BeerBorg

Thats what I call this one. It's a recipe I have brewed a few times now and I really like it. It strikes a balance of a slightly bigger beer without being too big. More than a Pale Ale, but less than an IPA. Smooth, hoppy yet carries a nice malt backbone. If anyone here knows of Alpha King from 3 Floyds, it's a copy cat of that beer. I don't care to use the term "clone" as much anymore, but it's basically that. This is a half batch, going to bottle this when it's done for about a case of bottles, instead of kegging it.

Double Pale Ale
American Pale Ale

Recipe Specs
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Batch Size (G): 3.5
Total Grain (lb): 7.125
Total Hops (oz): 5.50
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 9.5 (EBC): 18.7
Bitterness (IBU): 76.7 (Tinseth)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
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6.250 lb American 2-Row (87.72%)
0.500 lb Crystal 60 (7.02%)
0.125 lb Belgian - Aromatic (1.75%)
0.125 lb Caramunich I (1.75%)
0.125 lb Red Wheat (1.75%)

0.50 oz Columbus Pellet (15% Alpha) @ 60 Minutes
0.50 oz Amarillo Pellet (8% Alpha) @ 30 Minutes
0.50 oz Cascade Pellet (6.5% Alpha) @ 15 Minutes
0.50 oz Centennial Pellet (9% Alpha) @ 15 Minutes
0.50 oz Cascade Pellet (6.5% Alpha) @ 5 Minutes
0.50 oz Centennial Pellet (9% Alpha) @ 5 Minutes
0.50 oz Cascade Pellet (6.5% Alpha) @ 0 Minutes
0.50 oz Centennial Pellet (9% Alpha) @ 0 Minutes
0.50 oz Amarillo Pellet (8% Alpha) @ 5 Days Dry Hop
0.50 oz Cascade Pellet (6.5% Alpha) @ 5 Days Dry Hop
0.50 oz Centennial Pellet (9% Alpha) @ 5 Days Dry Hop

Single step Infusion at 154°F for 60 Minutes.
Fermented at 66°F with SafAle US-05

Adjusted my mash and sparge water for a profile of around 110 Ca, 12 Mg, 8 Na, 160 So4, 51 Cl
Mash ph around 5.3

Now that you've given this a name, I can say that I've been making a few Double Pales lately myself. Today's brew may also fit that name.

I usually make this more around a 1.066 beer for about 6.5% abv but I increased the the batch size slightly without any recipe changes to get more finished beer to make sure I have enough to make a case of bottles. So that also dilutes the color slightly it usually has a nice light Amber tint to the beer, this will probably end up more copper.

It looks good. I may try it.

That looks like a really good recipe, right up my alley. Thanks for sharing this as I will definitely add this to my list of recipes.


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Looking more closely at the 2015 BJCP listing, it's definitely an IPA with the 1.060 and 76 IBU. It's the grain bill that kind of pushes it between boundaries. But I still like the name and will steal it from you later.

What does 'CaraMunich I' bring that 'Crystal 60' doesn't?
Aren't they essentially one and the same?
- just askin'

I use a little Belgian - Aromatic to most of my pale ale grain bills to add a bit of malt character without stepping all over the hops. Gives a little pH boost too when SRM is low.

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Send me a bottle.
I'll let you know if it's any good ;/

HerbMeowing wrote:What does 'CaraMunich I' bring that 'Crystal 60' doesn't?
Aren't they essentially one and the same?
- just askin'/

Hey Herb. From my experience between the two, Crystal 60 brings more caramel, naturally but stops short of any kind of light toast or melanoidin richness. I guess you can say they are similar in the fact that Caramunich is basically a "crystal" malt made with Munich instead of plain 2 row malt. But there is a difference. Caramunich to me is maltier, seems less sweet but has a richer "omph" to it. There is Caramunich I which is about 45* L, Caramunich II wich is about 60* L and III which is 75-80*L. It just adds another level of complexity.

MadBrewer wrote:Caramunich to me is maltier, seems less sweet but has a richer "omph" to it.

That's the subtle presence I be lookin'for.