Bayou Beer

All about beer brewing and drinking in South Louisiana.

American Pale Ale 2022 Edition of Hippidy Hoppidy

May 14th, 2022

So time flies when you’re raising kids I suppose. Between family and work, my beer brewing hobby hangs on by a thread! I still read books and occasionally go do some judging, of course I still drink commercial beer! But this is a digital journal for beer brewing, and I haven’t done that for a year. Until this past weekend. I suppose it’s the fact that it’s Spring and the Covid crazy is starting to simmer down in our society. Everyone appears to be coming outside again! So as part of Spring cleaning, I completely cleaned out and cleaned up the brewing cave. It’s really nice in there and everything was just waiting to brew a new beer! So that’s what I finally did!

This Hippidy Hoppidy beer is one that I did so well with years back when I was seriously brewing many times per month. People loved it and it did well in competition brewing winning medals at Dixie Cup, Red Stick’s Homebrew competition and some others that slip my mind. So in the interest of starting off with a great one, that’s what I brewed.

The brew day went well. It was May 7th and actually quite a beautiful day. Gravity appeared to be coming in a little low but I had DME and adjusted the hop schedule a little for balance. Original Gravity was around 1.051. I grappled with the refractometer a little and it even has me considering buying a digital refractometer. But in the course of researching it, I think I figured out what I was doing wrong.(hop particles interfering with readings) So I learned something new! A really great day brewing. Cooled to pitch temperature, pitched and added oxygen. Within hours it was visibly fermenting. Added dry hop after 4 days as it looked like it was slowing down on ferment. Final gravity a week later is around 1.0125 for approximately 4.9% ABV. Going to chill it down and take it off the hops/yeast. I’m doing this quicker than I did in the past. Testing a theory around spending too much time on the trub with this sort of ale.

Update 7/14/2022

This beer came out really great. Really nice to drink, lovely hop aroma. I think the alcohol is higher than 5% based on how it makes me feel after 3 or so. It may just be that I really enjoy it and drink it too fast.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	43.6 IBUs	7.6 SRM	1.047	1.010	4.9 %

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	%
Munich Malt	4 lbs	44.44
Pilsner (2 Row) Ger	4 lbs	44.44
Cara-Pils/Dextrine	8 oz	5.56
Caramel/Crystal Malt - 40L	8 oz	5.56

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus (Tomahawk)	1 oz	10 min	Boil	Pellet	16
Centennial	1 oz	1 min	Boil	Pellet	10
Citra	1 oz	1 min	Boil	Pellet	13
Centennial	1 oz	10 min	Aroma	Pellet	10
Mosaic (HBC 369)	1 oz	10 min	Aroma	Pellet	12.3
Simcoe	1 oz	10 min	Aroma	Pellet	12.2
Centennial	1 oz	0 min	Aroma	Pellet	10
Citra	1 oz	0 min	Aroma	Pellet	13
Simcoe	1 oz	5 days	Dry Hop	Pellet	12.2
Centennial	1 oz	0 min	Dry Hop	Pellet	10

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	6.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 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	152°F	60 min

Notes

Appeared to be missing on original gravity, compensated with a pound of DME which was too much. Really needed about a half pound. Ended up with 1.051 but compensated with a little bit longer hop steep over 190F. Should balance accordingly.

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Hippidy Hoppidy Pale Ale for 2020

February 2nd, 2020

So I finally got back to beer brewing. I think most people assumed I quit as I didn’t brew at all in 2019. I’ve noticed that other people continue on with what they do when they have babies but that isn’t the case for me over the past 2 years. For whatever reason, my kids have not been sleepers. With my oldest I basically quit brewing the year she was born and for the second it lasted nearly two years. Mostly due to always being tired. We finally purchased new mattresses for both kids in December 2019 and both magically started sleeping through the night! So hey…..reclaimed my beer room from all the overflow storage that had crowed it and got the equipment ready to go today. What better than a pale ale recipe that’s won gold medals at multiple homebrew competitions.

The brew day went pretty well. Efficiency was higher than expected and ended up with a 1.058 OG. I think this beer will be fantastic.

