Any suggestions???

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smarek82

Well-Known Member
Joined
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Messages
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Location
Hazleton, PA
Here's what I came up with for my first Pale Ale recipe. Any suggestions or comments that would be helpful???

VeydAPA
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Ingredients
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9 lbs. American 2-row
.5 lbs. American Caramel 60°L
1 lbs. German Vienna
0.5 oz. Yakima Magnum (Pellets, 13.1 %AA) boiled 60 minutes.
.5 oz. Amarillo (Pellets, 8.2 %AA) boiled 20 minutes.
.5 oz. Cascade (Pellets, 7.1 %AA) boiled 5 minutes.
1 tablespoons irish moss at 20 min remaining (not included in calculations)
Yeast: WYeast 1272 American Ale II

Notes
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5.2 stabilizer with 3.5 gal mash...strike 166.5 and rest at 153 for 90
min.

Mash out with 1-2 gal at near boil rest at 168 for 10 min.

Lauter/recirculate until clean.

Sparge 5.5-6 gal at 170 while collecting 2-3 qt/5min.

Boil 75 min...follow hop schedule and add irish moss with 20 min
remaining.

Yeast starter 1L with 1 cup DME. Boil 15 min and cool to 95F. Pitch
propagator and ferment in growler with tin foil lid 1-2 days prior to
brew session.

Vital Statistics
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Original Gravity: 1.051
Terminal Gravity: 1.010
Color: 9.78 SRM
Bitterness: 37.8 IBU
Alcohol (%volume): 5.4 %
 
maybe a little light on the flavoring hops? I would likely double those...and also dry hop. But I like smell my Pale Ale's before I drink them.
 
Good call on the dry hopping. I too am a big fan of big time aroma.

Only thing is, I have never dry hopped before. I usually use pellet hops in the boil. Can I do the same for dry hopping? About how many ounces do you dry hop with? I'll probably use cascades cuz they are great hops.

Thanks
 
i've dry hopped with pellets and with whole leaf...i prefer the whole leaf cuz they're easier to remove when I go to rack my beer.

I used 1 oz of each before and I feel I could/should have added more, just my preference.

I think from now on I'll try 2 oz...but I guess time is also a factor. I DH for about 5 days. On my latest brews I did 1 oz of whole leaf cascade and IMO more is needed...since you talked about liking cascade.
 

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