I have all malt or yeast driven beers on tap right now so it’s time to get something with a little more hop presence brewed. I’ve done 8 different Holman House Pale Ales where I’ve experimented with different yeasts, hop combinations and grists in search of my perfect pale ale. With everything I’ve learned from brewing these beers I’m going to attempt to seriously dial in one recipe, Holman Pale Ale, which will be the house pale ale. Earlier in the summer I did back to back batches to really dial in my session IPA recipe (adapted from previous attempts) and I’m planning on doing something similar and will have either this beer or the session IPA on year round. For this beer, I went with a simple grain bill with just around 5% lower level crystal malts to buffer the final gravity number and avoid the need to add acidulated malt. The hops used are pretty classic NW pale ale but with a little twist of throwing some Belma in for some more strawberry/peach notes. I also went with Scottish Ale yeast since it was a little bit fresher than the American II in the homebrew shop (I use them pretty much interchangeably). Okay, on to the recipe.
Mash: 152 (40 min.)
Boil: 60 min.
Mash pH: 5.4
82.5% NW Pale Ale
8.2% Bonlander Munich
3.1% Crystal 15
2.1% Crystal 40
5g Belma (11.3%) 60 min.
1.00 oz Centennial (8.7%) 10 min.
1.50 oz Belma (11.3%) 0 min.
3.00 oz Centennial (8.7%) 0 min.
1.50 oz Simcoe (10.5%) 0 min.
1.50 oz Centennial (8.7) Dry Hop
1.50 oz Citra (12.5%) Dry Hop
1.50 oz Simcoe (10.5%) Dry Hop
Wyeast 1728 – Scottish Ale Yeast
Made a 1 liter yeast starter prior to brew day. Pitched at 60 degrees and will allow to free rise up to 68 for the bulk of primary fermentation before dry hopping.
Kegged on 12.13 and finished out pretty dry at 1.008 (I estimated 1.010). This is interesting with the inclusion of carapils and crystal malts, but the Scottish yeast does seem to really attenuate quite well. I’m thinking the hops will really come through nicely with how dry this once came out. Looking back through my notes, it does seem that beers fermented with the Scottish yeast that are similar (pale ale, ipa) do seem have 1 to 2% more apparent attenuation than American Ale II.
Tasting Notes – 1.7.16
Aroma: Big and bright aroma of tropical fruits, citrus and pine.
Appearance: Murky deep golden with a foamy white head that lingers for a few minutes.
Taste: Citrus and pine hop notes hit first, followed by a little bit of dry, crackery malt. Hops linger on the palate for a bit, but there isn’t really any lingering bitterness.
Mouthfeel: Medium with medium carbonation.
Overall: I like, not love how this 1st batch came out. There hop profile is nice with the classic notes of citrus, pine and tropical fruits and the aroma is big and inviting. Bitterness is low with hop flavors high which is exactly what I was looking for. The beer did finish a little too dry so the malt could better support all the hops with a higher finishing gravity. The clarity is terrible, but that was to be expected with such a hoppy beer. I thinking upping the munich, carapils and lower level crystal malts a bit will help round out the malt profile that is missing on this one. Ideally this beer goes from 1.050 to 1.010 or so. Cheers.