American Pale Ale

[Fast_Eddy]

BJCP Style Guidelines

10a: American Pale Ale
10b: American Amber Ale

http://www.bjcp.org/styles04/Category10.html

[Sunriver]

7 Lbs Light malt extract
.5 20L Crystal
1 oz Galena hops
.5 cascade
.5 Cascade

American ale yeast

90 min Galena
20 min Cascade
5 min Cascade

[the4th]

Boiled this on up on Sunday. I'll let you know what it tastes like in month or so.
-----

1/2 lb. domestic two-row pale malt
1/2 lb. Cara-pils malt

Steep grains, remove just before boil. (I did mine in 3 gallons of water from flame on until 175 degrees, then let the bag drain out w/out squeezing or sparging it.)

Add:
6 lbs. light unhopped malt extract and bring to a boil.

Once boil starts, add:

60 Minutes:
1/2 oz Perle
1/2 oz Cascade

30 minutes:
1/2 oz Mt Hood
1/2 oz Crystal
1/4 oz Perle

20 minutes:
3/4 teaspoon of irish moss (rehydrated in 1/4 cup of water)

15 minutes:
1/4 oz Cascade
1/4 oz Crystal
1/4 oz Perle

Flame out:
1/4 oz Cascade
1/2 oz Mt Hood
1/4 oz Crystal

I cooled the wort. Dumped it into the primary, topped it off to about 5.5 gallons w/ cold water, and pitched my yeast.

The original recipe called for 1 pkg. Nottingham ale yeast, Wyeast #1056, #1007, or White Labs California or German ale yeast. I didn't have any of them, so I used the tried and true gold package of Coopers ale yeast which I made a small starter with about 5 hours in advance. Fermentation was incredibly fast. I'll rack it in the secondary sometime later this week or on the weekend.

Expected O.G. - 1.047 (Didn't bother checking.)
Expected F.G. - 1.011 (Didn't bother checking.)
-----

Racked this to the secondary on Wednesday night. On Sunday I added 1 ounce of Crystal (pellets) to the secondary. Now I'm waiting for it to clear again.

DONE! Kegged on Saturday. VERY Hoppy and grapefruity. Kind of disappointed in the amount of grapefruit flavor. I was hoping for less. (Which is why I don't use Amarillo or lots of Cascade. I guess since Crystal is a hybrid of Cascade, it still carries similar flavor.... oh well... live and learn.) Still very drinkable version of a hoppy American brew. My hop-head friends love it.

[BrewDog]

Here's what I made today:

Mt Si APA

5 Gal batch:

1 1/2 tsp Gypsum
9 1/2 lbs Domestic Two Row Pale Malt
1 lb flaked wheat
3/4 lb CaraPils
1/2 lb Crystal 60L
1/4 lb Crystal 40L
1/2 lb Aromatic malt
1/2 lb Victory malt

(all hops whole leaf)
1 oz 8.6% Amarillo @ boil
1 oz 5.6% Cascade @ 30
1 oz 5.6% Cascade @ 20
1 oz 5.6% Cascade @ 5

Repitched WLP001

Mash 3.5 gals 15 mins @148
Step up Add 1gal - 15 mins @ 154
Batch Sparge 165

1 wk primary @ 68 then
3 wks secondary (1 oz Cascade in 1 pint Hop Tea)

Prime with 3/4 cups corn sugar & bottle

This 1 started as a Czech Pilsner changed to a northern German pilsner...and Ive decided now its an American Pilsner w/ German influence.

Beer: International Pilsener Style: American Pilsener
Type: Extract w/grain Size: 5 gallons
Color: 7 HCU (~5 SRM)
Bitterness: 30 IBU
OG: 1.057 FG: 1.008
Alcohol: 5.7%

Grain 2# german Pilsner
6 lb. canadian extra Light malt extract
1 lb. Rice syrup extract
Hops: 1 oz. Hallertauer (4.25% AA, 60 min.)
1 oz. Hallertauer (4.25% AA, 45 min.)
1 oz. Saaz (3.75% AA, 30 min.)
1 oz. Saaz (3.75% AA, 5 min.)

steep grains for 45 mins @ 165 -sparge -with 1 liter @170 add 1 0z hallertau and boil 15 mins add the light malt and rice extract and 1 more ounce hallertau(leaf) I added the saaz @ 30 & 5 and used Wyeast 2278 Czech Pilsner yeast in the new and improved 125 ml XL activator smack pack. Primary ferment 1 week @65 deg secondary ferment 3 weeks @ 55 deg primed with a very small amount of corn sugar maybe 1/4 cup in 1 cup h2o....TAD bottled the whole batch and cold conditioned for 1 week.
This is 1 of the finest extract w/grain light lagers Ive made I think its the weissheimer pils malt flavor Im getting also the Canadian malt seems to have finished out very dry...the hops are just right with a great saaz aroma.

