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Electric Pale Ale (sessionable version)
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rivetcatcher




Joined: 21 Apr 2016
Posts: 132
Location: Thailand

Drinking: Way Out Wheat - Mindcircus

Working on: Zombie Dust


PostLink    Posted: Sat Nov 05, 2016 6:39 am    Post subject: Reply with quote


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Im going to brew this as my first once my brewery is up and running. I was wondering, what is the reason for sparging at 6pH and, I calculated the post boil gravity at 1.039, does that look about right?

Rivet
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sat Nov 05, 2016 6:04 pm    Post subject: Reply with quote

Keep the pH below 6 to help minimize tannin extraction from the grain husks. Tannins have a tongue-drying astringent taste like over steeped tea or strong red wine. For more details see the sparging step in our BREW DAY STEP BY STEP:

http://www.theelectricbrewery.com/brew-day-step-by-step?page=8

Post boil gravity on that recipe is 1.045.

Kal

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rivetcatcher




Joined: 21 Apr 2016
Posts: 132
Location: Thailand

Drinking: Way Out Wheat - Mindcircus

Working on: Zombie Dust


PostLink    Posted: Sun Nov 06, 2016 11:57 am    Post subject: Reply with quote

Ooops... meant to say Pre-Boil gravity should be 1039
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sun Nov 06, 2016 3:14 pm    Post subject: Reply with quote

Sounds right, but it all depends on your boil-off rate.

Kal

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dward4421




Joined: 21 Jan 2016
Posts: 35



PostLink    Posted: Wed Dec 28, 2016 8:26 pm    Post subject: Reply with quote

Just poured my first glass from the keg and it was amazing! I'm very pleased with the results as this was my first beer I've made with Kals system. The extra citra hops gives it a phenomenal smell. The updated water profile definitely highlights the fruitiness from the hops. The only minor thing I was disappointed on was the appearance. It has a hazy look to it despite cold crashing and gelatin fining. I don't know whether it's from extra dry hopping or my struggles using a counter flow chiller for the first time, but it's a great tasting beer. I really look forward to making plenty of new beers this winter!
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Wed Dec 28, 2016 9:16 pm    Post subject: Reply with quote

Glad you're enjoying it! As far as the haziness goes, how long has it been sitting at serving temp on CO2? Could be chill haze (not an issue). Just give it a couple of weeks to carb up and clear.

Kal

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dward4421




Joined: 21 Jan 2016
Posts: 35



PostLink    Posted: Thu Dec 29, 2016 4:56 pm    Post subject: Reply with quote

It's been carbonating at 33 degrees in my chest freezer for 2 weeks before I moved it to the kegorator. After drinking a few glasses, the clarity has significantly improved. I probably was getting a little sediment that escaped from racking after fining with gelatin.
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Thu Dec 29, 2016 5:49 pm    Post subject: Reply with quote

Yup. First pint or two will have some cloudiness because of that. Cheers!

Kal

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rivetcatcher




Joined: 21 Apr 2016
Posts: 132
Location: Thailand

Drinking: Way Out Wheat - Mindcircus

Working on: Zombie Dust


PostLink    Posted: Sun Apr 16, 2017 10:29 am    Post subject: Reply with quote

What temperature are you serving this at?
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sun Apr 16, 2017 12:04 pm    Post subject: Reply with quote

Anywhere from fridge temp (38F) all the way to 50F is fine. You can go a bit colder given how 'quaffable' this beer is, but on the warmer side will bring out the flavours more. It's a bit of a personal preference. From Randy Mosher's Tasting Beer book:

American Mainstream Light Lagers 33° – 40° F
Pale Lagers, Pilsners 38° – 45° F
Cream & Blonde Ales 40° – 45° F
Nitro Stouts 40° – 45° F
Belgian Pale Ales, Abbey Tripels 40° – 45° F
Wheat Beers 40° – 50° F
Lambics 40° – 50° F
Dark Lagers 45° – 50° F
American Pale Ales & IPAs 45° – 50° F
Stouts, Porters 45° – 55° F
Strong Lagers 50° – 55° F
Real & Cask Ales 50° – 55° F
Belgian Dubbels 50° – 55° F

Kal

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rivetcatcher




Joined: 21 Apr 2016
Posts: 132
Location: Thailand

Drinking: Way Out Wheat - Mindcircus

Working on: Zombie Dust


PostLink    Posted: Sun Apr 16, 2017 2:29 pm    Post subject: Reply with quote

This will be the first beer on my build once its completed. Not long to go.... Smile
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sun Apr 16, 2017 3:01 pm    Post subject: Reply with quote

Good luck! It's a great beer (in my humble opinion). I like to keep it on tap at all times.

