Pale Ale Recipe

I have limited malts on hand and would like to use up current stock before I go to Mid-Country Malting to purchase in bulk.

I have:

6.5# Pale Malt (1.8 SRM)
2# Vienna Malt (3 SRM)
2# Munich Malt (9 SRM)
~.75# CaraPils (2 SRM)
1# Crystal 10
~.75# Crystal 20
~.5# Crystal 40
~1# Crystal 120
1# Chocolate Malt (350 SRM)
1# Roasted Barley (300 SRM)
~.5# Wheat Malt (2 SRM)
1# Toasted Malt (~25 SRM)
Amarillo
Centennial
Williamette
Zeus
Columbus
Magnum
Sterling
Tettnanger
Saaz

Here's what I'm thinking:

Pale Ale
American Pale Ale
Type: All Grain

Ingredients

Amount Item Type % or IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 56.52 %
2 lbs Munich Malt (9.0 SRM) Grain 17.39 %
2 lbs Vienna Malt (3.5 SRM) Grain 17.39 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.35 %
0.50 oz Zeus [14.00 %] (60 min) Hops 21.6 IBU
0.50 oz Centennial [9.50 %] (15 min) Hops 7.3 IBU
0.50 oz Centennial [9.50 %] (10 min) (Aroma Hop-Steep) Hops -
0.50 oz Centennial [9.50 %] (10 min) Hops 5.3 IBU
1.00 oz Homegrown Cascade [5.50 %] (10 min) (Aroma Hop-Steep) Hops -
0.50 oz Centennial [9.50 %] (5 min) Hops 2.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale (Safale US-05) [Starter 125 ml] [Cultured] Yeast-Ale

Beer Profile

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.23 %
Bitterness: 37.0 IBU
Est Color: 6.2 SRM


Mash Profile

60 min Saccharification Add 20.00 qt of water at 164.2 F 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Notes

It will not be ready in time for my birthday if I dry hop. Ideally, I would like to dry hop the Homegrown Cascade as well as another ounce of Centennial.

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Wowee Zowee! That's a large grain bill for a pale! I guess I typically try to keep my pales to less than two specialty grains and base malt.

I say give it a shot. It can't be bad... Can it? I say no!
You may want to up the IBUs though. You may even want to consider calling this an IPA. That's just a technicality, I know, but with all that malt character, it may be best to take the IBUs up to 50 or so.

My two cents.

I think I agree with Chase. All that Munich and Vienna are going to make that beer malt-forward; add the Crystal malts, and suddenly you could have a beer with quite a lot of body, depending on your mash procedure.

I'd increase the bitterness, looking for a 0.7-0.8:1 BU:GU ratio.

Happy New Year,

Bob

The first instance of the recipe had no Crystal Malt. I was thinking that the Vienna and Munich would impart enough maltiness.

Honestly, I just want to use up what I have before I made another large order. Any other suggestions?

I will also have a 1968 yeast cake for my ESB that is fermenting now.

I'd do:

6.5 lbs pale 2 row
1 lb vienna
.75 lb carapils

Centinneal for bittering (60 min)
Amarillo for flavor and aroma
homegrown hops for dry hopping

I say you use them to make a RIS.

The ESB yeast aren't ideal for that, but they should work

slimer said:

The first instance of the recipe had no Crystal Malt. I was thinking that the Vienna and Munich would impart enough maltiness.

Honestly, I just want to use up what I have before I made another large order. Any other suggestions?

I will also have a 1968 yeast cake for my ESB that is fermenting now.

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Mash at 148/150 to get better attenuation while kepping some of the flavors from the crystal, then up the hops if you have more and dry hop

That's a malty grain bill. I actually like it, but would make sure to mash at 150 degrees and hold for at least 90 minutes. This will help the beer attenuate low enough that it finishes clean.

I like the hops schedule. Even though it's a bit low on the IBU's, those late additions will really come through in flavor and aroma.

Hey,
I just did an American Pale that had much of what you’re presenting in your recipe.

Mine was
12lb Pale
.5lb Carapils
.5lb Munich
.5lb Crystal 55

Columbus
Amarillo

60 minute rest at 153 F
Starting gravity of 1.074 with 76IBUs
Final gravity of 1.009
Pitched onto a Wyeast 1028 American Ale yeast cake.

To be honest I agree with what everyone is saying, way too much Munich. I get a very malt forward, roasty/bready flavor in my APA which is not bad but not what I would normally expect. I’ll rebrew this with no Munich next time and at 151 F as it has just a bit too much body. In all honesty I was shooting for a SG of 1.056 at 60% efficiency, which is what I was averaging based on one supplier, I changed my supplier and got 85% with this batch so it became a Double APA.

Here’s a two rough suggestions:

If you want to with crystal malts go
6.5lb Pale
.5lb Vienna
.5lb Carapils or Wheat
.5lb Crystal 20
.5lb Crystal 40
Hops of choice


Or the more bready/biscuity type
6.5lb Pale
.5lb Vienna
.25lb Munich
1lb Toasted
.5lb Carapils or Wheat
Hops of choice

APAs usually have a higher BU/GU ratio, about 1/1. In case you’re not sure what I’m talking bout BU=(IBU) and GU= Gravity so if you’re looking at 1.060 OG you should be targeting 60 IBUs. If you’re lower then say a ratio of .75/1 I’d say you’re getting into the English Pale Ale range.

I'd rather leave off the crystal malts and use some of the Munich. I like the biscuity suggestion of using that # of Toasted Malt.

One thing to consider is I'm getting 80-85% efficiency out of my corona mill. I've been conditioning my grain so I have nice hulls for lautering.

Now that its scaled back, how does this look?

Amount Item Type % or IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (1.8 SRM) Grain 68.42 %
1 lbs Toasted Malt (25.0 SRM) Grain 10.53 %
1 lbs Vienna Malt (3.5 SRM) Grain 10.53 %
8.0 oz Munich Malt (9.0 SRM) Grain 5.26 %
8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 5.26 %
0.50 oz Zeus [14.00 %] (60 min) Hops 23.4 IBU
0.50 oz Centennial [9.50 %] (15 min) Hops 7.9 IBU
0.50 oz Centennial [9.50 %] (10 min) (Aroma Hop-Steep) Hops -
1.00 oz Homegrown Cascade [5.50 %] (10 min) (Aroma Hop-Steep) Hops -
0.50 oz Centennial [9.50 %] (10 min) Hops 5.8 IBU
0.50 oz Centennial [9.50 %] (5 min) Hops 3.2 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 125 ml] [Cultured] Yeast-Ale

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