[LameTrouT]

I wanted to make a kind of a different type of apa and I kind of just melded some recipes I found together to get what I was kinda looking for here it us.

 69.7% - 9.50 lbs. American "2-row" Pale Malt
14.7% - 2.00 lbs. German Munich Malt
9.2% - 1.25 lbs. German Wheat Malt
6.4% - 0.88 lbs. Victory

.5oz magnum FWH
1oz hallertau 10
2oz cascade at Flame out
3oz hallertau dry hop

Safale 0-4

Now with the flame out cacade I was thinking of cooling it to 180 then adding it then for 20-30 min and then cooling all the way. It's kinda up in the air on what to do. Any thoughts or comments would be appreciated.

Thanks



Sent from my SM-G900P using Tapatalk

[Steve Ruch]

It can't be English pale ale without goldings. 

[dannyjed]

You could also split your 2 row with some Maris Otter.

[hopfenundmalz]

Welcome to the forum.

You might be surprised at the amount of ales in Britain that use American and German hops. I have had a few.

One thing to think about is to get a British mineral profile going for the water. That and the yeast can get you there.

[LameTrouT]

Thanks for the advice, this was going to be a new zealand pale(wakatu and nz cascade ) but the lbs didn't have the right hops so I modify a bit to work with the similar hops .  Anyone have thoughts on the flame out right away or flame out at 180f .  Was reading that anything lower than 180 won't add bitterness just flavor ?

Sent from my SM-G900P using Tapatalk

[bboy9000]

180 would be considered a whirlpool addition.  I do flame out as it takes me a couple minutes to get to 180.  Anything at 180 adds flavor and aroma which adds perceived bitterness.

[Hugh_Malone]

What kind of flavor are you going for?

[LameTrouT]

Kinda spicy floral with a touch of citrus

Sent from my SM-G900P using Tapatalk

[JJeffers09]

Saaz/Kazbek/Rakau/Aramis/Chinook/Idaho 7/Motueka/Nelson Sauvin/Wakatu

a blend of any of the above.  Chinook for fwh, and then build from there.

[HoosierBrew]

Kinda spicy floral with a touch of citrus

Sent from my SM-G900P using Tapatalk

Saphir is a wonderful hop with noble Mittelfrueh character but with a distinct citrusy/slight tangerine character. It might single handedly give you what you're after. Also, Cascade blends really well with Mt Hood, giving you a nice floral/citrus combo with more of an American touch by comparison . But Cascade or Centennial blended with a slightly larger quantity of Sterling, Crystal, Saaz, or Hersbrucker would give you something nice and be in the vein of what you're after. 

[hopfenundmalz]

Kinda spicy floral with a touch of citrus

Sent from my SM-G900P using Tapatalk

Saphir is a wonderful hop with noble Mittelfrueh character but with a distinct citrusy/slight tangerine character. It might single handedly give you what you're after. Also, Cascade blends really well with Mt Hood, giving you a nice floral/citrus combo with more of an American touch by comparison . But Cascade or Centennial blended with a slightly larger quantity of Sterling, Crystal, Saaz, or Hersbrucker would give you something nice and be in the vein of what you're after.

I had a wonderful Saphir Heller Bock out of the lagering tanks at a small brewery in Germany last summer.

[HoosierBrew]

I had a wonderful Saphir Heller Bock out of the lagering tanks at a small brewery in Germany last summer.

I really need to drink German beer at the source - someday  . As for the Saphir, I really enjoyed the Saphir Pivo-ish pils I made for summer. It's just a great hop.

[Steve Ruch]

My latest batch was an American amber with summit, simcoe, and saphir. Yummy!

[Iliff Ave]

My latest batch was an American amber with summit, simcoe, and saphir. Yummy!

sumsimsaph!

[Steve Ruch]

My latest batch was an American amber with summit, simcoe, and saphir. Yummy!

sumsimsaph!

Say that three times fast.