Finally a brew day! It's been 2 months and I'm in need of a pale ale, so I brewed this up today. Numbers were good, color looked great in hydrometer, now its just time to play the waiting game. Cheers and thanks OP!
I also live in Santa Rosa and have to treat the mash with acid to prevent astringent flavors caused by having too high a PH. Santa Rosa water is treated with Lye, and is ridiculously alkali.
I've pretty much given up on using SR water - BTW, I talked to the guys over at Russian River and they said that they have an RO unit and they adjust from there depending on style/recipe. But I talked to someone else and they said it's Santa Rosa water. I'm so confused!
How does this compare to PTE?
Just brewed this grain/yeast bill, but went all amarillo.
Will report back in three weeks. Last time I made it twas delicious.
Which pilsner malt have you guys used, and what is your experience? My LHBS has Briess (US), Weyermann (GER) and Castle (BEL).
Which pilsner malt have you guys used, and what is your experience? My LHBS has Briess (US), Weyermann (GER) and Castle (BEL).
So you just replaced the Simcoe hops with Mosaic, kept the hops schedule and amount the same?
So you just replaced the Simcoe hops with Mosaic, kept the hops schedule and amount the same?
Mofoa,
Are you going to dry hop it for the two weeks at carbing/chilling temp?
It was one of the beers my wife enjoyed at Russian River, so I try to keep it in stock.Funny it seems anyone who brews this recipe gets hooked and rebrews it multiple times!
I do this recipe with a few different hops, and I've switched it to a 60 minute boil. Still tastes awesome.
I've used Simcoe, Amarillo, Centennial, and Mosaic. Centennial has been my least favorite so far, but it was still pretty darn good.
I shoot for 25 IBUs with my 60 minute addition and 20 for my 30 minute addition, so I adjust my hops amount to get the IBUs I want.
I do 6 gallon batches, and I always use 35 grams at flameout, and 65 grams for dry hop, not adjusting hops amount based on AAU%.
I do a quick-turn fermentation schedule, and it works out very nicely for this beer:
Ferment at 68 degrees for 5 days, then ramp temp to 75 degrees for 2 more days.
Then dry hop @ 65 degrees for 5 days.
Then cold crash @ 33 degrees for 2 days prior to kegging, fining with gelatin once beer drops below 50 degrees.
Do you use multiple hops or do you use just one? I brewed this a few months ago as written and really liked it but want to use a different hop on the next brew.
For those who dry hop in the keg...do you just leave in the keg till it kicks...or do you remove from keg after X days?
I left in keg 3 weeks ago...and at first, tasted good and now I am wondering I made a mistake leaving in.
Just one. This is pretty much the grain bill I use for all of my single hop pale ales.
All my attempts to dry hop in Keg have resulted in a grassy/vegetable flavor unless I pull them out after about 1 week.
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