St:Eriks Pale Ale, second batch

St Eriks Pale Ale, second batch

The book "Klona öl" [1] ("Clone beers" in English) has collected recipes from many Swedish breweries. One challenge is to brew a recipe and then buy a bottle with the same beer and compare, hope

This is the second time we brew a St:Eriks Pale ale, which is a pale ale with a lot of citrus aroma from the Citra and Simcoe hop. The body is quite light and it is a perfect summer beer.

Comments from my wife on the first batch was "Wow, tasty! Tastes like Fanta". I'm not sure if that is high score or not. She usually do not like beer.

There is a few differences since the first batch.

  1. We were using Fermentis Safale S-04 instead of Safale S-05 witch should attenuates lower and leave more residual sweetness
  2. Primary fermentation in 18 degrees Celsius instead of 19, which should give us a more clean taste without many esters

Both Safale S-04 and S-05 are dry yeasts and I did not bother to make a starter.

We did not adjust the PH of the mash water nor sparge water this time, but it did not affect the mash efficiency that much.

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Result

The taste was a little too clean. I miss the maltyness that the Maris Otter base malt usually gives and fruitiness from the S-04. I think the primary fermentation at 18 degrees was too low. Only a degree make huge difference on the production of esters.

Still a good beer though.

Recipe

Brewer:Marcus Folkesson and Kent Gustavsson
Notes:Forgot to add PH stabilizer to mash and sparge water
Batch size:23.00l
Boil time:70.00min
Measurements    
DESCRIPTION MEASURED ESTIMATED
Original Gravity 1.054 1.048 SG
Final Gravity 0.009 1.009 SG
Alcohol By Volume 5.9 % 5.2 %

Ingredients

Hops

HOP ALPHA AMOUNT USE TIME NOTES
Northern Brewer 8.50 percent 3.85 grams Boil 60.00min Also called Hallertauer Northern Brewers Used for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitutes: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar,
Citra 12.00 percent 17.69 grams Boil 15.00min Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown
Simcoe 13.00 percent 17.69 grams Boil 15.00min High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A
Simcoe 13.00 percent 35.38 grams Boil 2.00min High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A
Citra 12.00 percent 35.38 grams Boil 1.00min Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown
Citra 12.00 percent 69.00 grams Dry Hop 4.00 days Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown

Grain

GRAIN ORIGIN AMOUNT NOTES
Pale Malt, Maris Otter United Kingdom 3.41 kg Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
Pilsner (2 Row) UK United Kingdom 0.97 kg Pilsner base malt
Carared US 0.49 kg Adds body, color and improves head retention. Also called "Crystal" malt.

Miscellaneous

NAME USE IN STEP AMOUNT USED FOR NOTES
Gypsum (Calcium Sulfate) Mash 7.60 grams Water Agent Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
Epsom Salt (MgSO4) Mash 4.00 grams Water Agent Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.
Chalk Mash 0.40 grams Water Agent Chalk (CaCO3) can be used as a water addition to adjust mineral content for mashing.
Yeast Nutrient Boil 2.00 grams Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
Irish Moss Boil 15.00 grams Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.

Yeast

NAME TYPE FLOCCULATION
Safale American Ale Medium

Mash

STEP TYPE TEMPERATURE TIME
Mash Step Infusion 1.00 C 60.00 min
Mash Step Temperature 30.00 C 65.00 min
Mash Step Temperature 30.00 C 72.00 min
Mash Out Temperature 10.00 C 75.56 min

Fermentation

STAGE TEMPERATURE DAYS
Primary 19 4
Secondary 19 10