Friday, November 18, 2011

Fargo Lane Pale Ale

I am off for a couple weeks around Christmas and I am looking for a clean Session Pale Ale to drink around the house.  I am expecting a 4.5 % ABV.  Normally I do not brew these types of beers but a lot of thought went into the recipe.

Fargo Lane Pale
American Pale Ale


Type: All Grain
Date: 11/19/2011
Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Amount Item Type % or IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.00 %
2 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 25.00 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.00 %
8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 5.00 %
0.50 oz Chinook [13.00 %] (60 min) Hops 19.9 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.50 oz Amarillo Gold [8.50 %] (10 min) Hops 4.7 IBU
1.00 oz Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz              Citra [12.00%] (Dry Hop 3 Days)                         Hops                -
Beer Profile
Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.043
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.08
Estimated Alcohol by Vol: 4.69 % Actual Alcohol by Vol: 4.6 %
Bitterness: 24.7 IBU Calories: 187 cal/pint
Est Color: 5.3 SRM Color:

Mash Profile
Mash Name: My Mash Total Grain Weight: 10.00 lb
Sparge Water: 4.32 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash
Step Time Name Description Step Temp
60 min Step Add 15.00 qt of water and heat to 149.0 F over 2 min 149.0 F

Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 7.0 days
Storage Temperature: 52.0 F

Fermented @67 for 7 days.  Transferred on the 8th day.  2ndary will be at 72 for 3 days.  Then cold crashing it for 7 days @36
Created with BeerSmith

Update #1 

Today (11-27-11) I moved over this beer to Secondary.  The gravity right now is 1.008  So this puts it at 4.6% ABV  This is right where I wanted this beer.  The taste right now is perfectly balanced with the Amarillo and the citra hops.  All aroma.  It does however need a little clearing.  Looking at cold crashing it for a week and then doing a drop of Gelatin. 

Update #2

After letting the beer cold crash @36 for a week I am currently let it prime up to serving temperature.   It should be ready to serve by Weds this week (12-7-11).  

Update #3

This beer is currently priming and the taste is so good uncarb'ed, that I choose to brew it again last weekend with the same yeast (cake) as the Fargo #1.  Interestingly enough, this is the 6th generation of this yeast.  Starting about 2 months ago.  It will be interesting to see if the yeast its holding up well after so many brewing sessions.  Even as this beer is a low alcohol yeast.  Only a couple of changes, well 3 changes were adding the Flaked Barley (1 pound), not adding Citra in the aroma (dry Hop) and this time not forgeting to add the whilfloc tablet.  

Update #4

Most people think this might be the best Session beer I've ever done.  The citra hops, after about a month created such a great flavor profile.  The 2nd batch of this Fargo Pale is without the citra, looking back this might be a big mistake.  I am going to brew this again with the citra added back and see how it is.

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