Update 2/11/2020
Final gravity was extremely dry at 1.0067. Alcohol isn’t detectable. It’s an extremely clean fermentation. Lots of orange, pineapple with other tropical hints. Enough malt and body to support the beer. These are flat notes. Extremely drinkable flat which means it’ll be a wonderful drink. Color is light amber with yellow highlights.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	37.0 IBUs	8.4 SRM	1.052	1.010	5.6 %

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	%
BEST Munich (BESTMALZ)	5 lbs	44.44
BEST Pilsen Malt (BESTMALZ)	5 lbs	44.44
Carapils (Briess)	12 oz	6.67
BEST Caramel Munich I (BESTMALZ)	8 oz	4.44

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertau Magnum	0.5 oz	60 min	Boil	Pellet	14
Citra	1 oz	10 min	Aroma	Pellet	12
Simcoe	1 oz	10 min	Aroma	Pellet	13
Citra	1 oz	4 days	Dry Hop	Pellet	12
Simcoe	1 oz	3 days	Dry Hop	Pellet	13

Yeast

Name	Lab	Attenuation	Temperature
San Diego Super Yeast (WLP090)	White Labs	80%	65°F - 68°F

Mash

Step	Temperature	Time
Mash In	152°F	60 min

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Cascade First Wort Hop Pale Ale

April 7th, 2017

So I ordered whole leaf hops to use in a Randall for Zapp’s beerfest. I forgot to pick up the hops and my buddy forgot to bring the Randall! Talk about not meant to be! So while I’m waiting for the sack of Simpson’s pale malt and Simpson’s caramel malt that LA Homebrew is ordering for me, I’m going to make a beer out of the 3 ounces of hops I have.

Minor edit to the recipe. I’m mashing at 154F.

Brew Day 4/9/2017

Brew day went very well. Efficiency was quite high as the beer was around 1.062. Efficiency has always been an issue of mine that I’ve not quite figured out. Lately I’ve been attempting to use a continuous sparge in an effort to reduce labor and raise efficiency. For me it seems like I can set it and forget it and get better results. But those results may cause me to re calibrate how I calculate.

The first wort hopping was quite lovely on the mash. The beer smelled extremely good. A nice low, rich, citrus character from the cascade hops. It was great and I was thinking man I’m going to use whole leaf hops more often. HOWEVER, the boil was another story. When I added whole leaf hops at flame out and started the whirlpool they clogged up everything. The hops swell back to their original mass and just cause all sorts of issues. Depending on how well this beer comes out I may or may not use them in the boil again. Total pain.

The aroma though of the mash. It was extremely complex with the hops being added. Reminded me very much of that background aroma you get in beers like Dale’s pale ale. I very much look forward to tasting and smelling the results of this brew.

Update 5/27/2017

Just a very smooth and great beer to drink. The first wort hopping certainly adds to the hop flavor complexity for me. It’s just a deeper, more savory sensation this way. Great daily drinking beer.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	36.3 IBUs	7.0 SRM	1.050	1.010	5.3 %

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) UK	8 lbs	74.42
Munich Malt - 10L	2 lbs	18.6
Caramel/Crystal Malt - 20L	12 oz	6.98

Hops

Name	Amount	Time	Use	Form	Alpha %
Cascade	2 oz	60 min	First Wort	Leaf	5.5
Cascade	1 oz	60 min	Aroma	Pellet	5.5
Citra	1 oz	0 min	Aroma	Pellet	12

Miscs

Name	Amount	Time	Use	Type
Gypsum (Calcium Sulfate)	7.00 g	60 min	Mash	Water Agent
Calcium Chloride	6.00 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	150°F	75 min

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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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Hippidy Hoppidy Rebrew

May 1st, 2016

Floated the rest of the last keg I had. I really enjoyed the brew for Zapp’s so we’re brewing it again. Adding a tad more crystal 40 and made minor changes to the hop schedule. Basically a little less simcoe and more mosaic.

