Recipe help/thoughts - Pale Ale

[schach23]

Guys,

First time designing a recipe, so here it goes.

Looking to make a citrusy pale ale, light body, easy to drink in the heat. Maybe a touch of pine. Modeled a bit after a beer local to me. Let me know what you think.

Thanks


Recipe Specifications
--------------------------
Boil Size: 7.39 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.062 SG
Estimated Color: 10.7 SRM
Estimated IBU: 55.7 IBUs
Brewhouse Efficiency: 50.00 %
Est Mash Efficiency: 54.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.9 %
4 lbs Munich Malt - 10L (10.0 SRM) Grain 2 21.1 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 10.5 %
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 10.5 %
0.75 oz Mosaic (HBC 369) [12.25 %] - Boil 30.0 m Hop 5 22.3 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 6 15.8 IBUs
2.00 oz Citra [12.00 %] - Boil 5.0 min Hop 7 15.1 IBUs
2.00 oz Amarillo [9.20 %] - Boil 1.0 min Hop 8 2.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -


Mash Schedule: 02 Light/Medium Body Profile (150F)
Total Grain Weight: 19 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 6.06 gal of water at 161.1 F 150.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.75gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[jwalker1140]

50% efficiency is abnormally low. Are you sure that's right? Also, 4 lbs between carapils and caramel malt is way too much, especially considering you're looking for a light body beer. Don't have time to write more but I'm sure others will have input.

 

[aprichman]

#1) Way too much Caramel malt, should be between 0.25 - 1.0 lb
#2) Way too much dextrine (carapils) malt, should be between 0.25 - 1.0 lb
#3) Too much grain in general (efficiency should be 60%+)
#4) Hop timing is weird - you're boiling for 60 minutes but not adding hops until 30 minutes?

 

[misterkidd]

Overall, I think it's a decent recipe.

I would take out either the carapils or the crystal, or reduce them both as others suggested.

I've got no problem with the 60 minute boil, no designated bittering (60 minute) addition, and a substantial 30 minute hop additions. This will allow lots of hop flavour without the IBUs.

+1 on the efficiency. Is that your normal efficiency?

 

[JKaranka]

You say light body, but to get a light body with that OG I'd need to remove all the crystal and sub some pale malt with flaked maize or sugar. It's likely to be quite full bodied instead.

 

[ricshayne]

+1 on the efficiency 50% is crazy low, i don't think I've ever got less than 65%
Id scale back the Caramel malt to 5%
WAAAAAYYYYYY too much Carapils try 3%
Id probably scale the Munich to 10% as well just to keep it lighter
I try to keep my base malts around 80% of the total grist

On the Bright side Your Hops schedule is on ****ing point and looks to be delicious!!

 

[Psylocide]

Also needs dry hop, IMO.

 

[ricshayne]

^^^^Forget to say this^^^^^

dry hop a must. I'd use Citra but any of those hops, by themselves or in combination, would be great

 

[schach23]

Hey guys,

Very much appreciated about the help.

I am still new with all grain. All I can say so far is maybe my technique stinks and now after 3 runs I've barely reached 60%. So to compensate I have just added more grains. Still working the kinks out. I've hit my mash temp pretty good and my volumes are spot on, I think it's my sparge technique. Need to use higher temp sparge water I think.

Some back ground on the recipe.
Went to the website of the brewery that makes the beer and looked on the back of the can. Website lists the malts as "Pale, Munich, Carapils, and Caramel." Hops on the can are Simcoe, Amarillo, Mosaic, and Citra. IBU's are 55 and ABV is 6.3. This is what I used. I tried to use 80% base malt (2 row) and split the rest up with the others. I read that Munich is much like a base malt so that's why I went with more there. I'll dial down the carapils and caramel.

I know I was going to do a 60 min boil but wasn't going to add any hops till 30 min. Can I get away with a less time boil then?

Yup forgot the dry hop. Think I'll use Amarillo and Citra as I am looking for a nice grapefruit/citrus aroma.

Thanks again. I'll reply with my version 2.0

Scott

 

[m00ps]

When they list grains like that, they usualy go in DESCENDING order, so I'd try like 4 oz caramel, maybe 8 oz carapils, 1-2lbs munich (depending on color) then round the rest out with base malt to get 6.3%

you can do a 30min boil, but id just stick with the 60 and add hops after 30min

 

[schach23]

When they list grains like that, they usualy go in DESCENDING order, so I'd try like 4 oz caramel, maybe 8 oz carapils, 1-2lbs munich (depending on color) then round the rest out with base malt to get 6.3%

you can do a 30min boil, but id just stick with the 60 and add hops after 30min

Thanks
I upped my efficiency. Gonna hope for the best. If it's lower eh its ok, just means I can drink more of it before I get drunk. Haha
Here is what I have now:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Summer Pale Ale
Brewer:
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.39 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 7.1 SRM
Estimated IBU: 56.5 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.6 %
1 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 2 10.7 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 7.1 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.6 %
0.75 oz Mosaic (HBC 369) [12.25 %] - Boil 30.0 m Hop 5 22.6 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 6 16.0 IBUs
2.00 oz Citra [12.00 %] - Boil 5.0 min Hop 7 15.3 IBUs
2.00 oz Amarillo [9.20 %] - Boil 1.0 min Hop 8 2.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
2.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs


Mash Schedule: 02 Light/Medium Body Profile (150F)
Total Grain Weight: 14 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.50 gal of water at 161.1 F 150.0 F 60 min

Sparge: Batch sparge with 2 steps (0.94gal, 3.75gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[ricshayne]

looks tasty!

Also no need to bump up your efficiency, if you know your system is going to get 50% then it is best to plan for that, it is just an extremely low %.

 

[aprichman]

Just curious why you're not doing a 60 minute or FWH hop addition? Did the brewery recommend this technique?

Personally I would use a small amount of bittering hops at 60 minutes and then push the rest of the hops to late boil or whirlpool.

 

[Bramstoker17]

Just curious why you're not doing a 60 minute or FWH hop addition? Did the brewery recommend this technique?

Personally I would use a small amount of bittering hops at 60 minutes and then push the rest of the hops to late boil or whirlpool.

+1 to this for sure. My hoppy beers have improved substantially by using a 60 minute bittering charge, then adding the rest between 5 minutes and flameout. If you go this route, look into doing a whirlpool/hop stand too. I won't brew hoppy beers any other way since I've started doing this, you get great flavor and aroma.

 

[JKaranka]

Using 80% base malt is a rule of thumb for some beers but definitively none of the pale ones (from pilsner and APA to bitter and golden ale). Good to follow for porter, stout or mild, though. I often think that 90% of beers in the world are 90-100% base malt and that tends to work.

 

[rupert130]

I like to keep crystal/caramel malts under 5% in this style. I hate tasting sweet caramel in my beer. 70%/20%/10%, 2-row/Vienna/Munich 10L makes a great grist for an APA.