I finally settled on a recipe on one of the home brew forums which did actually have tasting notes under it, from someone who had reportedly done a side-by-side test against the real beer. I had all the ingredients on hand and put them to work last night.
4 pounds 2-row Pale Malt (75% of the grist)
12 ounces of Crystal 40L Malt (14% of the grist)
2 ounces of Crystal 60L Malt (2%, because I had some lying around to use up)
7 ounces Cara-pils/Dextrine Malt (8% of the grist)
0.3 ounces of Summit hops @ 16.7% AA (60 min.)
0.25 ounces of Cascade hops @ 6.9% AA (15 min.)
0.45 ounces of Cascade hops @ 6.9% AA (5 min.)
1 ounce of Cascade hops (dry hop, 5 days)
3 gallons, 16 ounces of starting water
Wyeast 1275 Thames Valley Ale yeast (from a previous batch)
PicoBrew's recipe crafter says this will yield a beer with the following qualities:
- Estimated Original Gravity: 1.056 SG
- Estimated Final Gravity: 1.015 SG
- IBUs: 38
- ABV: 5.4%
- Batch Size: 2.5 gallons
After brewing, the characteristics were:
- Actual Original Gravity: 13.1 Brix or 1.054 SG after wort correction factor
- Batch Size: 2.3 gallons
I used the High-Efficiency Mash profile with the Zymatic, and a 60-minute boil.
While adding the hops to the hops baskets, I added three pellets of Summit to the two late additions to help increase the Summit flavor contribution and increase the bitterness a little.
After the beer finished brewing, it was chilled rapidly with an immersion chiller and pitched into a sanitized stainless fermenter. A while later, some yeast left from a previous batch was pitched into the fermenter and it was sealed shut.
03/19/2018: Tonight I pulled a sample from the fermenter for a gravity test. It registered 6.3 Brix, which is roughly half the original gravity. Since it's likely that this means we're near the end of primary fermentation, I added a generous dry-hopping of Cascade hops to the fermenter. There was still some krausen visible inside, so I think I chose the right time to dry-hop it. The sample tasted much more like a pale ale than v1.0 did.
03/24/2018: I bottled the beer today, directly from the fermenter. Yield was 23.5 bottles of the 12-ounce size. The rest of the fermenter was a solid cake of yeast and trub. A sample taken before bottling registered 6.3 Brix as it did five days ago. The hop aroma was noticeable, a mix of pine and grapefruit, as we'd expect for Cascade dry hops. I primed each bottle with a Coopers Carbonation Drop and two small carbonation tablets. I placed the bottles in a 76F "hot box" to complete carbonation. It should be ready to taste on Easter day.
03/29/2018: I decided to chill a bottle and see how it's coming along. Below are two images. The image with the bottle and the extra-thick head is my brew. The bottom image in the Manny's Pale Ale glass is the real beer. There's perhaps a little more reddish color to the real beer, but they aren't too far off. Having not had the real beer, all I can really tell you is how this one is. The color is a hazy reddish amber with thick beige head that lasts a while. The aroma is a mix of grapefruit, orange, and pine. The flavor starts moderately bitter, with a bit of malt behind it and hints of orange and other citrus.
|Image borrowed from beerskigram.wordpress.com since I can't get the beer locally|