Mysterio Pale Ale

[mysterio]

Posting my pale ale recipe, I try to keep some of this in bottle at all times.

It's a hop forward American pale ale, dark golden/light amber in colour, probably too strong in ABV to be considered a session ipa but not far off. Despite the variety of hops it's not over-the-top flavour wise.

I made this after making a tonne of Citra beers last year. I love the fruit character from that hop but always thought it was missing something. It's about combining some of the great piney (Simcoe), spicy/citrus (Chinook) & dank/herbal/earthy (Columbus) ipa-hop character. None of the hops takes over and they all work together nicely. You get a firm bitterness from the Magnum but the beer goes down a little too easily. I use a Canadian 2-row malt in this but it works nicely with Maris Otter. See the notes for the dry hops.

Mysterio Pale Ale

Type: All Grain
Batch Size: 23.00 L
Boil Size: 26.33 L
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4.60 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 90.20 %
0.35 kg Carafoam (2.0 SRM) Grain 6.86 %
0.15 kg Caramel/Crystal Malt - 80L (75.0 SRM) Grain 2.94 %
10.00 gm Magnum [14.70 %] (60 min) Hops 15.6 IBU
18.00 gm Simcoe [13.00 %] (15 min) Hops 12.3 IBU
6.00 gm Citra [13.80 %] (15 min) Hops 4.4 IBU
6.00 gm Columbus (Tomahawk) [14.00 %] (15 min) Hops 4.4 IBU
6.00 gm Chinook [13.00 %] (15 min) Hops 4.1 IBU
6.00 gm Chinook [13.00 %] (0 min) Hops -
6.00 gm Columbus (Tomahawk) [14.00 %] (0 min) Hops -
12.00 gm Citra [13.80 %] (0 min) Hops -
18.00 gm Simcoe [13.00 %] (0 min) Hops -
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile

Measured Original Gravity: 1.049 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.08%
Bitterness: 39.6 IBU
Est Color: 6.9 SRM

Mash Profile

My Mash Step Time Name Description Step Temp
60 min Step Add 15.30 L of water at 72.7 C 67.0 C

Notes:

- Recipe is all pellet hops with a hop sack used during the boil
- I use two packages of wyeast 1056 without a starter, WLP001 or US05 is an alternative
- Ferment for 7 days at 18-20C, add pellet dry hops as following directly to the primary: 12g Citra, 12g Simcoe, 12g Columbus
- Rack to bottling bucket after a further 6-7 days at room temperature (18-20C) with 130g table sugar (sucrose)
- Start drinking after two weeks in the bottle, if it's harsh, thin or biting, leave another week
- Adjust alkalinity as CaCO3 to 50ppm-80ppm, mash pH of 5.4-5.5. Aim for c100ppm calcium and a sulfate to chloride ratio of 2:1
- Carapils malt can be used in place of carafoam, increase crystal malt to achieve the same colour if using a lighter crystal.

[mysterio]

To give an idea of colour. Difficult to see but it's brilliantly clear even with the dry hops after 3 weeks in the bottle. Only finings is a whirlfloc tablet.

[seymour]

Thanks for sharing, Mate! Sure looks and reads like it'd be delicious.

Cheers,
-Seymour

[6470zzy]

Very nice, I like your hop schedule. The only thing that I would be tempted to substitute would be Summit as opposed to Simcoe, but that is my personal taste. You are sporting some good looking glassware too

Cheers

[Clibit]

Looks and sounds brilliant. Is there an alternative to Carafoam that would work as well and not alter the beer?

Edit: Sorry just seen the carapils note.

Are the 3 x 12g dry hops in addition to the hop bill listed? Sorry for being a bit slow...

[Matt12398]

I will be doing this after reading. I like that you shared the water profile.

[mysterio]

Yeah the dry hops are in addition to the hop bill. It gets a bit confusing in Beersmith when you have lots of additions of hops.

Carapils should be the same stuff, just to boost the body a bit.

Interesting about the Summit, never tried them... definitely will give that a go. I do love my Simcoe though.

[leedsbrew]

joink! that ones going in the bank fella! Got all of those ingredients in stock apart from the yeast, although I reckon nottngham (which i do have) would make a suitable alternative!

[mysterio]

Yeah, I do love the wyeast 1056 but Nottingham would definitely work.

It's one of those weird things, this beer tastes like nectar from the gods for about one week, which is about 21-28 days from brew day. Still good after that but you really want to catch this one fresh!

[Matt]

This is a keeper, thanks for posting, and for the water detail Myst