Our friends at YCH Hops sent us this tasty American pale ale homebrew recipe using some of their favorite hops: Simcoe, Warrior, and Ekuanot (formerly HBC 366/Equinox).
While Warrior hops provide the APA's signature bitterness (with a little help from Simcoe), the late and dry additions of Simcoe and Ekuanot hops shine through in the flavor and aroma. Look for tropical fruit and citrus notes with just a touch of pine.
Our friends at YCH Hops sent us this tasty American pale ale homebrew recipe using some of their favorite hops: Simcoe, Warrior, and Ekuanot (formerly HBC 366/Equinox).
While Warrior hops provide the APA's signature bitterness (with a little help from Simcoe), the late and dry additions of Simcoe and Ekuanot hops shine through in the flavor and aroma. Look for tropical fruit and citrus notes with just a touch of pine.
Ingredients:
- 10.5 lb. (4.76 kg) two-row malt
- 1.25 lb. (566 g) Munich malt (light)
- 4.0 oz. (113 g) dextrin/Carapils malt
- 4.0 oz. (113 g) crystal malt, 15° L
- 2.0 oz. (68 g) crystal malt, 40°/45° L
- 4.0 oz. (113 g) acidulated malt
- 0.5 oz. (14 g) Warrior or Magnum hops, 16.5% a.a. (60 min.)
- 0.5 oz. (14 g) Simcoe hops, 13.5% a.a. (30 min.)
- 2 oz. (56 g) Simcoe hops, 13.5% a.a. (0 min.)
- 1 oz. (28 g) Ekuanot hops, 14.2% (0 min.)
- 1.5 oz. (42 g) Simcoe hops, 13.5% a.a. (dry hop 6 days)
- 0.5 oz. (14 g) Ekuanot hops, 14.2% a.a. (dry hop 6 days)
- American ale yeast (e.g. Wyeast 1056, White Labs WLP001, or Safale US-05)
- 1 Whirlfloc tablet
- 0.25 oz. (7 g) yeast nutrient
- 0.25 oz. (7 g) gypsum
Specifications:
Yield: 6 gallons (22.7 L)
Original Gravity: 1.052
ABV: 5.20%
IBU: 36
SRM: 5.4
Boil Time: 60 minutes
Efficiency: 70
Directions:
Note: This recipe assumes 6 U.S. gallons of wort remain after the boil is complete. Single infusion mash at 153° F (67° C) for 60 minutes. Ferment at 67° F (19° C) for two weeks, and dry hop for 6 days before packaging.
Extract Version
Substitute the 2-row malt and the Munich malt with 7 lb liquid light malt extract and 1 lb liquid Munich malt extract. Steep the remaining specialty grains prior to the boil for 30 minutes at around 160-170° F.
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