So took my first stab at an off the wall recipe for a pale ale (also first post, cheers!) using some hops that i had laying around, but kinda went a bit off the deep end on the grain bill. Curious what everyone hear thinks about this and any tips or feedback. I'll try to incorporate that for next time since I already brewed this and it's currently sitting in the fermenter
I wanted something a bit malty and have the water somewhat balanced in terms of sulfate/chloride (1.3). I typically do smaller BIAB batches and my main kettle is only 5.5 gallons, so to do larger batches i used some DME, probably could've used a tad bit less but just went with the entire 3lb bag. Also definitely didn't realize i'd need more yeast so grabbed a Nottingham to go with my planned east coast ale.
Batch size: 5 gallon
OG (measured): 1.056
Color: 6.7 SRM
IBU: 38
Est ABV: 5.5%
3 lb Briess golden light DME
4.5 lb pale malt (2 row)
0.45 lb Vienna Malt (3.5 SRM)
0.40 lb Crystal 15L (15 SRM)
0.25 lb Victory Malt (25 SRM)
0.20 lb Crystal 60L (60 SRM)
0.7 oz Centennial 60 mins
0.5 oz Perle 30 mins
0.25 oz Perle 15 mins
0.25 oz Cascade 10 mins
0.25 oz Cascade flameout
1 Package East Coast Ale WLP008
Half Package Nottingham Dry Yeast (since OG is 1.056 and didnt feel the White Labs was enough)
Cooled down into the 80s then filled fermenter and placed into freezer chamber and chilled down to 72 before pitching yeast, will keep around 69F
I wanted something a bit malty and have the water somewhat balanced in terms of sulfate/chloride (1.3). I typically do smaller BIAB batches and my main kettle is only 5.5 gallons, so to do larger batches i used some DME, probably could've used a tad bit less but just went with the entire 3lb bag. Also definitely didn't realize i'd need more yeast so grabbed a Nottingham to go with my planned east coast ale.
Batch size: 5 gallon
OG (measured): 1.056
Color: 6.7 SRM
IBU: 38
Est ABV: 5.5%
3 lb Briess golden light DME
4.5 lb pale malt (2 row)
0.45 lb Vienna Malt (3.5 SRM)
0.40 lb Crystal 15L (15 SRM)
0.25 lb Victory Malt (25 SRM)
0.20 lb Crystal 60L (60 SRM)
0.7 oz Centennial 60 mins
0.5 oz Perle 30 mins
0.25 oz Perle 15 mins
0.25 oz Cascade 10 mins
0.25 oz Cascade flameout
1 Package East Coast Ale WLP008
Half Package Nottingham Dry Yeast (since OG is 1.056 and didnt feel the White Labs was enough)
Cooled down into the 80s then filled fermenter and placed into freezer chamber and chilled down to 72 before pitching yeast, will keep around 69F
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