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Title: Tips on a pale ale recipe
Post by: Motorbikeman on March 19, 2016, 12:23:10 PM

I want to make a plain(ish) ale that my friends would probably enjoy more.

Found this 23L
Extra pale malt 4.3kg
Light Crystal malt 95g

Challenger 35g start of boil
EKG 23g end of boil

Seems simple enough but I would like to add that toasty/roasty aftertaste to it...

How would I adjust the grain bill to give it the taste i'm after.

Thanks.

Title: Re: Tips on a pale ale recipe
Post by: Drum on March 19, 2016, 12:56:13 PM

You could add some Vienna if you have it. Or try toasting a few hundred grams of pale malt in the oven.

Title: Re: Tips on a pale ale recipe
Post by: molc on March 19, 2016, 01:19:50 PM

Pale chocolate or biscuit malt could also work, but you need to watch your colour with pale chocolate on a pale, as it will end up more an amber. Vienna works as well.

Title: Re: Tips on a pale ale recipe
Post by: Motorbikeman on March 19, 2016, 01:45:18 PM

Could you suggest a % of vienna or biscuit , Without making it too dark.

My corona mill is out of use so I buy crushed custom kits now. They are very handy with no need for scales and dust all over the kitchen .
I guess that rules out roasting my own.

Title: Re: Tips on a pale ale recipe
Post by: Drum on March 19, 2016, 02:21:51 PM

I'd try something like dropping the pale to 4 KG and add 0.5 kg of vienna

Title: Re: Tips on a pale ale recipe
Post by: Motorbikeman on March 19, 2016, 03:54:40 PM

Thanks. Going to give this a lash as soon as my ferm fridge is free.
Recipe: Session Pale Ale
Brewer: Motorbikeman
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 28.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.045 SG
Estimated Color: 9.6 EBC
Estimated IBU: 26.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 87.0 %
0.50 kg Vienna Malt (6.9 EBC) Grain 2 10.9 %
0.10 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 3 2.2 %
35.00 g Challenger [7.50 %] - Boil 60.0 min Hop 4 26.3 IBUs
23.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 5 0.0 IBUs
18.00 g Tettnang (Tettnang Tettnager) [4.00 %] - Hop 6 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 7 -

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.60 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.70 l of water at 74.8 C 68.9 C 45 min

Sparge: Batch sparge with 2 steps (5.76l, 14.85l) of 75.6 C water

National Homebrew Club Ireland

Brewing Discussions => All Grain Brewing => Topic started by: Motorbikeman on March 19, 2016, 12:23:10 PM