First Pale Ale Recipe

[ChargersSB]

So I just did my third all grain batch last week. I made a pale ale that I am going to dry hop with some cascade hops I grew last season. Here is the recipe. It's already brewed, but any critiques, thoughts etc would be much appreciated. Happy brewing!

Brady's Pale Ale

Style: American Pale Ale OG: 1.048
Type: All Grain FG: 1.013
Rating: 0.0 ABV: 4.59 %
Calories: 157 IBU's: 47.98
Efficiency: 70 % Boil Size: 7.75 Gal
Color: 7.3 SRM Batch Size: 5.50 Gal
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 21 days @ 68.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
5.00 ozs 3.03 % Briess Carapils 60 mins 1.034
8.00 ozs 4.85 % Biscuit Malt 60 mins 1.036
8.00 ozs 4.85 % Caramel/Crystal Malt - 40L 60 mins 1.034
1.00 lbs 9.70 % Briess Vienna Malt 60 mins 1.036
4.00 lbs 38.79 % Pale Malt (2 Row) US 60 mins 1.036
4.00 lbs 38.79 % Pale Malt, Maris Otter 60 mins 1.038

Hops
Amount IBU's Name Time AA %
0.25 ozs 0.00 Cascade 0 mins 6.40
0.50 ozs 9.26 Centennial 15 mins 10.30
1.00 ozs 38.72 Columbus (Tomahawk) 30 mins 13.90
1.00 ozs Cascade Dry Hop 7 days 5.50

Yeasts
Amount Name Laboratory / ID
1.00 pkg California Ale V White Labs 0051

Additions
Amount Name Time Stage
1.00 oz Whirlfloc Tablet 15 mins Boil

Mash Profile
Medium Body Infusion In 60 min @ 152.0°F
Add 14.00 qt water @ 166.0°F
Medium Body Infusion In
Sparge 6.00 qt of 166.0°F water over 10 mins
Medium Body Infusion In
Sparge 14.00 qt of 166.0°F water over 10 mins

Carbonation
Amount Type Beer Temp CO2 Vols
30.8 psi Force Carbonation 68.0°F 2.70

Notes
Made a 1 liter starter and stepped up once. Poured entire starter in.

 

[azscoob]

my only thought is you have MO, and 2-row, but with the addition of the biscuit you have essentially made a substitute for MO, I often use biscuit or victory added to 2-row to make a close approximation of MO, you could leave out the 2-row and biscuit and just up your MO to keep your gravity the same.

Or use all 2-row and play with the biscuit amount. maybe try some home toasted 2-row instead of the biscuit.

 

[douglasbarbin]

+1 for "lose the Maris Otter". It is going to give a nutty flavor that probably doesn't belong in a Pale Ale. Just use all 2-Row instead. I might even drop the Biscuit from the recipe, also. Mostly 2-Row and a tiny bit of cara usually makes a pretty good Pale Ale or IPA. The hops are really going to be what makes the recipe, so you don't want a whole lot of complex grain flavors drawing attention away from the hoppiness. At least, I wouldn't....maybe you do, for all I know. But if it's going to be a traditional American Pale Ale, I would say lose the MO for sure, maybe lose the biscuit, and keep the grain bill really simple.

 

[ChargersSB]

Thanks for the input. We'll see how it turns out. Still learning about all the grains, how the interact with each other etc. I was trying to go for more of a malty/biscuity flavor, but with more of an American hop profile, but not so bitter more balanced. It's only my third all grain batch and attempt at designing recipes. Perhaps I should keep it more simple for now as I learn the ingredients.

I have read quite a few books and done research online, but any suggestions on how to learn about the grains, what they might contribute as far as taste etc.? Can you make a tea of sorts and steep some of the grains?

 

[frankstoneline]

Thanks for the input. We'll see how it turns out. Still learning about all the grains, how the interact with each other etc. I was trying to go for more of a malty/biscuity flavor, but with more of an American hop profile, but not so bitter more balanced. It's only my third all grain batch and attempt at designing recipes. Perhaps I should keep it more simple for now as I learn the ingredients.

I have read quite a few books and done research online, but any suggestions on how to learn about the grains, what they might contribute as far as taste etc.? Can you make a tea of sorts and steep some of the grains?

If you have a shop locally that sells grains in bulk (and is ok with it of course) it can be pretty revealing to go smell/taste some grains dry. Obviously the flavors impart a bit differently but often times I find myself tweaking recipes by sitting at home, drinking a bottle of what it is I wish to rebrew and tasting different grains I have left over from other brews to decide what I'd like to add, I've also taken the hunt to the homebrew shop when I have an idea of a flavor but dont know how to achieve it.