It’s funny to think that Pacific Ale has been around for over 15 years, I'm pretty sure us home brewers have been trying to clone it for just about as long!
Couple of thing it’s good to keep in mind. All beers change over time, PA certainly has. The early versions had a very characteristic "bluish" pearlescence and incredibly "slick" mouth-feel from the amount unmalted adjunct used, notably oats and wheat.
The amount of flaked oat used today is either pretty small or more likely zero (it can make lautering a bitch). If you are going to use oats, don’t substitute breakfast oats, product selected for brewing will work better. I think using some flaked grain (oat and/or wheat) makes for a better beer, in this case.
If you are using flake, a glucan rest really is necessary
I have had the pleasure of tasting several iterations of Steve’s version as he worked toward the one above. I think it’s probably the best version of a Pacific Ale I've tasted. There are probably as many versions out there as there are brewers, but try Steve’s first, it really is the best I have come across.
Mark
Couple of thing it’s good to keep in mind. All beers change over time, PA certainly has. The early versions had a very characteristic "bluish" pearlescence and incredibly "slick" mouth-feel from the amount unmalted adjunct used, notably oats and wheat.
The amount of flaked oat used today is either pretty small or more likely zero (it can make lautering a bitch). If you are going to use oats, don’t substitute breakfast oats, product selected for brewing will work better. I think using some flaked grain (oat and/or wheat) makes for a better beer, in this case.
If you are using flake, a glucan rest really is necessary
I have had the pleasure of tasting several iterations of Steve’s version as he worked toward the one above. I think it’s probably the best version of a Pacific Ale I've tasted. There are probably as many versions out there as there are brewers, but try Steve’s first, it really is the best I have come across.
Mark
