Tips to improve this recipe

[ryanj]

I've been brewing for the past 2.5 years. Most of the batches I've brewed were recipes from homebrewsupply.com. I recently decided to take a stab at creating a clone recipe of one of my favorite beers. It's a simple dry hopped pale ale from a local brewery.

https://www.5stonesbrewery.com/copy-of-house-farmhouse

Aside from the ABV target, I think I'm getting pretty close.

My recipe: https://share.brewfather.app/uGQQhGsGrf0J85

(mine is on the right)

(mine is on the right)

The haze is almost spot on; however, Shepherd Boy appears to be a bit more orangish while mine comes in a little darker. I did use 2 rounds of citra dry hops which may explain the slight color difference. My dry hopped pales usually get a slight green tint.

I need to mellow out the calcium chloride as well. My water profile uses a much softer profile (similar to a NEIPA). If it wasn't for the water profile, I'd have a really hard time telling the difference in a blind taste test.

Any suggestions for improvement on the color?

 

[rhys333]

Without having any tasting notes on the commercial version, it's hard to reply with any accuracy. But, going by colour alone, I would switch the munich for vienna malt. Also, double dry-hopping on a pale ale seems like a lot. With the oat addition... did they intend this as more of a NEIPA than an APA?

 

[rhys333]

Just noticed your 10.2g CaCl2 addition, which comes out somewhere north of 390 mg/l Ca and 500 mg/l Cl, if I'm reading your volumes correctly. I believe that's considered to be a harmful concentration.

EDIT: got my calculations wrong here.

 

[ryanj]

Without having any tasting notes on the commercial version, it's hard to reply with any accuracy. But, going by colour alone, I would switch the munich for vienna malt. Also, double dry-hopping on a pale ale seems like a lot. With the oat addition... did they intend this as more of a NEIPA than an APA?

I'll consider the munich and scaling down the double dry hop to a single dry hop. I was trying to really pack as much citra aroma into this as possible -- I think overdid it and could have been fine with probably a single 2-3oz dry hop.

The oats/wheat were an attempt to try and keep the haziness that the original recipe displays.

 

[ryanj]

Just noticed your 10.2g CaCl2 addition, which comes out somewhere north of 390 mg/l Ca and 500 mg/l Cl, if I'm reading your volumes correctly. I believe that's considered to be a harmful concentration.

I'm not sure I follow this... I was using the default NEIPA water profile as a target and Brewfather calculated 10.2g of CaCl2. This is actually a bit more conservative than http://www.ezwatercalculator.com/ suggests. I believe they called for 12mg of CaCl2 to hit the required 2:1 chloride:sulfate ratio.

 

[rhys333]

I'm not sure I follow this... I was using the default NEIPA water profile as a target and Brewfather calculated 10.2g of CaCl2. This is actually a bit more conservative than http://www.ezwatercalculator.com/ suggests. I believe they called for 12mg of CaCl2 to hit the required 2:1 chloride:sulfate ratio.

That's right, sorry. I must have mixed up litres and gallons in my original estimation.