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American Pale Ale With Decoction • Bayou Beer

American Pale Ale With Decoction

September 3rd, 2016

So I’m out of pale ale! I’ve been happy with what I’ve been brewing but time for a few tweaks as an experiment. Bruce Baker is always talking about a small decoction being awesome with his so I’ll try it with mine. Also going to just move the bittering addition back as a first wort hop. Oh and finally I’m using BestMaltz because the homebrew shop was out of Weyermann which I’d been using.

Update 9/5/2016

Well this has been one of those brew days. Started pouring raining during the run off. Had to fix the pump when the mash started. Had the hardest time getting the wort to run clear during the mash. Lots of stuck lines due to the grain getting clogged.(I’m guessing I need better stainless washers for the Blichmann screen) Just a total pain in the ass. Skipped that decoction just because enough was already problematic. I think all this is a combination of me not brewing for several months due to life as well as the total disarray of my brew room and garage due to the great flood which had us taking on my inlaws. The gravity came out high at 1.050 which shouldn’t be a problem and will likely help with the bitterness dude to the first wort hopping with the centennial.

Update 9/14/2016

Fermented out fine. Added dry hops once it was mostly done. 2 ounces of Amarillo and 2 ounces of Centennial which I believe is different from the recipe. That stayed for about 7 days. Transferred and carbonating. One note on this batch from the brew day: I forgot to add the crystal until the mash was about 80% done.

Update 10/10/2016

This beer is just wonderful to drink. To me it could use a little more residual sweetness but to anyone who loves a west coast pale ale this is it. Big hop aroma and huge hop flavor. Very resinous. Lots of pineapple, passion fruit, various shades of citrus. Just enough maltiness to support. I sent it to Dixie Cup so maybe I’ll get lucky and win something in the pale ale gauntlet.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 44.3 IBUs 9.0 SRM 1.046 1.011 4.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 18 B 1.045 - 1.06 1.01 - 1.015 30 - 50 5 - 10 2.3 - 3 4.5 - 6.2 %

Fermentables

Name Amount %
Pilsen (BestMälz) 7 lbs 66.27
Munich (BestMälz) 3 lbs 28.4
Caramel/Crystal Malt - 20L 3 oz 1.78
Caramel/Crystal Malt - 40L 3 oz 1.78
Special B Malt 3 oz 1.78

Hops

Name Amount Time Use Form Alpha %
Centennial 1 oz 60 min First Wort Pellet 10
Amarillo 1 oz 1 min Boil Pellet 9.2
Centennial 1 oz 1 min Boil Pellet 10
Mosaic (HBC 369) 1 oz 1 min Boil Pellet 12.3
Citra 2 oz 0 min Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
Lactic Acid 10.00 ml 60 min Mash Water Agent
Calcium Chloride 5.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 154°F 60 min

Notes

Doing a hop stand at 160ish for 15 minutes. Adding the bittering hops as a first wort hop addition.

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