I'm going to make a pale ale again - Page 2

**Baron von BeeGee** · 02-28-2006, 01:56 PM

I agree on the IBU's, but it's up to personal taste. I do 35-37 IBU's in my APA and I think it's balanced nicely. I do use a little Munich to up the maltiness a hair. I've been bittering with Amarillo lately and I think it's a fantastic bittering hop for American style ales.

Kaiser · 03-05-2006, 06:52 PM

Well, I brewed today.

I ended up using Centenial (10%) and Cascade hops. The Centenial I used for bittering at 60 and 30min and the Cascase for flavor (15min) and Aroma (3min steep). I will also be dry hopping with cascade. I decided to aim for 26 IBU. Yes this is low, but I'm a weenie that doesn't like bitter beers. Based on the ales that I made so far, I figured that 26 will suit me well. I also expect to drink this beer in 5 weeks.

This was also the first single infusion mash that I did. For some reason my efficiency soared to 80% (I had 70 and 72% before). I ended up dilluting the wort since I wanted to stay around 12P gravity. I have lot's of additional wort left over that I will be using for priming and for future starters. I guess the reason of having a lover efficiency of my previous batches was, that they were all at the limit of my set-up (12+ lb of grain) and I was not able to collect as much run-off as I could have.

Kai

**Baron von BeeGee** · 03-05-2006, 10:56 PM

Don't you love it when that happens? Maybe something at CBC rubbed off on you? I brewed an amber ale last weekend and was setup for 75% and got 82%, so I did the same thing as you and diluted in the primary to keep it <6%.

Sounds like it's time for a 10g cooler in Chez King Kai!

Kaiser · 03-06-2006, 01:52 AM

Quote:

Originally Posted by BeeGee

Sounds like it's time for a 10g cooler in Chez King Kai!

Not really. The 5gal cooler works just fine for me. I'f I had a 10gal cooler and wanted to do higher gravity batches as AG, I'd also need a bigger boil kettle to boil down all the run-off. this is just something that I don't want to invest into right now.

Kai

Kaiser · 04-03-2006, 05:10 PM

Just an update on this,

This APA turned out pretty well. There is Cascade aroma and flavor. The bitterness is somewhat on the low side (you guys where right

), but that can easily be fixed next time around. I really like the fact that I was finally able to get the flavor and aroma from the Cascade hops and this may just become my house-APA after I tweak it a little bit. I also have to say that I'd like a little bit more body next time around. It seems to watery for my taste.

I'd like to post the recipe here, but how do I get it out of BeerSmith in text form?

Kaiser · 04-03-2006, 05:18 PM

I found it:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Chubby Angel
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 21.50 L
Boil Size: 24.61 L
Estimated OG: 12.416 Plato
Estimated Color: 7.4 SRM
Estimated IBU: 25.2 IBU
Brewhouse Efficiency: 78.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type
4.08 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 87.7%
0.23 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.9%
0.23 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.9%
0.11 kg Belgian Aromatic Malt (26.0 SRM) Grain 2.4%
12.00 gm Centennial [10.00%] (60 min) Hops 13.5 IBU
9.20 gm Centennial [10.00%] (30 min) Hops 8.0 IBU
14.20 gm Cascade [4.60%] (15 min) Hops 3.7 IBU
0.50 gm Cascade [4.60%] (3 min) (Aroma Hop-Steep)Hops
28.30 gm Cascade [4.60%] (Dry Hop 14 days) Hops
1 Pkgs American Ale (Wyeast Labs #1056) Yeast Ale

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.66 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.15 L of water at 75.0 C 67.8 C 60 min
mash-out Add 3.67 L of water at 95.8 C 74.0 C 20 min

Fermentation:
7 days in primary at 65-68*F
14 days in secondary at 45-50*F (dry-hop here)
bottle and carbonate at room temp.

Notes:
- The bittering hops may be adjusted to get a bitterness around 30 IBU. This recipe is supposed to show a medium bitterness for an APA to leave the hop flavor and aroma in the foregound
- the mash at 67*C might be shortened to 45 or 50 min (check for conversion) to get an FG between 3.0P and 3.25P. This may depend on your mash equipment
- this batch was primed using kraeusen. If you so this make a starter bigger than necessary for priming and make sure you only get the yeast that is in suspesion in order to avoid having lot's of yeast in the bottle. Using this method the beer was fully carbonated in 6 days.

