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Old 01-19-2006, 07:52 PM   #1
anthrobe
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Default American Pale Ale recipe

I just decided to brew a American Pale Ale for my next batch. Jeff at my LHBS recommended this recipe to me. He says that it is a clone of BJ Brewery Piranha Pale Ale. I have drank a few down there and love their beers so I thought that I might give it a try. After looking on the websight I saw that they listed wheat in the malts.....hmmm. Anywho here is the recipe.

1lb 2-Row Brewers Malt Cargill -- 1.6L
.5lb Great Western 40L Crystal Malt
.5lb Breiss Carapils/Dextrine Malt
6lb DME (Coopers)
1oz Chinook Pellet Hops (60min) 12.1%AA
1oz Cascade Pellet Hops (15min) 6.0%AA
1oz Cascade Pellet Hops (2min) 6.0%AA
Wyeast #1098 British Ale

I was thinking of only adding 3/4oz of the Chinook due to the high Alpha Acid of this strain. I don't want this one to be too bitter. I also may take down the Cascade a little and dry hop the secondary. Any thoughts?

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Old 01-19-2006, 07:57 PM   #2
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Looks good.

Make sure you do a partial mash with this. I guess the 2 row and the carapils need starch conversion.

Kai

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Old 01-19-2006, 08:06 PM   #3
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Quote:
Originally Posted by Kai
I guess the 2 row and the carapils need starch conversion.
That depends on who you ask. I've seen some websites say that carapils needs mashed, and I've seen others say that it does not. My LHBS has a little sign on the box that holds all the pre-measured 1lb bags of carapils that (in no uncertain terms) states that it does NOT need to be mashed.

Either way, the amount of grain that definately needs mashed (the 1lb of 2-row) is pretty insignificant when you take into account that he is using 6 lbs of DME. That DME is the main source of fermentables, so you can probably get away with just about any type of grain handling you want here (like a simple steeping.)

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Old 01-19-2006, 08:11 PM   #4
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Serious question as I don't do extract/grains: If you don't do a partial mash, is there any benefit to using 2-row? Wouldn't you just use more extract? I thought the idea of steeping was just to get the flavor/color of that grain, and light DME is basically 2-row, right?

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Old 01-19-2006, 08:14 PM   #5
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I asked my LHBS guys about this very subject. He stated that if I want to I could do a mini-mash and sparge due to the fermentable sugars/starch in the grain. He said that it would not really make any difference. I was planning on steeping grains in at 150F for about 40min then just rinse the grain bag with 150F water. Just for the info, I have never done a mini-mash. I have always steeped grains. What is the difference and how do you go about doing a mini-mash?

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Old 01-19-2006, 08:19 PM   #6
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As to the recipe...I don't have Promash here, but it does look a bit hoppy for a standard APA? I usually go for 30-40 IBU's, but don't know what that one calculates out to. I would be tempted to add 1/2oz of the Cascade as a dry hop.

A lot of pale ales use a little wheat malt for head retention, which is what the dextrine malt is for in your recipe, so that's probably why it's listed as an ingredient on their website. I'd say you could use wheat instead of the dextrine if you're so inclined.

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Old 01-19-2006, 08:24 PM   #7
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Quote:
Originally Posted by anthrobe
Just for the info, I have never done a mini-mash. I have always steeped grains. What is the difference and how do you go about doing a mini-mash?
I don't know...I went from extract to AG after researching it a bit and deciding full-blown AG isn't any harder, it just requires a bit of equipment. I expect Palmer's website has some info, but it gets fartsmiltered here at work.
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Old 01-19-2006, 08:24 PM   #8
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Quote:
Originally Posted by anthrobe
I was planning on steeping grains in at 150F for about 40min then just rinse the grain bag with 150F water.
That will do. At 150F you will get enzyme activity that convert the starches for you.

Kai
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Old 01-19-2006, 08:36 PM   #9
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Quote:
Originally Posted by BeeGee
Serious question as I don't do extract/grains: If you don't do a partial mash, is there any benefit to using 2-row? Wouldn't you just use more extract? I thought the idea of steeping was just to get the flavor/color of that grain, and light DME is basically 2-row, right?
That's kind of the impression I have, too, BeeGee. I am a extract+grain brewer, but I only use grains that offer some unique flavor that is not already provided by my extract.

I guess what I'm saying is that I don't think I would ever use base malt as an extract+grain brewer.

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Old 01-19-2006, 08:37 PM   #10
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Quote:
Originally Posted by Kai
That will do. At 150F you will get enzyme activity that convert the starches for you.

Kai
Yes, that's true, but the amount of sugar you are going to get from that grain will be a whisper on a scream compared to the 6 lbs of DME used.

I'd personally just omit the 2-Row.

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