This recipe appears in the July/August 2017 issue of Zymurgy magazine in the article Follow the Path to Minimalist Homebrewing by Clint Cherepa.
Recipe courtesy Gilad Nachmani
This APA has a nice aroma from the Citra and Celeia hops: citrusy, red grapefruit, and berries. It’s light-bodied, but there’s still a creamy malt presence. Hops quickly take over, leaving a crisp, refreshing ale with a full hoppy flavor but no bitter aftertaste.
Oh Mama! American Pale Ale | American Pale Ale
- 1.5 kg (3.3 lb.) pale malt
- 250 g (8.8 oz.) dextrose
- 10 g (0.35 oz.) Target, 12.7% a.a. @ 60 min
- 10 g (0.35 oz.) Challenger, 6% a.a. @ 15 min
- 10 g (0.35 oz.) Marynka, 9.3% a.a. @ 15 min
- 10 g (0.35 oz.) Citra, 12.5% a.a. @ 0 min
- 20 g (0.71 oz.) Citra, dry hop 1 week
- 4 g (0.14 oz.) Celeia, dry hop 1 week
- 5g (0.2 oz.) Danstar Nottingham dry yeast
- 5 g (0.2 oz.) dextrose for rehydrating yeast
- 46 g (1.6 oz.) dextrose for bottle priming with 2.3 volumes (4.6 g/L) CO2
- Original Gravity: 1.050 (12.3° P)
- Final Gravity: 1.010 (2.6° P)
- ABV: 5.4%
- IBU: 59
Mash crushed malt at 66° C (151° F) with 5.25 L (5.5 qt.) water for 90 minutes in an insulated pot (wrap in a towel if necessary to maintain temperature). Remove grain bag, drain, and squeeze to yield roughly 4.5 L (4.8 qt.) of concentrated wort. Top up with 1 L (1.1 qt.) of water for a pre-boil volume of 5.5 L (5.8 qt.), add dextrose, and stir to dissolve.
Dissolve yeast and 5 g (0.2 oz.) dextrose in 500 mL (2 cups) filtered water at 24° C (75° F), and leave to activate while you conduct the boil.
Boil wort for 60 minutes, adding hops as indicated. Chill, top up to 7 L (1.8 gal.) total volume, pitch yeast, and ferment at 20° C (68° F). A week after brewing, add dry hops and allow to condition for an additional week before bottling.