Kal

_________________
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prospekt




Joined: 19 Dec 2016
Posts: 4



PostLink    Posted: Tue May 09, 2017 10:30 pm    Post subject: Reply with quote

This was my first brew on the new rig. Pitched on Sunday...ferment is rolling now. What a beautiful thing.
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rivetcatcher




Joined: 21 Apr 2016
Posts: 132
Location: Thailand

Drinking: Way Out Wheat - Mindcircus

Working on: Zombie Dust


PostLink    Posted: Sat Oct 14, 2017 9:05 am    Post subject: Reply with quote

Do you take into account loss to hop absorption in your recipes?
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sat Oct 14, 2017 5:04 pm    Post subject: Reply with quote

rivetcatcher wrote:
Do you take into account loss to hop absorption in your recipes?

Yes.

I usually make 12 gallons of wort (boil boil) to account for various losses which ends up with 10 gallons kegged. If the amount of hops are very low, I may target 11 gallons instead. Every setup has different losses, every recipe is different, so adjust for what works for your setup.

Kal

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Molly




Joined: 02 Oct 2014
Posts: 2
Location: Adelaide, South Australia


PostLink    Posted: Sat Jan 12, 2019 4:44 am    Post subject: Reply with quote

Hi guys

I recently finished my electric brewery build and have done my first brew (Electric Pale sessionable version)....all went very well.

Just a quick question about the recipes on this site - The dry hop amounts....given its a double brew, is this amount of hops for the whole 12 gallons? If I ferment in two fermenters, do I need to half the dry hop amounts?

I know I've seen this somewhere in the forums before but I just can't remember what the answer was.

Thanks in advance guys
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sat Jan 12, 2019 3:24 pm    Post subject: Reply with quote

Hi!

All of the items listed in the recipes are for the stated total amount of beer that the recipe makes (usually 12 gallons). How many kettles or fermenters you use is completely up to you.

So if you ferment the entire amount across 2 fermenters, split the dry hops evenly across both.

Good luck!

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Sep 27, 2019 5:34 pm    Post subject: Reply with quote

Recipe has been re-written and moved to our new site.

See: https://shop.theelectricbrewery.com/pages/electric-pale-ale-sessionable-version

This thread will remain open for questions. Cheers!

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
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HaraldD




Joined: 15 Nov 2022
Posts: 1
Location: Netherlands


PostLink    Posted: Tue Nov 15, 2022 10:54 pm    Post subject: Reply with quote

This week I'm going to brew this recipe for the first time.
Usually when adding grains to the heated strike water, I usually make sure that the temperature of the strike water is a few degrees higher than the target temperature so that the mash starts at the planned temperature afterthe grains (at room temperature) are added. As the single-step mash temperature of this beer is quite high (160F) should I worry about the temperature of the strike water being pretty close to the mash out temperature (167F) that could potentially kill the enzymes?
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Tue Nov 15, 2022 11:23 pm    Post subject: Reply with quote

HaraldD wrote:
This week I'm going to brew this recipe for the first time.
Usually when adding grains to the heated strike water, I usually make sure that the temperature of the strike water is a few degrees higher than the target temperature so that the mash starts at the planned temperature afterthe grains (at room temperature) are added. As the single-step mash temperature of this beer is quite high (160F) should I worry about the temperature of the strike water being pretty close to the mash out temperature (167F) that could potentially kill the enzymes?

Nope! As long as the temp drops quickly after you add all the grains (quickly). Won't be a problem. Happy brew day!

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
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