Pikey Ale

Ingredients

Amount Item Type % or IBU

7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.51 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.79 %
1.00 lb Honey Malt (25.0 SRM) Grain 8.79 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 8.79 %
0.31 lb Barley, Flaked (1.7 SRM) Grain 2.75 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.20 %
0.25 lb Munich Malt - 10L (10.0 SRM) Grain 2.20 %
0.13 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.14 %
0.13 lb Chocolate Malt (350.0 SRM) Grain 1.10 %
1.00 oz Saaz [3.00 %] (60 min) Hops 10.3 IBU
0.20 oz Magnum [14.10 %] (30 min) Hops 7.5 IBU
1.00 oz Hallertauer, New Zealand [8.50 %] (7 min) Hops 7.9 IBU
0.31 lb Honey (1.0 SRM) Sugar 2.75 %




Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.49 % Actual Alcohol by Vol: 5.74 %
Bitterness: 26.0 IBU Calories: 254 cal/pint
Est Color: 16.7 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 9.91 lb
Sparge Water: 1.83 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

Single Infusion, Light Body Step Time Name Description Step Temp
55 min Mash In Add 12.39 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 7.93 qt of water at 180.2 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 70.0 F Age for: 21.0 days
Storage Temperature: 65.0 F


The final outcome for this ale is a nice colored brew that is mildly sweet and smooth to the palate. The Honey will balance out the dryness and you will notice the hop accents.

It isn't over powering and should be a general crowd pleaser.

So far this has been my go-to beer that most people appreciate. Let me know what you think.

I noticed that I posted my fermentation schedule out of order.

For this Amber, I do the primary fermentation at 70-72 for 4 days (Until the Krausen starts to recess). Then I move the primary to 58 degrees. I let it continue at that temp for 4 more days. Then I move to a secondary and let it clean up at 58 degrees for another 7 days.

I prime with 3.9-4 oz of priming sugar for bottling.

(I understand that there is a debate between primary vs secondaries. I have brewed this recipe about 5 times now. Each and every time I have enjoyed the outcome. I have slightly varied the process eachtime. Using primaries/secondaries, oak chips, etc. In my opinion this is the most appealing version. Happy brewing!)

Here's a visual. It has great head retention and lacing. The picture looks a little dark because I took it at night.