For this recipe, I wanted a nice down-the-middle American Pale Ale, to use up some of my hops on hand and also to emphasize the pine/citrus flavors I love. I’ve brewed something in the Sierra Nevada Pale Ale territory before, so this time around I wanted to do something a touch different. I looked in the Craft Beer for the Home Brewer book, where I found the “Capt’n Crompton’s Pale Ale” recipe from Epic Brewing. The reference to Crompton made me think of the famous paleontologist “Fuzz” Crompton, for whom Lanasaurus is named, and then I remembered that this is the junior synonym for Lycorhinus, and there we are with the final name!
The recipe is pretty similar to the original, except I made some minor substitutions for hops (Crystal instead of Mt. Hood, and I upped the Amarillo a little). For the dry hop addition, I used the very latest 2022 Cascade hops from my dad’s bines in South Dakota. They were under two weeks past picking when I added them to the beer!
Lycorhinus Pale Ale
- 6 lb. Finest Pale Ale Malt, Golden Promise (Simpsons)
- 6 lb. 2-row malt (Rahr)
- 0.5 lb. Caramel Munich 60L malt (Briess)
- 0.5 lb. Carapils malt
- 1 oz. Centennial hop pellets (8.1% alpha), 60 minute boil
- 0.5 oz. Crystal hop pellets (4.5% alpha), 30 minute boil
- 1 Whirlfloc tablet, 5 minute boil
- 0.5 oz. Amarillo hop pellets (9.5% alpha), 5 minute boil
- 0.5 oz. Centennial hop pellets (8.1% alpha), 5 minute boil
- 1 pkg. American West Coast Ale yeast
- 1 oz. Cascade whole hops, dry hop in keg
- 1.058 o.g., 1.012 f.g., 6.0% abv, 39 IBU, 7 SRM
- Claremont tap water adjusted to 78 ppm Ca, 21 ppm Mg, 92 ppm Na, 188 ppm SO4, 110 ppm Cl, 30 ppm HCO3
- Full-volume mash, no sparge, at 152° for 60 minutes
- I heated 7.25 gallons of water to 158°, adding 6 mL of 88% lactic acid to neutralize the carbonate.
- I adjusted the pH to an estimated 5.35, using 88% lactic acid. I adjusted the mash to 152° for 60 minutes, and then raised the mash to 168° for an additional 10 minutes, all with recirculation.
- After the mash, I pulled the grains. In total, I collected 6.25 gallons of runnings with a gravity of 1.049, for 64% mash efficiency.
- I added 4 g of gypsum and 4 g of epsom salt, to adjust the water.
- I brought the runnings to a boil, adding hops per the recipe. After a 60 minute boil, I turned off the heat and then chilled to ~82°. I transferred to the fermenter, and then chilled in the fermentation chamber to 66° before pitching the yeast.
- Starting gravity was 1.058. I brewed this beer on 3 September 2022, and fermented it at 66°.
- On 17 September 2022, I transferred the beer to the keg, and used 1 oz. of the 2022 South Dakota crop of Cascade to dry hop in a bag. I dry hopped the beer at room temperature for 3 days before removing the hops and carbonating at 34°.
- Final gravity was 1.010, for 6.3% abv.
- Deep gold beer with a slight haze. The medium-sized ivory head is quite persistent.
- Light citrus hop aroma, with a slight caramel malty note. Clean yeast character.
- There is a perfect proportion between malt and hops. The overall flavor tilts bitter, but the malt backbone is fantastic, with aspects of bread, bread crust, and a slight hint of caramel. The hops are citrusy, and the fermentation profile is pretty clean.
- Medium-light body, with a slightly dry finish. Moderate carbonation.
- Would I Brew This Again?
- Yes! This is a tremendous recipe, and the beer itself has matured into a super nice example of a classic America pale ale. It took a few weeks after kegging for the beer to mature and the haze to settle, but right now it’s a perfect beer. It is incredibly drinkable, and probably one of the best American pale ales I have made.
I followed your link over here from the aha forum. Wanted to say thanks for sharing and say the brew looks good.
Phillip aka beerphilmcd
Thanks, Phillip! It has been an enjoyable one.