Not So Pale Ale
pale ale, all-grain
Source: Rob Bradley (email@example.com),
HBD Issue #1019, 11/24/92
Here's a question for you judges/style gurus. I just bottled a
beer which I had intended to be a pale ale. I often add 1/2 to
1 pound of crystal to a pale. I attempted to get the same color
by using 2 ounces of chocolate malt. I now know that <= 1 ounce
is the correct amount. So I now have what I consider to be a very
fine beer, true to pale ale style in every respect but that the
colour is a dark amber (actually, it's kind of an orange colour!).
Suppose I was entering it in a competition (I'm not); what category
would achieve best results?
- 8 lb Munton & Fison 2-row pale malt
- 2 oz U. S. Chocolate malt
- 1 oz Northern Brewer pellets (60 min. boil)
- 1/2 oz Willamette flowers (30 min. boil)
- 1/2 oz Herrsbrucker plug (15 min. boil)
- 1/2 tsp Irish Moss
- 1/2 oz Herrsbrucker plug (add at end of the boil; steep 15 min.)
- WYeast 1098 (Whitbread)
- Gelatine finings
- 1/2 oz Herrsbrucker plug (dry hops, last 5 days in secondary)
Infusion mash for 75 minutes at 150-155 F.
3 days in primary. 11 days in secondary. Finings and dry hops
added after day 6.