American Pale Ale Lake Walk Pale Ale

[bassclefbrewing]

Just brewed this the other day. Can't wait to taste it!

 

[bolus14]

Picked up ingredients today. Decided to go with citra and El Dorado, can't wait to see how much it differs from the original.

 

[bolus14]

Brewed today, OG hit 1.054 so a touch low but don't think that'll make much of a difference in the end product. Used S-05 for the first time so I'll see if I like how it performs.

My last batch I used Denny's favorite and after the first few weeks the malt became more prominent than the hop flavor. I know hop flavor and aroma fade over time but I think it happened quicker using Denny's as it's known to accentuate the malt.

 

[bolus14]

I checked on this yesterday and it looks fermentation has stopped bit the gravity is only at 1.022. Has anybody else had any problem with S-05 getting stuck? I gently stirred it to kick up the yeast and moved it to a slightly warmer spot. I pitched the yeast at 60 degrees and kept it on a cellar floor where the ambient temp is 64. Within 24 hours the airlock was very active and it seemed to start settling down after a couple days. After a full week there was still a bubble in the airlock every min to minute and a half.

Yesterday when I checked on it the airlock had little bubbles of sanitizer that are present when its bubbling away, but I waited a couple min before taking the lid off and never saw any bubbling. So, its possible it was still slowly chewing through the sugars, but most post I've read say S-05 is a pretty quick fermenter.

 

[bolus14]

Moved this to a warmer area of the house about 5 days ago and the SG is now at 1.018. Hoping it might drop a few more points, but if it doesn't I think it'll be fine, better than 1.022. Hydro sample was good, sweet orange, tangerine, clementine being the most prominent.
This is the first time I've really picked up on the candy like sweetness that El Dorado imparts and the Citra is giving off mostly tastes from the orange family. Planning to dry hop today or tomorrow and bottle it up at the end of the week.

 

[seixi]

Brewed this on Monday exactly as described, but I've run out of Simcoe, so I have to change dry hopping additions.

1oz of amarillo plus...? Any suggestion? I have Citra, Mosaic, Columbus, Ahtanum, Cascade and maybe some more.

 

[BeerGrylls]

Hmm, maybe Chinook?

 

[bolus14]

The Citra in mine turned out really good.

 

[Troutchaser]

This might have been explained in the 67 pages but I can't look through all them! For the toasted grains do you have to frosts them yourself or can you buy it already toasted and how do you toast them yourself? Thanks for any help. Want to try this recipe just have to figure out the toasted grain part.

 

[rossi46]

I toast my own. Oven 350, grain on cookie sheet spread out, 15-20, stir occasionally until smells toasty.
I believe some have used victory instead.

 

[DrunkleJon]

What rossi said. And it is woth toasting them. Makes your house smell delicious even before you mash in.

 

[Troutchaser]

Awesome! I'm gonna give it a go this week. Thanks for the help!

 

[Malty_Dog]

This looks like the next one on my list - in 2 days. Kind of down on how fast dry hop aroma fades in general, am thinking of whirlpooling those dryhop additions, perhaps once the wort gets to 180-ish. Any thoughts or experience with that? My whirlpool-hopped beers really seem to retain their aroma. Not that this one will last long by all accounts

 

[DrunkleJon]

I have honestly had no issues with the dry hop aroma fading quickly in mine. It takes weeks for it to fade for me, though I will admit that I am dry hopping in the keg. Looks like you bottle, how long and how do you do your dry hop? Secondary? Hop bag?

 

[Malty_Dog]

Yep, I bottle. I most likely would dryhop in primary using a hopbag. Perhaps that process is less than ideal. Admittedly part of me likes the idea of not messing with the beer after brewday (until bottling). I believe I'll just brew as per the OP and let the chips fall where they may - its clearly a fantastic brew!

 

[DrunkleJon]

Yep, I bottle. I most likely would dryhop in primary using a hopbag. Perhaps that process is less than ideal. Admittedly part of me likes the idea of not messing with the beer after brewday (until bottling). I believe I'll just brew as per the OP and let the chips fall where they may - its clearly a fantastic brew!

One question. Dry hopping in primary (I have done this before and it works), do you toss the hops in loose? I found that dropping pellets loose in primary occasionally ends up with them falling and sinking into the trub/yeast layer. I can see that as reducing flavor extraction some and it all getting stuck in there. I would reccomend throwing the hops in a sanitized hop bag, weighted down with marbles or a shot glass or something that way there is opportunity for the hops or at least some of them the be above the trub/yeast layer. Might help keep the dry hop flavor strong.

Then again, dry hops do tend to fade, and the carbonation/conditioning time does count against their flavor retention timeline.

