The 1st batch of the house pale ale is starting to dwindle so time to get batch #2 in the fermenter. For this beer I wanted to improve on the body and finish of the beer so I added a pound of malted wheat and upped the carapils a little bit. I subbed in some Nugget hops for the Belma, but that was the only change in the hop bill. I’m looking for a little bit more spicy and dank notes that Belma just doesn’t provide. I originally was shooting for an original gravity of 1.050, however due to collecting too much wort and having less evaporation than usual, I under shot my target by 5 points. I’m usually pretty spot on with my system and I can’t remember the last time missed a target gravity by this much. Usually I wouldn’t mind a beer a little lower in alcohol, however looking back to my session IPA, First Mate #1 & #2, the line between these two beers have started to blur, so I’m thinking a complete overhaul on this recipe will be needed for next round. I’m confident this will be a nice beer, however not what I was looking for originally so more tinkering is needed to get it where it needs to be. Okay, here’s the recipe.
Mash: 150.5 (20 min.), 154.5 (20 min.)
Boil: 60 min.
Mash pH: 5.4
62.2% NW Pale Ale Malt
13.3% Bonlander Munich Malt
8.9% Wheat Malt
4g Nugget (15.1%) 60 min.
0.75 oz Centennial (8.7%) 10 min.
2.00 oz Centennial (8.7%) 0 min.
2.00 oz Nugget (15.1%) 0 min.
2.00 oz Simcoe (10.5%) 0 min.
1.50 oz Centennial (8.7%) Dry Hop
1.50 oz Nugget (15.1%) Dry Hop
2.00 oz Simcoe (10.5%) Dry Hop
Wyeast 1728 – Scottish Ale Yeast
Yeast pitched at 60 degrees and allowed to free rise up to 67 after about 30 hours and will hold there for the bulk of fermentation and dry hopping.
Tasting notes down the road and also a side by side tasting against the 1st version of this beer.
Kegged on 2.8, finished right between 1.008 and 1.009. Still a little bit too much attenuation, but version 3 of this beer will bring some considerable recipe changes to address that.
Tasting Notes – 3.4.16
Aroma: Fruity, Citrus, Peaches and Pine in the nose.
Appearance: Hazy deep golden with a nice and fluffy white head that hangs a round a few minutes before fading back into the pint.
Taste: Similar flavors as the aroma in the taste (fruity/citrus/pine) with a little bit of dry crackery malt coming though at the end. No lingering bitterness.
Mouthfeel: Medium low with medium carbonation. Touch too much carbonation when the pint is cold.
Overall: This version turned out different, but I’m not convinced it is better than the first version. This is more typical northwest pale ale as its easier to drink with the lower abv % and the beer is hoppy but still pretty balanced (less hoppy than last version). I do like the mixutre of hops and not having any of the tropical fruit notes as before. The beers is still a touch too dry and I think a little bit more caramel malt would suit this. The scottish yeast isn’t the best choice either as its pretty neutral and drys out the beer so I’m going to change that up going forward. Still a nice drinking pint but there’s a few refinements to be made.