Muggled Pale Ale
Brewed: 8/11/2019 Kegged: 8/24/2019
In November of 2015, it had been quite awhile since I'd brewed a hoppy beer. I really thought I needed one on tap.
I picked up some Chinook hops at one of the tables at the latest GABF that I had to use in something. I thought a nice hoppy APA would be a perfect use for those.The grain bill is simple. 10 pounds American 2-row and 1 pound dark Munich.
I mashed it a little higher than my usual for just a touch more body to the beer.
But the beer is more about the hops than anything else. With Chinook and Cascade it is your typical American citrus grapefruit piney hop profile. It isn't overly bitter but had a bunch of hop flavor.
Dry hopping in the keg really helped nail the dry-hop aroma character I was looking for. It was very fruity. Almost had a hop sweetness to it.
Nothing is really overdone in the recipe. It is nicely hopped with enough malt to make it somewhat balanced.
After the first recipe, I thought this simple grain bill would work well to experiment with different hops and hop combinations. For Batch 2, I decided I would use only Mosaic hops to see how that turned out (fantastic).
Batch 3, I decided to experiment with cryo-hops.
The name "Muggled" is a nod to the Harry Potter books and the non-magical folk who live in a magical world without being totally aware.
It also references another one of my favorite hobbies ... geocaching and the disappearance of a couple of my caches. See Muggled! on the blog.
For more about this beer, check out Sheppy's Blog: Muggled.
| Muggled Pale Ale --- Batch 4 |
| Style | American Pale Ale | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 7.71 gal | |||
| Brewhouse Efficiency | 70.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.051 SG | Estimated FG | 1.011 SG | ||||
| Recipe Bitterness | 45.2 IBUs (Rager) | Alcohol by Volume | 5.2 % | ||||
| BU : GU | 0.892 | ||||||
| Recipe Color | 6.2 SRM |
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| Measured OG: | 1.055 | Measured FG: | 1.008 | ||||
| ADF: | 85 | Measured ABV: | 6.2 |
Ingredients
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 12.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | - |
| 1.00 g | Epsom Salt (MgSO4) (Mash 60.0 mins) | Water Agent | 2 | - |
| 10 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 3 | 90.9 % |
| 1 lbs | Munich Malt - 30L (30.0 SRM) | Grain | 4 | 9.1 % |
| 0.500 oz | Columbus (Tomahawk) [15.80 %] - Boil 40.0 min | Hop | 5 | 23.5 IBUs |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 6 | - |
| 1.000 oz | Amarillo [8.70 %] - Boil 5.0 min | Hop | 7 | 5.7 IBUs |
| 1.000 oz | Citra [12.80 %] - Boil 5.0 min | Hop | 8 | 8.3 IBUs |
| 1.000 oz | Mosaic (HBC 369) [11.80 %] - Boil 5.0 min | Hop | 9 | 7.7 IBUs |
| 1.0 pkg | American West Coast Ale (Lallemand/Danstar #BRY-97) | Yeast | 10 | - |
| 1.00 tsp | Yeast Nutrient (Primary 15.0 mins) | Other | 11 | - |
| 1.000 oz | Citra [12.00 %] - Dry Hop 3.0 Days | Hop | 12 | 0.0 IBUs |
| 1.000 oz | Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days | Hop | 13 | 0.0 IBUs |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 13.75 qt of water at 163.7 F | 152.0 F | 60 min |
Batch sparge with 2 steps
(1.74gal, 3.86gal) of 168.0 F water
Add salts to original strike water. Additions target "Hoppy Bitter" in Beer Smith based on starting with the Denver water profile.
Final: Ca=114,Mg=11,Na=21,SO4=259,Cl=23,HCO3=104
Pitch at about 60F. Ferment with ice blocks to keep below 65 for 1st few days, then remove and let it rise to room temp as long as it is less than 72. After the fermentation activity slows down (4 or 5 days), dry hops get added to the keg and left in to taste.
Brewing Record
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| Pre-boil OG | (1.041 SG) | Pre-boil Vol | (7.71 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
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