So what's a Rustic Pale Ale? I have no idea, but if it was a style, this beer would be in the style guidelines. I lusted to create what I envisioned as a perfect pale ale, in fact a perfect beer in general, crafted for me. Light, a little rough around the edges (to satisfy my Sour/Siason needs) and hoppy on the back end. So I guess calling it a Rustic Pale Ale fits for me, and isn't that the point?
Aroma: Medium to low "hop aroma" but well balanced with rye peppered notes pairing into soft green grape stem-ish aroma coming from the Nelson hops. Medium to high hop aroma.
Appearance: Golden Yellow, brilliantly clear. Fluffy white head, lingers longer than I've seen on a pale ale. The lacing down the glass is textbook. Everything about this beer screams "Drink Me!" Don't the carbonation bubbles traveling up the glass in that shot look quaffable?
Flavor: This is not a "showcase" of hops, it just has what it needs to be interesting and inviting. The rye malt really dominates the flavor profile. As with most Nelson hops, I'm getting some white wine characteristics appearing at the end, which adds to the perception of a somewhat dry finish. The Nelson paired with the Rye malts really play well together. Giving a spicy, peppery, white wine like profile. Perfect flavor for having a couple of pints in a row after a long day. No off flavors or astringency noted.
Overall Impression: This is a perfect beer for my personal style. The color, the clarity, the ABV%, its all perfectly crafted for me and my drinking style.
Brewing Timeline/Notes: This was brewed back on December 14, 2014 so I could have it around during Christmas time. Fermented it long and slow like I normally do for my hoppy beers. This was tapped and finished over my 3 week Christmas break, so I have to say it was well received.
This is basically my 3 Brewers Recipe with a couple tweaks along the way. Balancing the Pale malt (about 66%) with the Rye/Pils malts seems to give me the best results along the way. Pairing that with Nelson hops you can't go wrong. Or simply Nelson + Rye Malt = BOMB!
|Tonga (Rustic Pale Ale)|
|Rustic Pale Ale|
|Type: All Grain||Date: 14 Dec 2014|
|Batch Size (fermenter): 6.00 gal||Brewer: Chris Lewis|
|Boil Size: 6.86 gal||Asst Brewer: Eric, Sisco and Alex|
|Boil Time: 60 min||Equipment: Lewys Tower|
|End of Boil Volume 6.24 gal||Brewhouse Efficiency: 85.00 %|
|Final Bottling Volume: 6.00 gal||Est Mash Efficiency 85.0 %|
|Fermentation: Ale, Two Stage||Taste Rating(out of 50): 30.0|
|Taste Notes: This is a perfect beer. I don't know what else to say. The interplay between the Rye and the Nelson is on point.|
|Est Original Gravity: 1.059 SG||Measured Original Gravity: 1.059 SG|
|Est Final Gravity: 1.010 SG||Measured Final Gravity: 1.009 SG|
|Estimated Alcohol by Vol: 6.4 %||Actual Alcohol by Vol: 6.6 %|
|Bitterness: 58.8 IBUs||Calories: 195.7 kcal/12oz|
|Est Color: 5.4 SRM|
|Mash Name: Temperature Mash, 1 Step, Full Body||Total Grain Weight: 12 lbs|
|Sparge Water: 4.55 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|
|Sparge Step: Batch sparge with 3 steps (Drain mash tun , 2.62gal, 1.93gal) of 168.0 F water|
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 at 63° hold 3 days, then raised over the next 10 to 75°|
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