Session Pale Ale

[MI_Dogman]

Brewers,

Please take a look at my next brew! Let me know what you think.

Drunken Sailor Session Pale ale

BH: 65% eff.
Mash: Infusion at 153*F for 60min
OG: 1.047
FG: 1.012
ABV: 4.6
SRM: 7
IBU: 47
Yeast: American Ale 1056 at 64*F

Malt:
2-row, 7lb 70%
Vienna, 1lb 10%
Munich Lt., 1lb 10%
Crystal 40L, .5lb 5% (Have it on hand)
Carapils, .5lb 5% (Have it on hand, thinking of replacing with Wheat)

Hop LEAF's:
Cascade, 1oz 60min -- 27ibu
Centennial, .5oz 20min -- 11ibu
Cascade, .5oz 10min -- 5ibu
Centennial, .5 5min -- 4ibu
Cascade, 1.5oz Whirlpool for 15-20min

Irish Moss, 1tsp at 10min

Let me know what you think!!

Thanks in advance!!

 

[Onkel_Udo]

Malt:
2-row, 7lb 70%
Vienna, 1lb 10%
Munich Lt., 1lb 10%
Crystal 40L, .5lb 5% (Have it on hand)
Carapils, .5lb 5% (Have it on hand, thinking of replacing with Wheat)

Unless you have a darker crystal I would probably drop it. The Munich, Vienna and warm mash temp should give you a nicely balanced beer but 4-6 OZ of like Crystal 90 or darker might add some depth of color.

You did not list what the IBU's were but on lower grav beers with a clean yeast you do have to watch your bittering additions so just keep that in mind if you are coming in anywhere north of 30 IBU.

 

[MI_Dogman]

Roger that!
The Crystal 40 is just some malt I have on hand, and I would like to use it up. Totally forgot to add the IBU's. It will be on the high end of a pale ale according to Brewers Friend around 47ibu. It is ok if it is a little bitter for me, but I figure it shouldn't be to bad the late additions.

 

[Onkel_Udo]

Roger that!
The Crystal 40 is just some malt I have on hand, and I would like to use it up. Totally forgot to add the IBU's. It will be on the high end of a pale ale according to Brewers Friend around 47ibu. It is ok if it is a little bitter for me, but I figure it shouldn't be to bad the late additions.

Just back the 60 minute addition to 45...will actually add more hop "flavor" and drop the bitterness a tiny bit.

 

[MI_Dogman]

Nice! I will do that!

 

[m00ps]

I've found any hops you add at 30min or more you can't taste at all. For all my recipes, I'll do a single 60min addition, and all the rest of the hops go in at 20min or less. I think a 45min addition is a waste. You wont taste it and you dont get as much bitterness.

For a hop forward ale, I will add almost all the hops at flameout and do a hopstand. This is the single best technique I've come across to make your homebrews have the hop character of commercials brews

 

[MI_Dogman]

So, I kind of abandoned the idea of trying to do a "Session" style, and I am just shooting for a good balanced malty pale ale with good hop aroma and flavor. I have been tweaking the recipe a little more based on some more reading and research. This is what I have now:

Drunken Sailor Pale Ale :rockin:

Batch: 5 Gal All Grain
OG: 1.051 FG: 1.013
ABV: 5% IBU: 43 SRM: 8
Yeast: Amer. Ale 1056 at 64*F for 2-3 weeks (no secondary, straight to keg)
Mash: Infusion, shooting for 152-154 for 60min (still figuring out my system)

Grain:

2-row, 6lbs
Munich Lt. 10, 2lbs
Vienna, 2lbs
Caramel 40L, .5lbs
White Wheat, .5lbs

Total: 11lbs

Hops:

Centennial, 0.5oz 60min 20.5 IBU
Cascade, 1.0oz 20min 17.4 IBU
Cascade, 0.5oz 10min 5.2 IBU
Centennial, 0.5oz Whirlpool
Cascade, 0.5oz Whirlpool

Total: 3.0oz

Other:

Irish Moss, 1tsp 10min


It could still be considered a session with around 5%. However, my efficiency is getting better with each batch. This is based on 65%, if I hit 70% or even 75% it will be out of the session range for sure.

- Thanks everybody!