Bayou Beer

All about beer brewing and drinking in South Louisiana.

American IPA Brewed with All Simpsons Malt

June 19th, 2017

So I have all this Simpson’s pale malt now. I will brew this IPA and then I will brew a third run at the Fuller’s Golden pride in which I’ll reduce the Crystal by half again.

Used Brewer’s Friend to try and further rehabilitate my water since I got my report back from Ward labs. My IPAs are always hit and miss. They’re always pretty good but sometimes they’re phenomenal and win awards at Dixie Cup or Clash of the Carboys. Generally the same recipe but now I’m paying closer attention to total oil content on hops as well as trying to remove water as a somewhat unknown. The hop additions will be all whirlpool. All that being said this beer is very much a new approach.

In addition to the recipe below I will be adding an ounce or two of Ariana hops which are said to add a big fruity note as a dry hop.

Update 6/22/2017

So I’m not going to trust my memory for hop inventory anymore. Ended up having to sub out hops. All whirlpool. 2 ounces each of Centennial, Mosaic and Citra. Still going to stick with my dry hop plan. Brew day went well overall.

Update 8/5/2017

This beer got overall “meh” marks at the Clash of the Carboys. 33 isn’t terrible. I would agree with that to a degree. Don’t care for Arianna. Wish I’d added some Simcoe. But the beer was nice and the keg did float. It did score better as a New England IPA which is what I would call it based on how it tasted compared to other NEIPA I’ve had. That wasn’t intentional here and likely had to do with the hopping schedule which will be noted if I want to brew that in the future. I am interested to see the judging notes.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	40.1 IBUs	7.2 SRM	1.058	1.011	6.1 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	21 A	1.056 - 1.07	1.008 - 1.014	40 - 70	6 - 14	2.4 - 2.9	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pale Malt, Best (Simpsons)	12 lbs	96
Crystal, Light (Simpsons)	8 oz	4

Hops

Name	Amount	Time	Use	Form	Alpha %
Galaxy	2 oz	10 min	Aroma	Pellet	14
Centennial	1 oz	60 min	Aroma	Pellet	10
Mosaic (HBC 369)	1 oz	10 min	Aroma	Pellet	12.3
Citra	2 oz	0 min	Dry Hop	Pellet	12

Miscs

Name	Amount	Time	Use	Type
Gypsum (Calcium Sulfate)	9.00 g	60 min	Mash	Water Agent
Lactic Acid	6.00 ml	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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Pound Town IPA

February 16th, 2017

So it’s time to brew for Zapp’s beerfest. I’ve decided to brew a beer with 5 pounds of hops per gallon. I have a newer hop called Ariana I want to try out. Supposedly it’s an excellent dry hop for big fruity aromas.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	45.6 IBUs	9.1 SRM	1.062	1.012	6.6 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	14 B	1.056 - 1.075	1.01 - 1.018	40 - 70	6 - 15	2.2 - 2.7	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Bel	8 lbs	54.24
Munich Malt	5 lbs	33.9
Cara-Pils/Dextrine	1 lbs	6.78
Caramel/Crystal Malt - 40L	8 oz	3.39
Caramel/Crystal Malt - 60L	4 oz	1.69

Hops

Name	Amount	Time	Use	Form	Alpha %
Centennial	2 oz	15 min	Boil	Pellet	10
Simcoe	4 oz	3 min	Boil	Pellet	13
Mosaic (HBC 369)	4 oz	0 min	Boil	Pellet	12.3
Ariana	2 oz	0 min	Dry Hop	Pellet	10.2

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	8.00 ml	60 min	Mash	Water Agent
Calcium Chloride	7.00 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	150°F	75 min

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Blonde Ale Before Halloween

October 14th, 2016

Trying to brew a simple blonde ale before Halloween because my wife decided to throw a party. Super simple based on Jamils but with Centennial because she likes Centennial.

Update 10/16/2016
Brew day went great. Beer looks beautiful and was fermenting well in less than 24 hours. I love just pitches 2 packs of Safale 04 since it’s a great yeast count and far less expensive than liquid yeast or starters. I did end up adding about a half pound of pilsner dry malt extract due to low efficiency. I tried out a thinner mash and went a little fast. It dropped efficiency.

