Author Topic: Pale Ale  (Read 675 times)

Offline deadpoetic0077

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Pale Ale
« on: October 27, 2016, 08:46:29 PM »
Anything Stick out as wrong or poor choice in this recipe?

Thanks for any input! This will be my first time doing an APA and my first time dry hopping. DO you usually dry hop during active fermentation or after?

Also... WLP 001 or 051? What are the differences?

HOME BREW RECIPE:
Title: Pale Ale

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.042
Efficiency: 74% (brew house)


STATS:
Original Gravity: 1.057
Final Gravity: 1.013
ABV (standard): 5.75%
IBU (tinseth): 54.67
SRM (morey): 9.27

FERMENTABLES:
10.5 lb - American - Pale 2-Row (91.3%)
1 lb - American - Caramel / Crystal 60L (8.7%)

HOPS:
0.5 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 27.93
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 30 min, IBU: 18.17
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 10 min, IBU: 8.57
2 oz - Cascade, Type: Pellet, AA: 7, Use: Aroma for 0 min
2 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 60 min, Amount: 7.5

YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 68 F
Pitch Rate: 1.0 (M cells / ml / deg P)


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-10-27 20:42 UTC
Recipe Last Updated: 2016-10-27 20:42 UTC

Offline Stevie

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Re: Pale Ale
« Reply #1 on: October 27, 2016, 09:46:11 PM »
Only change I would make is move the simcoe to later. The full oz at 5 or 10 would be good.

Offline JJeffers09

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Re: Pale Ale
« Reply #2 on: October 28, 2016, 12:09:40 AM »
Maybe swap magnum for CTZ/warrior/Chinook and drop IBUs to ~40-50

But that's only a personal preference

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Offline HoosierBrew

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Re: Pale Ale
« Reply #3 on: October 28, 2016, 12:16:45 AM »
I agree on moving the Simcoe to late boil and to reducing IBU to 40 - 44. Personally, I like to bitter APA with Warrior or Magnum and use Columbus or Chinook to bitter AIPA - personal preference. Any would do fine.
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Offline bboy9000

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Pale Ale
« Reply #4 on: October 28, 2016, 12:27:53 AM »
Only change I would make is move the simcoe to later. The full oz at 5 or 10 would be good.
^this. Use whatever to bitter.  Magnum is great for a bittering addition.  Clean.  I don't even bother with a bittering addition in my pale ale.  I just add 6 ounces of hops in the last 15 minutes. Granted I spend more money on it but I'm getting great hop flavor and aroma without harsh bitterness. Your recipe looks awesome.  My grain bill is the same as yours.


Edit:just to clarify I add hop additions at 15 five and knock out. All 6 ounces come within those last 15 minutes. Sometimes I'll put a little cascade as a dry hop.when I dry hop I wait until after primary fermentation is done. If I'm using a small amount of hops I will dry hop in the primary vessel but well after primary fermentation is done.if I'm using several ounces of dry hops I transfer to a secondary fermenter after primary fermentation is finished and dry hop in secondary.  This helps cut down on the amount of hop trub transferred to the keg after dry hopping.  That is the only time I use a secondary vessel.  It keeps the poppet valve on my keg from getting clogged with hops.
« Last Edit: October 28, 2016, 12:35:24 AM by bboy9000 »
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Offline santoch

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Re: Pale Ale
« Reply #5 on: October 28, 2016, 02:15:15 AM »
A lb of C60 is a bit heavy, IMO, and more in line with an Amber/Red.
I'd try 3/4 lb of C40 instead, and replace a lb or two of the base malt with some light Munich for a bit more malt complexity.

I also like the idea of going for about 40-45 IBUs.
That's a BU:GU of roughly 66%, which is more than plenty for an APA and will balance the caramel quite well. 54IBUs is almost a 1:1, which is an IPA level bitterness for that gravity.
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Offline bboy9000

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Pale Ale
« Reply #6 on: October 28, 2016, 02:52:36 AM »
Yeah I always thought 1lb of C-60 was possibly heavy style wise in my APA but plenty of pro brewers have awesome APAs like that.  It's also not close to an amber because ambers have that nasty biscuit and toast flavor that clashes with the hops.  American Amber ales are one of the few foods/beverages that make me gag.  There a well-known American Amber that a I can't even choke down.

A pound of C-60 also doesn't make my ale a red as reds are maltier and sweeter.

If I look at the style guidelines my APA may sound like an amber or red ale but doesn't taste like those styles which is the point.
« Last Edit: October 28, 2016, 02:55:45 AM by bboy9000 »
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Offline Brew Cat

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Re: Pale Ale
« Reply #7 on: October 28, 2016, 10:39:36 AM »
Nothing glaring. Brew it
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Offline deadpoetic0077

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Re: Pale Ale
« Reply #8 on: October 28, 2016, 03:29:07 PM »
Only change I would make is move the simcoe to later. The full oz at 5 or 10 would be good.
Thanks Ill make that change!

A lb of C60 is a bit heavy, IMO, and more in line with an Amber/Red.
I'd try 3/4 lb of C40 instead, and replace a lb or two of the base malt with some light Munich for a bit more malt complexity.

I also like the idea of going for about 40-45 IBUs.
That's a BU:GU of roughly 66%, which is more than plenty for an APA and will balance the caramel quite well. 54IBUs is almost a 1:1, which is an IPA level bitterness for that gravity.


From what I have seen several recipes have that amount in thir brews, but I appreciate the callout... Maybe ill brew one of both and see which I like better!

Also, yea I think my IBU's may  be a little high so Ill look into changing that.

Thanks everyone for your input!