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Old 03-18-2013, 04:58 PM   #1
JohnK93
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Default APA Recipe Critique

Hello all,
I'm planning my second recipe (I've done mostly pre-assembled clone kits so far), which will be a light APA. I selected the hops and yeast for a citrus flavor, and to try something new to me. I wanted amarillo but it wasn't available, so the shop recommended the zythos as a substitute. I wanted to keep it on the lighter side (color wise), but in hindsight I might have gone with a darker crystal to bring the SRM up to 8 or so. I've already bought the ingredients but won't be brewing until the weekend, so I can still modify it.

Any thoughts, particularly on the hop schedule? Right now I have 2oz each of citra and zythos.

Thanks,
John


Brew Method: Extract
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.125 gallons (fermentor volume)
Boil Size: 3 gallons
Efficiency: 25% (steeping grains only)

STATS:
Original Gravity: 1.056
Final Gravity: 1.015
ABV (standard): 5.46%
IBU (tinseth): 44.3
SRM (morey): 6.15

FERMENTABLES:
3 lb - Dry Malt Extract - Extra Light (31.6%)
4 lb - Liquid Malt Extract - Light (42.1%)

STEEPING GRAINS:
1 lb - German - Munich Light (10.5%)
0.5 lb - American - Carapils (Dextrine Malt) (5.3%)
1 lb - American - Caramel / Crystal 10L (10.5%)

HOPS:
0.75 oz - Citra for 60 min, Type: Pellet, Use: Boil (AA 14.4, IBU: 26.48)
0.75 oz - Citra for 10 min, Type: Pellet, Use: Boil (AA 14.4, IBU: 9.6)
0.75 oz - Zythos for 10 min, Type: Pellet, Use: Boil (AA 10, IBU: 6.67)
0.75 oz - Zythos for 2 min, Type: Pellet, Use: Boil (AA 10, IBU: 1.55)
0.5 oz - Citra for 7 days, Type: Pellet, Use: Dry Hop (AA 14.4)
0.5 oz - Zythos for 7 days, Type: Pellet, Use: Dry Hop (AA 10)

OTHER INGREDIENTS:
1 tsp - irish moss, Time: 15 min, Type: Other, Use: Boil

YEAST:
Wyeast - American Ale II 1272

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Old 03-18-2013, 05:08 PM   #2
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Looks tasty! I haven't brewed with Zythos so I'll be really interested in what you think. The Munich will give it some color as well as the crystal. If you bump the roast of the crystal you might consider dropping the volume a bit, but at 10°L one pound is not too much. And with extract brewing you really don't need the carapils. It is used to add body through long chain dextrines that the yeast can't break down but there are already plenty of unfermentables in the extract. Let us know how she turns out!

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Old 03-18-2013, 05:23 PM   #3
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Thanks. I added the carapils to my last batch at the suggestion of another HBT member that it would help with head retention. I still have half a pound left, so I figured I'd throw it in.

I guess there's no harm in it being a little lighter than I typically consider a pale ale to be. I'm going for a little lighter flavor too...will the crystal 10L have a less malty flavor than a 30L, or will it just affect the color?

Thanks again,
John

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Old 03-18-2013, 05:32 PM   #4
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I wouldn't worry about color. Brewing the recipe above, even with a late extract addition, will yield an SRM more like 8-9. You're not going to get 6.

The darker crystals are more pruney, toasty, caramelly. It's not that they have more flavor overall, just more of those types of flavors. In any case, I would limit crystal malt in a hoppy beer at 8% total, and even this is a lot for some. 5% or less would be common. Munich malt should be mashed, not steeped. Carapils is redundant in an extract beer.

Lastly, your recipe needs more hops. 4 oz. is not enough when you are reducing 3 gallons to about 2 gallons post-boil and then topping off with another 3 gallons of plain water. I would advise a full volume boil with no top off water and 6-7 oz. total hops.

