Charlatan is hopped with Simcoe, Citra, and Centennial, and this pale ale is packed with tropical flavors like mango, passionfruit, and grapefruit according to Chicago’s Maplewood Brewery.
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Maplewood Brewing Co. Charlatan American Pale Ale | American Pale Ale
- 8 lb (3.63 kg) (82.1%) Standard 2-Row (Rahr) (1.8 Lovibond)
- 0.75 lb (.34 kg) (7.7%) Light Munich (Weyermann) (6.5 Lovibond)
- 0.33 lb (.15 kg) (3.4%) Dextrine Malt (Crisp) (1.7 Lovibond)
- 0.33 lb (.15 kg) (3.4%) Caramalt (Crisp) (15 Lovibond)
- 0.33 lb (.15 kg) (3.4%) White Wheat (Rahr) (3.2 Lovibond)
- 0.1 oz (2.83 g) Warrior pellets, 16.5% aa (90 min)
- 0.2 oz (5.67 g) Simcoe pellets, 13% aa (15 min)
- 0.1 oz (2.83 g) Citra pellets, 12.5% aa (10 min)
- 0.1 oz (2.83 g) Centennial pellets, 10% aa (10 min)
- 0.1 oz (2.83 g) Simcoe pellets, 13% aa (10 min)
- 0.33 oz (9.36 g) Citra pellets, 12.5% aa (whirlpool)
- 0.33 oz (9.36 g) Centennial pellets, 10% aa (whirlpool)
- 0.165 oz (4.68 g) Simcoe pellets, 13% aa (whirlpool)
- 1.25 oz (35.44 g) Citra pellets, 12.5% aa (dry hop)
- 0.75 oz (21.26 g) Centennial pellets, 10% aa (dry hop)
- 0.75 oz (21.26 g) Simcoe pellets, 13% aa (dry hop)
- Whirlfloc/Irish moss (10 min)
- Yeast Nutrient (10 min)
- Wyeast 1318 London ale III (2.15L starter)
- Original Gravity: 1.059
- Final Gravity: 1.012
- ABV: 6.1%
- IBU: 32
- SRM: 5.1
- Boil Time: 90 minutes
- Efficiency: 83%
This recipe has been scaled to assume an 83% efficiency (right about what we used to get on our homebrew setup back in the day) and a 2 gal/hour boil off rate. Please adjust the 2-row base malt according to your setup.
Mash at 152° F (66.67° C) for 30-45 minutes (until conversion is complete), target mash pH 5.3.
Sparge with 170° F water and collect at least 8.05 gallons (30.47 L) of wort. Bring wort to a boil and add kettle hops per the indicated schedule.
At knockout, use a large spoon or stirrer and create a whirlpool to cool the wort for a few minutes. The closer you can get to 190° F the better, but anything under 200° F will work.
Add the whirlpool hops and let rest 10 minutes, then whirlpool again for a few minutes to create a nice compact trub/hop pile.
After the whirlpool period, chill the wort to 68° F, oxygenate, and collect at least 5.05 (19.11 L) gallons of wort.
Depending on your efficiency and setup, you can feel free to collect some extra wort to compensate for losses due to dry hopping. When the fermentation is about 1P from FG, add the dry hops.
After 3-7 days after FG, crash and rack off of the hops. Carbonate to 2.55 volumes CO2.
Target Water Profile
Use Gypsum and Calcium Chloride to adjust to:
- 115-125 ppm Calcium
- 65-75 ppm Chloride
- 145-155ppm Sulfate
- Finished SO4/Cl ratio: 2.3-2.5
Use Lactic Acid (88% strength) to adjust water pH, we use a .55 mL/gal rate, and we adjust both the mash water and sparge water separately (based on the volume of each). If you do not have the capability to adjust mash and sparge water separately, you may make all of the mineral/acid additions based on your mash water volume. Always use de-chlorinated water.