El Dorado Columbus Pale Ale

Taste Results

Recipe Specifics:

Type: All Grain
SRM: 3.9
IBUS: 80.2
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal

Notes:

Good head retention, thick that gels nicely. Pretty cloudy, light straw color. Big aroma, pineapple with a lot of orange (orange lifesaver) citrus. Thinking the columbus adds a little more pop to the citrus side of El Dorado with a bit of a punch/hop spice. Pretty dry tasting, leaves the mouth sticky. You can really feel the hop oils in this beer (might be slowing as the keg sits). Slight alcohol in the aftertaste. The higher minerals might exagerate the dryness. I think I should bring down the minerals just a little bit again leaves a harsher aftertaste. Overall, solid beer, but the hardness of the water is a tad high for my liking.

Still cloudy after a few more weeks.

Final Numbers:

Original Gravity: 1.053
Final Gravity: 1.008
ABV: 5.9%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen:60 Seconds Pure Oxygen
Final pH:4.23

Water Profile:

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1.65 0 0 0 0.85

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
163.5 0 8 244.3 112.4 16 8.5 8.5 409 13 -104 2.2

Mash/Grain Profile:

Mash at 156.0 F for 60 Minutes

Mash Ingredients
Amt Name Type # %/IBU
10 lbs 8.0 oz Organic 2-Row (2.0 SRM) Grain 3 78.8 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 11.3 %
1 lbs Spelt, Flaked (1.6 SRM) Grain 5 7.5 %
5.2 oz Acid Malt (3.0 SRM) Grain 6 2.4 %

Boil Ingredients:

Amt Name Type # %/IBU
20.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 7 38.9 IBUs
7.20 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 8
3.70 g Calcium Chloride (Boil 60.0 mins) Water Agent 9
50.00 g Columbus (Tomahawk) [14.00 %] – Boil 10.0 min Hop 10 19.5 IBUs
50.00 g El Dorado [15.70 %] – Boil 10.0 min Hop 11 21.8 IBUs

Fermentation:

Starter: Yes

Yeast: WLP002

Temperature: 63F for 24 hours, 66F for 6 days, 68F to finish (6 more days)

Dry Hopping:

All hops were added to an empty keg in a bag, keg was purged and beer transferred in. Keg sat at 68F for 3 days then went into keezer, leaving the hops in until keg kicks.

Amt Name Type # %/IBU
56.00 g Columbus (Tomahawk) [14.00 %] – Dry Hop 0.0 Days Hop 12 0.0 IBUs
56.00 g El Dorado [15.70 %] – Dry Hop 0.0 Days Hop 13 0.0 IBUs
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