Muggled Pale Ale (previous recipes)
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.
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.
After the first batch, I decided to use this simple grain bill to experiment with other hops.
Mosaic was what I used in batch 2.
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.
| Muggled Pale Ale --- Batch 3 |
| Style | | American Pale Ale | | Batch Size | | 5.50 gal | | Type | | All Grain | | Boil Size | | 7.77 gal | | Brewhouse Efficiency | | 75.00 | | Boil Time | | 90 minutes |
Recipe Characteristics | Recipe Gravity | | 1.054 SG | | Estimated FG | | 1.012 SG | | Recipe Bitterness | | 43.4 IBUs (Rager) | | Alcohol by Volume | | 5.6 % | | BU : GU | | 0.800 | | | | | | Recipe Color | | 6.2 SRM | | | | | | Measured OG: | | 1.050 | | Measured FG: | | 1.013 | | ADF: | | 74 | | Measured ABV: | | 4.9 |
Ingredients
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) [14.20 %] - Boil 55.0 min | Hop | 5 | 26.9 IBUs | | 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 6 | - | | 0.500 oz | Cascade CryoHops [12.80 %] - Boil 10.0 min | Hop | 7 | 5.0 IBUs | | 0.500 oz | Mosaic CryoHops [24.10 %] - Boil 10.0 min | Hop | 8 | 9.4 IBUs | | 0.250 oz | Cascade CryoHops [12.80 %] - Boil 5.0 min | Hop | 9 | 2.1 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 | - | | 0.500 oz | Mosaic CryoHops [24.10 %] - Dry Hop 3.0 Days | Hop | 12 | 0.0 IBUs | | 0.250 oz | Cascade CryoHops [12.80 %] - Dry Hop 3.0 Days | Hop | 13 | 0.0 IBUs | Mash Profile
Mash Steps| 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 (1.77gal, 3.88gal) of 168.0 F water
Recipe Notes 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=104Pitch 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 | Brew Date: | | | | Strike Temp: | | | | Mash Temps: | | 150 ... all the way through 1.25 hour mash | | Pre-boil OG | | 1.044 (1.044 SG) | | Pre-boil Vol | | 8 (7.77 gal) | | Actual Mash Efficiency | | | | Pitch Temp | | | | Fermentation | | | | | | | | Day 1: Had not started in the morning. | | Day ... | | Day ... |
| Muggled Pale Ale --- Batch 2 |
| Style | | American Pale Ale | | Batch Size | | 5.50 gal | | Type | | All Grain | | Boil Size | | 7.76 gal | | Brewhouse Efficiency | | 75.00 | | Boil Time | | 90 minutes |
Recipe Characteristics | Recipe Gravity | | 1.054 SG | | Estimated FG | | 1.012 SG | | Recipe Bitterness | | 43.8 IBUs (Rager) | | Alcohol by Volume | | 5.6 % | | BU : GU | | 0.806 | | | | | | Recipe Color | | 6.2 SRM | | | | | | Measured OG: | | 1.053 | | Measured FG: | | 1.012 | | ADF: | | 77 | | Measured ABV: | | 5.5 |
Ingredients
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 % | | 1.000 oz | Mosaic (HBC 369) [12.30 %] - Boil 30.0 min | Hop | 5 | 24.5 IBUs | | 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 6 | - | | 2.000 oz | Mosaic (HBC 369) [12.30 %] - Boil 10.0 min | Hop | 7 | 19.2 IBUs | | 1.0 pkg | American West Coast Ale (Lallemand/Danstar #BRY-97) | Yeast | 8 | - | | 1.00 tsp | Yeast Nutrient (Primary 15.0 mins) | Other | 9 | - | | 1.000 oz | Mosaic (HBC 369) [12.30 %] - Dry Hop 0.0 Days | Hop | 10 | 0.0 IBUs | Mash Profile
Mash Steps| 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 (1.76gal, 3.88gal) of 168.0 F water
Recipe Notes 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=104Pitch 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 | Brew Date: | | | | Strike Temp: | | 170 | | Mash Temps: | | 154 to 152 | | Pre-boil OG | | (1.044 SG) | | Pre-boil Vol | | (7.76 gal) | | Actual Mash Efficiency | | | | Pitch Temp | | 66 | | Fermentation | | | | | | | | Day 1: Not started 62 | | Day ... | | Day ... |
| Muggled Pale Ale --- Batch 1 |
| Style | | American Pale Ale | | Batch Size | | 5.50 gal | | Type | | All Grain | | Boil Size | | 7.76 gal | | Brewhouse Efficiency | | 75.00 | | Boil Time | | 90 minutes |
Recipe Characteristics | Recipe Gravity | | 1.054 SG | | Estimated FG | | 1.014 SG | | Recipe Bitterness | | 46.5 IBUs (Rager) | | Alcohol by Volume | | 5.3 % | | BU : GU | | 0.857 | | | | | | Recipe Color | | 6.2 SRM | | | | | | Measured OG: | | 1.054 | | Measured FG: | | 1.012 | | ADF: | | 74 | | Measured ABV: | | 5.5 |
Ingredients
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) [15.20 %] - First Wort 90.0 min | Hop | 5 | 32.7 IBUs | | 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 6 | - | | 1.000 oz | Cascade [5.50 %] - Boil 10.0 min | Hop | 7 | 4.3 IBUs | | 1.000 oz | Chinook [12.20 %] - Boil 10.0 min | Hop | 8 | 9.5 IBUs | | 1.00 tsp | Yeast Nutrient (Primary 15.0 mins) | Other | 9 | - | | 1.000 oz | Chinook [13.00 %] - Dry Hop 3.0 Days | Hop | 10 | 0.0 IBUs | Mash Profile
Mash Steps| 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 (1.76gal, 3.88gal) of 168.0 F water
Recipe Notes 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=104Pitch 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 hop and leave in fermenter two weeks total.Brewing Record | Brew Date: | | | | Strike Temp: | | | | Mash Temps: | | | | Pre-boil OG | | (1.044 SG) | | Pre-boil Vol | | (7.76 gal) | | Actual Mash Efficiency | | | | Pitch Temp | | 58 | | Fermentation | | | | | | | | Day 2: Wasn't really started until day 2. 60 degrees | | Day 5: Going. 64 | Day ...
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