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Golden Slumber Pale Clone
American Pale Ale • All Grain • 19.50 L
This is a clone recipe for the house ale of a superb and famous pub at Ryougoku in Japan. The pub revealed the outline of its recipe in a campaign, and I took it to my memo and put that data into the BeerTool's Recipe Calculator. Here is its result. The pub seems to intend the house ale as an ordinary bitter, but the hop profile revealed is not compatible with that style. So I classify this ale as an American Pale ale. Maris Otter Pale can be used safely for this style, so it is not a problem. I think the "true" recipe uses a variety of crystal malts to control the taste balance, the acidity, and the color. I simplified the profile of crystal malts to a single use of C-40, but elaborating on it would improve the recipe. The yeast is actually cultured at the brewery of the pub, so the use of US-05 is only as a substitute.
August 13, 2016 05:11am
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 4.58 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.11 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 14.0 g
Magnum -14.5 AA% whole; boiled 60 min
Magnum
A West Coast hop with high Alpha Acid. Excellent bittering hop.
- 14.0 g
Amarillo® -8.5 AA% whole; boiled 15 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 14.0 g
Cascade -5.5 AA% pellets; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.0tsp
Irish Moss -Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
The C-40 malts were short by 10g, which was replaced by Cara Red malts. The revealed recipe by the pub uses a French hop "Silba". I did not know this hop and my internet research did not reveal any information on it. Hence I omitted its use from my recipe. Add 1/12 tsp of Campden powders to both the mashing water(13.23 litters) and the sparging water (18.78 litters). Add 1 tsp of gypsum to the mashing water. 1 step temperature mashing at 66C for 90 min. Mash out at 75.6C for 10 min. The pre-boil volume of worts were 28.0 litters, so that the boil time is prolonged by 36 min. Brewed on 8/13/16. The OG was 1.064.
Style (BJCP)
Category: 18 -Pale American Ale
Subcategory: B -American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.015 | |
| Color: | 7.8 SRM | 5 -10 | |
| Alcohol: | 5.4% ABV | 4.5% -6.2% | |
| Bitterness: | 36.0 IBU | 30 -50 | |
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