Frying Pan Tailwater Pale Ale
by @john
Autumn light on red canyon water
A hazy pale ale for the Frying Pan River, amber and juicy at 5.6%, made for the walk back from the water.
Brewed to order
Frying Pan Tailwater Pale Ale is a hazy pale ale whose label shows rainbow trout circling through curling teal water. The label is mustard gold and cream, with salmon-pink trout outlined in dark brown.
- ABV
- 5.6%
- IBU
- 35
- Colour
- 14SRM
- OG to FG
- 1.0561.013
- Hazy pale ale, 5.6% ABV
- Citra and Mosaic, whirlpool and dry hop
- Tangerine, mango and soft caramel
- Amber haze at 14 SRM
- Rainbow trout in teal and gold
In the glass
Tangerine and ripe mango over caramel and soft bread, gentle bitterness, smooth finish
- Serve
- 45°F in a tulip glass
- Alongside
- Grilled trout, fish tacos, sharp white cheddar
Rainbow trout loop around the label, pink flanks and dark spots, wrapped in teal swirls of river. Gold and cream behind them, like late sun on sandstone. Behind it all, red canyon walls, orange leaves and a cold riffle running over stones.
It pours a hazy amber. Tangerine and mango up front, then caramel and soft bread, with just enough bitterness to keep it honest. Open one on a cool evening after the last hatch, rod still leaning on the truck.
Oxygen is the thing to watch after the dry hop. Move the beer gently, purge what you can, and the Citra and Mosaic stay bright and the amber stays clear in its haze.
The numbers
5.6%Alcohol by volume
(1.056 − 1.013) × 131.25
35Bitterness, IBU
Bitterness only means anything against the style. This one is a Hazy pale ale.
14Colour, SRM
The swatch above is this number on the standard reference ramp, not an impression of it.
Gravity1.056 down to 1.013 — 77% apparent attenuation.
Named for the Frying Pan River
Roaring Fork Valley, Colorado · CO
The water it is named for
- Water type
- Tailwater
Details
Details
- River
- Frying Pan River
- Style
- hazy pale ale
- ABV
- 5.6%
- Tasting notes
- tangerine, mango, caramel, soft bread, gentle bitterness
- Colors
- mustard gold, teal, salmon pink, cream, dark brown
Make it yourself
At a glance
- Style
- Hazy pale ale
- Gravity, OG → FG
- 1.056 → 1.013
- ABV
- 5.6%Derived from OG and FG
- Bitterness
- 35 IBU
- Colour
- 14SRMdeep amber
- Difficulty
- Second batchthe dry hop timing and keeping oxygen away take a little practice.
- First pint
- 35 daysFrom brew day, including conditioning
- Brew day
- 2 h 30 minKettle on to kitchen clean. The rest is the yeast.
- You supply
- brew kettle, mash tun, fermenter with airlock, wort chiller, hydrometer, thermometer, sanitiser, bottles or keg setup
- Written for
- 5 gal (18.9 L)
- Efficiency assumed
- 72%Brew-in-a-bag, full-volume. House guidance
Grain bill
6 malts · 12.38 lb for 5 gal
Milled grain, weighed for each batch size. The percentage is each malt's share of the grist and stays the same at every size.
| Malt | % of grist | 12-pack batch · 1.25 gal | Classic · 5 gal | 12×12 batch · 15 gal |
|---|---|---|---|---|
| Pale 2-row | 60.6% | 1.88 lb (0.85 kg) | 7.5 lb (3.4 kg) | 22.5 lb (10.21 kg) |
| White wheat malt | 12.1% | 6 oz (170 g) | 1.5 lb (0.68 kg) | 4.5 lb (2.04 kg) |
| Flaked oats | 8.1% | 4 oz (113 g) | 1 lb (0.45 kg) | 3 lb (1.36 kg) |
| Munich | 8.1% | 4 oz (113 g) | 1 lb (0.45 kg) | 3 lb (1.36 kg) |
| Crystal 60 | 8.1% | 4 oz (113 g) | 1 lb (0.45 kg) | 3 lb (1.36 kg) |
| Crystal 120 | 3% | 1.5 oz (43 g) | 6 oz (170 g) | 1.13 lb (0.51 kg) |
| Total grain | 100% | 3.09 lb (1.4 kg) | 12.38 lb (5.61 kg) | 37.13 lb (16.84 kg) |
Hop schedule
5 additions · 60 min boil
Pellet hops, weighed in grams. Boil times count down to the end of the boil, so 60 minutes means the first thing in the kettle.
