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.

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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Twelve Dazed Version Two

October 9th, 2015

The original brew of Twelve Dazed was extremely boozy. It hasn’t done well in competitions and I think that’s why. So this version is tweaked some in leaving out the sucrose and it’s much better this way. At the time of writing this I have 5 gallons on tap and it’s quite nice. Very toasty, bready, cocoa and chocolate from a malt standpoint. Very spicy, lemony and black currant like from a hop perspective. We brewed this beer as a barrel experiment so the other 5 gallons is in a LA1 whiskey barrel at a fellow brewers house. Really looking forward to getting that one carbed up.

Update 2/4/2016
This version is amazing. The barrel and non-barrel versions are both incredibly complex and savory beers. This beer is ideal for a whiskey barrel and it really melds together well. I bottled it up, taped it up and put most of it in a safe corner of the house until around Christmas.

Update 5/28/2017

Drinking this beer watching the LSU game in the SEC championship for baseball. Whoa it is incredible. Deep, complex and savory. Dark fruits, deep caramels, treacle, almost licorice hiding in there. Very Very smooth. Dark, rich pastery type maltiness in there. Like those blueberry pasteries that have the rich jelly in them. The beer is wonderful. I feel I did myself a disservice my drinking so much of it earlier in it’s life. It’s been at least six months since I last tried it and it wasn’t this wonderful. Will brew again and hide for a couple of years before passing out to friends, competitions and enjoying.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	120 min	58.2 IBUs	18.1 SRM	1.104	1.030	9.9 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
English Barleywine	19 B	1.08 - 1.12	1.018 - 1.03	35 - 70	8 - 22	1.6 - 2.5	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	23 lbs	51.11
Melanoiden Malt	4 lbs	8.89
Rye, Flaked	4 lbs	8.89
Vienna Malt	4 lbs	8.89
Caramel/Crystal Malt - 80L	2 lbs	4.44
Victory Malt	2 lbs	4.44
Caramel/Crystal Malt - 60L	1 lbs	2.22
Extra Light Dry Extract	5 lbs	11.11

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	3.5 oz	60 min	Boil	Pellet	12
Bramling Cross	2 oz	30 min	Boil	Pellet	6
Bramling Cross	2 oz	0 min	Aroma	Pellet	6

Yeast

Name	Lab	Attenuation	Temperature
Scottish Ale (1728)	Wyeast Labs	71%	55°F - 75°F

Mash

Step	Temperature	Time
Mash In	145°F	75 min
Mashout	170°F	40 min

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters.

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Gordon Knight Clone Type Beer

August 20th, 2015

I love the Oskar Blues G’Knight beer. It’s been one of my favorites lately. I’ve never brewed an Imperial Red / Red IPA / Whatever it is. I sure as Hell love drinking them. So based off of the Can You Brew It podcasts and some of my own observations I’ve developed a recipe.

Update 9/4/2015
Brew day went fine. Efficiency was low so I added some DME and ended up about 1.077ish. This beer is extremely hoppy with the 6 ounce charge in the last few minutes. I am extremely interested to see how this turns out. I have a feeling it’ll be the type of beer that’ll take a month to get right after kegging.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	67.9 IBUs	11.7 SRM	1.079	1.013	8.7 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Imperial IPA	14 C	1.07 - 1.09	1.01 - 1.02	60 - 120	8 - 15	2.2 - 2.7	7.5 - 10 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	13 lbs	70.27
Munich Malt	3 lbs	16.22
Rye, Flaked	1 lbs	5.41
Caramel/Crystal Malt - 40L	12 oz	4.05
Caramel/Crystal Malt - 60L	8 oz	2.7
Amber Malt	4 oz	1.35

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	60 min	Boil	Pellet	14
Columbus (Tomahawk)	4 oz	5 min	Boil	Pellet	14
Amarillo Gold	1 oz	0 min	Aroma	Pellet	8.5
Simcoe	1 oz	0 min	Aroma	Pellet	13
Amarillo Gold	1 oz	5 days	Dry Hop	Pellet	8.5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	18.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 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	148°F	75 min

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Recipe is here but my plugin stopped working on this file. Boo! Will need to fix.

German Hefeweizen for 2015 Oktoberfest

August 19th, 2015

I always really look forward to Oktoberfest. This year I’ll be brewing a Hefeweizen I’ve brewed in the past. It won medals and was really pleasant. The only change is that LA Homebrew is out of the common Gigayeast, Wyeast and White Labs versions of the hefe strains so I’m going to try the Safbrew Wheat yeast out. Brew day will be August 20.

Given feedback from my latest competition endeavors I’ll adjust the crush on the mill because I’m worried I’m over-crushing a tad. Also will re-evaluate the PH. Feedback was noted astringency. Given the new house has different water it’s not a surprise. I’d also tried a finer crush on the last few beers tinkering with efficiency.

