Came across this yesterday while scanning the recipe wiki. Award winner, seems simple enough, thoughts on my first go at this? I may try for a 3-4 gallon though in case it’s swill.
REGAL PALE ALE
Category 10: American Ale
598 entries
Sponsored by BJ’s Restaurant & Brewhouse
Heath Haynes, Lake Havasu City, Ariz., Mohave Ale & Lager Tasting Society (MALTS)
Gold Medal
“Regal Pale Ale”
American Pale Ale
Ingredients for 6 U.S. gallons (22.71 L)
10.0 lb (4.5 kg) pale two-row malt
12.0 oz (340 g) 20° L crystal
8.0 oz (227 g) 80° L crystal malt malt
8.0 oz (227 g) CaraVienne® malt
8.0 oz (227 g) wheat malt
0.5 oz (14 g) Nugget pellets, 13% a.a. (60 min)
1.0 oz (28 g) Cascade pellets, 5.5% a.a. (5 min)
0.5 oz (14 g) Nelson Sauvin pellets, 12.5% a.a. (5 min)
1.0 oz (28 g) Cascade pellets, 5.5% a.a. (dry)
1.0 oz (28 g) Nelson Sauvin pellets, 12.5% a.a. (dry)
White Labs WLP001 California ale yeast
Forced carbonated to 2.5 vol.
Original Specific Gravity: 1.052
Final Specific Gravity: 1.011
Boiling Time: 60 min
IBUs: 26.5
SRM: 9.3
ABV: 5.5%
Primary Fermentation: 9 days at 67° F (19° C)
Secondary Fermentation: 9 days at 68° F (20° C)
Go for it! I screwed up at just about every point in the process in my first batch of AG and still ended up with decent beer. It seems you can miss your target mash temp., not have your sparge water hot in time, and not get OG right and still end up with tasty beer. Make 5 gallons and RDWHAHB!
You can list any mistakes as experience. If it helps you relax at all I made batch #221 yesterday. It would have been a sour mash ale if I had remembered to pour the grain I soured into the mash. I didn’t remember the stinky grain until I was cleaning my mash tun. ::) Now it will go on tape as an American Pale Ale.
It doesn’t matter how many you’ve made, you will still screw up once in a while and it is still (usually) good beer.
I make some kind of mistake on every beer. That way all I make is very elite one-off beers that no one can duplicate. Heck, I cant even duplicate them!
Another trick is to not get too hung up on what style you are brewing. Meaning, some mistakes can be solved by styling after its carbonated. For example, a Dunkel that is a bit too hoppy. You could dump it, or you could call it a shwartzbier.
^^^^^^^^^. Brewing sober didn’t get rid of all the mistakes, but it got rid of most of them. Still an odd screwup occasionally, followed by a string of obscenities. It happens and is usually a pretty good beer anyway.
I brew in the AM so I normally drink coffee while brewing. Then have lunch. By the time I am done cleaning and getting everything put away it’s about time to sit back, watch the fermenters, think about secondary additions like Maker’s Mark soaked Oak, and enjoy a cool drank.
I’m considering giving my MT a test run this weekend and doing a small batch of this recipe. Can I simply cut everything in half for a 3 gallon recipe?
Any point in putting this into Beersmith and cutting in half?
