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No Chill Hoppy Pale Ale

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2 years 2 months ago #3293 by Gash
No Chill Hoppy Pale Ale was created by Gash
Any questions just ask! Cheers!

Recipe: No Chill Pale Ale (Q6)
Brewer: Gash
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 28.01 l
Post Boil Volume: 23.18 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.49 l
Estimated OG: 1.042 SG
Estimated Color: 10.8 EBC
Estimated IBU: 26.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 87.0 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
1.80 kg Gladfield American Ale Malt (5.0 EBC) Grain 1 46.2 %
1.50 kg BEST Vienna (BESTMALZ) (9.0 EBC) Grain 2 38.5 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 3 12.8 %
0.10 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 4 2.6 %
5.00 g Magnum [14.00 %] - Boil 60.0 min Hop 5 8.1 IBUs
20.00 g Citra [12.50 %] - Steep/Whirlpool 20.0 Hop 6 8.6 IBUs
20.00 g Waimea [15.00 %] - Steep/Whirlpool 20.0 Hop 7 10.3 IBUs
1.4 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
40.00 g Citra [12.00 %] - Dry Hop 4.0 Days Hop 9 0.0 IBUs


Mash Schedule: BIAB, Medium Body - ROBOBREW - GASH
Total Grain Weight: 3.90 kg
Name Description Step Temperat Step Time
Saccharification Add 18.00 l of water at 68.8 C 65.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Fly sparge with 13.93 l water at 75.6 C

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The following user(s) said Thank You: Redgum, Tbird1600, Gunder58, Kman

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2 years 2 months ago #3294 by Gash

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2 years 2 months ago #3313 by Dilligaf666
Replied by Dilligaf666 on topic No Chill Hoppy Pale Ale
Hey Gash - 5 grams of magnum for the full boil seems very light.
I am tempted to reduce hops in my next 60 minute boil to see how it turns out. How have you found the bitterness with this one? Was also thinking I could do a first wort addition as well - but maybe that is overkill with a no chill batch...

I have been doing no chill beers because of space, water and time - so tending towards recipes with 60 minute boils, late addition hops (into the cube) and a bit of dry hopping

Also finding my beers have been quite malty - but i think that is the ingredients rather than the no chill method....

Anyway Cheers again

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2 years 2 months ago #3314 by Gash
Replied by Gash on topic No Chill Hoppy Pale Ale
Its only a small beer so doesnt need too much bitterness, if you can trust beersmith the 5g gives about 8ibus but the 20min/whirlpool/steep adds another 19ibus so that gets near 30ibus all up. Which is plenty.
Yep could be your malt bill, using a lot of crystal or something?Cheers mate!

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1 year 10 months ago #3539 by PattyB
Replied by PattyB on topic No Chill Hoppy Pale Ale
I have this down at the minute. US05 has worked fast and i am at 1010 after 5 days - thoughts on dry hopping now or leave for few more days? Thanks Guys

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1 year 10 months ago #3558 by Gash
Replied by Gash on topic No Chill Hoppy Pale Ale
Sorry Patty, havent turned the computer on since Friday night! I'd dry hop straight away, cheers! SOrry for the delay.
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1 year 10 months ago #3562 by PattyB
Replied by PattyB on topic No Chill Hoppy Pale Ale
No probs Thanks Gash.

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1 year 9 months ago #3618 by aussiecoops
Replied by aussiecoops on topic No Chill Hoppy Pale Ale
Hey Gash,
Jumping on the back of this, dry hopping. I've always waited until the fermentation has finished, I'm also using US-05 what are the pros and cons say dry hopping day 7 for 7 days then cold crashing?

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1 year 9 months ago #3619 by Gash
Replied by Gash on topic No Chill Hoppy Pale Ale
Beer enemy #1 is oxygen, ruins hops, stales beer.
Dry hopping should be done before ferment is finished, this helps push out any oxygen from you opening the fermenter and adding the dry hops.
University studies have shown with pellet hops you don't get anymore from them after about 4 days, some tests aroma started dropping. Most extraction is done after about 2-3 days. After that hops being oils and wort being mostly water the hops do everything they possibly can to get out of solution and out of your beer!
Whole flower hops are usually dry hopped for 7 days.
Typically with healthy yeast and the right pitch at the right temps your ferment should be ready about day 5-7 for dry hopping, maybe earlier if pitching a big starter or using a slurry. You either watch the krausen when it starts dropping or when bubbles have slowed right down. Dry hop, then punch the temp up a degree or two, this will make sure it finishes off in the next few days, usually by day 10 its done, then crash for 2 or 3 days. Avoid oxygen during bottling or kegging where ever possible. This will try and lock those hop flavours in.
When dealing with hops leaving it to sit around is not a good thing. With stouts and things that arent hoppy its fine to let them sit longer, but really there isnt much advantage of it, and the beer is usually safer once packaged then sitting in a fermenter. Time is what helps with some beers (not hoppy ones) and its doesnt really matter if that time is in the fermenter on the yeast, in the bottle or a keg, except that once packaged you know its sealed and safe (safer) from the evil oxygen! hahahah
Cheers mate! I

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1 year 6 months ago #3775 by Astaberry
Replied by Astaberry on topic No Chill Hoppy Pale Ale
Hey mate, how did the beer come out? Would you recommend brewing? Looking to do my first all grain pale ale shortly.

Cheers.

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Drunken Ramblings

Gash - Tue 11 Aug - 23:34

Sometimes yes lol

Carrobrew's Avatar Carrobrew - Tue 11 Aug - 10:13

Does anyone else with the Inkbird 308 Wifi constantly check the temp on their phone? I can't help myself..

Finnroo's Avatar Finnroo - Tue 21 Jul - 11:02

Richie we need to ask questions in a forum post so that Gash gets a heads up. I posted it in social chatter for you. Cheers mate. :)

richierichs3 - Mon 20 Jul - 10:43

Hey Gash have you tried Rover henty st Pale alehttps://craftypint.com/beer/4810/rover-henty-st-ale-hawkers. Im after a clone or something similar to brew. I love this beer.

Finnroo's Avatar Finnroo - Sun 12 Jul - 09:09

Cheers guys it was my dark called Tired Bastard. I had drama.... talk about Karma lol. :O

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