Update 10/24/2016
Fermentation went extremely fast. Done in 2 days so left it on the yeast for 4 before crashing and fining with gelatin. Racked over on 21st and it was crystal clear. Started carbonating at 30 PSI for 3 days. It has a subtle hop fruitiness to it and just a slight honey sweetness. Should be a great beer for Michelle’s Halloween party where a bunch of non-craft drinkers will want to try something.

Update 11/2/2016
This ended up being a nice, refreshing beer. Everyone enjoyed it. Would brew again. Wouldn’t mind serving it with a few bottles of fruit lambic on the side to mix with it. Or just drink it tailgating.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	17.0 IBUs	3.6 SRM	1.044	1.010	4.4 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Blonde Ale	6 B	1.038 - 1.054	1.008 - 1.013	15 - 28	3 - 6	2.4 - 2.8	3.8 - 5.5 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	9 lbs	94.74
Caramel Malt - 10L (Briess)	8 oz	5.26

Hops

Name	Amount	Time	Use	Form	Alpha %
Centennial	0.5 oz	60 min	Boil	Pellet	10

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

Yeast

Name	Lab	Attenuation	Temperature
SafAle English Ale (S-04)	DCL/Fermentis	73%	59°F - 75.2°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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May American IPA

May 24th, 2016

Brewing up a small IPA / Big pale ale. Hopefully going to be a great drinker. The last one I brewed with 50/50 munich/pilsner was decent but not great. Brew day went fine with around a 1.058 OG. Had a short boil so we’ll see if the whole DMS thing comes to fruition. I doubt it with this beer.

Update July 4, 2016
Although this beer came out great I didn’t get near the hop aroma I want out of an IPA. So research research research and I came upon an article from BYO on hop aroma. Well I realized I’d been creeping my dry hop additions up further because of an article I read in Zymurgy concerning Sierra Nevada adding dry hops during fermentation to get more fruitiness and less grassy. Pro brewer advice from a few notable breweries(Vinnie Cilurzo at Russian River) in the BYO article seem to indicate that you lose a lot of oil that way and can in fact hurt your aroma.

So the beer is half gone and I enjoy it. So I bottled a few and now I’ll be dropping some dry hop in to the keg. I figure 1 ounce of Citra for roughly 2.5 gallons should do fine. Using these tea balls I have hanging around should keep them from stopping up the out on the keg. Will update this again around July 15th!

The BYO article was “Advanced Dry Hopping”. Google it. I don’t link to outside sources because they tend to go away over time.

Update 7/5/2016
So I went ahead and dropped a tea ball with one ounce of Citra in my Hippidy Hoppidy rebrew from a couple of months back. The beer was just meh on hops likely due to the same reasons posted above. Well give it roughly 24 hours and the beer is much better and now something I like to drink. The Citra is very pronounced in the aroma and the front of the flavor. It smooths out in to that hop flavor that was there from the late boil additions pretty nicely as a transition. That beer like this IPA exhibited little hop aroma despite getting a nice charge of dry hop and knockout hops. I’m currently convinced a post gelatin fining addition is necessary to produce maximum aroma and flavor. I added the one ounce to the Citra IPA and we’ll see what it’s like in a few days.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	30 min	57.1 IBUs	9.4 SRM	1.058	1.015	5.6 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	21 A	1.056 - 1.07	1.008 - 1.014	40 - 70	6 - 14	2.4 - 2.9	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	7 lbs	58.95
Munich 10L (Briess)	3 lbs	25.26
Carapils (Briess)	8 oz	4.21
Caramel/Crystal Malt - 20L	2 oz	1.05
Caramel/Crystal Malt - 80L	2 oz	1.05
Special B Malt	2 oz	1.05
DME Golden Light (Briess)	1 lbs	8.42

Hops

Name	Amount	Time	Use	Form	Alpha %
Galaxy	1 oz	30 min	Boil	Pellet	15.2
Centennial	2 oz	5 min	Boil	Pellet	10
Amarillo	2 oz	3 min	Boil	Pellet	9.2
Amarillo	2 oz	0 min	Dry Hop	Pellet	9.2
Centennial	2 oz	0 min	Dry Hop	Pellet	10
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	8.00 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

Mash

Step	Temperature	Time
Mash In	153°F	75 min

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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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Harley of Barley 2016 Edition

April 13th, 2016

Time to brew the American barleywine again. This year it was a little different in that I modified the recipe to brew 10 gallons at once. I also brewed it earlier in the year so it’ll be perfect come October.

