Pale Ale - My own recipe: Thoughts?

[thisispants]

Hi, so I'm fairly new to extract brewing and I've been enjoying working out recipes on brew mate.

I've just formulated this pale ale recipe and would love to hear people's thoughts.....

I'm just slightly worried that the amount of crystal may make the beer too sweet, although I'm not really sure.

The recipe is for a 12L batch. I intend on brewing tomorrow.

Thanks in advance,

Don

Mystery Pale Ale (American Pale Ale)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 7.7 (EBC): 15.2
Bitterness (IBU): 39.0 (Average)

80.21% Liquid Malt Extract - Light
10.7% Dry Malt Extract - Light
9.09% Crystal 40

0.7 g/L Mosaic (11.5% Alpha) @ 60 Minutes (Boil)
0.8 g/L Cascade (6.4% Alpha) @ 20 Minutes (Boil)
0.7 g/L Mosaic (11.5% Alpha) @ 20 Minutes (Boil)
0.8 g/L Cascade (6.4% Alpha) @ 0 Minutes (Boil)
1.3 g/L Cascade (6.4% Alpha) @ 0 Days (Dry Hop)

Boil for 60 Minutes

Fermented at 21°C with Safale US-05


Recipe Generated with BrewMate

 

[jkhlt1210]

I'd love to hear how your recipe goes! I'm new to extract so I'd love to make my own

 

[wereprawn]

Looks good to me

 

[Pogierob]

The advice I have been given is that 18c is the best temp for us-05, although I have used it a few times with the ambient temp in the house was set to 20 via ducted heating with no issues.

 

[thisispants]

Thanks for the replies guys, yeah, ideally I'd ferment at about 18-19 degrees, however I don't have a fermenter fridge so I'm beholden to the room temperature.

 

[Dan Pratt]

Recipe looks good. Try us05 at a lower temp for pitching and raise up as ferment happens.

Here is what is do.

Pitch at 17c and after pitch set to 18c.

After 36hrs/48hrs raise it to 19c

Then every 24 hrs raise it 1c and stop at 22c.

 

[Funk then Funk1]

Put your FV in a tub of water with a frozen soft drink bottle with a damp towel over the top, doing this you should easily bring your temp down from 21 to 18 degrees. Use one of the 60L tubs with the handles from the big green shed, then you can keep the bath or the laundry sink free for their intended uses (and stops that nagging sound that comes from using them to brew).

 

[mxd]

maybe a bit too much crystal ?? maybe 5% crystal and 5% wheat ?? try and see what it's like as it looks fine (I also like mosiac dry )

 

[jyo]

Looks really nice, however, maybe reduce your extract by 10% and replace this with with 10% dextrose as it could get a touch cloying with all the DME.

 

[thisispants]

Thanks again guys, annoyingly I missed the last couple of posts as I brewed it up this morning. It's cooling in the bath as I type.

I'm not sure what cloying means? I'm interested to find out though. Also wondering what effect dextrose has instead of dme? Change the body a bit?

 

[indica86]

Recipe looks good. Try us05 at a lower temp for pitching and raise up as ferment happens.

Any reason for this?

 

[idzy]

I am currently fermenting a batch with US-05 at 17c and then will raise to 20c after 4 days. Did this last time and had really nice results. I have read that raising the temp allows the brew to ferment out, as the yeast are more active at higher temps. If the fermentation is higher it will ferment out a lot faster, so I tried keeping it low for a little while and then raising. I am sure there is more science to this and you could probably base it on the OG and FG and the percentage through fermentation, but for me, I just wanted to try and keep it simple.

Cheers,
Idzy

 

[thisispants]

Just having a look at the recipe on brewmate, it says the BU:GU ratio will be 0.78.... which as far as I'm aware indicates it hopefully won't be too sweet.... I think. Hopefully...

 

[pat86]

Thanks again guys, annoyingly I missed the last couple of posts as I brewed it up this morning. It's cooling in the bath as I type.

I'm not sure what cloying means? I'm interested to find out though. Also wondering what effect dextrose has instead of dme? Change the body a bit?

I believe the effect if replacing malt with dextrose will be a drier, crisper beer at the same abv.

Dry and crisp is probably a good way to describe the opposite of cloying. It might also refer to sweet, sticky mouthfeel. Maybe like washing a sweet malty porter around your mouth?!