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Persistent Presence American Ale

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:

5.00 (1 Review)

Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Saturday July 16th 2016

Original Gravity:

1.056

Final Gravity:

1.011

ABV (standard):

5.9%

IBU (tinseth):

40.8

EBC (ebcmorey):

16.3

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 70°F
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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
6 lb	Dry Malt Extract - Light6 lb Dry Malt Extract - Light	42	9.18	75%
1 lb	Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat	42	6.51	12.5%
7 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L		34	40	12.5%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Pellet	4.8	Boil	60 min	10.4	12.5%
0.50 oz	Citra0.5 oz Citra Hops	Pellet	13.6	Boil	15 min	7.31	6.3%
0.50 oz	Columbus0.5 oz Columbus Hops	Pellet	14.1	Boil	15 min	7.58	6.3%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.6	Boil	15 min	6.77	6.3%
0.50 oz	Citra0.5 oz Citra Hops	Pellet	13.6	Aroma	5 min	2.94	6.3%
0.50 oz	Columbus0.5 oz Columbus Hops	Pellet	14.1	Aroma	5 min	3.04	6.3%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.6	Aroma	5 min	2.72	6.3%
1 oz	Cascade1 oz Cascade Hops	Pellet	4.8	Dry Hop	14 days		12.5%
1 oz	Citra1 oz Citra Hops	Pellet	13.6	Dry Hop	14 days		12.5%
1 oz	Columbus1 oz Columbus Hops	Pellet	14.1	Dry Hop	14 days		12.5%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	12.6	Dry Hop	14 days		12.5%
8 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Cascade (Pellet)	10.4	25%
2 oz	Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops	10.25	25.1%
2 oz	Columbus (Pellet)	10.62	25.1%
2 oz	Simcoe (Pellet)	9.49	25.1%
8 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish moss	Fining	Boil	15 min.
0.50 tsp	Calcium Chloride	Water Agt	Boil	1 hr.
1 tsp	Gypsum	Water Agt	Boil	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 144 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-06-11 07:45 UTC

System Default

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.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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BrookeTom • 06/08/2017 at 02:56pm

5 of 5

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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Persistent Presence American Ale

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