[burritosandbeer]

Emilys Amber

for 5 gallons
6lbs light Liquid malt extract
1.5lbs 10l crystal
1.5oz cascade for 60 min
.5oz cascade (half at 5 min left, half at flame out)

White labs american ale yeast (or i usually culture sierra nevada pale yeast)

very yummy, cloudy, easy to drink amber, perfect for late spring, or early summer, or late summer early fall :-)

[CampAjohn]

This is pretty much the 5gal. full grain version from the Mar-April 2002 Replicator. Here is the recipe I used, boosting the hops to a full oz. of Cascade in the boil:

9# Pale American 2-row
1# Munich
.5# 80L Crystal malt
.5# Carapils (dextrin) malt
1oz. Centennial hops @ 60 min.
1oz. Cacade @ 15 min.
1 oz. Cascade @ 0 min. (during cool down)
1 tsp. Irish moss @ 15 min.
Wyeast 1098 British Ale
1.25 cups Amber DME for bottling
.5oz. Cascade pellets in secondary for 4 days

Single step 155F mash for 60 min., 2 step sparge with 180F water, 60 min. boil.

OG=1.060, FG=1.016
ABV=5.5pct.

This is a nicely balanced Amber. Medium strong maltiness matched by assertive but not overpowering (by NW standards!)
hops. Fairly dry finish, and not so much alcohol that you can't have two at a sitting.

[Otis_The_Drunk]

5 Gallons All-Grain

Grain
8 lb 2-row
1/2 lb crystal 10L

Hops
1 oz Kent Golding (60 min)
1/2 oz Fuggles (60 min)
1/2 oz Fuggles (15 min)
1 oz Saaz (5 min)

other

1 whirlfloc tablet (15 min)

Yeast
White Labs - East Coast Ale
or
Wyeast - American Ale II 1272

Mash using single step infusion
Mash @ 154 * for 1 hour or until it passes the iodine test.

OG 1.045
FG 1.012

[HogieWan]

Originally posted by Otis_The_Drunk
Austin Homebrew Supply, I have made it before and it comes in just about spot on.

I've made two of their kits (1 extract and 1 AG) and have been happy with the results

[Otis_The_Drunk]

Yeah I used to use Lubbock Homebrew Supply, but sadly they went under. I guess there wasn't enough college kids interested in learning how to brew.

After that I started using AHS and have been pleased with both their service and some of their kits as well. I have since been having them make up my recipes as well as buying some of their kits.

I do buy things from other online HBS most notably Northern Brewer and have been pleased with them as well.

Right now since I got back into all-grain brewing I'm still trying to figure out what my house brew is going to be.

Also at the time I bought this kit, I had them put together my own porter recipe and decided to try out their version of Anchor Steam.

Over the last year I was stuck on making Belgian dubles and triples and finally reached one that was perfect for me.
After I figure out my house brew, I think I may concentrate on making the definitive Altbier or Kolsch.

I generally pick out one style a year and keep tweeking it until I can make it the best it can possibly be. some styles are easier than others.

[msk]

I went to the store and had 10 # of 2 row on my list, but for some reason I came home with 6 # 2 row and 2 # of each of the munich and crystal . . . so it looks a little light on fermentables. I styled it after the Michigan Brewing Company's Pale that I tasted a sample of 3 weeks ago, though I have only the "what is on tap" information that they post on their web site to formulate my recepie.

6# 2-row
2# munich
1# carapils
1# crystal 60

Mashed 150 degrees F for 90 minutes
7 gallons into the boil, 6 galons out

1 oz Fuggles whole 5.2 AA
1 oz Cascade whole 7 AA

Applied 1/2 oz of each hop at 50 and at 10 minutes. I think this was better than what I originally intended, which was the Cascade at flameout. It was 3am and I was just not in the mood any more.

OG 1.034

Safbrew 33

Notes:
I batch sparged in my bottling bucket and went too fast, dumping 5 gallons on it all at once. I should have broken it down into two sparges of half the amount because I then sparged again to get a base for my upcoming stout's water, just to give it a little boost, and the OG on that came out at 1.014. Bummer on the stupidity, but good for the education.

I took a hydrometer reading as I was seeing if it was ready to move to the secondary [the airlock stopped moving, turned out that it was just gummed up, but I was in so I took the sample]. It was a little more gold-orange than the MBC's red-brown product, so next time I think some crystal 40 and crystal 120 would be better than just crystal 60. . . but it tasted pretty nice, even though there was yeast sediment by the time I hit the bottom of the hydrometer sampling.

[thekulman]

Originally posted by Otis_The_Drunk
5 Gallons All-Grain

Grain
8 lb 2-row
1/2 lb crystal 10L

Hops
1 oz Kent Golding (60 min)
1/2 oz Fuggles (60 min)
1/2 oz Fuggles (15 min)
1 oz Saaz (5 min)

Otis, this looks like a good recipe (your Sam Adams Clone) how did it turn out?

