Hi guys,
I'm just finishing up my first homebrew, and for my next 5 gallon brew I'd like to do something a bit more interesting. I know that most people recommend doing standard recipes for the first 5 brews, but I'm interested in experimenting a little sooner than that .
My next batch is going to be an oaked pale ale. To create it, I found the ingredients for Firestone's award-winning Pale Ale, but with no ratios. Fortunately I was also able to find the OG, color (degL), and IBUs. I put the ingredients into Promash, and using common ratios found from other popular recipes, I was able to find a balance that matched Firestone's OG, degL, and IBUs. From there, I converted the recipe to partial mash (using this guide), and substituted ingredients available at my LHBS, to come up with the recipe below.
Can someone please sanity check these ingredients to make sure they add up correctly? Also, any suggestions on hop schedule / substitutions?
Thanks!
---
Partial Mash:
- Briess 2 Row (1.8 L) - 2 lbs (Would actually prefer Gambrinus Pale 2 Row, if available)
- Dingemann's Cara-Pils (7.5 L) - 0.5 lb
- Briess Munich (10 L) - 0.5 lb
- Crisp Crystal (50-60 L) - 0.4 lb (Would prefer 40L, 0.5 lb)
Extract:
- Scott's Pale Malt Extract - 5 lb
Hop Schedule:
- Chinook 1oz (60min, bittering)
- Cascade 1/2oz
- Centennial 1/2oz
- Fuggle 1/2oz
(Not sure on hop timing yet, but I would like significant dry hopping.)
Yeast:
- Danstar London Ale Dry Yeast
Notes:
- 1oz-2oz oak chips added to secondary for 10 days, possibly steamed in bourbon
---
Thanks again! And if anyone has any links on creating a hop schedule, or suggestions on pairing the hops with the bourboned oak, I'd really like to have them!!
Jon
I'm just finishing up my first homebrew, and for my next 5 gallon brew I'd like to do something a bit more interesting. I know that most people recommend doing standard recipes for the first 5 brews, but I'm interested in experimenting a little sooner than that .
My next batch is going to be an oaked pale ale. To create it, I found the ingredients for Firestone's award-winning Pale Ale, but with no ratios. Fortunately I was also able to find the OG, color (degL), and IBUs. I put the ingredients into Promash, and using common ratios found from other popular recipes, I was able to find a balance that matched Firestone's OG, degL, and IBUs. From there, I converted the recipe to partial mash (using this guide), and substituted ingredients available at my LHBS, to come up with the recipe below.
Can someone please sanity check these ingredients to make sure they add up correctly? Also, any suggestions on hop schedule / substitutions?
Thanks!
---
Partial Mash:
- Briess 2 Row (1.8 L) - 2 lbs (Would actually prefer Gambrinus Pale 2 Row, if available)
- Dingemann's Cara-Pils (7.5 L) - 0.5 lb
- Briess Munich (10 L) - 0.5 lb
- Crisp Crystal (50-60 L) - 0.4 lb (Would prefer 40L, 0.5 lb)
Extract:
- Scott's Pale Malt Extract - 5 lb
Hop Schedule:
- Chinook 1oz (60min, bittering)
- Cascade 1/2oz
- Centennial 1/2oz
- Fuggle 1/2oz
(Not sure on hop timing yet, but I would like significant dry hopping.)
Yeast:
- Danstar London Ale Dry Yeast
Notes:
- 1oz-2oz oak chips added to secondary for 10 days, possibly steamed in bourbon
---
Thanks again! And if anyone has any links on creating a hop schedule, or suggestions on pairing the hops with the bourboned oak, I'd really like to have them!!
Jon