Kai

Kaiser · 04-03-2006, 11:20 PM

US units version

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Chubby Angel
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.7 gal
Boil Size: 6.5 gal L
Estimated OG: 12.416 Plato
Estimated Color: 7.4 SRM
Estimated IBU: 25.2 IBU
Brewhouse Efficiency: 78.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type
9.0 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 87.7%
0.5 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.9%
0.5 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.9%
0.25 lb Belgian Aromatic Malt (26.0 SRM) Grain 2.4%
0.42 oz Centennial [10.00%] (60 min) Hops 13.5 IBU
0.32 oz Centennial [10.00%] (30 min) Hops 8.0 IBU
0.5 oz Cascade [4.60%] (15 min) Hops 3.7 IBU
0.5 oz Cascade [4.60%] (3 min) (Aroma Hop-Steep)Hops
1.0 oz Cascade [4.60%] (Dry Hop 14 days) Hops
1 Pkgs American Ale (Wyeast Labs #1056) Yeast Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.25 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.78 qt of water at 75.0 C 154 F 60 min
mash-out Add 3.88 qt of water at 95.8 C 165 F 20 min
Fermentation:
7 days in primary at 65-68*F
14 days in secondary at 45-50*F (dry-hop here)
bottle and carbonate at room temp.

Notes:
- The bittering hops may be adjusted to get a bitterness around 30 IBU. This recipe is supposed to show a medium bitterness for an APA to leave the hop flavor and aroma in the foregound
- the mash at 154*F might be shortened to 45 or 50 min (check for conversion) to get an FG between 3.0P and 3.25P. This may depend on your mash equipment
- this batch was primed using kraeusen. If you so this make a starter bigger than necessary for priming and make sure you only get the yeast that is in suspesion in order to avoid having lot's of yeast in the bottle. Using this method the beer was fully carbonated in 6 days.
Kai

**Brewing Clamper** · 05-08-2006, 03:16 AM

So, for a newbie such as myself, how would I go about converting this to an extract version? I have steeped grain pre-boil but I don't think I'm ready for an all grain just yet. Could I use promash to help me out? Thanks!!

Kaiser · 05-08-2006, 04:22 AM

Quote:

Originally Posted by omniscientomar

So, for a newbie such as myself, how would I go about converting this to an extract version? I have steeped grain pre-boil but I don't think I'm ready for an all grain just yet. Could I use promash to help me out? Thanks!!

Use Promash/BeerSmith/Recipator to do the calculations for you.

If you want to use the Belgian Aromatic you will have to make a mini mash:

1lb Pale Malt
0.5lb Crystal 10L
0.5lb Crystal 40L
0.25lb Belgian Aromatic

Mash for 30min at 160F. The higher temp is faster but will give you lots of dextrins, which is ok since the vast majority of the fermentables will come from the LME/DME.

If you omit the Belgian (shouldn't make much of a difference) you can just steep the Crystal in 160F water for 30 min.

Using a program, calculate the amount of LME or DME you will need to get to the intended starting gravity.

Kai

**Brewing Clamper** · 05-08-2006, 12:49 PM

Cool, thanks for the help. Here's what I came up with using ProMash, any feedback would be appreciated.

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 8.00
Anticipated OG: 1.057 Plato: 14.02
Anticipated SRM: 6.3
Anticipated IBU: 23.8
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.048 SG 12.00 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.5 7.00 lbs. Alexander LME - Pale America 1.037 2
6.3 0.50 lbs. Crystal 10L America 1.035 10
6.3 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Centennial Pellet 10.50 12.5 60 min.
0.30 oz. Centennial Pellet 10.50 7.6 30 min.
0.50 oz. Cascade Pellet 5.75 3.6 15 min.
0.50 oz. Cascade Pellet 5.75 0.0 0 min.
1.00 oz. Cascade Pellet 5.75 0.0 0 min.

Yeast
-----

WYeast 1056 Amercan Ale/Chico

Notes
-----

2nd Cascade (0.50 oz.) in for 3 min steep.

3rd Cascade (1.0 oz.) dry hop f
or 14 days in secondary.