Yesterday saw the brewing of another batch of the crowd pleasing Jago Bay Pale Ale, the house pale ale. Our sensory panel (well, me and some of the Malt Konocti Mashers, but “sensory panel” sounds better) says,
“This, to me, is a classic pale. In the Sierra Nevada Pale Ale template. There is an upfront sweetness/maltiness, a bready and toast flavor midway, followed by a the hop bitterness. A very drinkable beer.”
“WOW.”
This was the ninth iteration of the house pale. Each time the recipe has been tweaked by one item to learn if the change was better or not. The switching from Vienna to Victory malt has added a pleasant complexity, a bready flavor that is a keeper (though Amber malt will be tried soon–it has the same qualities with slightly more intensity).
Our ribbon-winning House Pale Ale.
Here’s the recipe for 5 gallons of Jago Bay Pale Ale* (PDF):
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 34.6 IBUs
Est Color: 6.6 SRM
10.63 lb Pale Malt (2 Row) US (2.0 SRM) 90 %
0.75 lb Victory Malt (25.0 SRM) Grain 6 %
0.24 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 2.0 %
0.24 lb White Wheat Malt (2.4 SRM) Grain 2.0 %
0.5 oz Galaxy [14.80 %] – Boil 60.0 min Hop 23.2 IBUs
0.5 oz Cascade [7.70 %] – Boil 10.0 min Hop 4.0 IBUs
0.5 oz Chinook [13.00 %] – Boil 10.0 min Hop 7.4 IBUs
0.5 oz Cascade [7.70 %] – Boil 0.0 min Hop 0.0 IBUs
0.5 oz Chinook [13.00 %] – Boil 0.0 min Hop 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
1.0 oz Chinook [13.00 %] – Dry Hop Hop 0.0 IBUs
Single Infusion 150F mash (Mash into 4.5 gallons of water at 159 F)
Sparge Water: 4.2 gal
Sparge Water Temperature: 168.0 F
*65% efficiency
Batch-22 