pale ale

Grimsawyer · Sep 29, 2006

Hello all!!! been awhile since Iv'e posted. UBER BUSY at work :drunk:

Anyhow, I will be making a nice big barleywine soon and instead of making a massive starter I figured I'd just do a smaller similar beer and throw it right in on top the yeastcake. So... here it is!

xoo(}:::::::::::::> !!EDIT!! This is the recepie but the hop schedule is lower on the page. !!EDIT!! <:::::::::::::{)oox

7lb malt extract
1lb carafoam 1.3-2.3 L.
3/4 lb Melanoidin 30 L.
1/2 lb Crystal Malt 20 L.

.25 lb simcoe 12% @ 60 min
.25 lb amarillo 9.8% @60 min
.75 lb simcoe @10min
.75 lb amarillo @ 10 min
1 lb simcoe @ 170 degrees after flameout
1 lb amarillo @ 170 degrees after flameout
Rogue Pacman Wyeast!!!!! (YESSSSS!!!!!!!!)
dryhopping in 2nd with 2oz both simcoe and amarillo.

Can't wait to taste how this one turns out. Should be a good batch. Nice and HOPPY!!!!!!

Not sure what I am going to call this beer, but it will be piratey for sure. :rockin: :rockin:

-EDIT- lb on hops are actually oz... heheheheh

Blender · Sep 29, 2006

I know you meant ounces but that recipe calls for 4.5 pounds of hops.

I will be nice and hoppy. What does melanoidin add to the brew?

Grimsawyer · Sep 29, 2006

HAHAHHAHAAH!!! ROFLMAO!!! hmmm, what would that be, 10,000 IBU!!! HAHAHAHHAAHAHAH!!! that wouldn't be all that tastey, yes, I meant OZ, not lb on the hop schedule. The melanoidin gives a bread crust-ish flavor to the beer. My buddy steeped some for his uber Wizen and I fell in love! Some people don't like it, I love it. it adds flavor, malty aroma, body and head retention (at least i'm lead to believe)

david_42 · Sep 29, 2006

That much hops & there won't be any wort left. I've never done more than 12 oz. in 5 gallons.

In oz, it sounds very nice. I'm liking amarillo more and more. If I ever work my way through the other pound of Columbus, I'll switch to amarillo as my main hop.

Grimsawyer · Oct 14, 2006

oxx{{:::::::::::::::> EDIT-- This is the hop schedule! --EDIT <:::::::::::::::}}xxo

Got to playing with tastybrew.com and tweaked my hop schedule a bit.

.5oz simcoe and amarillo for 25 min
1oz both simcoe and amarillo for 5 min
and .5 oz simcoe and amarillo when the wort hit 165 degrees F during the cool down

The wort tasted out of this world!!! Should be about 39 IBU's SRM of about 11 ish and hopppppy!!! I'll also dry hop with 2oz of simcoe and amarillo each. I'm thinking maybe just the amarillo tho. Any thoughts?

Yuri_Rage · Oct 14, 2006

Just for grins, I put the original 4.5 lbs of hops into Beer Smith along with the rest of the recipe.

561 IBUs!

Grimsawyer · Oct 23, 2006

Today I kegged my beer! Primed it w/ 3/4 cup of corn sugar, bottled 6 and kegged the rest. KILLER BEER!!! I will play with variations of this recepie for sure. I think it's the hops schedule, the variety of hops and the yeast that I loved so much about this beer. This makes a kind of dry tasting pale ale for my tastebuds. I was hoping for more sweetness to shine through. Nevertheless, I will chug this beer till it is gone. That is for sure! Tastes dry hopped but I diddn't dry hop it at all. Think it was the addition of hops at 165 degrees F that gave it the flavor I'm lookin for. WOO!! love beer :mug:

:rockin:

Pirate Ale · Oct 23, 2006

Do you want to ship samples for us to try? :tank:

pale ale

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