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Author Topic: Pigsah Pale Ale recipe  (Read 6199 times)

Offline brazilhead

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Pigsah Pale Ale recipe
« on: July 22, 2010, 10:18:26 pm »
Can someone get me close to this one?

Their site doesn't offer much; just the following: "Our pale ale is a perfect blend of rich organic malts with whole leaf Chinook and Mount Hood hops. A crisp, clean profile makes this beer distinct. 31.8 IBU"

Any ideas? Thanks in advance, ;)

John
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Offline denny

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Re: Pigsah Pale Ale recipe
« Reply #1 on: July 23, 2010, 10:32:35 am »
Who makes it?  Never heard of it before.
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Offline majorvices

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Re: Pigsah Pale Ale recipe
« Reply #2 on: July 23, 2010, 11:56:34 am »
I'm going to guess "Highland Brewery" or some brewery in or around Asheville, NC since Pisgah national forest is near there.
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Offline denny

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Re: Pigsah Pale Ale recipe
« Reply #3 on: July 23, 2010, 12:01:03 pm »
We also have a Mt. Pisgah here in Eugene, though.  That;s why this post caught my eye.
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Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

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Offline tygo

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Re: Pigsah Pale Ale recipe
« Reply #4 on: July 23, 2010, 12:44:01 pm »
Quote from: majorvices on July 23, 2010, 11:56:34 am
I'm going to guess "Highland Brewery" or some brewery in or around Asheville, NC since Pisgah national forest is near there.

Asheville it is:  http://pisgahbrewing.com/
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Offline brazilhead

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Re: Pigsah Pale Ale recipe
« Reply #5 on: July 23, 2010, 06:13:44 pm »
Oh damn, mistyped the name. Yeah, that's the one.
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Offline troy@uk

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Re: Pigsah Pale Ale recipe
« Reply #6 on: July 23, 2010, 09:19:35 pm »
Yes, it is in Asheville, we enjoy this Pale very much.  I would suggest contacting the brewery directly or you can contact Alex at http://hopsandvines.net/ , this is one of our LHBSs and he is very good with the local clones.  He is also very free with his knowledge and recipies.  Make sure you tell him if you want all grain or extract.
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Offline brazilhead

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Re: Pigsah Pale Ale recipe
« Reply #7 on: July 24, 2010, 07:37:40 am »
Thanks Troy. I´ll do that.
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Offline brazilhead

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Re: Pigsah Pale Ale recipe
« Reply #8 on: July 30, 2010, 06:04:19 pm »
Well, Alex at www.hopsandvines.net HAS been very helpful. He gave me a recipe that Promash calculates to roughly 1.064 OG and 66 IBUs. As I want to make this for a buddy who's coming to visit and I haven't tried it yet, would you all say that's in the ballpark? Bigger than I expected.
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Offline Hokerer

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Re: Pigsah Pale Ale recipe
« Reply #9 on: July 30, 2010, 07:51:40 pm »
Quote from: brazilhead on July 30, 2010, 06:04:19 pm
Well, Alex at www.hopsandvines.net HAS been very helpful. He gave me a recipe that Promash calculates to roughly 1.064 OG and 66 IBUs. As I want to make this for a buddy who's coming to visit and I haven't tried it yet, would you all say that's in the ballpark? Bigger than I expected.

Didn't the website excerpt you posted originally say 31.8 IBU?  66 is quite a difference
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Offline brazilhead

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Re: Pigsah Pale Ale recipe
« Reply #10 on: August 01, 2010, 09:20:59 pm »
Hokerer, you're absolutely right. I was envisioning this beer as something along the lines of a SNPA, with a gravity of around 1.052 and the IBUs cited on the site. Alex hasn't gotten back to me to clarify. Here's the text he wrote me in the email:

5 Gallons Pisgah Pale
11# Organic Briess 2-row
1.5# Organic Briess Munich
.75# Organic Briess Crystal 40
1oz Chinook 60
1oz Mt. hood 20
1oz Chinook/1oz Mt. Hood Dry Hop 56 days

I'm guessing the dry hop was 5-6 days?

So I think I'll just maintain these proportions and shoot for the 52 gravity points and 32IBUs. Anyone who's tried this care to opine?

Thanks, John
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Offline brazilhead

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Re: Pigsah Pale Ale recipe
« Reply #11 on: February 05, 2011, 08:50:40 pm »
Well just to post a follow-up, I finally brewed this one up and I think I've finally found my malt bill for my house APA. I targeted this for 1.052 with 85% pale malt, 10% munich, and 5% Crystal 40. I didn't have the Chinook or Mt. Hood on hand so I went with 28 IBUs of Simcoe at 60 mins and another 4 IBUs of Amarillo at 20 mins and then dry hopped with a half ounce of each for about a week. Mash temp was 152, fermentation was at 68 and the yeast was US-05. Damn nice well-balanced beer. The hops left if grapefruity as hell, but that's how I like it. Still, maybe I'll do it up with more neutral hops next time just for comparison. At this point though, I wouldn't change a thing as far as the malts.

Thanks for the help!

John
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