13 replies to this topic

[Big Nake]

I have this blob of 1056 sitting at the bottom of an MLPA primary and the only other beer I made with it was a cream ale. So even though I'm a little short on base malt, I'm going to try to get one more batch out of it. I envision a very light-colored pale ale with some late hop action. The grain bill is a little busy, but the overall beer should be pretty straightforward.

Hometown Pale Ale

3.25 lbs Rahr American 2-row Pale Malt
3.00 lbs Best Malz Pilsner Malt
1.50 lbs White Wheat
1.50 lbs Vienna
2-3 ounces Belgian Special B
½ oz Magnum pellets 9.5% for 60
½ oz Magnum pellets 9.5% for 5
1 oz Mt. Hood pellets 4.4% for 1
Wyeast 1056 American Ale Yeast

OG: 1.050, FG: 1.012, IBU: 26, SRM: 7, ABV: 4.8%

I will use 50% distilled water to get the overall flavor of the beer a little cleaner and to lower my bicarbonate/alkalinity number and I will use some gypsum, calcium chloride & epsom salt to get the depleted numbers back up. Mash temp 150° and fermented around 60°. Making this beer tomorrow (Thurs 4/7). I sampled the MLPA that is sitting on top of this yeast at the moment and it was DELICIOUS! Cheers Beerheads.

[positiveContact]

I have this blob of 1056 sitting at the bottom of an MLPA primary and the only other beer I made with it was a cream ale. So even though I'm a little short on base malt, I'm going to try to get one more batch out of it. I envision a very light-colored pale ale with some late hop action. The grain bill is a little busy, but the overall beer should be pretty straightforward.

Hometown Pale Ale

3.25 lbs Rahr American 2-row Pale Malt
3.00 lbs Best Malz Pilsner Malt
1.50 lbs White Wheat
1.50 lbs Vienna
2-3 ounces Belgian Special B
½ oz Magnum pellets 9.5% for 60
½ oz Magnum pellets 9.5% for 5
1 oz Mt. Hood pellets 4.4% for 1
Wyeast 1056 American Ale Yeast

OG: 1.050, FG: 1.012, IBU: 26, SRM: 7, ABV: 4.8%

I will use 50% distilled water to get the overall flavor of the beer a little cleaner and to lower my bicarbonate/alkalinity number and I will use some gypsum, calcium chloride & epsom salt to get the depleted numbers back up. Mash temp 150° and fermented around 60°. Making this beer tomorrow (Thurs 4/7). I sampled the MLPA that is sitting on top of this yeast at the moment and it was DELICIOUS! Cheers Beerheads.

I think it will be a nice summer beer. I might mash a couple of degrees higher so it doesn't dry out too much (mostly base malt).

[MakeMeHoppy]

I've been playing around with different crystal additions in my pale ale to get the color I want. I actually have used 3 oz of special B and no crystal and liked how it came out. I think the mix of base malts including the wheat should be interesting. Let us know how it comes out.

[Humperdink]

Gets my seal of approval. I think the mash temp should be fine given the wheat, vienna and special b. Should make for a nice summer drinker.

[Big Nake]

Thanks for the positive vibes, guys. It turned out that I had more base malt than I thought so there was something like 5+ lbs of the Best Malz pilsner and I cut out the vienna altogether and only used half the wheat but kept the total amount of grain the same. Everything went well and the wort going into the fermenter had a nice, light-amber color to it. This was also the first time I did a single sparge as opposed to a double (in accordance with the scriptures) and that seemed to go well too. I assume I will not notice a difference in doing that. Cheers Beerheads!

[Big Nake]

So this beer has been on tap here lately and I had a few last night. This is not a great shot of it but you get the idea. The beer is very light in color, probably a little lighter-looking than this pic would suggest. Overall, the beer came out very nicely and I would say that my stringent standards would give it a passing grade. I wonder about the late addition of Magnum... has anyone used Magnum for anything besides a bittering addition? There is an unusual flavor or profile that I'm picking up and I wonder if it's the late Magnum addition, which I have never done. I really like them as a 60-minute addition. I wanted to boost the hop flavor a little and I knew what the Mt. Hoods would do and I happened to have the other ½ ounce of Magnum there & figured they would work nicely late. Thoughts? Cheers!

[MtnBrewer]

Do you like Magnum in the late additions? I've never really been a fan. Great bittering hop but I don't care for the aroma.ETA: I posted the above before I read your last post.

[Big Nake]

Do you like Magnum in the late additions? I've never really been a fan. Great bittering hop but I don't care for the aroma. ETA: I posted the above before I read your last post.

Yeah, it's a little unusual. It's not "bad", but it's different from what I am used to in a late-addition hop. I figured that since they are so clean, they would be good later in the boil too but maybe not. If this had been Magnum up front and then all Mt. Hood (or other similar hop) late, it might be different. I'm not sure I've ever heard of anyone using them late in the boil so here's a possible heads-up to anyone thinking of it. Cheers!

[djinkc]

Do you like Magnum in the late additions? I've never really been a fan. Great bittering hop but I don't care for the aroma. ETA: I posted the above before I read your last post.

I've used them for post flameout additions when the bag wasn't worth resealing tossing them back in the freezer. I liked it, but then I like their aroma.

[HVB]

Ken, I could be wrong and I will have to listen to the BN podcast with SN again but I thought they said they dryhop with Magnum in Torpedo.

[positiveContact]

I dry hopped an IPA with magnum and cascade and I liked it

[Big Nake]

Interesting. You know, this is such a straightforward recipe, there really isn't anything about it that's not "clean". Pilsner, 2-row, wheat, special B and clean hops. I had a few more of these yesterday and it's really a very nice beer. The only other thing I can imagine is... what if my Magnums were actually US Magnums instead of German Magnums? I had heard that it's a completely different animal than the German version and that it's derived from Fuggle. This beer does have a little more of an "Earthy" thing going on. My notes do not say US or German Magnum and both of my local suppliers seem to be very big on the US Magnum. I typically get the German version online. It's probably something I'll keep an eye on in the future but again, I'm pretty happy with this beer overall (very simple, like me ) with just a smidge more hop to it than most of my beers. Here's another shot I took at the taps...

[positiveContact]

what if my Magnums were actually US Magnums instead of German Magnums? I had heard that it's a completely different animal than the German version and that it's derived from Fuggle. This beer does have a little more of an "Earthy" thing going on. My notes do not say US or German Magnum and both of my local suppliers seem to be very big on the US Magnum.

beer looks great Ken. I've only used the German Magnums and I think they def have some noble qualities. I'm not huge into fuggles I don't think so the US might not be for me when it comes to late additions.

[HVB]

I only have US because that is what was avaliable. I have not used them late in the boil but have never picked up a fuggle type taste when using them at 60. I will have to try throwning some in late and see what happens.