Toes in the Sand, American Pale Ale

With hops being so essential in the brewing process, sourcing them each year becomes a challenge to all Homebrewers.  The elite hops like Simcoe, Citra and Amarillo become prized commodities.  Homebrewing Pro-Am competitions have excluded them from competitions due to availability issues for the brewer.  This doesn't detour me from doing almost anything to buy enough hops to brew my preferred styles throughout the year.  As Danny explained on this post, talking about getting hops.  (Luckily this year I was able to source all the hops I need and then some)



When a new hop is released I typically shy away from it until I can get a small amount to do a test batch.  Like with the Rakau hop recipe I brewed a couple of months ago.  Well this year Hops Direct released Belma, a new proprietary hop, that from my understanding was found growing next to their barn.  Hops Direct released this hop at a great price, to great in fact.  A pound was selling for $5.25.  Plus with over 11% alpha it could be a good bittering hop if needed.  So I picked up a couple of pounds to play with. 

The aroma is very west coast in your face.  I get grapefruit with a very distinct spiciness.   Which I bet would go great in a Rye IPA.  This very aromatic hop also has hints of a sweetness I can't pinpoint.  Maybe towards strawberry and pineapple?  I wanted to keep this hop at the back end of the recipe to see what flavor contributions it adds.  I also have a fresh batch of Citra leaf hop that I wanted to mix in to the recipe.  As for the grain bill I went back to an old favorite of mine.  My Fargo Lane Pale Ale Recipe.  This is a very simple malt bill geared at a session hop forward style.    With over 3 oz of dry hops, this 5% beer should be very aromatic.

Toes in the Sand..

American Pale Ale

Type: All Grain	Date: 11/12/2012
Batch Size (fermenter): 5.50 gal	Brewer: Chris Lewis
Boil Size: 6.65 gal	Asst Brewer:
Boil Time: 90 min	Equipment: My Equipment
End of Boil Volume 5.72 gal	Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 5.50 gal	Est Mash Efficiency 80.0 %
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 35.0
Taste Notes: Please see my "Tasting Notes" for this Recipe.
Ingredients
Ingredients Amt Name Type # %/IBU 6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 57.1 % 3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 28.6 % 8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.8 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.8 % 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 5 4.8 % 0.60 oz Magnum [14.00 %] - Boil 60.0 min Hop 6 29.9 IBUs 0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 7 8.2 IBUs 0.50 oz Belma [11.30 %] - Boil 5.0 min Hop 8 4.0 IBUs 1.00 oz Citra [12.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs 0.50 oz Columbus (Tomahawk) [14.00 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35.00 ml] Yeast 11 - 1.00 oz Belma [11.30 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs 1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs 1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
Beer Profile
Est Original Gravity: 1.056 SG	Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.9 %	Actual Alcohol by Vol: 4.80%
Bitterness: 42.2 IBUs	Calories:  155 kcal/12oz
Est Color: 6.2 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge	Total Grain Weight: 10 lbs 8.0 oz
Sparge Water: 4.63 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 13.13 qt of water and heat to 151.0 F over 2 min 151.0 F 60 min
Sparge Step: Batch sparge with 3 steps (0.19gal, 2.22gal, 2.22gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 11.69 PSI	Carbonation Used: Keg with 11.69 PSI
Keg/Bottling Temperature: 41.0 F	Age for: 30.00 days
Fermentation: Ale, Single Stage	Storage Temperature: 65.0 F
Fermentation Notes
Primary: 65 Degrees for 4 days, let free rise to 68 for 3 days
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