Method:Extract Style:American Pale Ale Boil Time:60 min Batch Size:5.5 gallons
(fermentor volume) Pre Boil Size:3 gallons Pre Boil Gravity:1.102
(recipe based estimate)
Efficiency: 35%
(steeping grains only) Source:BrookeTom Rating:
Method: Corn sugar
Amount: 5 oz
CO2 Level: 2.5 Volumes
Target Water Profile
Amber Pale Ale, bitter. Cl-SO4 ratio 1:2.66
Ca+2
Mg+2
Na+
Cl-
SO4-2
HCO3-
150
5
10
75
200
90
Target Alkalinity = 75
Used Bottled spring water in Poland. Fairly high HCO3 content (266ppm), Ca (73ppm), Mg (9ppm), Na (7ppm), Cl (3ppm), SO4 (6ppm)
Used 2 gallons distilled water and 1 gallon of the spring water. Add salts to get to target level. I added 1 tsp gypsum added for some sulfites and .5 tsp CaCl2 to get a Cl:SO4 ratio of 1:2.66.
Everybody's water is different, but aim for target water profile (or close... doesn't have to be perfect!)
Rest of space in carboy filled with the spring water.
Advanced brewers: consider adding a little Zinc at the end of the boil to improve yeast health.
Notes
Excellent flavor and strong hops bouquet. Hops blend (Simcoe, Columbus, Citra) gives notes of pine and citrus fruit with some of the unique floral and berry characters of Citra. Cascade goes in early in the boil due to low alpha content. Most of the bitter come from the Hop add with 15 minutes to go. Dry hopped Cascade to give it an all American balance. Medium bitterness with strong hop aroma and flavor. Higher than normal alcohol content for APA, at top of the band, but it fits. Almost an IPA, but would need to start with a higher gravity. You can lower the alcohol by dropping the wheat extract, but adjust the hops too or it'll be too bitter.
Yeast starter - use 3.6 oz (103g) dry malt extract (DME) [I use pilsner 2L DME] per liter of water. My starter is a 1 liter starter, assumed 6B cells per gram of dry yeast (US-05), giving 165B cells for a 144B requirement. If you aim for a pitch rate between .5 and .75million/ml/P, then it's good. You could just buy a couple more yeast packages to make it easier (which I will do next time!!) (each packet is about 66B cells). Then there's no need for a starter. Just hydrate them with tepid water before adding to wort. Aim for around 200B cells for a 5.5 gallon batch.
Grains added to cold water, which was heated to 165F and steeped for 30 minutes.
There are only three hop adds to the boil: 60 min, 15 min (with the Irish moss), and a quick 5 min in the boil. Use hop bags because it makes draining your wort significantly easier!, but don't put the moss in the bag!
Boil off losses should be topped off with distilled water during the boil.
Maintain in primary (at 70F, keep below 74F to avoid off flavors) until no noticeable bubble formation in fermentation lock over one-minute period (about 7-10 days). Then transfer to secondary and add dry hops in a sanitized hop bag secured with fishing line and weighted down with sanitized marbles to suspend in middle of carboy. 14 more days in secondary. Remove dry hops and bottle as below. [Post brewing note: 4 oz of dry hops are a lot! Even with 20 marbles, I was not able to submerge the hop bag completely. This is easier with a bucket type fermenter. Stuffing the hop bag through the tiny carboy opening is a chore and takes some time and patience, but it can be done!]
Priming with 5oz corn sugar, gives strong carbonation with good head retention.
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Last Updated: 2017-06-11 07:45 UTC
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NEW Water Requirements:
Persistent Presence American Ale
Equipment Profile Used
System Default
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Water Requirements:
Persistent Presence American Ale
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Recipe Cost
$ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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This is one of the best recipes I've made in my 22 years of homebrewing, particularly using extract techniques. Aroma has strong tones of grapefruit, flowers, berries and just a little pine. After leaving it to ferment for 4 weeks, I'm glad I waited it out. Hoppy with balanced malt and bitterness. This one was a winner! We drank all but 8 bottles at the tasting party. This is just a great beer! (I know its my recipe, but it's in my top two... the other isn't listed here).
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