Sharp Chainsaw Pale Ale

A re-brewing of the Behemoth Chur Pale Ale clone, but with a small tweak to the grain bill to boost the maltiness. It went down well at a recent BBQ.

Pre-Boil Gravity: 1.051 SG
Original Gravity: 1.053 SG
Final Gravity: 1.011 SG
ABV: 5.6%
Actual IBU: 40.0 IBU
Colour: 18 EBC
BU:GU Ratio: 0.78

Mash water: 20.5L
Sparge water: 12.5L

Grain (total: 6.3kg):
Pale Ale Malt 5.000 kg (79.4%)
Aurora Malt 500 g (7.9%)
CaraMunich II 500 g (7.9%)
Carahell 300g (4.8%)

5g Pacific Gem 15.3% (9 IBU) @ 60 min
25g Taiheke @ 10 min
25g Motueka @ 10 min
10g Nelson Sauvin @ 10 min
20g Riwaka @ 1min
20g Nelson Sauvin @ 1 min
50g Taiheke @ turn-off
50g Taiheke dry hopped
20g Riwaka dry hopped
20g Nelson Sauvin dry hopped

Mash at 67°C

Sparge and boil 60 mins

Ferment @ 18°C with 2 packs of US-05.

Add the dry hops to the primary after 5 days. Start raising the temperature slowly to hit 22°C (1 degree per day should do it). This will dry it out and fix any butterscotch flavours creeping in. After it has spent 3 days at 22°C, cold crash down to 1°C. Add 1 tsp of gelatine mixed with 100ml of boiling water as the temperature passes 10°C to aid with clarity. Bottle/keg after 2 days.

2 Responses to “Sharp Chainsaw Pale Ale”

  1. Jeff

    Hi Karl,
    Really impressed with your site & you have some awesome recipes.
    Question : I’m going to make your ” Sharp Chainsaw Pale Ale, is there a need for a mash out?
    Jeff Robinson

    • Karl

      Mash out is up to you. I do it as a matter of course (77°C for 10 mins), and it does seem to increase efficiency a little. Might save me a whole few cents of grain…


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