[mookow]

I sampled some of this today with a couple brewer's from Great Lakes (I was there to pick up some yeast slurry), and one of them thought it was very similar to Burning River (their APA), the other shook my hand and said he thought it was actually better than Burning River and easily one of the best homebrews he has ever tasted. I'm pretty happy with this, but will try fiddling with it to tweek it just a bit. I'm going to continue sparging and boiling a little more to get my efficiency a bit higher (and thus my OG) and probably mash higher. This time I mashed at 150F, next time it will be at 151F because it's just a tiny bit too thin for my tastes.

04-23-2006 Baby Seal Brewery APA #1
A ProMash Brewing Session Report
--------------------------------

Brewing Date: Sunday April 23, 2006
Head Brewer: Tim "Timmmahhhhh" Hayes
Asst Brewer:
Recipe: Baby Seal Brewery APA #1

Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.048 Plato: 11.87
Anticipated SRM: 9.1
Anticipated IBU: 52.6
Brewhouse Efficiency: 57 %
Wort Boil Time: 75 Minutes

Actual OG: 1.048 Plato: 11.91
Actual FG: 1.007 Plato: 1.80

Alc by Weight: 4.23 by Volume: 5.39 From Measured Gravities.
ADF: 84.9 RDF 70.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 61 %
Anticipated Points From Mash: 47.82
Actual Points From Mash: 51.23

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.2 7.50 lbs. Maris Otter England 1.037 3
8.7 1.00 lbs. Crystal 10L America 1.035 10
8.7 1.00 lbs. Munich Malt(2-row) America 1.035 10
8.7 1.00 lbs. Victory Malt America 1.034 25
8.7 1.00 lbs. Wheat Malt America 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Centennial Pellet 8.50 10.0 First WH
0.25 oz. Chinook Pellet 12.00 14.2 First WH
1.00 oz. Cascade Pellet 5.75 9.5 20 min.
0.75 oz. Centennial Pellet 8.50 10.6 20 min.
0.50 oz. Ahtanum Pellet 6.00 5.0 20 min.
0.50 oz. Willamette Whole 4.40 3.3 20 min.
0.25 oz. Ahtanum Pellet 6.00 0.0 0 min.
0.50 oz. Cascade Pellet 5.75 0.0 0 min.
0.25 oz. Willamette Whole 5.00 0.0 0 min.
0.50 oz. Centennial Pellet 10.50 0.0 0 min.
0.75 oz. Centennial Pellet 10.50 0.0 Dry Hop
0.25 oz. Ahtanum Pellet 6.00 0.0 Dry Hop
0.50 oz. Cascade Pellet 5.75 0.0 Dry Hop
0.25 oz. Willamette Whole 5.00 0.0 Dry Hop
0.25 oz. Chinook Pellet 13.00 0.0 Dry Hop

Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 10 Min.(boil)

Yeast
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WYeast 1028 London Ale

[SoxyinMO]

Brewzhound Brewing presents : a SoxyinMo production

Shockley Bottom APA

Brewed on: Friday, 29 Sept. 2006
Racked to 2ndary: Monday, 9 Oct. 2006
Bottled on : Friday 27 Oct. 2006

Important stuff :

HCU : 19 (~11 SRM)
IBU : 45
OG : 1.062 @ 15° C
FG : 1.012 @ 15° C

Into 5 gallons of cool water went a bag containing:

1 lb. 8 oz. American victory
4 oz. American crystal (20L)
2 oz. American crystal (60L)
2 oz. Belgian CaraVienne

The water temp. was raised to 160° F and the grains allowed to rest there for 20 minutes. The water temp. then went to 168° and the grains were removed.

At the boil was added :

5 lb. 4 oz. Light dry malt extract
4 oz. Amber dry malt extract
1 lb. Granulated honey

At 45 minutes into the boil I added 1 t. Irish Moss

The hops pellets were added so:

.50oz. Chinook (60 min.)
.25 oz. Mt. Hood (60 min.)
.25 oz. Cascade (45 min.)
.50 oz. Cluster (45 min.)
.50 oz. Cluster (15 min.)
.75 oz. Cascade (flameout)
.75 oz. Cluster (flameout)

I used WYeast's American Ale yeast

At bottling this two-tone American Pale ale has a light malty flavor in a medium mouth-feel with a nip of citrus at the end. I'm looking forward to seeing if the honey makes its presence known.

[markaberrant]

Originally posted by SoxyinMO
Brewzhound Brewing presents : a SoxyinMo production

At bottling this two-tone American Pale ale has a light malty flavor in a medium mouth-feel with a nip of citrus at the end. I'm looking forward to seeing if the honey makes its presence known.

I'm guessing the honey will do nothing but thin out and dry out the beer. When you add it for the full boil, that's about all you are going to get.

I haven't really experimented with honey, but if/when I do, I will add it to the primary once fermentation slows.