Brian Phelps Pale Ale

If you follow along on my blog, you know that I do a lot of cycling. 

This (2022) is the 7th year that I'm doing the Great Cycle Challenge, on which the past few years, I've pledged to ride 1000 miles in September (before covid ... it was June).

As a result of "training" for this event every year, I've gotten to a point where I'm cycling over 5000 miles a year.

Which, is a lot of cycling.

Being a part of the Great Cycle Challenge, there are some people that I interact with on facebook and on strava who are also a part of the challenge.

At some point, I got into a friendly "competition" with a guy from Michigan named Brian Phelps.

It isn't much of a competition, he kicks my butt. My strava goal is to hit 5000 miles. His this year is 7000 miles (and I have no doubt he'll hit it) 

I cycle pretty much all year, so early in the year, with Michigan weather being less than ideal, I have lots more miles than he does. He'll leave comments on my rides about having to catch me.

He catches me, though. This year he passed me in mid-July, and I have been chasing him ever since.

The really amazing thing about Brian Phelps is that he's 18 years older than me. He is cycling 7000 miles in the year that he turned 70 years old.

He's super human! I decided to make a beer named after him. This is it!

For more information on this beer and/or Brian, see Sheppy's Blog: Brian Phelps

Brian Phelps Pale Ale --- Batch 1 (318)

Style		American Pale Ale		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		65.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.055 SG		Estimated FG		1.012 SG
Recipe Bitterness		49.2 IBUs (Rager)		Alcohol by Volume		5.7 %
BU : GU		0.898
Recipe Color		6.1 SRM		Color
Measured OG:		1.055		Measured FG:		1.011
ADF:		79.3		Measured ABV:		5.8

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
8.02 gal	Denver, Colorado	Water	1	-	-
12.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
3.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
2.00 g	Calcium Chloride (Mash)	Water Agent	4	-	-
1.00 tsp	Lactic Acid (Mash)	Water Agent	5	-	-
10 lbs	Base Malt 2 Row (Proximity) (2.0 SRM)	Grain	6	80.0 %	0.78 gal
2 lbs	Vienna (Proximity) (3.5 SRM)	Grain	7	16.0 %	0.16 gal
8.0 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	8	4.0 %	0.04 gal
1.000 oz	Galena [10.30 %] - Boil 40.0 min	Hop	9	32.1 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-	-
1.000 oz	Citra [13.20 %] - Boil 5.0 min	Hop	11	9.0 IBUs	-
1.000 oz	Talus (HBC 692) [6.20 %] - Boil 5.0 min	Hop	12	4.2 IBUs	-
0.500 oz	Mosaic (HBC 369) [11.00 %] - Boil 5.0 min	Hop	13	3.8 IBUs	-
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	14	-	-
0.50 tsp	Gelatin (Bottling 5.0 hours)	Fining	15	-	-
1.000 oz	Citra [12.00 %] - 0.0 Days Before Bottling for 0.0 Days	Hop	16	0.0 IBUs	-
1.000 oz	Talus (HBC 692) [6.20 %] - 0.0 Days Before Bottling for 0.0 Days	Hop	17	0.0 IBUs	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 32.06 qt of water at 159.0 F	152.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=141,Mg=18,Na=21,SO4=310,Cl=55,HCO3=104
Acid addition based on BeerSmith predicted pH. Should lower to 5.4.
Mash and boil as directed
Chill to as close to 60 degrees as possible. Ferment a couple days in the low 60's and then let the fermentation rise to ambient temperature.
Keg. Add geletin after a day or two in the refridgerator.
Carbonate and drink.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.050 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...