Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Homebrew: R&H Wedding Pale Ale


Today I brewed up a 40-liter batch of a relatively simple American Pale Ale. The beer will be served at my friends’ wedding in July, so I aimed for a beer that as many as possible would find enjoyable. This meant a relatively low bitterness, a moderately light body and alcohol content, and a nice hop nose. The malt bill consisted of only Pale Ale, Munich and Carapils malt. I hit a 73% efficiency, which meant that the OG was 1.053. Slightly higher than I had aimed for, but not a big problem. I mashed at 65C, which will hopefully produce quite a light body and dry finish, when fermented with WLP007. We bought a pH-meter recently (Milwaukee MW-102), and this was the first time I used it during a brewday. We have been plagued with some high beer pH values recently, and naturally one cause could be a high mash pH. This was the case, and I had to add a total of 12 g of 80% lactic acid to the mash in order to get the mash pH down to 5.35. The meter seems to have been a really good investment, and hopefully our beers will improve as a result. Post-boil pH was 5.26, which should drop to below 4.5 with a healthy fermentation. I hopped the beer with Chinook, Cascade and Centennial, with a hefty flame-out addition. IBUs should be around 30-35, depending on how much iso-alpha acids were extracted from the flame-out addition. I will dry hop with all three varieties once fermentation slows down. I pitched a 2-litre starter of WLP007, which should leave a dry finish, clear beer, and slight hints of fruit esters to complement the hops. I’m fermenting at 18.5C, for a slightly cleaner finish. I’m really looking forward to sampling this one in a couple of weeks!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
40 L 60 min 36.1 IBUs 11.1 EBC 1.053 1.011 5.4 %
Actuals 1.053 1.01 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 9.9 - 27.6 2.3 - 2.8 4.5 - 6.2 %


Name Amount %
Pale Ale (2-row) 7.5 kg 78.95
Munich II (Weyermann) 1.5 kg 15.79
Cara-Pils/Dextrine 500 g 5.26


Name Amount Time Use Form Alpha %
Chinook 15 g 65 min Boil Pellet 14
Chinook 15 g 30 min Boil Pellet 14
Cascade 50 g 20 min Aroma Pellet 6.5
Centennial 50 g 20 min Aroma Pellet 11
Cascade 50 g 5 days Dry Hop Pellet 5.5
Centennial 50 g 5 days Dry Hop Pellet 10
Chinook 20 g 0 min Dry Hop Pellet 13


Name Amount Time Use Type
Calcium Chloride 9.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 9.00 g 60 min Mash Water Agent
Lactic Acid (Mash) 8.00 ml 60 min Mash Water Agent
Lactic Acid (Sparge) 3.00 ml 60 min Mash Water Agent


Name Lab Attenuation Temperature
Dry English Ale (WLP007) White Labs 75% 18.33°C - 21.11°C


Step Temperature Time
Mash In 66°C 60 min


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