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Muggled Pale Ale (previous recipes)

 
This is the archive page for Muggled Pale Ale. For the most recent recipe see http://www.sheppybrew.com/recipes/recipe.aspx?id=117 .

In November of 2015, it had been quite awhile since I'd brewed a hoppy beer. I really thought I needed one on tap. 
muggled.jpgI 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.

For more about this beer, check out Sheppy's Blog: Muggled

 For the most recent recipe see Muggled Pale Ale.

Muggled Pale Ale --- Batch 2

StyleAmerican Pale AleBatch Size5.50 gal
TypeAll GrainBoil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity1.054 SGEstimated FG1.012 SG
Recipe Bitterness43.8 IBUs (Rager)Alcohol by Volume5.6 %
BU : GU 0.806    
Recipe Color6.2 SRM
Color
  
Measured OG: 1.053  Measured FG: 1.012 
ADF: 77 Measured ABV: 5.5 

Ingredients 

Ingredients
AmtNameType#%/IBU
12.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
1.00 gEpsom Salt (MgSO4) (Mash 60.0 mins)Water Agent2-
10 lbsPale Malt (2 Row) US (2.0 SRM)Grain390.9 %
1 lbsMunich Malt - 30L (30.0 SRM)Grain49.1 %
1.000 ozMosaic (HBC 369) [12.30 %] - Boil 30.0 minHop524.5 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining6-
2.000 ozMosaic (HBC 369) [12.30 %] - Boil 10.0 minHop719.2 IBUs
1.0 pkgAmerican West Coast Ale (Lallemand/Danstar #BRY-97)Yeast8-
1.00 tspYeast Nutrient (Primary 15.0 mins)Other9-
1.000 ozMosaic (HBC 369) [12.30 %] - Dry Hop 0.0 DaysHop100.0 IBUs

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 13.75 qt of water at 163.7 F152.0 F60 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=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

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 ... 

Brewing Notes:
04/14/2016 esheppy
Bought ingredients for the beer just now. Going with all Mosaic hops for this version. Will brew this weekend. 
04/17/2016 esheppy
Brew day today. First time using Mosaic. Strong (and wonderful) Mellon aroma that I hope makes it to finished beer. Gravity a touch low, but that's ok. 
04/19/2016 esheppy
Going now. Interesting that this beer started slow last time I made it too. I think this West Coast yeast doesn't work at the lower temps that I'm used to with American Ale yeasts. Should be fine, but I don't think I'll used this yeast again. Y6 
04/20/2016 esheppy
Going strong this morning 66. 
04/28/2016 esheppy
Sample. 1.013. Very hop forward. Strong mango, lemon, pine, tropical fruit. Like it. Needs time for yeast to settle, but I'm going to really enjoy this beer. ?? 
05/01/2016 esheppy
Took another sample. Calling this 1.012. Cleared up nicely. Still very west-coast hoppy. Delicious.
05/03/2016 esheppy
Kegged today with an ounce of dry-hop. Sample had some lemon, pine, orange, pineapple, grapefruit, melon, but mostly a strong fresh mango flavor. Really nice. In beer fridge with shot of CO2. 
05/07/2016 esheppy
Pint sample from the keg is fantastic. So much hop flavor. Tastes almost juicy. Mango orange lemon. Maybe a bit of pineapple. Needs carbonation. Needs time to clarify. Absolutely yummy, though. 
05/15/2016 esheppy
Had some more from the keg. Really loving the hop flavor on this beer. Continues to need more carbonation, but it getting closer. 
05/20/2016 esheppy
Great hop aroma. Love this beer. 
06/04/2016 esheppy
Happiness isn't as intense. Much more balanced. Clarity great now. 
06/10/2016 esheppy
Gone. ?? Was a great beer. Sorry it didn't last long. 


Muggled Pale Ale --- Batch 1

StyleAmerican Pale AleBatch Size5.50 gal
TypeAll GrainBoil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity1.054 SGEstimated FG1.014 SG
Recipe Bitterness46.5 IBUs (Rager)Alcohol by Volume5.3 %
BU : GU 0.857    
Recipe Color6.2 SRM
Color
  
Measured OG: 1.054  Measured FG: 1.012 
ADF: 74  Measured ABV: 5.5 

Ingredients 

Ingredients
AmtNameType#%/IBU
12.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
1.00 gEpsom Salt (MgSO4) (Mash 60.0 mins)Water Agent2-
10 lbsPale Malt (2 Row) US (2.0 SRM)Grain390.9 %
1 lbsMunich Malt - 30L (30.0 SRM)Grain49.1 %
0.500 ozColumbus (Tomahawk) [15.20 %] - First Wort 90.0 minHop532.7 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining6-
1.000 ozCascade [5.50 %] - Boil 10.0 minHop74.3 IBUs
1.000 ozChinook [12.20 %] - Boil 10.0 minHop89.5 IBUs
1.00 tspYeast Nutrient (Primary 15.0 mins)Other9-
1.000 ozChinook [13.00 %] - Dry Hop 3.0 DaysHop100.0 IBUs

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 13.75 qt of water at 163.7 F152.0 F60 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=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 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 ... 

Brewing Notes:
11/08/2015 esheppy
Brewed today. Everything went well except a couple of honey bees committed suicide in the boil. Pitched at 58. OG 1.054. Looking forward to this beer.
11/13/2015 esheppy
Got a real slow start. Probably because of real cold temperature. Seems to be going good now.
11/15/2015 esheppy
Took gravity sample. 1.012. Sample is tasting yeasty. Hoping that a little time will get the yeast to settle and clean up the flavor. 
11/21/2015 esheppy
Clarity is improved since the sample. Will be kegging today. 
11/22/2015 esheppy
Kegged yesterday. 1.012 fg. Dry hops in the keg. Pressurized but sitting at room temperature for now. 
11/25/2015 esheppy
First mug from keg. This is better than I remember the samples being. Nice dry hop aroma. Firm but not overpowering bitterness. Needs more carbonation, but really good. 
11/27/2015 esheppy
Really love this beer. Really nice and hoppy. 
12/03/2015 esheppy
Really love how the dry-hop in the keg comes through. Not real sure when or if I should take them out. 
12/12/2015 esheppy
Hops are still in the keg. Beer still tasting delicious. 
12/13/2015 esheppy
Well, the keg blew. That didn't last long. Great beer while it lasted. 



 
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http://www.sheppybrew.com/recipes/recipe.aspx?id=124
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