Home Brew Batch #11: All Grain Pale Ale #2

So I accomplished my goal of actually getting the first all-grain batch to convert properly. It was way too bitter and light on the maltiness, so I went ahead and picked up a pound of Munich malt to add to this second batch. When I looked in the hop cooler I also noticed that they had Citra hops in stock. These are my favorite type of hops and I thought they would add some nice flavor and dry hop aroma, so I grabbed a few ounces. Here is the revised recipe that I made (2.5 gallon batch):

- 3.5 pounds British 2-row malt
- 1.0 pound Munich malt
- 0.5 pound Biscuit Amber
- 0.75 oz. N. Brewer 10.6% AA (60 minutes)
- 0.25 oz. N. Brewer 10.6% AA (30 minutes)
- 0.5 oz. Cascade 6.2% AA (2 minutes)
- 0.5 oz. Citra 13.5% AA (flame out)
- 1.5 oz. Citra 13.5% AA (dry hop)
- 1/2 vial White Labs WLP001
- 1/4 oz. Irish Moss (15 minutes)

I used essentially the same brew process as the prior batch. I added a bit more strike water as the prior mash consistency was a little thick. I set the oven at 190 degrees right off the bat and that seemed to work to hold the 150 degree mash temperature. With the addition of the extra Munich malt the color and body were a bit better than the first batch. The Citra dry hopping gave it a great aroma.

Update: When the OC Fair home brew competition submission time rolled around this was the only one I had ready to put in 12 oz. bottles, so I went ahead and entered it. Did not score well at all though, apparently there was an issue with the carbonation. I think I had some inconsistency with priming sugar because some of the bottles foamed up a bit. I had experienced this with some of my bottles too. Need to stir in the priming sugar next time...