening. All of this plus carbonation/storage will be done in a closet in the middle of my apartment which stays at around 68*F

A couple of things. Here's a spot-on all-grain SNPA clone that I converted to LME (extract) using beersmith:
8.5# LME (pale)
4 oz crystal 60
.5 oz magnum (60 min)
.5 oz Perle (30 min)
1 oz Cascade (10 min)
2 oz Cascade (0 min)
1 pkg US-05

So, while the recipe they did for you sounds like a decent ale, it is somewhat different than a SNPA.

Second, you don't want to pitch your yeast @ 83 degrees...that is too high. My batches improved dramatically when I got my fermentation temperatures under control. For example, with S-05, I like to ferment with the outside of the plastic fermentation bucket reading 64-65 degrees, and the ambient temperature even lower. AFTER the fermentation has done most of its thing, it then becomes ok to raise the temperature a bit (e.g. move it to steps up to 70 or so).

oneeyedziggy · 01-25-2012, 10:46 PM

Thanks for the feedback. I'm halfway through drinking that batch, and while it came out alright, it definitely suffered a bit from doing a full boil without reducing the bittering hops or the boil time, and/or from having to partially cover it to keep it boiling. It probably could have used a little more water as well.

I've since gotten a propane cooker and made an oatmeal stout from a real recipe that's looking to turn out much better.

now to insulate my brew kettle since I'll be brewing outside in the cold.