This is my second iteration of my Pale Ale recipe (version 1 can be found here). For the most part I kept the grain bill the same, a mix of American 2-Row with some Vienna for color and maltiness. I did however modify both the type of and amount of Crystal Malts in the grist. I swapped out the C-120 for C-80 in the second version and also upped the overall percentage of crystal malts to 6.4% of the total grist vs. 4.% in version 1. As I discussed in my tasting notes for my original recipe (tasting notes) the first version was slightly more hop forward, so I’m hoping the slight increase in the Crystal malts will work to make the second version a bit more balanced.
The main area that I focused on re-working for the second version was the hop profile. I was fortunate enough to get my hands on 1 lb packages of Amarillo and Simcoe, two of the more popular hops, and wanted to incorporate them into my Pale Ale as they are known to work amazingly together. I used a backloaded hop schedule of 60, 20, 5, and 0 minutes to capture the the classic American citrus hop flavors associated with these hops. I also added some Chinook at flame out in an effort to introduce some pine and fruity notes to give the beer multiple layers of hop aromas.
I decided to do a split batch fermentation as I am planning on brewing this beer for my wedding and still in full out experimentation mode. I decided to use Safale 05 for its clean fermentation for one batch. This traditional yeast choice for an American Pale Ale should serve as a good contrast to the second batch, which I decided to ferment with White Labs Burton Ale strain. For this batch I am hoping the fruity notes from this strain will provide a nice interplay with the fruity/citrus hop aromas and contribute to the overall malt flavors in it.
I will be looking to see how the different yeast strains effect the perceived hop flavors as well as bitterness. Since I would up brewing 11 gallons I am also planning on dry hopping a small amount of the second version with some coffee beans in addition to the Amarillo/Simcoe/Chinook additions. Stay tuned for tasting notes on all three versions of Rich’s Pale Ale 2.0.
Rich’s Pale Ale 2.0
Batch Size: 12 Gallons
Original Gravity: 1.064
Est. Final Gravity: 1.016
Color: 8.7 SRM
Boil Time: 90 Min
75.3% American 2-Row
18.3% Vienna Malt
4.1% Crystal 80 Malt
2.3% Crystal 40 Malt
1.25 Oz Amarillo (9.8% AA) at 60 min
1 Oz Amarillo (9.8% AA) at 20 min
1 Oz Simcoe (12.20% AA) at 20 min
1 Tbsp Irish Moss at 15 min
1 Oz Amarillo (9.8% AA) at 5 min
1 Oz Simcoe (12.2% AA) at 5 min
1 Oz Chinook (13.1% AA) at 0 min
1 Oz Amarillo (9.8% AA) at 7 Day Dry Hop
1 Oz Simcoe (12.2% AA) at 7 Day Dry Hop
1 Oz Chinook (13.1% AA) at 7 Day Dry Hop
Split Batch Fermentation
6 Gallon: 3.2 L Starter of White Labs 023 Burton Ale Yeast
5 Gallon: 1 Pack Safale 05
60 minutes at 152 F (Saccharification Rest)
10 minutes at 165 F (Mash Out)
Ferment at ambient air temperature of 62 F
Lost 1 gallon to hop matter.
Due to a mis-configuration in Beer Smith I pulled more wort than I should have, thus the 90 minute boil. A 60 minute boil would be appropriate for this beer and I will use one for future batches.
Update: Make sure that you use a blow off tube when using WLP 023 Burton Ale Yeast!!