 

[Malty_Dog]

One question. Dry hopping in primary (I have done this before and it works), do you toss the hops in loose?

Good question - I have typically thrown in loose although have started to employ a hopbag. My Simcoe pale ale is delicious but the dryhop aroma (using hopbag) has faded. I will likely dryhop in primary w/bag as per the OP. Can't wait to be off tomorrow - brewday! :rockin:

 

[arnobg]

Going to put this brew on my short list to brew by the end of the year, just have a few questions.

What temperature is good for fermenting this beer, and how long are you fermenting? Cold crash and gelatin finings after dry-hop? I will be bottling.

If I don't use US-05 I am considering 1056 or 1272. Anyone have feedback with these yeasts that they've tried in this recipe?

How about the bitterness, I am showing 60.7 IBU's copying the exact recipe in Beersmith. Has anyone cut this back? If I am going to cut it back to 45-50 IBU's should I only adjust the 60 minute bittering hop to accomplish this?



Thanks, can't wait to brew this!

 

[DrunkleJon]

Going to put this brew on my short list to brew by the end of the year, just have a few questions.

What temperature is good for fermenting this beer, and how long are you fermenting? Cold crash and gelatin finings after dry-hop? I will be bottling.

If I don't use US-05 I am considering 1056 or 1272. Anyone have feedback with these yeasts that they've tried in this recipe?

How about the bitterness, I am showing 60.7 IBU's copying the exact recipe in Beersmith. Has anyone cut this back? If I am going to cut it back to 45-50 IBU's should I only adjust the 60 minute bittering hop to accomplish this?



Thanks, can't wait to brew this!

Generally you ferment at the middle of the yeast threshold.. I didn't bother cold crashing, finish or anything else. It was a little hazy but I don't care. It is too good.you should be okay with the other yeasts. You just want something neutral. I would leave the bitterness where it is. The juiciness of the hops is perfect for the recipes level of bitterness which actually seems like too little.

As with any recipe. I would start out with brewing it as it stands and then make adjustments later to suit your tastes. This recipe makes a great beer.

 

[Brettomomyces]

I just brewed this guy on Sunday, stuck pretty close to the original recipe but I went down to a 35L crystal and made a starter from some Inland Island Northern California Ale (pretty sure it's just chico) that I got as a freebie.

Og was 1.58 or so, I got a lot of gunk in my hydro sample. Down to 1.02 as of last night, ramping it up to 73F to help it finish out. Tastes great so far, the hop combination is lovely.

 

[Malty_Dog]

Good brew day here - 1.052 OG after topping up a little. Probably should have left well enough alone Ah well, hops smelled great of course. This should be a good one!

 

[Malty_Dog]

Room temp hydro sample on day 10: awesome. FG: 1.011. Dryhops added today. Glad this was my choice for a pale ale over the Christmas season.:rockin:

 

[arnobg]

For changes I am mostly concerned with the bitterness. My software is saying 60 IBU's which is a bit more more than most Pale Ales. Anyone have any comments on the bitterness as is on the recipe?

 

[DrunkleJon]

It is not overly bitter. Seems perfect to me.

 

[arnobg]

Maybe it is the 90 minute boil input causing their higher IBU's than this recipe shows on the first page.

Is everyone boiling this 60 or 90 minutes?

 

[rossi46]

I do a 60 min. boil and at 52.8 ibu.

 

[Malty_Dog]

I do a 60 min. boil and at 52.8 ibu.

Likewise.

First bottle at 4 weeks of age and just 1 week in the bottle: fantastic! Yep, this is a winner.

Definitely not overly bitter.

 

[arnobg]

I do a 60 min. boil and at 52.8 ibu.

Likewise.

First bottle at 4 weeks of age and just 1 week in the bottle: fantastic! Yep, this is a winner.

Definitely not overly bitter.

Mind sharing the updated hop schedule?

 

[Malty_Dog]

Mind sharing the updated hop schedule?

No changes from the OP. My official IBUs in BS were 52.9. I plugged in the actual Alpha and Beta values on my hops' packaging.

 

[Malty_Dog]

Definitely don't fear the IBUs with this one style-wise, at least from one brewer's experience. This has a softer bitterness than the lower IBU RR Row 2 Hill 56 clone I made (also in this forum). Just tasted them back to back, and its not really even very close subjectively. Was intrigued after sharing with a coworker who preferred the RR recipe, thus the comparison. (Just to be clear he liked them both a lot.)

Great beer here though, with more hop aroma and malt flavor IMO. My takeaway I guess is that the higher AA Simcoe has a crisper, sharper bitterness than Amarillo. Both recipes come in around 20-ish IBUs from the bittering addition, although obviously the malt bill is different too.