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Old 06-29-2011, 03:37 AM   #1
barrooze
Recipes 
 
Jan 2009
Pearland, TX
Posts: 2,436
Liked 124 Times on 102 Posts


Recipe Type: All Grain   
Yeast: WLP029   
Yeast Starter: 1000mL   
Additional Yeast or Yeast Starter: on stirplate   
Batch Size (Gallons): 6   
Original Gravity: 1.058   
Final Gravity: 1.010   
IBU: 43   
Boiling Time (Minutes): 90   
Color: 14   
Primary Fermentation (# of Days & Temp): 9 days at 62*F   
Tasting Notes: Continental hoppiness with nutty, toasty, biscuity malt background.   

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Germanic Pale Ale
Brewer: barrooze
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.23 gal
Estimated OG: 1.052 SG
Estimated Color: 14.1 SRM
Estimated IBU: 43.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Mash Bill:
------------
Amount Item % or IBU
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) 43.5 %
3.00 lb Munich 10L (Briess) (10.0 SRM) 26.1 %
3.00 lb Vienna Malt (Briess) (3.5 SRM) 26.1 %
0.25 lb Chocolate Malt, Pale (250.0 SRM) 2.2 %
0.25 lb Special B Malt (180.0 SRM) 2.2 %

Hop Bill:
------------
28.30 gm Magnum [9.50%] (60 min) 35.4 IBU
28.30 gm Pearle [6.50%] (10 min) 4.8 IBU
28.30 gm Tettnang [4.70%] (5 min) 2.9 IBU
28.30 gm Hersbrucker [3.50%] (0 min) 0.0 IBU

Other:
------------
1 Whirlfloc Tablet (Boil 15.0 min)

Yeast:
------------
1 Pkgs German Ale/Kolsch (White Labs #WLP029) (Made a 1000mL starter on stirplate)


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 11.50 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 14.38 qt of water at 162.5 F 151.0 F 60 min

Fermentation:
------------
Bring wort to 62F and pitch yeast. Ferment for majority of fermentation at this temp (I did 5 days), then raise to 68F over the next few days.

Packaging:
------------
Carb to 2.5 volumes and enjoy!


This has a nice Continental hoppy flavor with a strong toasty, nutty malt background. Very nice balance, may consider a dry hopping with Tettnang or Hersbrucker.


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Kegged: BOSON on Rhubarb, Dry-Hopped Sour Brown (ECY01), DIPA, Funky Belgian Table Beer, Breakfast Stout Primary: CYBI Obsidian Stout clone, Citra Dust APA, Hop Dust APA Souring: None On Deck: Oktoberfest-ish Lager On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20) Updated: 2016/04/09
Untappd: barrooze

Reason: Edited for completeness.

 
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Old 03-27-2012, 03:23 PM   #2
barrooze
Recipes 
 
Jan 2009
Pearland, TX
Posts: 2,436
Liked 124 Times on 102 Posts


Just a follow-up: This beer tastes surprisingly similar to New Belgium's Fat Tire. It's a bit darker and has a fuller-hoppiness than Fat Tire, but the malt character is very similar. Quite a delicious beer!
__________________
Kegged: BOSON on Rhubarb, Dry-Hopped Sour Brown (ECY01), DIPA, Funky Belgian Table Beer, Breakfast Stout Primary: CYBI Obsidian Stout clone, Citra Dust APA, Hop Dust APA Souring: None On Deck: Oktoberfest-ish Lager On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20) Updated: 2016/04/09
Untappd: barrooze

 
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