So brew day went well and gravity was around 1.050. The grain bill ended up getting a little interesting due to a small issue at the homebrew shop. On the pilsner it ended up being 1/3 pilsner, 1/3 2-row and 1/3 Heidelberg. In the event this is the best weizen ever I need to know that. I went bigger than typical on the lactic acid trying to keep down astringency due to PH issues.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
12 gal	90 min	12.7 IBUs	4.0 SRM	1.051	1.014	4.8 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Weizen/Weissbier	15 A	1.044 - 1.052	1.01 - 1.014	8 - 15	2 - 8	2.5 - 2.9	4.3 - 5.6 %

Fermentables

Name	Amount	%
Rice Hulls	2 lbs	7.14
Pilsner (2 Row) Ger	13 lbs	46.43
Wheat Malt, Ger	13 lbs	46.43

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertauer Mittelfrueh	3 oz	60 min	Boil	Pellet	2.7

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	20.00 ml	60 min	Mash	Water Agent
Calcium Chloride	12.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Safbrew Wheat (WB-06)	DCL/Fermentis	68%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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Benadict Arnold Stout Rebrew for 2015

August 3rd, 2015

So I tweaked my previous stout which did so well. I enjoyed it but I want more complexity out of it. I’m also using up some Munich and Pilsner malt that needs to be used before it’s too old…………so well maybe it went from tweaking the stout to a totally different beer. Hopefully it’ll work out!

Brewday was Thursday August 6th as I start my new attempt at Thursday night brew nights to get me back to a regular brew schedule of twice a month. Everything went fine and I think it’ll be an ideal way to do this from now on as opposed to trying to fit it in to the weekend. Original gravity was 1.054. I cooled it overnight and pitched dry yeast. Gave it a few hours then hit it with oxygen.

Kegged 8/20/2015

Beer tastes great. I ended up adding 2 light toast American oak staves to one of the kegs. Didn’t sanitize them(whoops). However I added them to the cold beer, it’s 6.5%ABV and I’ll probably give it 2 ounces of a homemade bourbon a co-worker gave me. So I’m not too worried about bacteria given the alcohol and temperature. But now I have a Bourbon Barrel Milk Stout that should be great for the holidays. Had a flat pint of the beer and wanted another so I’m excited!

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	23.8 IBUs	37.8 SRM	1.056 SG	1.008 SG	6.3 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Sweet Stout	13 B	1.044 - 1.06	1.012 - 1.024	20 - 40	30 - 40	2 - 2.4	4 - 6 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	5 lbs	37.74
Munich Malt	4 lbs	30.19
Black (Patent) Malt	1 lbs	7.55
Cara-Pils/Dextrine	1 lbs	7.55
Caramel/Crystal Malt - 80L	0.75 lbs	5.66
Toasted Malt	0.25 lbs	1.89
Caramel/Crystal Malt -120L	0.125 lbs	0.94
Roasted Barley	0.125 lbs	0.94
Milk Sugar (Lactose)	1 lbs	7.55

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	1.5 oz	60 min	Boil	Pellet	5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 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

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American Wheat and Rye Beer

June 25th, 2015

So there’s a competition coming up for Redstick with a small set of categories. I wanted to submit something and this style seemed fun given it’s hotter than hell outside and I’ve never brewed it before. The brew day went very easy with zero issues. I did forget to check gravity because we got rained on but oh well. I think it’ll come out great as it was quickly fermenting away.

Update:
This beer didn’t place in competition with the primary complaint being the Rye was hard to find. I’ll probably brew it again sometime with more rye. I think I’ll switch the hop to something like Cascade next time as well. Score and comments were overall very positive it just didn’t impress enough to get in the top 3.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	23.5 IBUs	3.5 SRM	1.050	1.011	5.1 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Wheat or Rye Beer	6 D	1.04 - 1.055	1.008 - 1.013	15 - 30	3 - 6	2.3 - 2.6	4 - 5.5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	5 lbs	45.45
Rye, Flaked	3 lbs	27.27
Wheat, Flaked	3 lbs	27.27

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	15 min	Boil	Pellet	14
Amarillo Gold	0.25 oz	0 min	Aroma	Pellet	8.5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	7.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	4.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
American Wheat Ale (1010)	Wyeast Labs	76%	58°F - 74°F

Mash

Step	Temperature	Time
Mash In	152°F	75 min

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American Barleywine 2015 Harley of Barley Edition

May 30th, 2015

Although this was loosely based on the barleywine that did so well a couple of years ago it’s pretty different. Given my experiences with rye lately in English barleywine and American black IPA I felt like it’d be a good dose to this beer. Centennial was left out and substituted with Amarillo due to running out of Centennial.(time to order a few more pounds) Given the reception the beer got based on how hoppy it was before I decided to up the ante a little more with some additional flame out hops. Finally I substituted a healthy dose of Munich in place for crystal malts. I’ve found I’m getting far better reception for beers when crystal is balanced with Munich than I got before using straight pale malt with crystal. I think it just adds complexity to the malt bill overall.

So for the first month or so this thing will basically be an American Triple/Quad IPA if you will. I see the American Strong Ale listed in the 2014 BJCP guidelines and given how dry I’m shooting for with this thing I’d bet it could pass for one if it finishes out appropriately.

