Hey everyone, I have been working on a recipe for a pale ale using noble hops. The idea behind this beer is that I will take it along on my girlfriend's family's summer camp out, where we will be spending lots of time in the sun and in the water. Not everyone likes hops as much as me, so I figured this would be a good time to try out a noble pale ale.
5.5 Gal Batch
OG: 1.050
FG:1.012
4.90% ABV
IBU: 36.88
6.44 SRM
Grain:
8 lbs Pale 2-Row
1 lb Vienna
1 lb Victory
Dough in at 130F and hold for 30 minutes
Raise temperature to 152F and hold until conversion is complete.
Mash out at 170F for 10 minutes
Sparge with 2 gallons 170F water
Hop Schedule:
1 oz Halltertau 60 minutes
0.5 oz Halltertau 45 minutes
0.5 oz Halltertau 30 minutes
1 oz Halltertau 15 minutes
1 oz Halltertau 5 minutes
1 oz Halltertau Dry hop 7 days
(All Hallertau is MittelFruh)
Yeast: WLP002 English Ale
7 days primary at 65F
7 days secondary at 65F
Bottle and prime
Condition 3 weeks at 65F
Things I am unsure about:
1. The Vienna malt (I would like the malty flavor and color, but kind of feel like it might be out of character for the style).
2. WLP002 Yeast. Never used it before. The recipe is designed as an American Pale Ale, but I think WLP001 would give me too many fruity flavors.
Any input is appreciated (not planning on brewing until end of the month due to fermenter capacity being fully in use).
EDIT: Forgot the dry hops
EDIT AGAIN: and the fermentation schedule
UPDATED:
New grain bill:
8 lb Pale 2-Row 82.1%
1 lb Golden Promise 10.3%
6 oz Victory 3.8%
6 oz Crystal 30L 3.8%
OG: 1.049
FG 1.012
4.8% ABV
Yeast Options: WLP001, WLP008 or WLP060.
Of course I am looking at White Labs because that's what I normally use, Wyeast 1272 also looks like a good candidate.
5.5 Gal Batch
OG: 1.050
FG:1.012
4.90% ABV
IBU: 36.88
6.44 SRM
Grain:
8 lbs Pale 2-Row
1 lb Vienna
1 lb Victory
Dough in at 130F and hold for 30 minutes
Raise temperature to 152F and hold until conversion is complete.
Mash out at 170F for 10 minutes
Sparge with 2 gallons 170F water
Hop Schedule:
1 oz Halltertau 60 minutes
0.5 oz Halltertau 45 minutes
0.5 oz Halltertau 30 minutes
1 oz Halltertau 15 minutes
1 oz Halltertau 5 minutes
1 oz Halltertau Dry hop 7 days
(All Hallertau is MittelFruh)
Yeast: WLP002 English Ale
7 days primary at 65F
7 days secondary at 65F
Bottle and prime
Condition 3 weeks at 65F
Things I am unsure about:
1. The Vienna malt (I would like the malty flavor and color, but kind of feel like it might be out of character for the style).
2. WLP002 Yeast. Never used it before. The recipe is designed as an American Pale Ale, but I think WLP001 would give me too many fruity flavors.
Any input is appreciated (not planning on brewing until end of the month due to fermenter capacity being fully in use).
EDIT: Forgot the dry hops
EDIT AGAIN: and the fermentation schedule
UPDATED:
New grain bill:
8 lb Pale 2-Row 82.1%
1 lb Golden Promise 10.3%
6 oz Victory 3.8%
6 oz Crystal 30L 3.8%
OG: 1.049
FG 1.012
4.8% ABV
Yeast Options: WLP001, WLP008 or WLP060.
Of course I am looking at White Labs because that's what I normally use, Wyeast 1272 also looks like a good candidate.