| Hop | Use | Time | 12-pack batch · 1.25 gal | Classic · 5 gal | 12×12 batch · 15 gal |
|---|---|---|---|---|---|
| Columbus | Boil | 60 min | 3.5 g (0.13 oz) | 14 g (0.5 oz) | 43 g (1.5 oz) |
| Citra | Whirlpool | 20 min | 14 g (0.5 oz) | 57 g (2 oz) | 170 g (6 oz) |
| Mosaic | Whirlpool | 20 min | 7.1 g (0.25 oz) | 28 g (1 oz) | 85 g (3 oz) |
| Citra | Dry hop | 4 days | 14 g (0.5 oz) | 57 g (2 oz) | 170 g (6 oz) |
| Mosaic | Dry hop | 4 days | 14 g (0.5 oz) | 57 g (2 oz) | 170 g (6 oz) |
Yeast and pitch
Wyeast 1318 London Ale III · 1 liquid pack for 5 gal
Wyeast 1318 London Ale III. Pitch at 64°F.
| Yeast | 12-pack batch · 1.25 gal | Classic · 5 gal | 12×12 batch · 15 gal |
|---|---|---|---|
| Wyeast 1318 London Ale III | 1 liquid pack | 1 liquid pack | 3 liquid packs |
One pack per 5 gal, and one more above 1.060 OG in a batch over 3 gal. Never fewer than one. House guidance
Water
8.24 gal into the mash for 5 gal
Full-volume brew-in-a-bag: all the water goes in at the start and there is no sparge. Volumes are the total to heat, so the kettle has to hold the mash and still leave room to boil: the 12-pack kit sells a 5 gal stockpot and the 12×12 kit a 30 gal kettle for that.
| Water | 12-pack batch · 1.25 gal | Classic · 5 gal | 12×12 batch · 15 gal |
|---|---|---|---|
| Into the mash | 2.15 gal (8.1 L) | 8.24 gal (31.2 L) | 20.22 gal (76.5 L) |
| Boiled off | 0.5 gal (1.9 L) | 1.25 gal (4.7 L) | 1.25 gal (4.7 L) |
| Held by the grain | 0.25 gal (0.9 L) | 0.99 gal (3.7 L) | 2.97 gal (11.2 L) |
| Left as trub | 0.15 gal (0.6 L) | 1 gal (3.8 L) | 1 gal (3.8 L) |
| Into the fermenter | 1.25 gal (4.7 L) | 5 gal (18.9 L) | 15 gal (56.8 L) |
Boil-off, grain absorption and trub are typical figures for a stovetop pot and a propane kettle, not measurements of your own gear. Brew once, note what you end up with, and adjust. House guidance
Water profile Soft water with a chloride to sulfate ratio near 2 to 1 keeps the haze round and juicy.
Mash
154°F · 60 min
The mash turns starch into sugar. Hold the temperature steady and the beer finishes the way the recipe intends.
- Rest154°F for 60 minutes
- Strike waterHeat to 164°F; the grain cools it to the rest temperature. House guidance
- Mash-outRaise to 168°F and hold 10 minutes, then lift and drain the bag. House guidance
- Mash inthe warmer rest keeps a soft, round body under the hops
Boil
60 min · 3 hop additions
Hops go in on a countdown from the end of the boil. Early additions give bitterness; late ones give aroma.
