Tropical Pale Ale

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dmaxweb

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Location
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I have some excess hops I'd like to use. I put this together and calling it a Tropical Pale Ale.
Any thoughts?

Ingredients:
8 oz Rice Hulls - added during mash 60 m
14 lb (68.9%) Premium 2-Row Malt; Great Western - added during mash 60 m
37 oz (11.4%) DMW-Flaked Oats (Pregelatinized Flakes); Old Fashioned Oatmeal - added during mash 60 m
3 lb (14.8%) Vienna Malt; Weyermann® - added during mash 60 m
8 oz (2.5%) Caramel Malt 40L; Briess - added during mash 60 m
8 oz (2.5%) Cara-Pils® Malt; Briess - added during mash 60 m
1 oz (16.7%) Idaho 7® (13.2%) - added first wort, boiled 60 m
1 oz (16.7%) Idaho 7® (13.2%) - added during boil, boiled 10 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 m
2 oz (33.3%) Idaho 7®Whirlpool @ 185F; Hops Direct (2.6%) - added after boil, steeped 15 m
1.0 ea Wyeast 1272 American Ale II™
1 oz (16.7%) Azacca®; Hops Direct (13.2%) - added dry to secondary fermenter
1 oz (16.7%) Mosaic®; Hops Direct (12.0%) - added dry to secondary fermenter

Original Gravity: 1.055
Terminal Gravity: 1.013
Color: 5.46 SRM
Alcohol: 5.5%
Bitterness: 31.3
Mash 60m @154F
Water Profile:
CalciumMagnesiumSodiumChlorideSulfate
(Ca ppm)(Mg ppm)(Na ppm)(Cl ppm)(SO4 ppm)
99171616583
 
fwiw I brew a hazy IPA using Amarillo, Azacca, Idaho 7 and Strata, that is quite juicy. It's a clone of Fantastic Haze.
Subbing Mosaic for the Strata should work just fine :mug:

Cheers!
 
Looks totally good. But I don't get why so many flaked oats. It's just gonna create haze and slickness on the palate. I would eliminate all but maybe 6 oz of the oats because, imho, there's nothing tropical about them. It's just my opinon but tropical beers should be bright, crisp, and refreshing with exotic fruity flavors to compliment the tropical images of the hot sun, pristine beach, and fresh fruits. Oats or flaked barley don't do that for me.

Also maybe throw in some dried orange peel? Looks like a great beer.

Also, as a side note, the most tropical beer I've ever made, by far, used the Omega Lunar Lager Yeast. It was insane. Granted, it's a genetically modified yeast, but you can create a pseudo ale with it and it makes for a very interesting, tropical, fruity beer. I've also used the similar Omega Star Party Ale Yeast, but the Lunar Lager has more tropical flavor in my experience.
 
Updated recipe exlcuding oat flakes
Do you think the water profile (post #1) should be different?

Kettle Volume: 13.48 gal @ 212 °F (1.046)
Boil Duration: 60 m
Evaporation: 1.5 gal
Water Volume Added: 0.0 gal
Final Volume: 11.5 gal @ 68 °F (1.051)
Efficiency: 95%
Attenuation: 76%

Ingredients:
4 oz Rice Hulls - added during mash 60 m
14 lb (77.8%) Premium 2-Row Malt; Great Western - added during mash 60 m
3 lb (16.7%) Vienna Malt; Weyermann® - added during mash 60 m
8 oz (2.8%) Caramel Malt 40L; Briess - added during mash 60 m
8 oz (2.8%) Cara-Pils® Malt; Briess - added during mash 60 m
1 oz (16.7%) Idaho 7® (13.2%) - added first wort, boiled 60 m
1 oz (16.7%) Idaho 7® (13.2%) - added during boil, boiled 10 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 m
2 oz (33.3%) Idaho 7®Whirlpool @ 185F; Hops Direct (2.6%) - added after boil, steeped 15 m
1.0 ea Wyeast 1272 American Ale II™
1 oz (16.7%) Azacca®; Hops Direct (13.2%) - added dry to secondary fermenter
1 oz (16.7%) Mosaic®; Hops Direct (12.0%) - added dry to secondary fermenter
Style:
Recipe
Original Gravity: 1.051
Terminal Gravity: 1.012
Color: 5.16 SRM
Alcohol: 5.1%
Bitterness: 32.2
Guideline
1.045 - 1.060
1.010 - 1.015
5.0 - 10.0
4.5% - 6.2%
30.0 - 50.0
 
I'd drop the caramel and Vienna malt entirely and look at maybe 5-10% each flaked oats and wheat malt.

Given you seem to be going for a "hazy session/pale ale" type beer I'd ape a standard NEIPA grist and do something like 82% pale ale, 10% wheat malt, 5% flaked oats and 3% CaraPils (if you must, I find it does absolutely nothing and have completely dispensed with it in lieu of CaraHell in all cases where I used to use it).

If you wanted a clear(er) beer with a crisper body but a little residual sweetness to help the tropical aroma hops pop, then 92% pale/2-row with 5% Vienna and 3% C40 would serve you well. That's very similar to my standard Westie grist.
 
Thanks for your input. Originally, I was leaning towards a hazy style. After extensive research, both written and liquid🍺, my preference for this one is the clear/crisp version.

Revised recipe:
Kettle Volume: 13.48 gal @ 212 °F (1.048)
Boil Duration: 60 m
Evaporation: 1.5 gal
Water Volume Added: 0.0 gal
Final Volume: 11.5 gal @ 68 °F (1.054)
Efficiency: 95%
Attenuation: 76%

Ingredients:
4 oz Rice Hulls - added during mash 60 m
17 lb (89.5%) Premium 2-Row Malt; Great Western - added during mash 60 m
1 lb (5.3%) Vienna Malt; Weyermann® - added during mash 60 m
12 oz (3.9%) Caramel Malt 40L; Briess - added during mash 60 m
4 oz (1.3%) Cara-Pils® Malt; Briess - added during mash 60 m
1 oz (16.7%) Idaho 7® (13.2%) - added first wort, boiled 60 m
1 oz (16.7%) Idaho 7® (13.2%) - added during boil, boiled 10 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 m
2 oz (33.3%) Idaho 7®Whirlpool @ 185F; Hops Direct (2.6%) - added after boil, steeped 15 m
1.0 ea Wyeast 1272 American Ale II™
1 oz (16.7%) Azacca®; Hops Direct (13.2%) - added dry to secondary fermenter
1 oz (16.7%) Mosaic®; Hops Direct (12.0%) - added dry to secondary fermenter

Style:
Original Gravity: 1.054
Terminal Gravity: 1.013
Color: 5.9 SRM
Alcohol: 5.41%
Bitterness: 31.5
Guideline
1.045 - 1.060
1.010 - 1.015
5.0 - 10.0
4.5% - 6.2%
30.0 - 50.0

Water Profile:
Hoppy LIte
CalciumMagnesiumSodiumChlorideSulfateChloride / Sulfate
(Ca ppm)(Mg ppm)(Na ppm)(Cl ppm)(SO4 ppm)Ratio
109181650990.50
 
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