Leftovers Pale Ale

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Joe9216

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Its that time again....time to clean out my brew cabinet. I think this should turn out well... what do yall think?


Batch Size: 5.00 gal Style: American Pale Ale ( 7.1)
Boil Size: 3.67 gal Style Guide: AABC 2010
Color: 3.3 SRM Equipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 43.2 IBUs Boil Time: 60 min
Est OG: 1.050 (12.3° P)
Est FG: 1.012 SG (3.0° P) Fermentation: Ale, Two Stage
ABV: 5.0% Taste Rating: 30.0

Ingredients
Amount Name
0.5 lbs Carapils (Briess) (1.5 SRM)
2 lbs 5.8 oz DME Pilsen Light (Briess) (2.0 SRM)
1 lbs Rice Extract Syrup (7.0 SRM)
0.5 oz Cascade [5.5%] - Boil 60 min
0.5 oz Saphir [3.5%] - Boil 60 min
3 lbs DME Pilsen Light (Briess) [Boil for 30 min] (2.0 SRM)
0.5 oz Hallertauer [4.8%] - Boil 30 min
0.5 oz Spalt Spalter [3.0%] - Boil 30 min
0.25 tsp Irish Moss (Boil 15 min)
1.00 tsp Yeast Nutrient (Boil 15 min)
0.5 oz Cluster [7.0%] - Boil 15 min
0.5 oz Sorachi Ace [13.0%] - Boil 15 min
1.00 oz Lemon Peel (Boil 10 min)
0.2 oz Citra [12.0%] - Boil 5 min
1 pkgs BRY-97 dry(American Ale)
 

ong

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I don't ever see the point of 30 minute additions... Maybe move them to 20 or 15, for flavor? Although, yeah, it's kind of a mishmash of hops.
 
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Joe9216

Joe9216

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im trying to clean out my cabinet...this isnt all the half ounce bags of hops i got either, just what I "thought" would be a decent combo to get a citrus/earthy hop note while keeping the IBU's in the 40-50 range.... what would clean this up a bit, taking out the spalt, saphir, hallertau and possibly the cluster too?
 

Weezy

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Just my opinion based on your schedule and since there's a 100 ways to skin a cat, i'd go...
1 oz Cascade or saphir
1/3-1/2 oz Hall, or spalt, or cluster at 30 (or at 45 if you want more ibus)
1 oz Sirachi or Citra at flame out (if you don't have an ounce of one, do whatever)


There's a good reason to do sub-45 min boil hops. The act of boiling does create flavors that that are lost at longer boils and are not created by flameout additions. It depends on the beer your making. Flavor hops suit a lot of styles and also do not suit many others. People seem to be getting lost in large additions, early and especially late. We're not just extracting flavor by dissolving hop stuff in hot water; we're creating flavor by cooking the hops.
 
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