June 2nd, 2005

  • thaen


Last Sunday, we had two goals: Use up the spare parts left over from previous brews (8 lbs of Munich 10 malt, and a assorted hops), and throw a great party. Well, Brendan, Dan, and I wanted to use up the left over ingredients. Adam, Jon, and Tam wanted to throw the party.

We devised a recipe for a light, American-style Pale Ale. FYI, American Style Pales are exemplified by the Sierra Nevada Pale (indeed, Michael Jackson indicates that the SNPA defines the "american pale"): Light, clean, hoppy, with a smooth maltiness and complex aromas. Compared to their British counterparts, American Pales are less bitter and more hoppy, more alcoholic, more drinkable, and lighter.

Ours was a little odd in that we were using Munich 10, a lightly malted, slightly biscuity malt traditionally reserved for German style lagers (including Bocks) and Northern European ales. Enough now, on to the recipe:

Target OG: 1.050 (spot on, as usual, even though our mash grate got slightly clogged)
Target Bitterness: 35 IBU
Target Volumes: 11 gallons

Malt bill:
33% Munich 10 (8 lbs)
66% 2-row (16 lbs)

I honestly don't remember the hops we used, and since I forgot to write them down, you'll just have to wait for the comments to find out. They were just a selection of what we had left in the freezer. Oh, the suspense!

Yeast: Wyeast Northwest Yeast, 1332

We had a few goals for this brew:
- Color: We wanted to come out with a light gold colored beer. To accomplish this, we mashed for 45 minutes and boiled for 60, and tried to keep aeration during the brew to a minimum. We used Irish Moss, though forgot to put it in at 20 minutes and instead put it in at 7 minutes left in the boil.
- Actually measure things, thanks to our brand new graduated plastic measuring device.
- Use the computer as the primary temperature monitoring device (it worked!)

After we finished brewing for the day, the party had already started to some extent. We had a 5-gallon keg of our own IPA, and a large amount of bottled (and canned...) beer, everything from Pabst Blue Ribbon to our own Amber. The IPA was hands-down the strongest beer there, and it showed, at least on some people (myself included).

FYI, the Michael Jackson that I mentioned above is not the Neverland Ranch-owning, child-loving, ex-pop start. He's the author of the most incredible set of beer books in the world. His books are standard reading for future BJCP judges, and are mentioned in literally every book that I've read about beer.