Monday, April 1, 2013

Dawn to Dusk Session Pale Ale

Summer is in full swing here in San Diego and April is the perfect time to brew a shit load of beer for the summer months.  Plus with my birthday being in April, my wife gives me a "Creative Pass" allowing me to brew more than my standard 4 batches a month.  I'm shooting for 6 or 7 batches this month.  One will be my Coffee English Mild (Post upcoming) for our 4th Annual Brew Off Between Friends, the next one will be my Dawn to Dusk Session Pale Ale.  The recipe for this beer is based on my 3 Brewers Pale Ale, but with a lower starting gravity (from 6.6%) and a revised hop schedule. 

The plan is to take this beer camping over the Memorial Day weekend.  A normal IPA just couldn't do, the beer had to be capped around 4.6% to make the trip.  This will allow me to drink from Dawn to Dusk.  On my original recipe I noted that the aroma/dry hops seemed lacking for the style, so that will be addressed with more dry hopping combined with the lower gravity, it should create a beautiful bounty of flavors.

I've also lowered the mash hop and bittering addition, I feel the bigger version was a little to bitter at the start and the lower gravity this time around couldn't of handled the bitterness bite.


I have a couple of "Goto's" when it comes to creating a new Pale Ale recipe.  One is my over obsession with Rye Malt in the recipe.  The rich spiciness adding to the flavors of the hops is so compelling in a Pale Ale recipe.  The next addition is Pilsner Malt.  This is a Tasty McDole hint from the Brewing Network.  Shooting for 10% of the recipe, just to add some pilsner flavors and additional gravity to the beer.  Cleaning up some of the traditional ale malts.  The last is adding Acidulated malt (Acid Malt in Beersmith) it lowers the starting pH of the mash by about .1 point per 1% of the recipe.  So in my recipe, its at 4.5% of the recipe, I should expect the pH to lower down .45 from the original mash pH.  I've found that this attenuates the hop flavors in a Pale Ale and does it very well.

Dawn to Dusk "Session Ale"
American Pale Ale
Type: All Grain Date: 4/6/2013
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): TBA
Taste Notes: Please see my  "Tasting Notes" for this recipe.
Amt Name Type # %/IBU
8 lbs 7.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.4 %
15.1 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 8.0 %
15.1 oz Rye Malt (4.7 SRM) Grain 3 8.0 %
10.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 5.8 %
8.3 oz Acid Malt (3.0 SRM) Grain 5 4.5 %
2.3 oz Carafa III (525.0 SRM) Grain 6 1.2 %
0.49 oz Chinook [13.00 %] - First Wort 60.0 min Hop 7 23.4 IBUs
0.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 11.1 IBUs
0.49 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 3.3 IBUs
0.50 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
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] 3rd Generation Yeast 12 -
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 12.0 Days Hop 13 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 12.0 Days Hop 14 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 12.0 Days Hop 15 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
Beer Profile
Est Original Gravity: 1.049 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.6%
Bitterness: 37.7 IBUs Calories: 155 kcal/12oz
Est Color: 11.1 SRM
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 11 lbs 11.2 oz
Sparge Water: 4.61 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 14.62 qt of water at 163.7 F 151.0 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 (4.61gal) 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
Fermentation Notes
Primary Fermentation:  Pitching the washed yeast at 63 degrees.  Hold for 5 days, then let rise after 5 days
Secondary Fermenation:  Transfer and rack off the hops and crash cool.

 I'll be brewing this beer on Saturday and storing it in the lagering fridge for a while before camping over Memorial Day Weekend, or if its really good I'll rebrew it.

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