- Length60 minutes
- 60 minColumbus
- 20 minCitra (whirlpool)
- 20 minMosaic (whirlpool)
- 15 minA kettle fining (whirlfloc or Irish moss) clears the beer if you have one. House guidance
- Chillto 64°F
Also on the recipe's brew-day card:
- Whirlpool20 min at 175°Fcooler water pulls fruit from the hops without much bite
Fermentation
4 steps · 2 dry hop · first pint in 35 days
The recipe's own schedule, in order. Temperature control matters more than almost anything else on this page.
- 4 days at 66°F
- Add dry hops on day 4
- Rise to 68°F for 6 more days
- Cold crash at 38°F for 2 days
- Dry hopCitra, 4 days
- Dry hopMosaic, 4 days
First pint 35 days from brew day.
Packaging and carbonation
2.5 volumes CO₂ · bottle or keg
Target 2.5 volumes of CO₂.
| Bottling | 12-pack batch · 1.25 gal | Classic · 5 gal | 12×12 batch · 15 gal |
|---|---|---|---|
| Corn sugar to prime | 1.1 oz (31 g) | 4.39 oz (124 g) | 13.17 oz (373 g) |
| 12 oz bottles it fills | 12 | 50 | 144 |
Dissolve the sugar in a little boiled water, stir it gently into the beer, then bottle. The amount is worked out for 68°F, the warmest the beer got while it fermented.
Kegging Set the regulator to 11.2 psi at 38°F.
Kegging instead Skip the bottles with 3 × 5 gal ball-lock kegs, 1 × 5 lb CO₂ tank, 1 × dual-gauge regulator, 1 × gas and beer lines with picnic taps: the kegging upgrade for the 15 gal home brewery, $594.
Brewer's notes
3 tips
- Keep oxygen out after the dry hop, or the amber turns dull and the fruit fades fast.From the recipe
- Stir the oats into the mash well so they do not clump and stick.From the recipe
- Drink it fresh; the tangerine is brightest in the first few weeks.From the recipe
Every kit size
Ingredients only
Ingredient kit · 12-pack batch
$31.94
$2.66 a bottle
Grain milled, hops bagged per addition, yeast, priming sugar and 12 caps, for 1.25 gal.
Includes Pale 2-row · White wheat malt · Flaked oats · Munich · and 12 more
Every item in this kit · 16 items
Ingredients
- Pale 2-row$4.29
- White wheat malt$0.86
- Flaked oats$0.72
- Munich$0.65
- Crystal 60$0.72
- Crystal 120$0.27
- Columbus (60 min)$1.50
- Citra (whirlpool, 20 min)$2
- Mosaic (whirlpool, 20 min)$1.50
- Citra (dry hop, 4 days)$2
- Mosaic (dry hop, 4 days)$2
- Wyeast 1318 London Ale III$11.99
- Milling and kitting$3
Packaging
- Corn sugar for priming$0.44
- Crown capsIncluded
Guide
- Printed brew guideIncluded
Ingredient kit · 12×12 batch
$235.23
$1.63 a bottle
Grain milled, hops bagged per addition, yeast, priming sugar and 144 caps, for 15 gal.
Includes Pale 2-row · White wheat malt · Flaked oats · Munich · and 12 more
Every item in this kit · 16 items
Ingredients
- Pale 2-row$51.53
- White wheat malt$10.31
- Flaked oats$8.67
- Munich$7.77
- Crystal 60$8.67
- Crystal 120$3.25
- Columbus (60 min)$5.99
- Citra (whirlpool, 20 min)$23.94
- Mosaic (whirlpool, 20 min)$11.97
- Citra (dry hop, 4 days)$23.94
- Mosaic (dry hop, 4 days)$23.94
- Wyeast 1318 London Ale III$35.97
- Milling and kitting$8
Packaging
- Corn sugar for priming$5.28
- Crown caps$6
Guide
- Printed brew guideIncluded
Complete home brewery
Complete home brewery · 12-pack batch
$225.76
$18.81 a bottle
Bought separately $247.30 · you save $21.54
All the equipment, then the ingredient kit, for 1.25 gal. Works on a kitchen stove.
