KISS Pale Ale.

Brewing Processes
1

This year i vowed to keep it simple.
I already hosed up the last batch by adding to much crystal 60.
This time im going to leave it out. Im going to brew this style until i get it right. I have a few quandries.

80% 2 row
20% munich
Og 1.060
40 ibu
Pale Ale profile bru n water.
Dry hop.

S04 or wlp 001?
I’ve had great consistent results with s04. Never used wlp001.

What is a good mash temp for this style?

I like Citra and I like Mosaic. I saw recently that my LHBS has falconers flight. I have never used it. I would like to stick with one hop that is multi purpose and has some character. Any thoughts?

R,
Curtis.

2

I like to mash my pales at 152-154. As far as falconers flight I’ve never tried it. I’m a fan of the simco centennial mix that’s what my house IPA is dry hopped with.

3

With that grain bill and 001 I would mash at 154F. If you use SO4 probably around 152F.

I have used Falconer Flight many times and it is a great blend. You could use it all the way through and even dry hop with it. Citra and Mosaic also make a great blend too!

4

I think 152 is a good mash temp for pale ale. If you want a dryer beer, which is good to accentuate hops, then you can go down in temp (148-150).

I think the Brunwater Pale Ale profile is pretty extreme (maybe better for IPA or Double IPA). I would go with the Yellow Dry or Yellow Balanced.

5

Looks good to me. I use crystal less and less anymore especially my hoppy beers. My current IPA is 75% 2 row, 15% rye malt, and 10% flaked rye and I like the malt profile much better than past recipes that had a crystal element.

6

Are you basing those temps on attenuation and fg?

7

In my last batch I thought I tasted diacetyl. I had a hard time keeping the fermentation temp above 65f. Its starting to warm up so I think this time I’ll start at 65f and ramp to 70f. Thoughts?

8

I’m basing those temps on knowing how attenuative those strains can be with certain grain bills and mash temps upon repeated use of them over the years.

9

Great, thank you sir.

10

Hey no problem!

Let us know what you decide on and how things go!

11

I would think you’d be fine at 65. A few days rest after active fermentation should take care of any diacetyl.

12

Ok, well on second thought is there a certain off flavor that comes with over hopping?

13

Grassy/earthy if you dry hop too much or too long. Typically with 001 I start at 66 free rise to 68 once fermentation slows I raise it up to 70 until fermentation is complete, I figure it cleans out all the diacetyl. Maybe its over kill but it works for me.

14

I finally got around to brewing this pale ale. I used 80/20 mix of 2 row and munich 10 mashed at 150 for 75 minutes with a pH of 5.5. For the boil I used Citra at 60, Mosaic at 5 brought the temp down to 180f and whirpooled with both.
Target gravity was supposed to be 1.058 but I managed to get 1.070 instead.
As we speak it is fermenting away in its temperature controlled home at 65f.
I will be dry hopping with 1oz of both Mosaic and Citra.

When it finishes I’ll be sure to upload a photo and report on the flavor.

Thanks to everybody who gave sound advise.

Cheers.