500mL bottle filled with 1 year whiskey barrel aged hatch chilis fermented on mixed fermentation culture
With the new conical requiring larger batches (15 gallon minimum for using the cooling coils), I definitely need a beer that I can drink often. The previous Le Petite Prince (LPP) from Jester King, clone batch went amazingly quick (did I drain that keg myself? maybe…), even if the flavor profile wasn’t exactly spot on. I cheated the natural process and didn’t bother bottle/keg conditioning, but rather force carbonating which definitely prevents some flavors from developing that normally would when naturally carbonating.
I’ve got 15 gallons of LPP ready to be bottled this week and the next beer is going to be a “clean” session IPA, fashioned after Pinthouse Pizza’s Calma Muerta. A few months ago I got to talk with Joe Mohrfeld there and discussed some details of the recipe which prompted me to take another stab at getting it right.
Here’s my take.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 16 gal | 60 min | 50.4 IBUs | 3.2 SRM | 1.041 | 1.005 | 4.7 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American-Style Pale Ale | 50 | 1.044 - 1.05 | 1.008 - 1.014 | 30 - 50 | 6 - 14 | 2.2 - 2.8 | 4.4 - 5.4 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Organic Brewers Malt 2-Row (Briess) | 20 lbs | 80.81 |
| Barley, Flaked | 3 lbs | 12.12 |
| Caramel/Crystal Malt - 10L | 1 lbs | 4.04 |
| Cane (Beet) Sugar | 12 oz | 3.03 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Calypso | 1 oz | 60 min | First Wort | Pellet | 15.1 |
| El Dorado | 1 oz | 25 min | Boil | Pellet | 15 |
| Cascade | 2 oz | 10 min | Boil | Pellet | 5.9 |
| Meridian | 5 oz | 20 min | Aroma | Pellet | 6.5 |
| Calypso | 2 oz | 7 days | Dry Hop | Pellet | 15.1 |
| Cascade | 2 oz | 7 days | Dry Hop | Pellet | 5.9 |
| El Dorado | 2 oz | 7 days | Dry Hop | Pellet | 15 |
| Meridian | 2 oz | 7 days | Dry Hop | Pellet | 6.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride | 4.53 g | 60 min | Mash | Water Agent |
| Gypsum (Calcium Sulfate) | 4.27 g | 60 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 0.80 g | 60 min | Mash | Water Agent |
| Whirlfloc Tablet | 3.00 Items | 15 min | Boil | Fining |
| Yeast Nutrient | 3.00 tsp | 3 days | Primary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| San Diego Super Yeast (WLP090) | White Labs | 80% | 65°F - 68°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 131°F | 20 min |
| Saccharification | 148°F | 45 min |
| Mash Out | 168°F | 10 min |
Notes
| Calma Muerta Attempt #1 WLP090 Recommendations: "Make sure you make a proper sized starter, pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days, then raise the temp to 70˚F for a couple days to encourage complete attenuation and reabsorption of fermentation byproducts. At this point, I usually crash the beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple days later." -- http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/ |
Download
| Download this recipe's BeerXML file |
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