American Pale Ale - critique
About to start brewing again after 4 MONTHS!! I want to get to know some ingedients better. I want to learn cascade. I see it mentioned so often and I don't recall ever using it. I figure an american pale ale would do. I also have some brewer's gold on hand and I read somewhere it can be used for bittering in a wide range of beers. So here are the following ingredients I have set in mind to learn about on this brew:
vienna - what to expect from flavor and body
carapils - what to expect as far as body and head retention
brewer's gold - what to expect from bittering use
and cascade - what to expect from flavor and aroma
Any thoughts on my expectations or critiques on the recipe are more than welcome :)
Here is my recipe:
EST SRM: 4.2
8lbs of Pale 2-row American
.5lbs of Carapils
1lbs of Vienna
1oz Brewer's Gold 60min
.5oz Cascade 30 minutes
.25oz Cascade 10 minues
.25oz Cascade 5 minutes
Looks spot on for a simple pale ale. Mash schedule?
The carapils will definitely help the head...but it causes some haze problems sometimes.
The cascade will make it a very "American" tasting beer - you'll recognize the flavor right away.
Add 0.5oz Cascade dry hop for 2 weeks to get that great aroma. I've done it on my IPA & APA and was glad I did. Your recipe sounds great.
I made an all Cascade APA a few months back. Turned out well. I used the same basic recipe but with Munich. Cascade has a very distinctive taste/aroma that I now appreciate and can pick out in beers. Very much a grapefruit flavor. I dry hopped with 1 oz of pellets and it had fantastic aroma that has started to die in the later bottles.
I mashed at 152 and I think it turned out well.
I say add a little color and some sweetness with some Crystal 10L or 20L.
Also, if you have access, replace the Cascade with Amarillo. It has the same flavor and aroma but finishes a lot cleaner. My new favorite american style hops based on side by side comparisons.
I also agree, dry hop that baby......
Well, I picked up a pound of cascade for 11 bucks, so I believe I'll be using it quite a bit. What other beer styles is it good with? I know IPA.
ALso, I hear ya on the crystal. But is it really necessary? I figure the vienna will add the sweetness I need, am I making a big mistake? I don't want the flavor to get too complex, because I really want to learn what vienna adds to a beer. I'm afraid crystal might mask it. But, I want it to be a good beer, so if it needs crystal I'll add some.
Will irish moss help with the haze issue? I had a pale ale at my LHBS that the owner had made and it was quite hazy. He's the one that recommended the carapils.
You can really control the sweetness by changing the mash temp. So if you have that down you can probably do without the crystal. I think 8oz of 10 or 20L crystal will add very little sweetness, some body, and very little color. Again, I think you can do with out the carapils if you can hit the mash temp you want. If you want it to have a big body without too much sweetness use the carapils, if you want big body and sweetness up the crystal (no carapils).
You can use cascade in all sorts of stuff, APA, IPA, Amber Ale, Brown Ale. If I had a lot of cascade I might make this; http://beerdujour.com/Recipes/Jamil/American_Brown_Ale_-_2004_AHA_Gold_Medal_.html
Carapils will help with head retention. It is my general rule to add .5 lbs to every batch regardless. Every APA that I've had is a subtle golden-orange color and semi-sweet. Achieve that by mashing at around 152 and add the Crystal malt. The vienna will probably be a nice touch as well in adding some malt taste.
My personal suggestion for specialty grains for my favorite style (APA)
1lb Crystal 20L
Mash at 152°
Best of luck....I'm sure it will be good regardless.
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