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Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Homebrew: Hopfenschiessen – German Pale Ale

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This weekend we will be brewing an American Pale Ale / IPA using only German hops. The German hop growers have been releasing lots of new interesting varieties the last couple of years, and I am really looking forward to trying Hüll Melon and Hallertauer Blanc. I bought some earlier this year, and will debut them in this beer. We decided to blend in some more traditional varieties as well, to balance the fruity tones with some more herbal hop tones. We have a lot of Vienna malt in our inventory, so we decided to use it as our base malt. These will be joined by some Pilsner, Carapils and Crystal 100 malt. We will be trying a new yeast strain as well, Wyeast’s 1217 West Coast IPA, which has been getting lots of good reviews (good attenuation and flocculation, together with a really clean flavour profile). Hopefully everything will go smoothly and the beer will taste good!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
50 L 60 min 57.5 IBUs 16.0 EBC 1.055 1.010 5.9 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American-Style Strong Pale Ale 51 1.05 - 1.06 1.008 - 1.016 40 - 50 11.8 - 27.6 2.2 - 2.8 5.6 - 6.3 %

Fermentables

Name Amount %
Vienna 10 kg 71.43
Pilsner 3 kg 21.43
Cara-Pils/Dextrine 500 g 3.57
Crystal 100 500 g 3.57

Hops

Name Amount Time Use Form Alpha %
Herkules 40 g 90 min Boil Pellet 14.5
Hallertauer Blanc 20 g 15 min Boil Pellet 14
Hallertauer Mittelfrueh 20 g 15 min Boil Pellet 4
Hüll Melon 20 g 15 min Boil Pellet 14
Tettnang 20 g 15 min Boil Pellet 4.5
Hallertauer Blanc 30 g 15 min Aroma Pellet 14
Hallertauer Mittelfrueh 30 g 15 min Aroma Pellet 4
Hüll Melon 30 g 15 min Aroma Pellet 14
Tettnang 30 g 15 min Aroma Pellet 4.5
Hallertau Blanc 50 g 0 min Dry Hop Pellet 14
Hüll Melon 50 g 0 min Dry Hop Pellet 14
Tettnang 50 g 0 min Dry Hop Pellet 4.5

Miscs

Name Amount Time Use Type
Gypsum (boil) 10.00 g 60 min Mash Water Agent
Gypsum (mash) 10.00 g 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Phosphoric acid 8.00 ml 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 15.56°C - 22.22°C

Mash

Step Temperature Time
Mash In 64.44°C 75 min

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