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Old 04-26-2011, 07:07 PM   #1
Boleslaus
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Aug 2010
Atlanta, Georgia
Posts: 1,286
Liked 23 Times on 23 Posts


Recipe Type: Partial Mash   
Yeast: US-05   
Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.053   
Final Gravity: 1.011   
IBU: 38   
Boiling Time (Minutes): 70   
Color: 8 SRM   
Primary Fermentation (# of Days & Temp): 21 at 65-69f   
Tasting Notes: Fruity, Piney, Smooth, Hoppy but Light   

This has become my house pale ale. It has a really nice hoppy nose (very fruity and slightly piney) but a balanced flavor. It goes down so easily my friends literally have trouble not drinking it like water. Very smooth.



Recipe based on 65% efficiency

Grain Bill
4.5 lbs. Light DME (53.2%)
1.83 lbs. British 2-Row (21.6%)
.75 lbs. Munich (Light) (8.9%)
.75 lbs. Crystal 40L (8.9%)
.38 lbs. Victory (4.5%)
.25 lbs. Carapils (3%)

Mash
Mash thickness was 1.375
Single Infusion Mash @ 152F for 60 min
Batch Sparge with 182F for 5 min
My boil size was 3 gal, so I added my first runnings to .5 gal of boiling water

Hops
All pellets
.5 oz. Simcoe(12.2%AA) @ 60 min
.5 oz. Simcoe @ 10 min
.5 oz. Amarillo(9.6%AA) @ 10 min
.5 oz Simcoe @ 0 min
.5 oz Amarillo @ 0 min
.5 oz Simcoe for Dry Hop
.5 oz Centennial for Dry Hop

**Dry Hop Schedule (# of days are the days since the previous action not since start of fermentation)
I sink my hops in paint strainer bags

Dry hop with Simcoe after 7 days in primary
Add Centennial after 5 more days
Remove Simcoe after 3 days
Remove Centennial after 3 days

The Simcoe should spend a total of 8 days and the Centennial should spend a total of 6 days in the primary

Fermentation
Cooled to 70-75F and added US-05 directly from packet
Fermented at room temperature (65-69F)
After dry hop period, crash cool for 48 hrs.


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Old 04-26-2011, 07:30 PM   #2
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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Looks pretty dang delicious. I love pale ales and IPA's with Simcoe and Amarillo.

Are you and your buddies on a lacrosse or soccer team? I assume because of the name "Buddy Pass" and I know it's used in both sports... also know as a "Hospital Ball."

EDIT: Or hockey, duh.


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Old 04-26-2011, 07:45 PM   #3
chapa
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Jul 2010
St Louis, MO
Posts: 801
Liked 6 Times on 6 Posts


Sounds good and I like the centennial and simcoe in the dry hop, with amarillo and simcoe in the boil. What were your IBUs and OG?
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Fermenting/Conditioning: Casc/Cent APA, Hoppy Birthday Amarillo/Simcoe IPA(6g American/5g Belgian), Chappist Belgian Dubbel
Bottled/Kegged: Red Rye IPA, Wesside Trip(Westmalle Tripel clone), ESB, Lil Trap (4% Trappist Starter Batch), Robust (Pumpkin) Porter, 3% Little Hopper, "Slick Rick" Old Engine Oil Clone(oaked w/ vanilla and balvenie scotch), Imperial RyePA,
On Deck: Quad, Belgian IPA, Orfy's Mild, Scotch Ale

 
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Old 04-26-2011, 09:29 PM   #4
Boleslaus
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Aug 2010
Atlanta, Georgia
Posts: 1,286
Liked 23 Times on 23 Posts


Quote:
Originally Posted by Reno_eNVy_446 View Post
Looks pretty dang delicious. I love pale ales and IPA's with Simcoe and Amarillo.

Are you and your buddies on a lacrosse or soccer team? I assume because of the name "Buddy Pass" and I know it's used in both sports... also know as a "Hospital Ball."

