I posted the following thread about 9 months ago about pale ales I had last time I went to B.C. Canada. They were an awesomely malty style, almost no detectable hops and it tasted like liquid bread (only way to describe it).
https://www.homebrewtalk.com/f14/canadian-pale-ales-298492/
Now, I am trying to put together a recipe with the liquid bread flavor that British Columbian style pale ales have. I can't seem to find much information on these other than on beer advocate. However, the beer I remember most (Powerhouse Pale Ale by Begbie Brewery) has this description from the brewery: A generous portion of lightly roasted malt gives this beer a smooth yet distinctive character. That makes me think victory malt. Also in the thread above, Nugent mentioned the use of chocolate malt in those types of ales.
As such, I am thinking of the following recipe (5.5G):
9 lbs American 2-row (maybe Canadian 2-row if my LHBS has some)
1 lb Victory Malt
.5 lbs Crystal 45L
.25 lbs Pale Chocolate Malt
.5oz Nugget @60
.5oz EKG @30
Wyeast British Ale
OG:1.053
FG:1.013
IBU:32-35 (depending on the program used)
SRM:12
Is this going to get me what I am looking for? I was also thinking of reducing the crystal and/or chocolate by half, and/or increasing the victory up to 1.5 lbs, but I don't know exactly what that will get me. I am worried I will end up with something that tastes like fat tire, which is not what I am shooting for.
https://www.homebrewtalk.com/f14/canadian-pale-ales-298492/
Now, I am trying to put together a recipe with the liquid bread flavor that British Columbian style pale ales have. I can't seem to find much information on these other than on beer advocate. However, the beer I remember most (Powerhouse Pale Ale by Begbie Brewery) has this description from the brewery: A generous portion of lightly roasted malt gives this beer a smooth yet distinctive character. That makes me think victory malt. Also in the thread above, Nugent mentioned the use of chocolate malt in those types of ales.
As such, I am thinking of the following recipe (5.5G):
9 lbs American 2-row (maybe Canadian 2-row if my LHBS has some)
1 lb Victory Malt
.5 lbs Crystal 45L
.25 lbs Pale Chocolate Malt
.5oz Nugget @60
.5oz EKG @30
Wyeast British Ale
OG:1.053
FG:1.013
IBU:32-35 (depending on the program used)
SRM:12
Is this going to get me what I am looking for? I was also thinking of reducing the crystal and/or chocolate by half, and/or increasing the victory up to 1.5 lbs, but I don't know exactly what that will get me. I am worried I will end up with something that tastes like fat tire, which is not what I am shooting for.