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Old 03-18-2013, 05:46 PM   #5
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That's good feedback, bobbrews. If I reduce the crystal 10L to .5 lb, it drops to 5.1%. Is it worthwhile to do a partial mash on the munich (which I've never done before), or just steep it for some flavor and color? My process has always been to steep the grains at 150F for 30 min, then rinse with 150F water...is this much different than a partial mash?

Unfortunately, I can't handle a full boil on my stovetop. I could probably get 3.5 gallons boiling, but not much more than that. Plus my pot isn't big enough for a full boil.

Thanks,
John

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Old 03-18-2013, 06:16 PM   #6
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Good job on reducing the crystal malt.

A mash is not that different from a steep. It's just a much stricter process and usually done with more unconverted grain than just a mere 1-2 lbs. But since Munich makes up more than 10% of your grist, it will be beneficial to mash.

To simplify the process for you in this case, all you need to do is hold the grain around 145-147 F for 40-60 minutes. Place this in a covered small pot. Use a mash ratio of 1 liter water per 1 lb. grain. Afterward, strain and pour 168 F water over the grain (hopefully held in a strainer) to rinse.

Gas or electric range? Do you have another kettle you can use, i.e. one 4 gallon and one 3 gallon kettle? If so, you could straddle 2 burners for each kettle and then combine everything in the primary.

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Old 03-18-2013, 06:37 PM   #7
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bobbrews,
I'm working my way up to all-grain, but besides my extract setup, I only have a single 10 gallon Powerade cooler so far. Maybe over the next year I'll build up my equipment - burner, larger pot, etc. I'll take your advice on the partial mash of the Munich. Should I still steep the crystal at 150 separately?

I have a nice gas range but haven't boiled more than 3.5 gallons so far, mostly because my kettle is only 5 gallons. From what I've read, my range doesn't have quite the capacity to boil a full 5 gallons anyway. My next biggest pot is a 2 gallon spaghetti pot, so I might be able to boil 1.5 gallons. If I were to do this, I'd re-calculate hops for a 5 gallon boil and split up each of the hop additions in 70/30 ratios, right? It's an interesting idea, but I'll probably just boost my boil to 3.5 gallons, which bumps my IBU up by about 5 units.

Thanks again,
John

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Old 03-18-2013, 06:43 PM   #8
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Just mash it altogether.

I frequently boil 5-6 gallons on my indoor gas range when I brew indoors. I don't have a fancy oven, but kettle material does have something to do with it. My aluminum kettle holds a stronger boil than my SS/Alum combo kettle. I use both simultaneously sometimes (5-6 gal in my Alum kettle and 3.5-4.5 gal in my SS/Alum kettle). The former holds a stronger boil despite holding more wort. Both straddle two burners each.

I wouldn't bother with the dual kettle thing unless your smaller one is minimum 3.5 gal capacity. Ideally for indoor gas range brewing, two 6-8 gal aluminum kettles would be awesome.

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Old 03-18-2013, 06:53 PM   #9
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Use a recipe calculator to figure out your IBU's when using top off water. Total IBU's around 40-45 would be about right for an OG of 1.056.

I would recommend putting about 1.5 oz of Citra total as dry hop and/or at flame out (0 minutes) addition. I have my house APA going right now with my first use of Citra and even with 66% Cascade and 34% Citra as dry hop my fermentation chamber smells like tangerines! Citra definitely lives up to its name!

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Old 03-18-2013, 07:02 PM   #10
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bobbrews, thanks again for the suggestions!

Jayhem, I used brewersfriend with a boil size of 3 gallons to calculate the IBU. When you say 40-45 would be right, do you mean to balance the malts and bitterness?

I've been thinking about brewing something with a tangerine/orange flavor since I started brewing and considering how it might taste. I'm thinking of doing an IPA next with a good amount of orange zest and the juice from maybe half an orange, but for this one I want it all to come from the hops. Maybe I'll pick up another 2oz of citra and boost the dry hop.

Thanks,
John

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