Brew #78 - Daril-Chad's "Proud Papa" Pale Ale


09/30/2006      Daril-Chad's "Proud Papa" Pale Ale
        
  Category         : American Pale Ale 
  Method           : Full Mash
  Starting Gravity : 1.059
  Ending Gravity   : 1.015
  Alcohol content  : 5.7%
  Recipe Makes     : 15.0 gallons
  Total Grain      : 27.00 lbs.
  Color (srm)      : 7.4
  Efficiency       : 65%
  Hop IBUs         : 37.5

Malts/Sugars:
  25.50 lb. American Two-Row 
   1.00 lb. Crystal 40L 
   0.75 lb. Carapils Dextrine 

Hops:
  3.00 oz Amarillo 8% BOIL 60 minutes
  1.00 oz Amarillo 8% BOIL 40 minutes
  1.00 oz Amarillo 8% BOIL 20 minutes
  1.00 oz Amarillo 8% FINISHING 10 minutes

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 6.19 gallons of water at 173F
First Mash Temperature: 153F

Notes:
Style Notes (according to Terry Foster - Classic Beer Style Series)

AROMA & FLAVOR:
Pale Ale should have a clean,  malty  fullness on the front of the
palate,  with  fruity,  estery  overtones,  followed  by  a  long,
lingering  hop   bitterness   on  the  back  of  the  palate.  The
bitterness  should be clean, with no astringency, and there should
be no solventlike  character in the fruitiness,  nor any lingering
sweetness  to  hide  the  hop  flavor.  If the  beer  is  dry-  or
late-hopped,   it  will  also  have  an  aromatic  hop  character,
preferably  of a floral or  lightly  resinous  nature.  It is also
acceptable, but not essential, to have a butterschotch  flavor due
to the presence of diacetyl.

MALT:
Basically British 2-Row pale malt and some 20L to 60L Crystal malt.

HOPS:
Hops are where the heart of pale ale lies.  Although bitterness is
their most important  contribution, aroma and hop character should
not be  forgotten.  However, the latter aspect is not an essential
part of pale ale flavor and  aroma.  Many  excellent  bitters  and
pale ales are brewed  without the use of aroma hops.  On the other
hand, since levels of bitterness  are high, pale ales,  especially
when   brewed   to  low   original   gravities,   can  be   rather
one-dimensional.  Goldings are  traditionally  used for  bittering
and   dry-hopping.  European   aromatic  hops  can  be  used,  but
high-alpha  hops such as Target and Challenger are also good aroma
hops.

------------------

YEAST CHOICES: 
  The "classic" Chico American Ale Yeast - Wyeast 1056

MALT CHOICES:
  Being an American Pale Ale (APA) - use American 2-Row Pale malt;
  40L Crystal; and Carapils Dextrine.
               
GRAIN CHARACTERISTICS: 
  American 2-Row (Briess)      1.037   1.8L
  Crystal 40L                  1.031  40.0L
  Carapils Dextrine            1.031   1.5L

HOP CHOICES:
  Decided to experiment with the new Amarillo hops - which are 
  viewed as a Cascade-type in flavor/aroma, but much higher in 
  Alpha acidity (8% - 11%) - for a total ~ 38 IBUs in this beer.  
  Described as: Citrus and floral. Ideal for bittering because 
  of higher alpha acid levels and prized for intense flavor and 
  aroma as well. 
  
ADDITIVES:
  - Gypsum: Increases calcium and sulfite levels in soft water, 
    increases acidity, and helps to settle proteins during the boil. 
    Add 3 tsp at first hop addition.          
  - Irish Moss: Fining agent - Add at 10 min to EOB
  
MASHING PROCEDURE:
  For this  recipe, only a single-infusion straight to final mash 
  temperature is needed -
  
  - Add  6.19  gallons  of water at 173 F to heat mash to 153 F
  - Hold for 1 hour (OK range: 150-154F)
  - Sparge with 13.12 gallons of water to yield 15.00 gallons to primary
  - Start boiling during collection
  
  Water Absorbed by Grain: 2.48 gallons
  Water Evaporated during boil: 1.50 gallons

SCHEDULE:

  - Mash for 1 hour @ 153F.
  - Sparge - mash out @ 170F.
  - Keep wort at near boil during collection, for caramelization.
  - Boil for ~90 minutes total.
  - 3 tsp gypsum @ 60 min.
  - 3 oz Amarillo @ 60 min.
  - 1 oz Amarillo @ 40 min.
  - 1 oz Amarillo @ 20 min.
  - 1 oz Amarillo @ 10 min.
  - 3 tsp. Irish Moss @ 10 min.
  - Immersion chiller @ 10 min.
  - Cool & ferment @ 62 - 68 F

Style Profile at 65% extraction efficiency:

             Min     Recipe     Max
   O.G.     1.045    1.059     1.056
   T.G.     1.010    1.015     1.015
   Alc %    4.5      5.7       5.7
   I.B.U.   20       37.5      40
   S.R.M.   4        4.8       11



   This brew is named "Proud Papa Pale Ale" because it was created
   for the birth of Daril-Chad's baby boy - another "Li'l Daril"  
   
   We intend to bottle it on the day he is born.