Thinking about what to brew this weekend, and I figured I needed a Pale Ale.
Thought of doing an English Pale Ale then an American Pale, then a Belgian Pale Ale, when I thought, how about a German Pale Ale. Is there such a thing as a German Pale Ale. I immediately thought Kolsch, but figured there must be a more generic GPA.
Upon a little investigation it seems it isn't and there is nothing in the BJCP Style Guidelines.
So I've made up what I think a German Pale Ale that I'd like to drink would be like.
Here is my first hack at a recipe. I'll be weighing and crushing the grain tonight, so any recommendations on changes made today will be taken on board.
The change I may make is to drop the Flaked Barley and Melonoidin and add Wheat instead to 5%.
Thoughts ?
Beers,
Doc
Doc's German Pale Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
24-0 Specialty, Experimental and Historic
Min OG: 1.010 Max OG: 1.200
Min IBU: 0 Max IBU: 100
Min Clr: 0 Max Clr: 177 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.50 Wort Size (L): 23.50
Total Grain (kg): 5.43
Anticipated OG: 1.050 Plato: 12.35
Anticipated EBC: 8.4
Anticipated IBU: 38.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.65 L
Pre-Boil Gravity: 1.042 SG 10.56 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.9 5.10 kg. Powells Pilsner Malt Australia 1.037 3
2.0 0.11 kg. TF Flaked Barley UK 1.034 0
2.0 0.11 kg. JWM Caramalt Australia 1.036 56
2.0 0.11 kg. Hoepfner Melanoidin Germany 1.037 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
18.00 g. Northern Brewer Pellet 10.00 25.2 60 min.
30.00 g. Spalter Pellet 4.50 9.6 30 min.
56.00 g. Hersbrucker Plug 2.50 3.6 10 min.
Yeast
-----
White Labs WLP029 German Ale/Kolsch
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 5.43
Water Qts: 17.21 - Before Additional Infusions
Water L: 16.29 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60
Total Mash Volume L: 19.91 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Thought of doing an English Pale Ale then an American Pale, then a Belgian Pale Ale, when I thought, how about a German Pale Ale. Is there such a thing as a German Pale Ale. I immediately thought Kolsch, but figured there must be a more generic GPA.
Upon a little investigation it seems it isn't and there is nothing in the BJCP Style Guidelines.
So I've made up what I think a German Pale Ale that I'd like to drink would be like.
Here is my first hack at a recipe. I'll be weighing and crushing the grain tonight, so any recommendations on changes made today will be taken on board.
The change I may make is to drop the Flaked Barley and Melonoidin and add Wheat instead to 5%.
Thoughts ?
Beers,
Doc
Doc's German Pale Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
24-0 Specialty, Experimental and Historic
Min OG: 1.010 Max OG: 1.200
Min IBU: 0 Max IBU: 100
Min Clr: 0 Max Clr: 177 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.50 Wort Size (L): 23.50
Total Grain (kg): 5.43
Anticipated OG: 1.050 Plato: 12.35
Anticipated EBC: 8.4
Anticipated IBU: 38.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.65 L
Pre-Boil Gravity: 1.042 SG 10.56 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.9 5.10 kg. Powells Pilsner Malt Australia 1.037 3
2.0 0.11 kg. TF Flaked Barley UK 1.034 0
2.0 0.11 kg. JWM Caramalt Australia 1.036 56
2.0 0.11 kg. Hoepfner Melanoidin Germany 1.037 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
18.00 g. Northern Brewer Pellet 10.00 25.2 60 min.
30.00 g. Spalter Pellet 4.50 9.6 30 min.
56.00 g. Hersbrucker Plug 2.50 3.6 10 min.
Yeast
-----
White Labs WLP029 German Ale/Kolsch
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 5.43
Water Qts: 17.21 - Before Additional Infusions
Water L: 16.29 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60
Total Mash Volume L: 19.91 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
