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JBlade · 12-09-2011, 12:03 AM

Quote:

Originally Posted by MikeRoBrew1

For some reason I haven't gotten around to brewing this one yet. Thanks again, Ed! I entered the recipe in BrewSmith and for an American Pale Ale my SRM came in at only 4.6. The style is 5.4 - 14. Now I'm no stickler for being exactly to style. But has anyone bothered to maybe use Caramel 20L instead of 10L?

8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 19.0 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.8 %

I added 1/4 pound of Melanoidin to get color within style guidlines. Turned out great! I am sure switching to 20L caramel would be fine too, I just happened to have extra Melanoidin on hand.

**EdWort** · 12-09-2011, 12:39 AM

Quote:

Originally Posted by MikeRoBrew1

For some reason I haven't gotten around to brewing this one yet. Thanks again, Ed! I entered the recipe in BrewSmith and for an American Pale Ale my SRM came in at only 4.6. The style is 5.4 - 14. Now I'm no stickler for being exactly to style. But has anyone bothered to maybe use Caramel 20L instead of 10L?

This was designed to be light in color, but I have used Crystal 15L without issue.

Shuznuts · 12-09-2011, 10:07 AM

Quote:

Originally Posted by n8dagr8

Hmm...hopefully it fades.

Just for my own knowledge, you hit your final gravity? I'm being lazy about taking a gravity ready and it sounds like you and I brewed close to the same batch.

I thought I replied but turns out I didn't. I ended up hitting 1.012. The fermentation was pretty robust. After one day, it bubbled out all the vodka in my airlock. Had to refill the bugger.

**jtkratzer** · 12-09-2011, 12:14 PM

I was expecting a vigorous fermentation with the amount of yeast I pitched from my volcanic starter, but it was very mild-mannered. The Franziskaner clone I brewed the previous week without a starter was much more intense. I'll look to keg it either Wednesday before I head to Montreal (10 days in primary) or when I get back on Saturday or Sunday (13-14 days).

jgourd · 12-09-2011, 12:44 PM

Quote:

Originally Posted by MikeRoBrew1

For some reason I haven't gotten around to brewing this one yet. Thanks again, Ed! I entered the recipe in BrewSmith and for an American Pale Ale my SRM came in at only 4.6. The style is 5.4 - 14. Now I'm no stickler for being exactly to style. But has anyone bothered to maybe use Caramel 20L instead of 10L?

I've used carastan (about 37L) because it's what I had with no issues.

MikeRoBrew1 · 12-09-2011, 01:37 PM

Quote:

Originally Posted by Sippin37

I had the exact same thought after I entered it into Beersmith. But I am still doing extract boils so I am sure my color will be darker than that.

Yeah my extract brews were always a lot darker. I never experimented with late extract additions though. Always tasted great, just a little dark. Doesn't bother me!

MikeRoBrew1 · 12-09-2011, 01:39 PM

Thanks for the replies guys, and Thanks again EdWort for all your great contributions to the site. Made it up yesterday, looked great. A lot of pale ales appear pretty dark for me, considering the name! I'm fine with the color, was just curious.

n8dagr8 · 12-10-2011, 02:01 PM

Quote:

Originally Posted by Shuznuts

I thought I replied but turns out I didn't. I ended up hitting 1.012. The fermentation was pretty robust. After one day, it bubbled out all the vodka in my airlock. Had to refill the bugger.

Thanks.

Yeah, I've been using blow off tubes since my second brew. Easier to clean up after.

Shuznuts · 12-11-2011, 02:27 PM

So, funny story.

1 week in the bottle and I wanted to see if that yeasty taste I experienced at bottling was gone. Yesterday I finished the last of my fall DIPA off and cracked open a bottle of the Haus pale ale just to try. I couldn't taste ANYTHING! I guess the head cold I have is worse than I think. I was a little stuffy yesterday. The IPA I was drinking before the APA was definitely bitter, which seemed to dominate the flavor profile. But when I got to the APA....nothing. Maybe a little slight hop bitterness, but no delicate malt tones, no hop flavors, and definitely no yeastiness. The beer was amazingly clear. It "looked" really good. Just a little sad it had virtually no flavor. Well, this morning I have the worst sinus headache, sore throat, and my voice sounds is barely audible. I guess I am sick (which sucks), but I'll have to try this again when I can actually taste the beer, or anything for that matter.

Prymal · 12-12-2011, 12:43 AM

I brewed 10 gallons of this recipe biab style. I ended up cutting 3.5 lbs of pale malt from the grain bill so that it would fit it all in my keggle. It worked out perfect though because I ended up with 81% efficiency and an OG of 1.056. Fermented between 62-64 for 5 days then raised up to 68 for 2 days. Took a gravity reading 1.011 so despite missing a good chunk of the grain bill I still hit 5.9% ABV. Thanks for the recipe, just tasting the sample it was amazing. I did sub 1 oz of Columbus for bittering and used a half ounce of cascade for flavor and aroma. Stupid lhbs being out cascade.