Additionally there were some recipe tweaks this year.

I removed the little bit of chocolate malt I used.
The gravity has also been reduced in order to reduce some of the alcohol based on multiple competition feedback.
The hops have been increased based on multiple competition feedback.
Because we’re using DME which wouldn’t finish as dry as my 142F mashed all grain work, I’m using a pound of table sugar to dry this out some.

Update: 4/23/2016

Fermentation is complete at 1.017 so quite dry. The beer tastes like you’d think a young barleywine should taste. It’s pretty abrasive and the alcohol is more pronounced that I wanted. Probably going to leave the table sugar out next time but this time next year this beer should be great.

Update 4/30/2016

This beer is already quite clear and you can certainly see it’s potential to be a great beer. Extremely hoppy going in to the keg. Will carbonate and bottle in about a week. I’m pretty excited given that I just tried one of the doppelbocks I bottled after correcting my carbonation issues. I think this will be the best version of the barleywine yet. Carbonation has always been an issue and I think I finally have it down.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
10 gal	120 min	83.7 IBUs	18.7 SRM	1.100	1.021	10.5 %

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	33.33
Munich Malt	12 lbs	26.67
Rye Malt	6 lbs	13.33
Cara-Pils/Dextrine	2 lbs	4.44
Caramel/Crystal Malt - 60L	1 lbs	2.22
Caramel/Crystal Malt - 80L	8 oz	1.11
Special B Malt	8 oz	1.11
Light Dry Extract	7 lbs	15.56
Sugar, Table (Sucrose)	1 lbs	2.22

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus/Tomahawk/Zeus (CTZ)	2.25 oz	90 min	Boil	Pellet	18
Challenger	2 oz	90 min	Boil	Pellet	7.1
Bramling Cross	1 oz	90 min	Boil	Pellet	6
Amarillo Gold	4 oz	0 min	Aroma	Pellet	8.5
Citra	4 oz	0 min	Aroma	Pellet	12
Galaxy	4 oz	0 min	Aroma	Pellet	14
Simcoe	4 oz	0 min	Aroma	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

Mash

Step	Temperature	Time
Mash In	143°F	90 min

Notes

Pitching on Safale 05 yeast cakes from previous American Pale Ale batches. One had an American porter in it also. Unlike previous years I am not adding the cane sugar. Recurring judge note was that the alcohol could be a little more restrained.

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Guardians of the Galaxy Amber

March 20th, 2016

So Deadpool Stout came out sucking pretty bad. It’s muddled, it’s astringent and it’s a little offensive.(sort of like Deadpool I guess) So serving it for Zapp’s has been deemed a bad idea. I’m going to age it a couple of months and see if it straightens out to drinkable. But I still have to go to Zapp’s in two weeks and have been craving an Amber. So I’m brewing a version of Jamil’s amber.

Brew day 3/22/2016
Brew day went extremely well. 30 minute mashing, 30 minute boil and this new Hydra chiller from JaDeD brewing took 10 gallons down to pitching temperature in 15 minutes which is excellent given the relatively warm ground water here. Completely blew away what I thought was sold as a 10 gallon chiller I purchased for $100 a couple of years ago. It’s certainly work the money.

From start to closing the garage doors took me 3 hours which is a new record for me. Pitched the yeast right then and there and had a healthy fermentation going this morning when I peeked in the chamber. Original gravity was high at 1.070. I did a last minute change in additions changing the 1 ounce additions for finishing hops to .75 ounce to avoid over-hopping. This beer will be extremely tasty.

