Row 2 Hill 56 (Happy Pale Ale)

Type: All Grain

Date: 6/19/2026

Batch Size: 6.00 gal

Brewer: Jomebrew

Boil Size: 7.26 gal

Asst Brewer:

Boil Time: 60 min

Equipment: #1 Jomebrew Brewzilla 35L

Taste Rating(out of 50): 45.0

Brewhouse Efficiency: 70.00

Taste Notes: My happy pale ale is a bit young. It’s unfiltered with minimal clarifying additions, it will stay somewhat hazy.

I will back off the IBU next brew. 60 calculated is likely close to the commercial version mine is a little extra. Maybe drop down to 50 with

Ingredients

Amount Item Type % or IBU

7.25 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 61.05 %

4.00 lb Pale Ale, Finest Maris Otter (Simpsons) (2.5 SRM) Grain 33.68 %

0.63 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.26 %

1.00 oz Simcoe [12.20 %] (60 min) Hops 37.2 IBU

1.00 oz Simcoe [12.20 %] (60 min) (Aroma Hop-Steep) Hops -

1 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale

0.30 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc

2.00 oz Simcoe [12.20 %] (Dry Hop 10 days) Hops -

2.00 oz Simcoe [12.50 %] Hops -

Beer Profile

Est Original Gravity: 1.050 SG

Measured Original Gravity: 1.053 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.06 %

Actual Alcohol by Vol: 5.56 %

Bitterness: 37.2 IBU

Calories: 232 cal/pint

Est Color: 4.6 SRM

Color:

Color

Mash Profile

Mash Name: #1 My Batch Sparge brewzilla

Total Grain Weight: 11.88 lb

Sparge Water: 3.40 gal

Grain Temperature: 60.0 F

Sparge Temperature: 175.0 F

TunTemperature: 60.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

#1 My Batch Sparge brewzilla

Step Time Name Description Step Temp

60 min Mash In Add 21.14 qt of water at 156.2 F 148.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.3

Pressure/Weight: 25.6 PSI

Carbonation Used: None - Keg

Keg/Bottling Temperature: 70.0 F

Age for: 14.0 days

Storage Temperature: 42.0 F

Notes

9:30 20L strike 21.14 quarts 50 cups / 3.125 gallons in water urn
campden
Milled 12 obs grain
11:00 Mash Started
1 tsp gypsum
12:15 mash done
~6.5 gallons in kettle
1:00 boil started
1 oz simcoe
13 brix
1:35 added 6 cups hot water
2:10 flameout
whirlpool on
1 oz simcoe
13.2 brix 1.053
2:25 184f 22L in kettle
2:47 chill water on
...
approx 5.8G in carboy at 80f
done 3:45
in ferment fridge at 65f
8:50 wort 65F
pitch 1 package US-05 expired 9/2026
some drops clearzyme

saturday afternoon. real activity finally

6/24 2 oz simcoe
6/28 2 oz simcoe

7/3 7 AM raise temp to 67 F. Chatted with Gemini. Plan to cold crash Sunday morning.

Raised to 68 for a day or two.

Kegged 7/6 27 PSI

Notes

My happy pale ale is a bit young. It’s unfiltered with minimal clarifying additions, it will stay somewhat hazy.

Aroma has a slight floral like peach blossom. There’s some pine and a bit of tangerine citrus.

There’s an initial floral perfume flavor with citrus, pine and some stone fruit like apricot.

There’s balanced bitterness on the mid palate . A little sweetness from that perfume character. Some mild but noticeable grainy or biscuit late palate flavors.

Hops come through the hole sip. Finishes a little dry, but does not cling to the palate. It really encourages the next sip and not to leave. It sat down too long.

It’s drinkable now, but I think it’s just gonna get better in the coming days.

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