With my last couple beers being high gravity/high alcohol IPAs, and the next few beers planned are high alcohol IPAs, I need to squeeze in a beer that’s a little more drinkable. It’s been almost a year since I last brewed my Pale Ale, so I figured I would knock out a batch before my Fiance and I run back to California again this weekend. It just so happened that August (Owner of our Crossfit gym) picked up a Kegerator for the gym a few days ago. So I made this a 12 gallon batch, rather than the 6 gallons planned, so that we have beer on tap at the gym in a few weeks.
I’ve been tweaking this Pale Ale recipe for the past two years. The changes this time around were very slight though, as we’re getting this recipe dialed in. I’m using a little less Crystal and a little more Munich now. Still using the same amounts of hops, 1oz @ 60, 2oz @ 10, 3oz @ 0, and 4oz dry hopped.The change being a little Centennial at flameout, rather than just straight Simcoe.
It was a very hot June night to brew. I think the high was around 108* when we mashed in at 4:30, and it was still 103* when we finished up at 8:30. Greg and I enjoyed some 10th Anniversary Stone Ruination (Amazing beer by the way. I’m going to bring more back from Cali this weekend) while we were brewing, and changed my oil as well. Other than the heat, the brew day went smooth. 60 minute mash, then a 60 minute boil. Chilling the wort definitely took longer than normal because our tap water is around 90* this time of year. Oh well. On to the recipe…
Dry Hopped: 07-01-12
1lb Crystal 40
Mash @ 153*
1oz Warrior @ 60
1oz Centennial @ 10
1oz Amarillo @ 10
2oz Simcoe @ 0
1oz Centennial @ 0
Dry Hop: 2oz each Amarillo and Simcoe
2 Packs US05 fermented at 62F
We mashed this for 60min, and boiled for 60 as well. There was a 10 minute whirlpool rest after adding the flameout hops, before chilling the wort. This fermented out in around 6 days. I started dry hopping it around day 10, then kegged and fined with gelatin on day 16.
I’m very happy with how this turned out. The additional Munich makes the beer taste maltier, but since there’s less crystal, it’s more drinkable. The hops definitely dominate the aroma and taste, but they aren’t quite as overpowering as an IPA would be. There’s just enough of a malt profile to keep everything balanced. I really don’t foresee any changes to this recipe, as it’s really great how it is. I might try mashing at 154*, or I’d be interested to see what this would taste like fermented with WLP007. Either way, it’s still an awesome beer.