Patrick Henry Pale Ale (Countertop Mash Formulation)

January 14, 2014 by Leave a Comment
496px-Patrick_henry

Patrick Henry

Here is an example recipe for countertop partial mashing. This is my pale ale, presented in a 5-gallon (19-L) homebrew recipe formulated for either partial mashing with a 2-gallon cooler (main recipe) or a 3-gallon cooler (see option). Compared to a pale ale made with a straight extract-with-steeping-grains formulation, this beer has more aroma from the pale malt. Compared to some other partial mash methods, this uses more grains and less extract. Over 70% of the fermentables in this recipe come from the partial mash. Other recipes on this website formulated this way include Colby House Porter, Beelzeboss (“saison” brewed with Mt. Dew), Fimbulvinter Øl (winter warmer), and “Freya’s” Eyes (golden ale). Since this is a hoppy beer, I’ve also linked to some tips on dry hopping in the recipe.

 

Patrick Henry Pale Ale

American pale ale

by Chris Colby

Partial mash (countertop); English units

 

DESCRIPTION

This is my basic American-style pale ale. I’ve brewed (the all-grain version of) this recipe — slightly tweaking it every time — over 30 times and it’s a great “go-to” beer. I really like the combination of Centennial, Cascade and Amarillo late hops and I use this combo in most of my other pale-ale-like beers, including my sweet potato ESB. The only non-standard part of this recipe is the tiny amount of chocolate malt added. This changes the hue of the beer slightly, and can be omitted if you want.

[Read more…]

Filed Under: Brewing Recipes Tagged With: , , ,

Hero Barleywine and Sidekick Pale Ale

December 13, 2013 by 4 Comments
HeroandSidekick

Every good hero needs a sidekick. This heroic barleywine gets a pale (ale) sidekick made from the leftover mash sugars.

Here is an all-grain, American-style barleywine, with an option to brew a second beer (a pale ale) from the leftover mash sugars. The barleywine wort is made by cutting wort collection short to collect only relatively high-gravity wort, and boiling it for 2.5–3 hours. The barleywine is strong, full-bodied and very hoppy. The leftover sugars in the grain bed can be used — along with some fresh grain — to make a pale ale. The pale ale uses the same hop varieties as the barleywine. If you get enough 1 oz. packets to brew the barleywine, the pale ale uses up most of the “leftovers.” You will also need to make a 1.25 qt. (1.25 L) yeast starter to ferment the pale ale.

You’ll need a 10-gallon (38-L) kettle to boil this wort, which is cutting things close. The directions for the pale ale differ depending on if you have a 10-gallon (38 L) or 15-gallon (57-L) mash tun. Having a second kettle and heat source to brew the pale ale is nice, but not required. Instructions for both batch sparging and continuous sparging are given. There is also an extract version of the barleywine.

 

Hero Barleywine and Sidekick Pale Ale

by Chris Colby

All-grain; English units

 

DESCRIPTION

Hero Barleywine is a big, American-style barleywine. It is similar to Bigfoot in strength and bitterness (88 IBUs), but not a clone. It is fermented with American ale yeast to yield an amber ale with a final gravity (FG) of 1.021, a full body and nearly 10% alcohol by volume (ABV).

Sidekick Pale Ale is made from the uncollected wort of the barleywine, with some supplemental grains added. It is a straight-up American pale ale with the flavor and aroma of several American hop varieties.

[Read more…]

Filed Under: Brewing Recipes Tagged With: , ,