Bayou Beer

All about beer brewing and drinking in South Louisiana.

American Pale Ale

November 29th, 2015

Wow it’s been probably the longest drought between brews I’ve had in a while. I did brew a barleywine last month in the event I forget to post it. Just haven’t had the time to do anything since September. I have been doing beer related things such as judging and trying to figure out how to adjust my beers based on scoresheet feedback from the last few competitions I participated in. The desire to try some IPA/pale ale hopping theories combined with running out of beer got me out of my rut.

  1. All hopping additions were done with the flame off at 215F or below as it dropped. Basic issue I’m trying to address is reduced astringency I believe is due to boiling hops and taking too long to reduce temperature. I’d also like improved hop aroma although my procedures to date have been aromatic enough.
  2. Reduced lactic acid additions based on new understanding of using acid to adjust Ph.
  3. Dry hop added as soon as the airlock starts bubbling based on Sierra Nevada notes on the effects of fermentation on dry hop.
  4. Note. Trashcan beer. Meaning the grain bill changed a bit due to not having things around the house I thought I did.
  5. Volume was low and 1.047 was a little lower than intended gravity. I keep forgetting to adjust Beersmith for my efficiency to volume ratio on calculations.

Update 12/1/2015
Fermentation going well. Added the dry hop of Amarillo today. Went ahead and added 2 ounces of Columbus because I was reading brulosopher and make a decision to up my dry hop.

Update 12/3/2015
Gravity finished at 1.01. Pretty darn dry. Tastes great. Cold crashing today.
Update 12/6/2015
Racked to keg and fined with gelatin for the first time ever today. Felt strange adding gelatin to a beer but appears to work. Lots of pine, onion, tropical fruit in this beer aroma/flavor hop profile. Should bee a great brew when its carbonated.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.7 gal 60 min 45.3 IBUs 7.7 SRM 1.047 SG 1.013 SG 4.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 4.25 lbs 45.95
Pale Malt, Maris Otter 3.75 lbs 40.54
Munich Malt - 20L 8 oz 5.41
Aromatic Malt 4 oz 2.7
Caramel/Crystal Malt - 20L 4 oz 2.7
Caramunich II (Weyermann) 4 oz 2.7

Hops

Name Amount Time Use Form Alpha %
Simcoe 1 oz 10 min Boil Pellet 13
Amarillo 1 oz 7 min Boil Pellet 9.2
Simcoe 1 oz 5 min Boil Pellet 13
Amarillo 1 oz 3 min Boil Pellet 9.2
Simcoe 1 oz 1 min Boil Pellet 13
Simcoe 1 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Calcium Chloride 8.00 g 60 min Mash Water Agent
Lactic Acid 8.00 ml 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Mash

Step Temperature Time
Mash In 154°F 75 min

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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