English/ east coast pale thoughts

[Lametrout]

I wanted to make a kind of a different type of apa and I kind of just melded some recipes I found together to get what I was kinda looking for here it us.

69.7% - 9.50 lbs. American "2-row" Pale Malt
14.7% - 2.00 lbs. German Munich Malt
9.2% - 1.25 lbs. German Wheat Malt
6.4% - 0.88 lbs. Victory

.5oz magnum FWH
1oz hallertau 10
2oz cascade at Flame out
3oz hallertau dry hop

Safale 0-4

Now with the flame out cacade I was thinking of cooling it to 180 then adding it then for 20-30 min and then cooling all the way. It's kinda up in the air on what to do. Any thoughts or comments would be appreciated.

Thanks

 

[friarsmith]

You'll definitely make beer with that grist. 15% Munich will provide a big malty backbone for a pale ale. The wheat will help somewhat with head retention and also provide a strong fermentable sugar. 6% Victory will give a little nutty/breadcrust flavor.

Regarding hops, I would suggest moving the Magnum to a 60 minute boil addition, then splitting your 2oz Cascade between FWH and a late kettle addition. My reasoning is that Magnum is a great clean bittering hop but won't give you much in terms of flavor/aroma that you may be hoping for as a FWH. Also, I tend to match FWH with late boil additions (20 min to flameout) to get the full spectrum of flavor/aroma from a given variety. 3oz Hallertau is quite a bit for dry hops, but I like American "C" hops paired with aromatic Nobles. I would suggest staggering the additions of Hallertau dry hops-- perhaps add half & half four days apart. I only dry hop my German lagers for 2 days before kegging and an ounce of Hallertau goes a long way. Different beers, I know...

S-04 is a reliable ale yeast and clears out well. Below 66* it's relatively neutral in terms of ester profile... almost like S-05 but a better flocculator. Above 66* you'll get some nice fruity esters. It just depends on what you want from the beer. After 6-7 days of fermentation, it's a good idea to move your fermenter to a slightly warmer area of your home for a few days to burn off any diacetyl.

 

[Lametrout]

Hey thanks for the suggestions. It's dryhopping right now and I did change a could thinks . One oz of my fo hops was actually hole cone cascade that's from my area (NH) and dry hop changed to 2 oz hallertau and 1 oz cascade