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gbryant

#31 Experimental Pale Ale

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#31 Exp. Pale Ale:

Brewed 2-12-2013

Ingredients:

Farmhouse brewing had some new experimental hops on sale and one of them sounded interesting enough to try. So I ordered 4 oz and plan to use all four ounces in a single hopped pale ale. The description is dill, jolly rancher, passion fruit, cocoa coconut, stone fruit, peach and vanilla. It is listed as EXP 6300

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Two pounds of rye malt
Three pounds of marris otter malt
4 oz. crystal 10L
4 oz. crystal 20L
4 oz EXP 6300 hops 14.6 AAU (.01 ounces at 60 minutes, .25 ounces at 20, .25 ounces at 15, .25 ounces at 10, .25 ounces at 5 and I threw in a pellet or two every couple of minutes for the last twenty minutes of the boil. I also added .25 ounces at flame out and will add about another ounce after two weeks in LBK and then use the rest to make a hop tea to add at bottling/kegging time.)
US-05 American ale yeast

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The Mash:

Due to some possibly chlorine type off flavors I have noticed in my lagers, I used just over 3.5 gallons of spring water for my beer this batch.

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I brought the water to a strike temperature of 154 degrees and then added the grains. The temperature dropped to a mash in temperature of 150 degrees. I intended a ninety minute mash but due to an emergency had to leave the mash at home alone for two and a half hours. The temperature had dropped to 138 degrees. I was shooting for a highly fermentable wort anyway so hopefully no significant damage was done. When I got home from the emergency, I added heat back to the wort and brought it to a mash out temp of 166 degrees and then dunked, drained and squeezed the grains into the wort.

The Boil:

Brought the wort to a boil and added the first hop addition. I then added the hops as outlined above. The hops had a great smell fruity and kind of earthy with a hint of spice. I am definitely looking forward to seeing how this translates to the beer. I chilled the wort and pitched the yeast at 80 degrees. Then put LBK in fermentation fridge at 64 degrees. In about two weeks, I will add another ounce of the hops and then add a hop tea at bottling time.

The Original gravity came in at 1.050.

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Wort Sample:

I took a sample of the wort from my hydrometer reading and it is good. It was hard to taste the hops over the malty sweetness but once that ferments out I think this is going to be an awesome pale ale. The hops definitely have a peach flavor and are very fruity. Maybe it was the malt sweetness but I could see the jolly rancher candy like flavor too.

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"gbryant" post=335859 said:

#31 Exp. Pale Ale:
The description is dill, jolly rancher, passion fruit, cocoa coconut, stone fruit, peach and vanilla. It is listed as EXP 6300

This is a hell of a combination of flavors in 1 hop! Would love to try that beer when you were done. ;)

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Really love to hear how this turns out. Was curious of the taste and aroma from that particular hop. It sounded so good!

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All those flavors in the hop description sound pretty good....except the dill :sick: Wonder if you will be able to pick that out. Gonna make for an interesting flavor. Keep us posted!!

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2-27-2013: Added one ounce of the hops to the LBK tonight as a dry hop addition commando. Will hopefully bottle sometime next week.

I also took a sample of it a few nights ago.

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It was quite refreshing and delightful. I could definitely taste the peach from the hops. I am excited to see how this one turns out.

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