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Old 08-04-2011, 04:00 PM   #1
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Join Date: Mar 2011
Location: Lake Oswego
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Default Extract - Pinochle Pale Ale

Recipe Type: Extract
Yeast: Safale US05
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: Missed it
IBU: ~38
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 6 days @ 72 F
Secondary Fermentation (# of Days & Temp): 8 days @ 68 F
Tasting Notes: see below

4# Pilsner LME
3# Light LME
10 oz Carapils
8 oz Caramunich

1.5 oz Cascade (60 min)
1.25 oz Cascade (10 min)
1.25 oz Cascade (1 min)

3 pods Green Cardamom (seeds only) (60 min)
4 pods Green Cardamom (seeds only) (secondary)

This was my monumental 5th batch. I still don't know what I'm doing, but the beer keeps coming out just fine. I missed the hydrometer reading at racking and bottling on this one, but based on previous and succeeding brews with this yeast, I would assume the FG to be around 1.016-1.018.

I call it Pinochle Pale because of the Cardamom (Get it? CARDamom... Pinochle is a card game... moving on). The cardamom on it's own is a spice that has a very citrusy nose with a pepper flavor and a bit of that citrus coming through. I used it as a complement to the Cascade hops, however with the amount of aroma and flavor hop additions I used the cardamom can be difficult to detect if you don't know it's in there, but there is definitely a hint of the spice in there (yes, I know a bit contradictory).

In future attempts at this recipe (there will definitely be more, I love this beer and have loads of cardamom left) I will probably drop the aroma and flavor hop additions to 0.75 oz each to let the cardamom come through a bit more.

The Safale yeast provided a very clean, crisp finish. Before this brew I would just pitch and seal. After reading the Fermentis website about their yeasts, I now follow their advice and aerate the wort thirty minutes after pitching. This has provided a vigorous fermentation usually within 6 hours after pitching. If you are not doing this with dried yeast, you should, unless of course you are making a starter.
Drinking: Belgian Dubbel, First attempt at gruit, Black Butte Porter Clone
Waitin:( Organic Ginger Ale (hot fermentation, we'll see in a few months), Bone's British Brown, Moncoon's Mixed Bag (Gruit)
Secondary: Basic Gruit
Primary: St. Emilian's Day Gruit
Contemplating: Porter, Stout, or Scottish Ale
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