Cedar Rapids Brewing Society

I admit, this is my first beer recipe that I wrote for a 'hoppy' beer from scratch, and playing with some new hops. A couple questions:
Should I add more malt complexity? or will the highly aromatic hops drown out any flavor?
Any other suggestions on the recipe, mash temp perhaps?

I personally use brewtarget, and beerr xml [or .xml] extensions are not allowed on the fourm so I'll lay the recipe out:

OG 1.054
IBU ~40
SRM ~3.6

Grain:
44% 2-row
44% Golden Promise
11% white wheat

Mash:
150F for 60 min, sparge

Hops:
17 IBU Cascade [bittering] 60 min
12 IBU Nelson Sauvin 20min [0.5 oz]
10 IBU Sorachi Ace 20 min[0.5 oz]
Nelson Sauvin and sorachi Ace at flame out [.5 oz each]
Possible dry hop 1 oz each?

I was also thinking about adding 0.5 lb Honey malt...

This looks like a nice modern pale. I'd just do it up and see how you like it. Also, dry hop. 2 oz for 7 days should do the trick.

Is there a reason you're not using any crystal malts? I'd think that the addition of even some Crystal 10 would help build some backbone character into the recipe without darkening it too much.

i ususally had a half pound or a pound of carapils for head retention

CMLarrison wrote:i ususally had a half pound or a pound of carapils for head retention

The wheat should take care of that.

Looks like a fine recipe to me. However, if you want a recommended change, I guess I'd just throw an extra 2 oz in at flame-out and steep for 5-10 mins instead of using them for a dry hop.

If you want another perspective, check out Gordon Strong's pale ale. He doesn't use crystal or carapils malts, nor does he dry hop.

http://beersmithrecipes.com/viewrecipe/ ... n-pale-ale

I threw the wheat in there because I simply had some that needs to be used up, and should help with head retention.

One key to Gordon not having any crystal is the yeast he is using. I love that yeast and use it frequently. It tends to be less attenuative than American or Cal Ale yeasts so it leaves more of the sweet malt behind from the base malts. Same thing Firestone Walker does with Pale 31, no crystal and similar yeast. That yeast drops so clear it will amaze you if you have never tried it. The other thing I like is the munich. It seems all my beers have munich. My pales and IPA usually have 10% munich. Gives a nice malt backbone to the beer.

I would still dry hop. I love what dry hopping does to a beer. 2 oz. in a pale ale is solid.

I just racked to secondary, and it tasted amazing. Threw the hops into the carboy.

From what I'm reading its best to keep temps near 70F to adequately extract the hops? low temps need longer and higher temps cause potential for other issues.