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Pale ale recipes?
I could find this myself, but I'll be honest, I'm too damn lazy tonight to bother looking.
I am thinking about making another pale ale. Only made one so far. The problem is that most pale ales I find are pretty hoppy, since there isn't much to work with, little/no crystal, wheat, or otherwise.
Also, I am NOT a hophead. Sure, I can deal with it, but I prefer to stay away from it.
Does anybody have a good recipe (all grain or extract, I will convert) pale ale that isn't real hoppy, but has some flavor?
This is what I went for with my pale ale.1lbs 6 row steep at 150 to 160 degrees for 20 minutes.
bring water to boil.
Add 2 lbs DME.
4lbs PME 15minutes into boil.
1oz Liberty hops AAU 4.1% at 15minutes into boil.
1oz Liberty hops AAU 3.6% 45 minutes into boil
1/2oz cascade hops AAU6.4% 55minutes into boil.
1/2 oz cascade hops AAU 6.4% at knockout.
Chill and pitch yeast.
I'm going to add the grain, then bring the temp up to 150 to 160 degrees
and let it rest for 20 minutes.
I got the hops wrong, so is tasteless. Going by research to rebrew, I should have went this way.
1lbs 6 row steep at 150 to 160 degrees for 30 minutes.
bring water to boil.
Add 2 lbs DME.
4lbs PME 15minutes into boil.
1oz to 1.5 oz. of 8% AAU Cascae 15minutes into boil. (May use saas)
1 oz. of 5% Cascade 45 minutes into boil
1oz cascade hops AAU 5% at knockout.
Burton ale yeast. WLp023
Chill and pitch yeast.
30 minute steep at 150 to 160 degrees.
Going for a fruity pale, not hoppy.
Lets make our own pale ale.
These are the changes I'll be brewing to on the next go around with this pale.
I'm not going to do anything till the one in the secondary is done, and believe it or not 18 days later,
it's still some what active. Checking gravity agin this weekend. Going by time in fermenter.
I had no desired gravity, just wanted to try it.
But it isn't hoppy.
I'll be brewing the BKB milk stout this weekend, why not kick this pale about a bit as well.
just a thought.
Maybe the next community brew?
A fruity pale or an amber.
maybe you don't really want a pale ale then. i think the hop flavor is kinda vital to that style.
maybe you want something more like a belgian blond or an english bitter? those are more balanced hop-wise.
i think the hop flavor is kinda vital to that style.
It really shouldn't be though, a Pale Ale should be 30-40 IBU, and an English Pale 25-35 IBU, but the trend is to overblow the hops so you can have a clever marketing scheme on how you crammed more hops into one bottle than anyone has in history. When the bottle are being made from ground hops to "infuse" more hop flavor that will signify the end of the trend.
jamebow wrote:
maybe you don't really want a pale ale then. i think the hop flavor is kinda vital to that style.
maybe you want something more like a belgian blond or an english bitter? those are more balanced hop-wise.
Well, yeah... I sorta figured that. MOST pale ales I have had were fairly bitter. I know there ain't much to work with. Pale malt, maybe a specialty grain, then hops. But I was hopeful that someone here had made a decent pale that wasn't hoppy either.
Then again, what is hoppy to one isn't to the other. I will continue to experiment.
http://www.beerdujour.com/Recipes/Jamil … e_Ale.html
Thanks manley! I looked over the grain and hop bills. Seems borderline amber ale. But I really like the hop bill. They are bitter, but so little is used that it shouldn't make much difference.
I might tweak the crystal a little, otherwise, looks good!
I've only made one pale ale, well one recipe brewed several times (extract and all grain). I was looking to make a Bass Ale clone, only better. It was for a friend who loves Bass and was going to be staying at our house to take care of our dog while on vacation. It came out really well and was a nice easy drinker.
All grain version here: Pale Ale all grain
And extract version copied below:
English Pale Ale (Mary Quite Contrary Pale Ale)
Info:
* Type: Extract w/grain
* Size: 5 gallons
Ingredients:
* 6.6 lb. Light malt extract (Northwestern Gold Malt Extract)
* 1 lb. Munton’s Crushed Crystal
* 1.0 oz. Northern Brewer Hops
* 1.0 oz. Kent Goldings Hops
* 1 packet of 1098 British Ale Yeast
* Gypsum/Whirfloc Tablets
Description:
Steep grains at 160 for 30 minutes. Remove grains and bring water to boil, add Gypsum (water hardner) and add 1 oz. Northern Brewer hops. Start 60 minute clock. After boiling for 45 minutes, add 1 oz. Kent Golding hops, Whirfloc tablets (fining agent), and 6.6 lbs. of light malt extract. Boil for 15 minutes and then flame out. Cool quickly to 70 and add British Ale Yeast 1098. Primary fermentation for a week, then secondary for a week. Bottle and enjoy!
Edit: Oh and all my recipes are for a full boil.
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