Brew UK Forum | Grain
Left Overs
Hi all
I have some left over grain & hops to use up before I put another order in for my Oatmeal Stout. Please comment on the following recipe.
Mash Up Your Face
Date:
Gyle Number:
Fermentable Colour lb: oz Grams Ratio
Dried Malt Extract Pale 10 EBC 1 lbs. 1.6 oz 500 grams 23.8%
Pale Malt 5 EBC 2 lbs. 3.3 oz 1000 grams 47.6%
Torrefied Wheat 4 EBC 0 lbs. 10.5 oz 300 grams 14.3%
Wheat Malt 3.5 EBC 0 lbs. 10.5 oz 300 grams 14.3%
Hop Variety Type Alpha Time lb: oz grams Ratio
Progress Whole 6.4 % 90 mins 0 lbs. 0.9 oz 25 grams 40.3%
Hallertauer Hersbrucker Whole 2.9 % 10 mins 0 lbs. 0.5 oz 15 grams 24.2%
Hallertauer Hersbrucker Whole 2.9 % 5 mins 0 lbs. 0.4 oz 12 grams 19.4%
Hallertauer Hersbrucker Whole 2.9 % 0 mins 0 lbs. 0.4 oz 10 grams 16.1%
Final Volume: 10 Litres
Original Gravity: 1.053
Final Gravity: 1.012
Alcohol Content: 5.3% ABV
Total Liquor: 15.6 Litres
Mash Liquor: 4 Litres
Mash Efficiency: 75 %
Bitterness: 43.6223777748581 EBU
Colour: 10 EBC
Any advice welcome
Responses
Posted 1 year ago by Admin
Hi Gazz, looks okay to me. Interesting hops in a pale ale. Look forward to hearing how it turns out.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Interesting hops in a pale ale[quote]
Ha ha, Definitely interesting! I have to use them up
I am hoping the wheat quants are not too much. I do have some crystal malt but I have never done a bright coloured ale before so decided to leave it out.
Posted 1 year ago by Moderator
That looks nice, I have heard that haleratau is fine for pale ales and as you are using them in the right place I reckon it will be a pleaser!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
I used Hallertauer in a pale ale last year ... lovely clean sharpness to them... looks like a nice beer!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
At the end of the day you can use any hop in any beer.
I've seen and drunk plenty of pale ales using traditional lager hops like Tettnang and Saaz and they were lovely. I think it works better at lower ABV, around 4% as they have a more subtle flavour/aroma to them.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Yeah. I pretty much exclusively use the Hallertauer and Tettnang hops in lagers but have used them in the past for ales such as a Munich Dunkel. Mix with a little Munich malt, a tiny bit of chocolate and crystal malt and you've something that tastes pretty amazing. Go for it; they're a really flavoursome hop.
-Barry
Conditioning (Bottles): Sam Adams Boston Lager Clone
Drinking (Bottles): Sierra Nevada Pale Ale Clone
Drinking (King Keg): McMullen's Country Best Bitter
Posted 1 year ago by Member
Well slight change of plan. I didnt have the wheat malt but did have munich malt so that went in instead.
Brewed it all up on Sunday and fermentation started yesterday. One thing I have noticed is the smell is totaly different to other brews, a very sweet smell that isnt that nice. I have tasted the beer and it seems fine. Time will tell I suppose.
I think the wheat has hazed the beer some what so was thinking of adding some gelatine sheets for fining during conditioning. Has anyone used this before??
Posted 1 year ago by Admin
I've used powdered Gelantine before but to be honest I didn't find is cleared any quicker or better than using nothing which is what I always do now. Just Protafloc in the boiler and that's it.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
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