AG#16 – Monkey Feet Pale Ale


The search continues for my “go-to” pale ale recipe and one that is worthy of the title “Monkey Feet”. For this attempt I want to use some of the lessons learned during the design of my Galway Hooker clone. Namely, a simple grain bill and restrained use of crystal malts to obtain a biscuity flavour rather than an overwhelming caramel flavour.

I’ve tried being restrained on hop additions in the past and it just doesn’t work for me. I just like hops, that’s the way it is. So I’m going to load this beer with mountains of Cascade and Mosaic, the latter being a variety I’ve never used before. Going to use massive flameout additions to give plenty of flavour and aroma. Will give the dry-hop a miss this time.

Recipe Specifications

Boil Size: 25.40 l
Post Boil Volume: 23.40 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.050 SG
Estimated Color: 14.1 EBC
Estimated IBU: 39.8 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 71.1 %
Boil Time: 60 Minutes


4.500 kg Pale Malt, Maris Otter (4.8 EBC), 89.1 %
0.300 kg Wheat Malt, Bel (3.9 EBC), 5.9 %
0.250 kg Caramel/Crystal Malt – 60L (118.2 EBC), 5.0 %
7 g Columbus [15.90 %] – Boil 60.0 min, 16.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
50 g Mosaic [11.50 %] – Boil 10.0 min, 16.8 IBUs
25 g Amarillo [10.10 %] – Boil 10.0 min, 6.7 IBUs
50 g Mosaic [11.50 %] – Boil 0.0 min, 0.0 IBUs
25 g Amarillo [10.10 %] – Boil 0.0 min, 0.0 IBUs
1.0 pkg Safale American  (DCL/Fermentis #US-05) (fresh sachet)

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.050 kg
Mash In  Add 13.17 l of water at 75.7 C   68.9 C 45 min

Sparge: Batch sparge with 2 steps (4.84l, 12.95l) of 75.6 C water

14/06/2014 – Brewed. Had lots of problems try to separate the wort from the break material and hops. Even though I used hop bags during the brew. I suspect I might be using too much Irish moss, or adding it at the wrong time. Lately, I have been adding it at 15 mins instead of 10 mins. Might have something to do with it.

I really fecked up this beer because I got much more evaporation loss than usual. Lately I’ve been thinking that I’m not getting enough kettle caramelisation from the boil along with a lack of malt character. So today I tried boiling harder – cycling my second element on and off. By doing so, I only got 15 litres into the fermenter.

24/06/2014 – Even though the fermentation has long died off, the smell from the FV is amazing – huge fruity hop aroma. Mosaic seems to be doing the trick. Might end up being a fantastic pairing with Amarillo.

27/06/2014 – Bottled with 93g of glucose (because I was only bottling about 15 litres). Got 27 bottles from the batch. Great aroma. Little light on malt flavour though?

10/07/2014 – Wasn’t really expecting this to taste great at this early stage, but it’s pretty nice. Nice tropical fruit flavours from the hops. The sweetness is a bit cloying, but I think this would age out slightly if left to cold-condition for a bit. Need to leave a bottle in the fridge for a few days.

21/07/2014 – Pretty pleased with this given the less than ideal fermentation temperatures. Great hop flavours and aroma but it could do with being a bit more bitter and the malt flavours are a little cloying. I might consider leaving the specialty malts as they ate, but reducing the base malt to give a lower ABV.

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