Quantcast

Pale Ale thoughts

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

NewkyBrown

Well-Known Member
Joined
Sep 24, 2012
Messages
349
Reaction score
36
Location
Calgary
Trying to nail a house pale ale recipe of my own.

I have brewed a similar beer to this but with 2-row instead of the Maris otter and no crystal. It was good but still lacked the maltiness I wanted.

Any thoughts on this recipe pls...

9lb Maris Otter
1lb white wheat
8oz crystal 60
8oz victory

0.5 oz magnum @60
0.5oz each of centennial and cascade @15
1oz each of centennial and cascade @5
0.5oz each dry hop for 5 days.

Safe ale us-05
 
OP
NewkyBrown

NewkyBrown

Well-Known Member
Joined
Sep 24, 2012
Messages
349
Reaction score
36
Location
Calgary
Would a different yeast create a more malty profile too?
 

iijakii

Well-Known Member
Joined
Jun 14, 2010
Messages
6,089
Reaction score
1,868
Location
Portland-ish, OR
Would a different yeast create a more malty profile too?
Yes. You could try more of an English ale yeast and see what you think. Switching to MO with a touch of crystal very well might give you what you want, however. Can also experiment with 2row/MO and a pound or so of Munich added too. Lots of different things to try.
 

arnobg

Well-Known Member
Joined
Aug 13, 2015
Messages
1,455
Reaction score
364
Location
Memphis
If it were me I would consdider swapping out the Victory for Vienna or Munich. Victory is more nutty/biscuity where the others might give you a more malty background.
 
OP
NewkyBrown

NewkyBrown

Well-Known Member
Joined
Sep 24, 2012
Messages
349
Reaction score
36
Location
Calgary
Thanks for the tips. I've got plenty of Munich and Vienna so I'll try that. Is 8oz of c60 enough or would a pound be better?
 

iijakii

Well-Known Member
Joined
Jun 14, 2010
Messages
6,089
Reaction score
1,868
Location
Portland-ish, OR
I think 8oz is a good place to start. That's what, about 5% of your grain bill? Pretty typical. I'm really not the right guy to give out malty pale advice though, lol.
 

Magnus314

Well-Known Member
Joined
Dec 3, 2009
Messages
448
Reaction score
108
Location
Wellington
Sub Munich for the Victory and use a lower attenuating yeast (like S04) and you'll have everything you want.
 

Greg1Cruickshank

Well-Known Member
Joined
May 14, 2015
Messages
72
Reaction score
7
Location
Winnipeg
I did a pale ale over Christmas with 2 row and a pound of oats. Used Danstsr Windser and it turned out fairly full bodied and malty. I think I mashed high too.
 

chuckstout

Well-Known Member
Joined
Feb 10, 2012
Messages
896
Reaction score
220
I like the idea of switching your yeast American Ale II 1272 is a nice strain that leans more toward the malt side then Us 05
 

MindenMan

Well-Known Member
Joined
Aug 9, 2012
Messages
2,772
Reaction score
472
Location
Carson City
ESB 1968 is a malt forward yeast, Irish ale 1084 is also a malt forward yeast. Mash at 154* and ferment at 62* until finished. Raise temp to 70* for 4 or 5 days for a complete D-rest just in case...
 
Top