Author Topic: Cutting a Hoppy Recipe in half- Dales Clone  (Read 1773 times)

Offline rowlanddb

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Cutting a Hoppy Recipe in half- Dales Clone
« on: February 17, 2012, 06:24:06 PM »
After a 10 year sabbatical from brewing, I am finally coming back to whole grain brewing and I'm going to try my luck at a Dales Pale Ale Clone listed in the Home Brew Talk Page submitted by Desert Sky Brewing.

The recipe is designed for 11 gallons, but I am brewing 5.  Question/advice, Please.....I have divided the grains in half, but how much should I reduce the Hops by?....I have been told anywhere from full 11 gallon batch strength- that quite frankly frightens me on such a hoppy ale, to Cutting it in half, to Cutting it to about 70% of the original recipe. The 11 gallon recipe calls for
approximately 5 ounces of a variety of Hops.

Anyone have any experience with this?...I love Hops and Dales, and don't want to screw up my first batch by overhopping to an extreme.

Please advise- thanks

Offline a10t2

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Re: Cutting a Hoppy Recipe in half- Dales Clone
« Reply #1 on: February 17, 2012, 06:31:33 PM »
Just cut everything in half.

That doesn't sound like nearly enough hops for a Dale's clone though.
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Online tschmidlin

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Re: Cutting a Hoppy Recipe in half- Dales Clone
« Reply #2 on: February 18, 2012, 12:40:25 AM »
I had the same thought - 5 ounces in 11 gallons of Dale's?  Can you post the recipe?
Tom Schmidlin

Offline repo

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Re: Cutting a Hoppy Recipe in half- Dales Clone
« Reply #3 on: February 18, 2012, 07:34:30 AM »
Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: Of Course
Batch Size (Gallons): 11
Original Gravity: 1.060
Final Gravity: 1.012
IBU: 42.6
Boiling Time (Minutes): 60
Color: 11.3
Primary Fermentation (# of Days & Temp): 7 @ 66
Secondary Fermentation (# of Days & Temp): 14 @ <70

Dale's Pale Ale

A ProMash Recipe Report

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

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 24.50
Anticipated OG: 1.060 Plato: 14.84
Anticipated SRM: 11.3
Anticipated IBU: 42.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Gallons Per Hour
Pre-Boil Wort Size: 26.00 Gal
Pre-Boil Gravity: 1.026 SG 6.46 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.3 16.00 lbs. Crisp Maris Otter Britain 1.036 4
28.6 7.00 lbs. Munich Malt Germany 1.037 8
6.1 1.50 lbs. Crystal 60L America 1.034 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 9.00 17.4 60 min.
1.00 oz. Cascade Whole 5.75 5.7 30 min.
0.50 oz. Columbus Whole 15.00 7.4 30 min.
1.00 oz. Centennial Whole 10.50 5.4 15 min.
1.00 oz. Cascade Whole 5.75 1.9 5 min.
1.00 oz. Columbus Whole 15.00 4.8 5 min.


Yeast
-----

WYeast 1272 American Ale II

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 24.50
Water Qts: 28.44 - Before Additional Infusions
Water Gal: 7.11 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.16 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 35 
 

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Offline kgs

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Re: Cutting a Hoppy Recipe in half- Dales Clone
« Reply #4 on: May 08, 2015, 06:19:29 AM »
Yes, resurfacing this thread because I've been hunting for a Dale's Pale Ale recipe I felt worthy of the beer. I may switch course and brew something else (due to all kinds of things going on in my life, most good, I haven't brewed since November and only two days ago gained a brewday this weekend). The recipes I've been finding on the web feel suspect (IBUs far too low, malt bill seems off). But if anyone had a recipe they recommended, I'm game.
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