[alcaponejunior]

Great analysis erockrph... make sure to keep us posted on your next recipe and results! 

[erockrph]

So I brewed a new version of this last night. I made a few changes to try to fill out the body and balance out the bittering a bit. I added 4 oz of Maltodextrin powder. I changed from WLP001 to WLP051 to try to get a little less attenuation, but keep the same general Cal Ale profile. I also added 1 gram of gypsum and dropped the IBU's from 50 to 40 to kind of balance out the bitterness.

I did change the hops from Galena/Cascade to Columbus/Ultra, but that's more for flavor purposes than anything else. I already have a hop-bomb IPA about to be bottled, so I wanted to try something on the dank side.

I'll report back in a few weeks once the beer is ready.

Title: Dankenstein's Ultra Pale

Brew Method: Extract
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 3 gallons
Boil Size: 3 gallons
Efficiency: 70%

STATS:
Original Gravity: 1.046
Final Gravity: 1.013
ABV (standard): 4.34%
IBU (tinseth): 40.94
SRM (morey): 4.19

FERMENTABLES:
3 lb - Dry Malt Extract - Light (92.3%)
0.25 lb - Maltodextrin (7.7%)

HOPS:
0.2 oz - Columbus (AA 13.9) for 60 min, Type: Pellet, Use: Boil
0.25 oz - Columbus (AA 13.9) for 15 min, Type: Pellet, Use: Boil
0.3 oz - Ultra (AA 9) for 15 min, Type: Leaf/Whole, Use: Boil
0.3 oz - Ultra (AA 9) for 5 min, Type: Leaf/Whole, Use: Boil
0.3 oz - Ultra (AA 9) for 0 min, Type: Leaf/Whole, Use: Boil
0.25 oz - Columbus (AA 13.9) for 0 min, Type: Pellet, Use: Boil
0.7 oz - Ultra (AA 9) for 5 days, Type: Leaf/Whole, Use: Dry Hop
0.5 oz - Columbus (AA 13.9) for 5 days, Type: Pellet, Use: Dry Hop

OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
1 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Boil

YEAST:
White Labs - California Ale V Yeast WLP051

[alcaponejunior]

Thanks for the report on this one.  This thread gave me a wild idea, perhaps a more hoppy English mild?  Schlafly did one a while back that was really great, C3 I think it was.  It was a one off that was very, very hoppy, although extremely dry.  Perhaps something sweeter but similar...

looking forward to your second batch of this and how it turns out!

[hoser]

Thanks for the report on this one.  This thread gave me a wild idea, perhaps a more hoppy English mild?  Schlafly did one a while back that was really great, C3 I think it was.  It was a one off that was very, very hoppy, although extremely dry.  Perhaps something sweeter but similar...

You mean something like this?   Brewed this this fall.  Had a great mild malt character, but balance with American "C" hops.  A sessionable Texas Brown Ale.  It was based/modified from the Alesmith NHC 2011 collaborative beer.  I changed all of the grains to British malt, British yeast, and classic PNW "C" hops.  I thought it came out pretty tasty, but I am biased.
Southern CAL Brown

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

11-A  English Brown Ale, Mild

Min OG:  1.030   Max OG:  1.038
Min IBU:    10   Max IBU:    25
Min Clr:    12   Max Clr:    25  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         4.07
Anticipated OG:          1.038    Plato:              9.63
Anticipated SRM:          18.0
Anticipated IBU:          25.6
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.06    Gal
Pre-Boil Gravity:      1.033    SG          8.22  Plato


Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 52.0     2.11 kg.  Pale Malt(2-row)              Great Britain  1.038      3
 26.0     1.06 kg.  Mild Malt                     Great Britain  1.037      4
  8.0     0.33 kg.  Carastan Malt                 Great Britian  1.035     34
  4.0     0.16 kg.  Amber Malt                    Great Britain  1.032     35
  4.0     0.16 kg.  Crystal 75L                   Great Britian  1.034     75
  4.0     0.16 kg.  Crystal 150L                  Great Britain  1.033    150
  2.0     0.08 kg.  Chocolate Malt                Great Britain  1.034    475

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  7.00 g.     Columbus                          Pellet  15.00  12.7  First WH
  7.00 g.     Chinook                           Pellet  13.00   7.4  20 min.
  7.00 g.     Cascade                           Pellet   5.75   2.0  10 min.
  7.00 g.     Centennial                        Pellet  10.50   3.6  10 min.
  7.00 g.     Cascade                           Pellet   5.75   0.0  0 min.
  7.00 g.     Centennial                        Pellet  10.50   0.0  0 min.
 14.00 g.     Cascade                           Pellet   5.75   0.0  Dry Hop
  7.00 g.     Centennial                        Pellet  10.50   0.0  Dry Hop
  7.00 g.     Chinook                           Pellet  13.00   0.0  Dry Hop


Yeast
-----

White Labs WLP007 Dry English Ale


Water Profile
-------------
Calcium(Ca):          87.0 ppm
Magnesium(Mg):        15.0 ppm
Sodium(Na):           18.0 ppm
Sulfate(SO4):        141.0 ppm
Chloride(Cl):         58.0 ppm
biCarbonate(HCO3):    95.0 ppm

pH: 8.00


Saccharification Rest Temp : 156  Time:  60
Mash-out Rest Temp :         168  Time:  15
Sparge Temp :                168  Time:  30

Notes
-----

Pitch 66F, free rise to 68-69F

[pinnah]

Cool.  I really wanted to try those 9% Ultras.  Let us know what you think of them.

[erockrph]

Cool.  I really wanted to try those 9% Ultras.  Let us know what you think of them.

