Entrepreneur. Cocktail and spirit champion. Old world wine provocateur.
I’ve worked up a new pale ale recipe that uses a good chunk of rye in addition to pale ale malt and a light crystal malt. The goal of the malt bill was to get a pale ale that is light in color with a bit of spiciness. For my hop choices, I wanted to go citrusy, not piney. I like citrus in my pale ales, pine in my IPAs. That’s certainly not a hard and fast rule, just where my head is as of now.
I went with a Wyeast American Ale smack pack. A pretty safe bet for a drinkable pale ale. My original gravity came in at 1.070 (target was 1.073) which will probably put this beer somewhere in the 7% abv range. You can see I used Sorachi Ace and Citra hops. Sorachi Ace is a Japanese hop originally developed by the Sapporo brewery. It has strong lemon and citrus flavors and is typically used in saisons. But I thought it would be an interesting addition. The citra is best known for its use in Sierra Nevada Torpedo IPA. It’s a really fragrant and aromatic hop and it seemed like a good finisher.
Here is my homemade mash tun which has been working well. I mashed in at 154 and after 60 minutes the temp was at 150. So it has pretty good heat retention and that new plumbing valve I stuck on it doesn’t leak.
Stay tuned for more information on this beer. Fermentation has started and I’ll have my first real taste in a few weeks.