The brew day was April 30 and went fine. Beer came out around 1.048 original gravity. Pitched and was bubbling well within 24 hours.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	30 min	43.9 IBUs	8.5 SRM	1.048	1.010	4.9 %

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	%
Munich Malt	5 lbs	45.45
Pilsner (2 Row) Ger	5 lbs	45.45
Cara-Pils/Dextrine	8 oz	4.55
Caramel/Crystal Malt - 40L	8 oz	4.55

Hops

Name	Amount	Time	Use	Form	Alpha %
Galaxy	1 oz	30 min	Boil	Pellet	15.2
Centennial	1 oz	1 min	Boil	Pellet	10
Citra	1 oz	1 min	Boil	Pellet	12
Simcoe	1 oz	1 min	Boil	Pellet	13
Centennial	1 oz	0 min	Aroma	Pellet	10
Citra	1 oz	0 min	Aroma	Pellet	12
Mosaic (HBC 369)	2 oz	0 min	Dry Hop	Pellet	12.3

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	11.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 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	152°F	60 min

Notes

Didn't have as much pilsner on hand as I thought I did. Luckily I had pilsner DME at the houes. Original plan was to use Magnum for bitter but ran out so used Columbus instead.

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Hippidy Hoppidy – American Pale Ale

February 28th, 2016

My wife and I are brewing this real nice American pale ale for Zapp’s beerfest. Also going to bottle about a 12 pack for competitions over the next 3 months. A slightly lighter version won a lot of praise last year at Zapp’s and in competitions so I’m optimistic. Adding Mosaic to it and probably nudging the dry hop up more than what’s below. The Hippidy Hoppidy name is something Michelle cooked up because she didn’t want me naming her beer Hopasaurus Sex again.

Brew day on 2/28 went fine. The OG came in around 1.06 which I was happy to see. I didn’t have enough pilsner on hand and had to use all my DME to bump it up. The math was fuzzy with the volumes but it came out at an acceptable gravity.

Update 3/8/2016

Final gravity came in around 1.09 which is pretty much on target. It basically tastes like hop water. Which means the hop heads should love it.

Update 3/16/2016

Beer is carbonated and tastes fantastic. Probably the best IPA / Pale ale I’ve ever made. In the past I had a lingering astringency that even in my best examples came through and left lingering doubts over the quality of my pale ales. This one did not display that. The only notable change I made was switching off the Magnum I’d been using and it was my primary suspect. So I’ll rebrew again with a different bittering hop and see if the results hold true. Have to fine with gelatin so we can double transfer for Zapps to avoid stirred up sediment embarrassment.

Update 4/26/2016

We ended up bringing some of this beer home from Zapp’s and I’ve had a pint or two here or there for the past few weeks. over the weekend right before it kicked it was remarkably smooth yet very hoppy. Going to brew this again very soon. I think my taste buds don’t jive with the conventional wisdom that the freshest possible IPAs are the best. Or perhaps when they say brewery fresh it means something different than home brewery fresh. Perhaps professionally brewed IPAs take several weeks to a month before they are even available brewery fresh? All I know is I have preferred my American pale style ales at about 3-5 weeks after putting it in a keg.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	41.4 IBUs	8.0 SRM	1.060	1.013	6.2 %

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	%
Munich Malt	4 lbs	38.1
Pilsner (2 Row) Ger	4 lbs	38.1
Cara-Pils/Dextrine	8 oz	4.76
Caramel/Crystal Malt - 40L	4 oz	2.38
Light Dry Extract	1.75 lbs	16.67

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus (Tomahawk)	1 oz	30 min	Boil	Pellet	16
Centennial	1 oz	1 min	Boil	Pellet	10
Citra	1 oz	1 min	Boil	Pellet	12
Centennial	1 oz	0 min	Aroma	Pellet	10
Citra	1 oz	0 min	Aroma	Pellet	12
Mosaic (HBC 369)	1 oz	0 min	Dry Hop	Pellet	12.3
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	6.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 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	152°F	60 min

Notes

Didn't have as much pilsner on hand as I thought I did. Luckily I had pilsner DME at the houes. Original plan was to use Magnum for bitter but ran out so used Columbus instead.

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American Pale Ale With Challenger

January 2nd, 2016

So I have some challenger I’ve been needing to use and I’m running out of my American hop stockpile I’ve been working on for the past year. Before I can justify ordering a giant round of wholesale hops I need to burn through it. So try some things out. How about Simcoe and Challenger? We’ll see how it comes out. Going to try a little more crystal than I typically use because I’ve read that Challenger can be a little sharp. Simcoe can also be a bit aggressive to me so I think more sweetness won’t hurt. The brew day went well with the gravity being more like 1.048.

