Need help with a recipe

[waterse]

Looking to brew my first partial mash beer and I need some advice for a recipe. I want to brew a pale ale with the following characteristics. I'd like it just slightly on the richer, heavier side of a pale ale but still close to style. Want it to be a little bit malty and very slightly sweet. A bit of hops flavor but not tangy or biting, want this one to be a rich yet quaffable pale ale doing a partial mash of about 4 lbs of grain. Any suggestions?

 

[WBC]

Look at cream ales. They are less hoppy but still taste of hops. The malt is mostly 2 row and maybe some small amounts carapils and vienna. Use any ale yeast that favors a malty profile.

 

[Bob]

+1 to Vienna. You could perform a very simple mash of 100% Vienna malt and make up the rest of your fermentables with extract. You'll have a light-colored pale ale with good body and a nicely malty flavor.

For ideas, have a look at recipes for English Pale Ale, which typically is more balanced than American Pale Ale.

Here's an idea, off the top of my head:

2 # Vienna malt
1 # Munich malt
1 # 55L Crystal malt
3 # Muntons Light DME (late addition)

1 oz Target @ 9% - FWH
1 oz EKG @ 4.5% - 15
1 oz EKG - flameout

Ferment with a full-flavored English Ale yeast. Dry: Windsor; Liquid: Wyeast London ESB

That's my take, anyhow.

 

[Yooper]

That's exactly what I was going to suggest! Vienna malt is a nice malty but slightly sweet malt, and munich malt gives even more "oomph" to a malt backbone. I was going to suggest almost exactly what Bob suggested (except for the hopping- I LOVE American C hops, so I was thinking centennial for bittering, cascade for flavor and aroma), and using a neutral American yeast, like 1056 or s-05.

 

[ajf]

I'd suggest for malts:
3# Maris Otter
1# Muntons Crystal 55
3# Muntons Light DME

and for hops:
1.25 oz EKG 4.75% at 60 minutes
1 oz EKG 4.75% at 15 minutes
1 oz EKG 4.75% at flameout.

If you need to substitute hops, Fuggles or Willamete would both be good. Stay away from American hops whose name begins with a "C"

S-04 would be a great dry yeast from your description, or WLP 002 or Wyeast 1968 would be great liquid yeasts.

-a.

 

[waterse]

Thanks for the replies, this gets me off to a great start. I think I am going to avoid the C hops mostly because I have a batch of Biermunchers Centennial Blonde going and that already has cascade and centennial. Wanna try something else to help me learn how different things work.

Thanks,
Evan

 

[waterse]

just sampled my first bottle of this and it's my new favorite beer. My first partial mash is a success, thanks for the input. It needs another week or 2 in the bottle but at 11 days it tastes awesome.

This is the recipe I wound up with:

2lbs MO 2 row
1 lb veinna
.5 lb munich
.5 lbs crystal 20
4.5lbs EXL LME (late addition of 3.5 lbs)
1 oz. EKG (60min)
.5 oz EKG (30 min)
.5 oz EKG (5 min)

Winsor dry yeast

Very much on the malty side but not sweet. This will probably become my most brewed beer.

 

[Evan]

looks great, never had an all EKG hopped beer...might have to give it a shot soon.

 

[waterse]

Throw an ounce of fuggle in there as well and you'd have a great ESB. I did it this way just to get a light earthy hop note and no sharp hops flavor. If you like hoppy beer you'd need to jack up the hop schedule.