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Hoppy Duck Pale Ale

A new recipe to try 2 or 3 hop varieties I've never used before. I'm trying columbus, amarillo, and possibly some zeus hops to see what I come up with. Should be a good hoppy APA. This is my salute to the great hoppy ales that I used to get when I lived in Oregon.

Brewer: Jeff Hertz Email: -
Beer: Hoppy Duck Pale Ale Style: American Pale Ale
Type: Partial mash Size: 5.5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 0 IBU
OG: 1.060 FG: 1.010
Alcohol: 6.5% v/v (5.1% w/w)
Grain: 4.24 lb. British pale
0.85 lb. Wheat malt
6.8 oz. American crystal 20L
6.8 oz. Dextrine malt (Cara-Pils)
Mash: 75% efficiency
Doing a small mash of 7 lbs of grain, but also adding 4 lbs of liquid malt ex and 1 lb of DME. Batch sparging after a 60 min. mash at 152 degrees.
Boil: 70 minutes SG 1.047 7 gallons
3.39 lb. Light malt extract
0.85 lb. Light dry malt extract
Irish moss, 1 tsp CaCl in mash and sparge water.
Hops:
Yeast: I'm trying the Wyeast, Northwest Ale yeast for the first time. Making a 1000 ml starter.
Log: 70 min boil
Columbus-(14%) 3/4 oz-70 min.
Amarillo (7%) 1 oz-20 min.
Columbus & Amarillo 1 oz -5min.
Amarillo & Zeus 1 oz each -end of boil
Amarillo & Zeus 1/2 oz each -Dry Hop
Carbonation: Will keg after 3 weeks fermentation and dry hopping.
Tasting: I'm hoping not to turn this into an IPA with all the hops, hopefully it will just be a great hoppy summer beer.

Recipe posted 06/22/01.