2/4/2016 Update
This beer ended up being ok at best. Ironically the BeerXML plugin for my site won’t show the recipe for some unknown reason. Probably because the plugin knows that the beer wasn’t great. The hop flavor and aroma just isn’t smooth. It’s pretty harsh and the bitter probably isn’t very pleasant either.(I have to speculate due to being mostly bitter insensitive) I drink it but don’t love it. May dump it if I run out of kegerator space soon. Currently have 5 full, 2 in the works and want to brew some more. So something has to go!

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.

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.
Reduced lactic acid additions based on new understanding of using acid to adjust Ph.
Dry hop added as soon as the airlock starts bubbling based on Sierra Nevada notes on the effects of fermentation on dry hop.
Note. Trashcan beer. Meaning the grain bill changed a bit due to not having things around the house I thought I did.
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

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Pilsner Wheat Oat Pale Ale

April 18th, 2015

So in my continued trial of multiple combinations of pale ale here we go with the oats & wheat. This is another variation of my pilsner pale ale all of which have been wonderful. This is actually a variation of the Hopasaurus Sex from Zapp’s to be precise.

The brew day went well and I’m certainly looking forward to trying this beer. Fermented it out and racked it to secondary so I could pitch my American barleywine on it’s yeast cake. Added the dry hops and will let it go for about a week before kegging.

Update 8/3/2015

This beer turned out very well. It ended up placing first in American IPA and second in pale ales for clash of the carboys. Interesting since it was about 3 months from it’s complete and ready to drink date which was in May. I think the extra malts and reduction in crystal malts made it more interesting than what judges are typically used to. I think the wheat helps with presentation and bready savoriness with this beer. The oats added a substantial mouth-feel sensation without being heavy like you’ll get from too much crystal. I do feel like this beer needs a little bit of age though. 1-2 months before it clears well enough and mellows a little.

My next stop on this beer will be to convert it to an Imperial Red.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	43.5 IBUs	4.6 SRM	1.054	1.009	5.9 %

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	%
Pilsner (2 Row) Ger	7 lbs	68.29
Munich Malt	1 lbs	9.76
Oats, Flaked	1 lbs	9.76
White Wheat Malt	1 lbs	9.76
Caramel/Crystal Malt - 20L	4 oz	2.44

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	40 min	Boil	Pellet	14
Centennial	1 oz	1 min	Boil	Pellet	10
Citra	1 oz	1 min	Boil	Pellet	12
Centennial	1 oz	0 min	Aroma	Pellet	10
Citra	1 oz	0 min	Aroma	Pellet	12
Centennial	1 oz	0 min	Dry Hop	Pellet	10
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	6.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 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
Saccharification	148°F	75 min
Mash Out	168°F	10 min

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Munich Pilsner Pale Ale

March 8th, 2015

So my wife decided she wanted to brew for 2015 Zapp’s beerfest. This was fun because we set the recipe up together. She loves Centennial and the pilsner pale ale I typically use. Following some advice from Stone Brewery concerning the use of crystal with IPA’s/PA’s I’ve decided to swap part of the pilsner and the crystal 40 I typically use with 3 pounds of Munich. Also put some Citra in there to make the hop profile a tad more diverse than just the Centennial. Decided to add some Simcoe to the dry hop that I found in my hop stores.

Brew day went well. Having help made it much more easy to setup and tear down. I don’t think I converted her but she had fun I think. I pitched the beer on the yeast cake of the all Munich ale I’d just brewed. Within 4 hours it was fermenting quickly. It was curious that my gravity ended up high again on this brew day. Targeting 1.045 and ended up at 1.047. Thought I’d come in extremely high again which made no sense given my track record. My kid must’ve done something with my refractometer because it ended up needing calibration.

Going in to the keg this beer tasted great. If the hop aroma holds up this might be the best pale ale recipe yet

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	49.7 IBUs	5.6 SRM	1.052	1.009	5.7 %

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	%
Pilsner (2 Row) Ger	7 lbs	70
Munich Malt	3 lbs	30

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	60 min	Boil	Pellet	14
Centennial	1 oz	1 min	Boil	Pellet	10
Citra	1 oz	1 min	Boil	Pellet	12
Centennial	1 oz	0 min	Aroma	Pellet	10
Citra	1 oz	0 min	Aroma	Pellet	12
Centennial	1 oz	0 min	Dry Hop	Pellet	10
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	6.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 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
Saccharification	148°F	75 min
Mash Out	168°F	10 min

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