top left corner

Muggled Pale Ale

Brewed: 04/17/2016   Bottled: 05/03/2016

In November of 2015, it had been quite awhile since I'd brewed a hoppy beer. I really thought I needed one on tap. 
muggled.jpgI picked up some Chinook hops at one of the tables at the latest GABF that I had to use in something. I thought a nice hoppy APA would be a perfect use for those.

The grain bill is simple. 10 pounds American 2-row and 1 pound dark Munich. 

I mashed it a little higher than my usual for just a touch more body to the beer.

But the beer is more about the hops than anything else. With Chinook and Cascade it is your typical American citrus grapefruit piney hop profile. It isn't overly bitter but had a bunch of hop flavor.

Dry hopping in the keg really helped nail the dry-hop aroma character I was looking for. It was very fruity. Almost had a hop sweetness to it.

Nothing is really overdone in the recipe. It is nicely hopped with enough malt to make it somewhat balanced.

After the first recipe, I thought this simple grain bill would work well to experiment with different hops and hop combinations. For Batch 2, I decided I would use only Mosaic hops and see how that turned out.

The name "Muggled" is a nod to the Harry Potter books and the non-magical folk who live in a magical world without being totally aware. 

It also references another one of my favorite hobbies ... geocaching and the disappearance of a couple of my caches. See Muggled! on the blog.

For more about this beer, check out Sheppy's Blog: Muggled

Muggled Pale Ale --- Batch 2

Style American Pale Ale Batch Size 5.50 gal
Type All Grain Boil Size   7.76 gal
Brewhouse Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.054 SG Estimated FG 1.012 SG
Recipe Bitterness 43.8 IBUs (Rager) Alcohol by Volume 5.6 %
BU : GU   0.806        
Recipe Color 6.2 SRM
Measured OG:   1.053    Measured FG:   1.012 
ADF:   77   Measured ABV:   5.5 


Amt Name Type # %/IBU
12.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 90.9 %
1 lbs Munich Malt - 30L (30.0 SRM) Grain 4 9.1 %
1.000 oz Mosaic (HBC 369) [12.30 %] - Boil 30.0 min Hop 5 24.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
2.000 oz Mosaic (HBC 369) [12.30 %] - Boil 10.0 min Hop 7 19.2 IBUs
1.0 pkg American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 8 -
1.00 tsp Yeast Nutrient (Primary 15.0 mins) Other 9 -
1.000 oz Mosaic (HBC 369) [12.30 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.75 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (1.76gal, 3.88gal) of 168.0 F water

Recipe Notes
Add salts to original strike water. Additions target "Hoppy Bitter" in Beer Smith based on starting with the Denver water profile.
Final: Ca=114,Mg=11,Na=21,SO4=259,Cl=23,HCO3=104
Pitch at about 60F. Ferment with ice blocks to keep below 65 for 1st few days, then remove and let it rise to room temp as long as it is less than 72. After the fermentation activity slows down (4 or 5 days), dry hops get added to the keg and left in to taste.

Brewing Record

Brew Date:   Strike Temp:   170
Mash Temps:  154 to 152
Pre-boil OG   (1.044 SG)   Pre-boil Vol   (7.76 gal)
Actual Mash Efficiency   Pitch Temp   66 
Day 1: Not started 62
Day ... 
Day ... 

Click here to see previous recipes
Brewing Notes:
04/14/2016 esheppy
Bought ingredients for the beer just now. Going with all Mosaic hops for this version. Will brew this weekend.
04/17/2016 esheppy
Brew day today. First time using Mosaic. Strong (and wonderful) Mellon aroma that I hope makes it to finished beer. Gravity a touch low, but that's ok.
04/19/2016 esheppy
Going now. Interesting that this beer started slow last time I made it too. I think this West Coast yeast doesn't work at the lower temps that I'm used to with American Ale yeasts. Should be fine, but I don't think I'll used this yeast again. Y6
04/20/2016 esheppy
Going strong this morning 66.
04/28/2016 esheppy
Sample. 1.013. Very hop forward. Strong mango, lemon, pine, tropical fruit. Like it. Needs time for yeast to settle, but I'm going to really enjoy this beer. 🍺
05/01/2016 esheppy
Took another sample. Calling this 1.012. Cleared up nicely. Still very west-coast hoppy. Delicious.
05/03/2016 esheppy
Kegged today with an ounce of dry-hop. Sample had some lemon, pine, orange, pineapple, grapefruit, melon, but mostly a strong fresh mango flavor. Really nice. In beer fridge with shot of CO2.
05/07/2016 esheppy
Pint sample from the keg is fantastic. So much hop flavor. Tastes almost juicy. Mango orange lemon. Maybe a bit of pineapple. Needs carbonation. Needs time to clarify. Absolutely yummy, though.
05/15/2016 esheppy
Had some more from the keg. Really loving the hop flavor on this beer. Continues to need more carbonation, but it getting closer.
05/20/2016 esheppy
Great hop aroma. Love this beer.
06/04/2016 esheppy
Happiness isn't as intense. Much more balanced. Clarity great now.
06/10/2016 esheppy
Gone. 😢 Was a great beer. Sorry it didn't last long.
bottom left corner
SheppyBrew Home Page