Brewing and reviewing since 2012.
Over the past couple weeks, I’ve brewed two different ales based off of what was essentially the same recipe. The goal with these two beers was to let the hops shine, using just one type for bittering, aroma, and dry hopping. The beers are both extract with specialty grains, using the same extract and the same grain, although different amounts to fit BJCP guidelines.
Gary Pale Ale is a pale ale brewed with Briess Golden Light DME, Mr. Beer West Coast Pale Ale HME, and Mr. Beer Pale Export UME. Willamette hops were used in this beer, which should give it a nice, mild fruity and floral aroma. The recipe for Gary Pale Ale can be found here. The OG came out to a nice 1.054, just .002 off my target.
Franklin IPA is brewed with the same base ingredients as the Gary Pale Ale, but with Centennial hops for the bittering, aroma, and dry hopping. The high alpha acids in Centennial hops forced the move into an IPA style, but Centennial IPA’s are among my favorite beers right now. The hops have a really nice finish to them that I enjoy, and I’m excited about this beer. The OG reading was 1.056, just .001 off of my target, so I was pleased with that. The recipe for it can be found here.
Enjoy the gallery of both brew days below, the majority of the pictures come from the Gary Pale Ale brewing. I was excited to move into using specialty grains, and got camera happy. Now comes the hard part – the patience in letting it become beer.