Eureka Galaxy Pale Ale

Taste Results

Recipe Specifics:

Type: All Grain
SRM: 4.5
IBUS: 80.1
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH: 5.17

Notes:

I made this beer for the second round of the 2015 AHA Homebrew  Competition. I made only a slight hop adjustment from the 1st round beer by adding galaxy for a little more hop complexity. This beer turned out pretty good, aroma was peach (peachios), almost similar to the citra/simcoe combination. The galaxy seemed to add a little grassiness and fruity character. Good silky medium mouthfeel. I got a little bit of a mineral aftertaste that I don’t care fore in this style, I might want to back down the minerals a tad.

Final Numbers:

Original Gravity: 1.054
Final Gravity: 1.007
ABV: 6.2%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen
Final Beer pH: 4.29

Water Profile:

Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
1.15 0 0 0 0.5
Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
121.7 4.8 10.7 175 93.1 41.5 6.9 7 324 34 -55 1.9

 

Mash/Grain Profile:

Mash at 155.0 F for 60 Minutes

Amt Name Type # %/IBU
10 lbs Organic 2-Row (2.0 SRM) Grain 3 75.4 %
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 4 9.4 %
1 lbs Spelt, Flaked (1.6 SRM) Grain 5 7.5 %
12.0 oz Caramel/Crystal Malt – 10L (10.0 SRM) Grain 6 5.7 %
4.2 oz Acid Malt (3.0 SRM) Grain 7 2.0 %

Boil Ingredients:

Amt Name Type # %/IBU
25.00 g Amarillo Gold [8.50 %] – Boil 60.0 min Hop 8 29.5 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 9
2.20 g Calcium Chloride (Boil 60.0 mins) Water Agent 10
56.00 g Experimental Pine Fruit [18.50 %] – Boil 10.0 min Hop 11 28.8 IBUs
56.00 g Galaxy [14.00 %] – Boil 10.0 min Hop 12 21.8 IBUs

Fermentation:

Starter: Yes

Yeast: WLP002 8th generation, 30 days old.

Temperature: 63F for 24 hours, 66F for 6 days, 68F for 7 days

Dry Hopping:

All hops added in a bag to a purged keg and beer racked on top. Keg sat at room temperature for 2 days before going into keezer. Hops remained in the keg until it kicked.

Amt Name Type # %/IBU
56.00 g Experimental Pine Fruit [18.50 %] – Dry Hop 0.0 Days Hop 13 0.0 IBUs
28.00 g Galaxy [14.00 %] – Dry Hop 0.0 Days Hop 14 0.0 IBUs
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