Tuesday, February 19, 2013

"3 Brewers" Pale Ale

Over the last couple of months I've attempted to brew solo, focusing on my brewing style and efficiency.  This self reflection has decreased my overall brewing time, water savings and propane use.  This has also allowed me to dial in a couple recipes that I've been working on over the last couple months.  But let's be honest, brewing solo is kinda boring...So I was excited when Danny and Eric asked me about doing a small group brew together.

The plan was set to brew Monday, a holiday for all of us.  I was going to do a double batch that was kinda tossed together last minute.  (I've brewed the last 3 weekends, more posts coming soon) Danny was going to brew another Flanders Red (Farmers Daughter Project) and Eric was going to go big with a Bourbon Porter aged on vanilla. 

Eric being a relativity new brewer, hes jumped into brewing with an "All Grain" system some veterans would be jealous of.  Consisting of a 10 gallon Blichmann Boilmaker and cooler.  Eric created a stainless steel false bottom for his cooler (Danny also helped create one also, I'm sure he will post about it soon) Which needs some small tweaks, but is a really awesome addition to the standard bazooka tube most people use.

The idea for this pale ale recipe was for me to sit with a note pad and create something without Beersmith.  Lately, I've found myself opening an existing recipe and updating it.  I really wanted to stay away from coping anything this time around.  Instead going into this with a clear head and no expectations.

It's been awhile since I've used Chinook in a recipe, so I wanted that to be the base/main bittering addition.  I've also become a big fan of mash hopping over the last couple of beers, so Chinook was also used there.  I've incorporated Centennial and Amarillo into the aroma additions to add some complexity to the spiciness of the Chinook.    On the dry hopping side I wanted to stay with Amarillo and Centennial, but also add a little bit of Simcoe.  (The "Cattiness" term that goes hand in hand with this hop always has me backing off a little in its use(s).  I've never really tasted this flavor, but I surely wouldn't like it in a clean aroma driven hoppy pale.

3 Brewers Pale Ale
American Pale Ale
Type: All Grain Date: 2/18/2013
Batch Size (fermenter): 6.00 gal Brewer: Chris Lewis
Boil Size: 6.86 gal Asst Brewer: Danny Schroeder, Eric Hollenbeck
Boil Time: 60 min Equipment: Lewys Tower
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 41
Taste Notes: Please see my "Tasting Notes" for this recipe
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.5 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 8.2 %
1 lbs Rye Malt (4.7 SRM) Grain 3 8.2 %
9.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.9 %
8.0 oz Acid Malt (3.0 SRM) Grain 5 4.1 %
2.4 oz Carafa III (525.0 SRM) Grain 6 1.2 %
0.50 oz Chinook [13.00 %] - First Wort 60.0 min Hop 7 23.5 IBUs
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 42.8 IBUs
0.50 oz Centennial [10.00 %] - Boil 10.0 min Hop 9 6.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
0.50 oz Centennial [10.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
0.25 oz Chinook [13.00 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 13 -
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 6.0 Days Hop 14 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 6.0 Days Hop 15 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 16 0.0 IBUs
Beer Profile
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 6.6% %
Bitterness: 72.2 IBUs Calories: 199 kcal/12oz
Est Color: 11.4 SRM
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 12 lbs 4.0 oz
Sparge Water: 4.50 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
Saccharification Add 15.31 qt of water at 163.7 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Batch sparge with 1 steps (4.50gal) of 168.0 F water
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 41.0 F
Primary Fermentation: Pitched washed yeast from my Citra Blast IPA recipe.  The pitch was done at 63 degrees.  I will hold this temp for 4 days.  Then letting it free raise up to 71 degrees.

The name of this beer is in tribute to Danny and Eric for organizing this brew day and drinking all my beer.  I also got to show them my March pump and how it really speeds up the brew day.  Even with all my bitching about the issues my March pump has.  Lately I've been brewing solo, its always nice to have some friends to brew with along the way. 

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