EDIT: Or hockey, duh.
Yup, hockey haha.
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Old 04-26-2011, 09:31 PM   #5
Boleslaus
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Aug 2010
Atlanta, Georgia
Posts: 1,286
Liked 23 Times on 23 Posts


Quote:
Originally Posted by chapa View Post
sounds good and i like the centennial and simcoe in the dry hop, with amarillo and simcoe in the boil. What were your ibus and og?
ibu: 38
og: 1.053

The hop flavor and aroma is the best of any beer I've made so far. Unreal.
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Old 04-27-2011, 02:08 AM   #6
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
Liked 229 Times on 195 Posts


Quote:
Originally Posted by Boleslaus View Post
ibu: 38
og: 1.053

The hop flavor and aroma is the best of any beer I've made so far. Unreal.
Don't you love when that happens? I recently (finally) got my roommate into hoppy beers with my RyePA which, in my opinion, is very bitter. I think it was just because of the perfect aroma/flavor combinations... sometimes it comes out just right and it sounds like that's where you're at

Congratulations and cheers!
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 04-27-2011, 03:21 AM   #7
Boleslaus
Recipes 
 
Aug 2010
Atlanta, Georgia
Posts: 1,286
Liked 23 Times on 23 Posts


Quote:
Originally Posted by Reno_eNVy_446 View Post
Don't you love when that happens? I recently (finally) got my roommate into hoppy beers with my RyePA which, in my opinion, is very bitter. I think it was just because of the perfect aroma/flavor combinations... sometimes it comes out just right and it sounds like that's where you're at

Congratulations and cheers!
Thanks! Yeah, literally my best friends GF has to make him stop drinking. He'll come over after work and just down two or three glasses in 10 minutes and every time he says "I can't help it, its so good". Nothing better than finally making a beer that other people appreciate as much as you.
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Old 04-27-2011, 02:46 PM   #8
chapa
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Jul 2010
St Louis, MO
Posts: 801
Liked 6 Times on 6 Posts


Quote:
Originally Posted by Boleslaus

Thanks! Yeah, literally my best friends GF has to make him stop drinking. He'll come over after work and just down two or three glasses in 10 minutes and every time he says "I can't help it, its so good". Nothing better than finally making a beer that other people appreciate as much as you.
Its a funny thing too, because as much as you want people to love your beer, when they start downing glass after glass, you can't help but to get a little concerned that they are drinking all your beer! Gotta conserve man, savor that stuff! :-)
__________________
Fermenting/Conditioning: Casc/Cent APA, Hoppy Birthday Amarillo/Simcoe IPA(6g American/5g Belgian), Chappist Belgian Dubbel
Bottled/Kegged: Red Rye IPA, Wesside Trip(Westmalle Tripel clone), ESB, Lil Trap (4% Trappist Starter Batch), Robust (Pumpkin) Porter, 3% Little Hopper, "Slick Rick" Old Engine Oil Clone(oaked w/ vanilla and balvenie scotch), Imperial RyePA,
On Deck: Quad, Belgian IPA, Orfy's Mild, Scotch Ale

 
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Old 04-28-2011, 03:04 AM   #9
Boleslaus
Recipes 
 
Aug 2010
Atlanta, Georgia
Posts: 1,286
Liked 23 Times on 23 Posts


Quote:
Originally Posted by chapa View Post
Its a funny thing too, because as much as you want people to love your beer, when they start downing glass after glass, you can't help but to get a little concerned that they are drinking all your beer! Gotta conserve man, savor that stuff! :-)
Yea, I'm running into that problem now. 40 beers (16 oz) sounds like a lot until you get a few friends who want to drink it as much as you do. That's why I've got another batch ready next week.
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Old 05-13-2011, 03:45 AM   #10
Boleslaus
Recipes 
 
Aug 2010
Atlanta, Georgia
Posts: 1,286
Liked 23 Times on 23 Posts


I made this same recipe again a few weeks ago with whole leaf Simcoe (didn't bother recalculating for different utilization) and it ended up tasting just as good!


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