Brew day was a stormy May 30th and it all went fairly well. Pump lagged a few times but the bigger grain bills seem to stabilize better on mash temperature. I had to modify the recipe some because I had pretty poor efficiency hence the two pounds of DME. Broke my refractometer near the end of the boil but it’d already gotten over 1.1 so I’m pretty certain it’s around the 1.11 we were shooting for. As always with this sort of beer the mash, boil and finished wort was heavenly. Cooled it down to 74ish then put it in the mash tank over night to chill down to 63F before transferring the wort on to the yeast cake from my oat/wheat pale ale I brewed a week or two ago. Oxygen added and it was fermenting in no time. 3 days later it’s still going but slowing down. If it’s anything like the English barleywine it should be terminal gravity by day 5-6.

Update 6/25/2015

I think this beer turned out quite fine. I really enjoy drinking it. I do wish I’d used some aromatic malt in this sucker since it has to warm before you get any of the fine maltiness in the nose. Small detail in the grand scheme of what can typically go wrong with a barleywine. I’m happy!

Update 10/17/2015

This beer really came together given a few more months. The maltiness came out a little more and the hop character settled in to a fine background note. It was just in time to finish 2nd at the Dixie Cup for 2015.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	90 min	87.8 IBUs	17.5 SRM	1.122 SG	1.022 SG	13.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Barleywine	19 C	1.08 - 1.12	1.016 - 1.03	50 - 120	10 - 19	1.8 - 2.5	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	15 lbs	49.79
Munich Malt	6 lbs	19.92
Rye Malt	3 lbs	9.96
Cara-Pils/Dextrine	1 lbs	3.32
Caramel/Crystal Malt - 60L	0.5 lbs	1.66
Caramel/Crystal Malt - 80L	0.25 lbs	0.83
Special B Malt	0.25 lbs	0.83
Pale Chocolate Malt	0.125 lbs	0.41
Light Dry Extract	2 lbs	6.64
Cane (Beet) Sugar	2 lbs	6.64

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	4.5 oz	40 min	Boil	Pellet	12.5
Amarillo Gold	2 oz	0 min	Boil	Pellet	8.5
Citra	2 oz	0 min	Boil	Pellet	12
Simcoe	2 oz	0 min	Boil	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	10.00 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

Notes

Was pitched on a yeast cake from an American ale. Also tossed a dry packet I had in there for good measure. Refractometer was dropped and broke so the actual OG was somewhere around 1.10+ last reading before that happened.

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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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Doppelbock March 2015

March 15th, 2015

One of my favorite styles to brew when it’s cold. I’ve been a little behind on my brew schedule as evident that I posted this guy in February, got the flu and am just now going to brew it in March. So actual brew day ended up being March 15. Gravity was coming in a little low so I gave it a pound of DME. The only big change for me in brewing this beer versus my previous bocks was the use of a late charge of magnum instead of an hour long charge of Hallertau. I find with the Hallertau I’m waiting longer for the beer to smooth out. The wort tasted excellent and came in around 1.072. Pitched yeast from the Export I brewed a month ago. It seemed to be very vibrant yeast which woke up quickly in the starter and quickly took to this bock.

Update January 2016

Nearly one year later and this beer is excellent in my opinion. Lots of malty toastiness, dark fruit and chocolate malt flavor, fair malt aroma. It got excellent marks from the 2015 Dixie Cup with a total score of 39. The judges in question did a not so great job on any comments. I think it needs something to enhance melanoidin aroma. So on the next run in 2016 I’ll do melanoidin malt at around 3/4 of a pound.

Update October 2016

Maybe all this beer needed was time. It ended up getting first place with a 41.5 score at the 2016 Dixie Cup. Really stoked about my first ever first place medal at the Dixie Cup.

Update January 2017

So I finally got around to enjoying in good conditions my last bottle of this bock. I’d say the difference between this January and 2016 January is the malt aroma. Everything else is the same but the aroma is now there. Additionally there is more apparent oxygen in the form of enhanced dark fruitiness and melded flavors. It currently reminds me of a light version of Samichlaus. Like many of my big beers I will rebrew this guy but at 10 gallons.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	22.9 IBUs	19.8 SRM	1.076 SG	1.021 SG	7.4 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Doppelbock	5 C	1.072 - 1.112	1.016 - 1.024	16 - 26	6 - 25	2.3 - 2.6	7 - 10 %

Fermentables

Name	Amount	%
Munich Malt	12 lbs	65.75
Pilsner (2 Row) Ger	4 lbs	21.92
Caramel/Crystal Malt - 40L	1 lbs	5.48
Caramel/Crystal Malt - 60L	1 lbs	5.48
Special B Malt	0.25 lbs	1.37

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	20 min	Boil	Pellet	14
Hallertauer Mittelfrueh	0.25 oz	0 min	Aroma	Pellet	4

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	4.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Bohemian Lager (2124)	Wyeast Labs	71%	48°F - 58°F

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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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