Update 4/23/2016
A good beer no doubt but not something I’ve been able to drink a bunch of. If I brew another amber it’ll be less caramel.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	30 min	35.2 IBUs	16.2 SRM	1.051	1.010	5.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Amber Ale	6 B	1.045 - 1.056	1.01 - 1.015	20 - 40	11 - 18	2.3 - 2.8	4.5 - 5.7 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	18 lbs	74.23
Caramel/Crystal Malt - 40L	2 lbs	8.25
Munich Malt	2 lbs	8.25
Caramel/Crystal Malt -120L	1 lbs	4.12
Victory Malt	1 lbs	4.12
Carafa I	4 oz	1.03

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus/Tomahawk/Zeus (CTZ)	1 oz	30 min	Boil	Pellet	15.5
Centennial	1 oz	10 min	Boil	Pellet	10
Galaxy	1 oz	10 min	Boil	Pellet	14
Centennial	1 oz	0 min	Boil	Pellet	10
Galaxy	1 oz	0 min	Boil	Pellet	14

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	150°F	75 min

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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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Deadpool American Stout

February 28th, 2016

Naming this beer after the movie because it’s extremely abrasive. I brewed 10 gallons of this monster for a couple of reasons. First the various homebrew competitions within Louisiana that are for whatever reason all picking up the American Stout category. Second I had to have an interesting beer for Zapp’s beerfest and this is it. This recipe is based off of a baseline American Stout recipe I got from a great homebrewer from Lafayette by the name of Jim C. I mashed it up with a list of recipes I read in a BYO article from Jamil Z and voila. We’ll see if it’s great later on.

The brew day went great on 2/27/2016. No problems or anything. I’m really curious about this beer since I don’t have experience sending it to competitions. I imagine judges will like beers with more body/mouthfeel than the guidelines lead on because that’s what appears to be the beers that club members bring to meetings or appreciate themselves. I guess we’ll see.

Not really sure where the BeerXML plugin is getting the actual OG but mine was actually 1.066 so it came in high. I did adjust up some from the original plan at 1.061 because Merica.

Update 3/8/2016

This thing finished at about 1.019 and has a really nice taste and feel to it. Look forward to having it cold and carbonated.

Update 3/24/2016

I thought this beer would soften more than it did with a few weeks. It’s quite harsh and the hops clash with the dryness from the roasted malts. I think I probably threw too much in this beer for a first run at a style I’m unfamiliar with. Hopefully it’ll improve with another month but It’s certainly not a pleasing beer by the pint.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
12 gal	60 min	71.7 IBUs	40.4 SRM	1.066	1.017	6.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Stout	20 B	1.05 - 1.075	1.01 - 1.022	35 - 75	30 - 40	2.4 - 3	5 - 7 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	16 lbs	47.41
Munich Malt	7 lbs	20.74
Oats, Flaked	3 lbs	8.89
Cara-Pils/Dextrine	2 lbs	5.93
Aromatic Malt	1 lbs	2.96
Caramel/Crystal Malt - 40L	1 lbs	2.96
Chocolate (Briess)	1 lbs	2.96
Black Barley (Stout)	12 oz	2.22
Caramel/Crystal Malt - 80L	8 oz	1.48
Chocolate Wheat (Weyermann)	8 oz	1.48
Roasted Barley	8 oz	1.48
Wheat, Roasted	8 oz	1.48

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	2.5 oz	60 min	Boil	Pellet	14
Centennial	1.5 oz	60 min	Boil	Pellet	11
Mosaic (HBC 369)	1.5 oz	60 min	Boil	Pellet	12.3
Centennial	1.5 oz	10 min	Boil	Pellet	11
Mosaic (HBC 369)	1.5 oz	10 min	Boil	Pellet	12.3
Centennial	1 oz	1 min	Boil	Pellet	11
Mosaic (HBC 369)	1 oz	1 min	Boil	Pellet	12.3

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	155°F	60 min

Notes

The centennial was actually 50/50 centennial and mosaic hops. Just mixed 4 ounces with 4 ounces and used that. Since I didn't have mosaic in beersmith at the time.

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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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