[jmichaelk]

I am trying to create a recipe for a American Pale.  My goal is drinkability, good body, and head, with citurs/floral notes, and a mild bitter bite.

This is where I've started, all feedback appreciated!

Grain: (pounds)

10 American two-row
.75 Munich Malt
.5 Flaked Wheat
.75 Victory
.5 Carapils
Total: 12.5 lbs

Hops Additions: (minutes-ounces)

60 - .75 Magnum
10 - .5 Cascade
10 - 1 Centennial
EOB - 1.5 Cascade
EOB - 1 Centennial
Total: 5 ounces

California Ale Yeast (making a starter)

Will add Irish Moss and yeast nutrient

I have a 5-gallon igloo mash, will boil for 70, ferment: primary 1 week, secondary 1 week at around 70 degrees.

Thanks for all feedback!

[denny]

Looks good, with one exception.  Don't worry about the calendar....the beer makes its own schedule.

[beersk]

Yeah, leave it in the primary for a couple weeks, then bottle or keg.  Works like a charm!

[gigatropolis]

You could switch out the Cascade with Amarillo hops.

[jmichaelk]

Yes, but I just did a Belgian IPA with Amarillo, and am just wanting a change in Hops within my personal stash.

I've always "used to" primary for a week, secondary for a week, bottle, but then have heard other places, that primary for the full two weeks is just as good, and no real need to "risk" going through the process to secondary, so I don't know.

I've done it both ways with fine results, the only thing I like about racking to a secondary is to help "clear the beer" and get it off the trub, so that when I bottle, and move the carboy around, it doesn't get all "sloshed" up in there again.

[hamiltont]

If you're looking for a "mild bitter bite" you might consider dropping the magnum down to 1/2 oz. Cheers!!!

[Mark G]

Looks like a pretty solid recipe. I love the Cascade/Centennial combo.