My wife’s cousin is graduating from UCSB and we’re hosting her graduation party so I was asked (twist my arm) to brew something approachable for the whole gang. I was thinking a blonde ale but it just seemed a little too ho hum. I have been wanting to see the difference how a hop stand versus flameout additions taste and smell, so here’s a pale ale to test out hop standing. There is no bittering hop additions – all additions are at 5 and 0 and then you turn off the heat and let the hops steep for 20 minutes before turning on the chiller. Hop selection at the homebrew store is starting to get grim – no chinook, cascade, centennial, or citra. Went with Calypso and Jarrylo which are both pretty tropical with the Jarrylo being very pungent. The wort was smelling amazing in the fermenter. Hopefully all those beautiful aromas don’t all off gas during fermentation!

6 gallons

Estimated OG: 1.051
Estimated FG: 1.014
Estimated Color: 6.6 SRM
Estimated IBU: 43.3 IBUs
Brewhouse Efficiency: 70.00 %
ABV: 4.8%

Grain
10.25 lbs Pale Two Row (2 SRM) 85.4%
1.25 lbs Vienna  (3.5 SRM) 10.4%
.5 lbs Caramunich II (63 SRM) 4.2%

Schedule
60 minute Boil
28.00 g Calypso [13%] – Boil 5 min 8 IBUs
28.00 g Jarrylo [15%] – Boil 5 min 9.2 IBUs
28.00 g Calypso [13%] – Steep 20 min 12.1 IBUs
28.00 g Jarrylo [15%] – Steep 20 min 14 IBUs

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
50% RO water
50% Ventura (high bicarbonates and sulfates)
3g Calcium Chloride added to mash water
2ml lactic acid added to mash water
3ml lactic acid added to sparge water
Mash in 4.65 gallons water 163F and let stabilize to 154F for 60 min
Mashout 170F
Batch sparge 4.75 gallons cold

Yeast
WLP 001 Cal Ale no starter

Fermentation
Ferment 3 days at 65F
Let free rise 70F and hold for 4 days
For Cal Ale let it start to drop before crashing
Take gravity reading and if terminal cold crash to 28F for 1 day
Add fining – 1tsp gelatin to cup of boiling water and stir to dissolve and let settle 1 day
Rack to keg