Includes 5 gal stainless stockpot · Fine-mesh brew bag · 1.5 gal glass fermenter with drilled bung · 3-piece airlock · and 26 more
Every item in this kit · 30 items
Equipment
- 5 gal stainless stockpot$49.99
- Fine-mesh brew bag$9.99
- 1.5 gal glass fermenter with drilled bung$17.99
- 3-piece airlock$2.49
- No-rinse sanitizer, 4 oz$12.99
- Hydrometer and test jar$15.99
- Digital probe thermometer$14.99
- Mini auto-siphon with tubing$13.99
- Spring-tip bottle filler$5.99
- 12 oz amber bottles$16.99
- Wing capper$19.99
- Brewery wash, 1 lb$9.99
- 0.1 g kitchen scale$14.99
- Long stainless spoon$8.99
Ingredients
- Pale 2-row$4.29
- White wheat malt$0.86
- Flaked oats$0.72
- Munich$0.65
- Crystal 60$0.72
- Crystal 120$0.27
- Columbus (60 min)$1.50
- Citra (whirlpool, 20 min)$2
- Mosaic (whirlpool, 20 min)$1.50
- Citra (dry hop, 4 days)$2
- Mosaic (dry hop, 4 days)$2
- Wyeast 1318 London Ale III$11.99
- Milling and kitting$3
Packaging
- Corn sugar for priming$0.44
- Crown capsIncluded
Guide
- Printed brew guideIncluded
Complete home brewery · 12×12 batch
$1,331.23
$9.24 a bottle
Bought separately $1,453.01 · you save $121.78
All the equipment, then the ingredient kit, for 15 gal. You supply a propane tank and water.
Includes 30 gal stainless kettle with ball valve and thermometer · 72 · 30 gal brew bag · 50 ft copper immersion chiller · and 29 more
Every item in this kit · 33 items
Equipment
- 30 gal stainless kettle with ball valve and thermometer$399
- 72,000 BTU propane burner and stand$99
- 30 gal brew bag$44.99
- 50 ft copper immersion chiller$129
- 7.9 gal fermenting buckets with lids and airlocks$89.97
- No-rinse sanitizer, 32 oz$32.99
- Brewery wash, 4 lb$34.99
- Hydrometer and test jar$15.99
- Refractometer$29.99
- Digital thermometer$24.99
- ½" auto-siphon with tubing$24.99
- Bottling buckets with spigots$55.98
- Bottle filler$5.99
- 12 oz amber bottles (6 cases)$119.94
- Bench capper$59.99
- Mash paddle$24.99
- Digital scale$24.99
Ingredients
- Pale 2-row$51.53
- White wheat malt$10.31
- Flaked oats$8.67
- Munich$7.77
- Crystal 60$8.67
- Crystal 120$3.25
- Columbus (60 min)$5.99
- Citra (whirlpool, 20 min)$23.94
- Mosaic (whirlpool, 20 min)$11.97
- Citra (dry hop, 4 days)$23.94
- Mosaic (dry hop, 4 days)$23.94
- Wyeast 1318 London Ale III$35.97
- Milling and kitting$8
Packaging
- Corn sugar for priming$5.28
- Crown caps$6
Guide
- Printed brew guideIncluded
The creator
Remixes
No remixes yet — make your own version.
Where this came from
river beer · made
0 — nothing entered the score yet, at the Derby's published weights, since . Views are not counted.
- hazy pale ale
- frying pan river
- rainbow trout
- tailwater
- fly fishing
- citra
- mosaic
- homebrew recipe
- amber
- colorado canyon
- trout beer