All Grain Yeast:
Safale US-05 Yeast Starter:
N/A Additional Yeast or Yeast Starter:
N/A Batch Size (Gallons):
6 (post boil) Original Gravity:
1.056 Final Gravity:
37 Boiling Time (Minutes):
5.86 SRM Primary Fermentation (# of Days & Temp):
Ferment at 66-68F until complete Additional Fermentation:
N/A Secondary Fermentation (# of Days & Temp):
N/A Tasting Notes:
Dry with extremely smooth hop flavour, very quaffable!
This is an all late-addition APA where hops are only added in the last 20 minutes to give it very smooth bitterness with a massive hop flavour. (More information on late hopping on Jamil's site here).
The Electric APA is one that I've made a few times now and everyone who tries it raves about it. I've made minor changes to the hop bill over the last year or two until until I got it exactly the way I liked it. It's one of my house beers that I like to always have on tap as it's dry and thirst quenching (my preference for APAs).
A large portion of the hop goodness comes from the Citra dry hops - they're essential (IMHO). I've even tried this recipe with 100% Citra hops and it just wasn't the same (it was somewhat one dimensional).
My brewhouse efficiency is 95% so scale as required to suite your setup.
The US-05 dry yeast can be replaced by WYeast 1056 or WLP-001.
The Electric APA
Size: 6.0 gal (post boil)
Brewhouse efficiency: 95%
Original Gravity: 1.056
Terminal Gravity: 1.010
Color: 5.86 SRM
Bitterness: 37 IBU
7.75 lb Standard North American 2-Row (78.5%)
1.75 lb Vienna Malt (17.7%)
0.375 lb Crystal Malt 40°L (3.8%)
0.5 oz Centennial (9.2%) - added during boil, boiled 20 min
0.5 oz Amarillo (8.2%) - added during boil, boiled 20 min
1/2 Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
1 oz Centennial (9.2%) - added during boil, boiled 10 min
1 oz Amarillo (8.2%) - added during boil, boiled 10 min
1 oz Centennial (9.2%) - added during boil, boiled 0 min
1 oz Amarillo (8.2%) - added during boil, boiled 0 min
12 g Fermentis Safale US-05
1 oz Citra (11.1%) - added dry to secondary fermenter
Add 250mg potassium metabisulphite to 10 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=275
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water.
Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add gelatine & let clear for 2-3 days.
Package as you would normally. I keg and carb on the low side (6-8 PSI).