Well, they definitely smell great. Nice spicy, herbal, noble aroma. I don't have lagering capability at the moment, but they're just crying out to be used in some sort of Imperial Pils. I might end up splitting the tripel recipe I want to brew and do half with a lager yeast or something else really clean and then dry hop with the Ultras.

[bboy9000]

"I finally cracked into the first bottle of this batch last night. The hop aroma is absolutely fantastic. The only thing is that the beer is too thin and dry for my liking for the type and amount of hops bitterness. So the verdict for this batch is that it is sessionable from an alcohol standpoint but not so much from a bitterness balance standpoint."

I recently made an "American Bitter"  with an abv around 3.6.  I used Golden Promise for some flavor by mini-mashing.  I had a similar impression with my beer and I too thought to add a little more dextrin malt or to not dry-hop next time.  Just like you said, it was a little too thin for the hoppiness.

My recipe for Extract/ Mini-Mash American Bitter

6.5 gallon boil
5.5 gallons in fermenter
OG:  1.040
FG:  1.012
about 47 IBU but perceived bitterness probably higher due to dry-hopping.

4   lb Pale LME
1.4 lb Wheat LME
4 oz C-60
4 oz Golden Promise
2 oz CaraFoam
1 oz Cascade @60min
.5 oz Willamette @30min
.5 oz Centennial @ 15min
.5 oz Wilamette @ 15
.5 oz Centennial @ 1min
1 oz Centennial Dry Hop

Steeped grains @ 158F for 60 minutes.  Rinsed with 1 gal water @ 170F.
US-05 yeast rehydrated according to directions on the Fermentis website.

According to what I've read, the "pitchable" liquid yeasts really need a starter.

 

[morticaixavier]

"I finally cracked into the first bottle of this batch last night. The hop aroma is absolutely fantastic. The only thing is that the beer is too thin and dry for my liking for the type and amount of hops bitterness. So the verdict for this batch is that it is sessionable from an alcohol standpoint but not so much from a bitterness balance standpoint."

I recently made an "American Bitter"  with an abv around 3.6.  I used Golden Promise for some flavor by mini-mashing.  I had a similar impression with my beer and I too thought to add a little more dextrin malt or to not dry-hop next time.  Just like you said, it was a little too thin for the hoppiness.

My recipe for Extract/ Mini-Mash American Bitter

6.5 gallon boil
5.5 gallons in fermenter
OG:  1.040
FG:  1.012
about 47 IBU but perceived bitterness probably higher due to dry-hopping.

4   lb Pale LME
1.4 lb Wheat LME
4 oz C-60
4 oz Golden Promise
2 oz CaraFoam
1 oz Cascade @60min
.5 oz Willamette @30min
.5 oz Centennial @ 15min
.5 oz Wilamette @ 15
.5 oz Centennial @ 1min
1 oz Centennial Dry Hop

Steeped grains @ 158F for 60 minutes.  Rinsed with 1 gal water @ 170F.
US-05 yeast rehydrated according to directions on the Fermentis website.

According to what I've read, the "pitchable" liquid yeasts really need a starter.

I don't think it's the dry hop that puts it over the top bitterness wise. When I do a session IPA i put TONS of hops in (well okay, not actually tons, but very nearly 1 lb for 5 gallons at 1.032ish) and its really nice. The thing is to skip the 60 and 30 minute additions entirely and start at 15. a little british crystal is nice and using a flavourful malty base malt, like munich (or munich LME for extract version). Mash really hot (if AG) to get maximum body.

not that there is anything wrong with us-05 but for 5 gallons of 1.040 a reasonably fresh tube or smack pack of liquid yeast is probably fine.

[bboy9000]

Thanks for the advice on the hop additions, I'll try that out.  As far as the yeast, I've quit using the liquid after reading "Major League Pitching," by Terry Foster in the Mar-Apr 2012 issue of BYO.  He estimates you need 238 billion yeast cells for an OG of 1.040-1.050 and I have no interest in making starters just yet.

[denny]

If I read the words "session IPA" one more time, you should be able to hear the scream from wherever you are.....


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[morticaixavier]

If I read the words "session IPA" one more time, you should be able to hear the scream from wherever you are.....


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session IPA
session IPA
session IPA

I think you have said before that you think they are just APA but if the bitterness is way above and beyond APA area what else can you call it? besides beer.

[morticaixavier]

Thanks for the advice on the hop additions, I'll try that out.  As far as the yeast, I've quit using the liquid after reading "Major League Pitching," by Terry Foster in the Mar-Apr 2012 issue of BYO.  He estimates you need 238 billion yeast cells for an OG of 1.040-1.050 and I have no interest in making starters just yet.

not to be pushy but...

to make a starter, the Jonathan Fuller method

put 100 grams DME in a little over 1 liter of water,
boil for 10 minutes,
chill in sink (takes about 10 minutes),
put in big half gallon mason jar
add yeast,
cover with foil,
swirl whenever you walk by,
after 2 days or so stick in fridge,
decant and pitch.

but to each his own.

[denny]

Call it a bitter APA....IMO that's more accurate.  I dunno, maybe I'm just more curmudgeonly than usual today.


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[morticaixavier]

Call it a bitter APA....IMO that's more accurate.  I dunno, maybe I'm just more curmudgeonly than usual today.


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just messin Denny. I actually call mine a small, session, really hoppy, IPA, ESB, mild, bitter thing. but that doesn't exactly scan

[denny]

Call it a bitter APA....IMO that's more accurate.  I dunno, maybe I'm just more curmudgeonly than usual today.


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just messin Denny. I actually call mine a small, session, really hoppy, IPA, ESB, mild, bitter thing. but that doesn't exactly scan

Works for me!


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