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Old 07-02-2007, 04:35 AM   #1
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Default All-Grain - Fat Tuba Pale Ale

Recipe Type: All Grain
Yeast: WPL-051
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: 1.013
IBU: 42
Boiling Time (Minutes): 60
Color: 7.0
Primary Fermentation (# of Days & Temp): 2 Weeks
Secondary Fermentation (# of Days & Temp): 2 Weeks

Fat Tuba Pale Ale

A ProMash Recipe Report

BJCP Style and Style Guideline
-------------------------------
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): 5.50 Wort Size (Gal): 5.5
Total Grain (Lbs): 10.50
Anticipated OG: 1.055 Plato: 13.46
Anticipated SRM: 7.0
Anticipated IBU: 42.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 9.00 lbs. Pale Malt (2-row) Northwester America 1.036 3\
4.8 0.50 lbs. Munich Malt(light) America 1.033 10
4.8 0.50 lbs. Crystal 15L America 1.035 15
4.8 0.50 lbs. Victory Malt America 1.034 25

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
------------------------------------------------------------------------------
0.50 oz. Columbus Whole 15.00 29.8 60 min.
1.25 oz. Cascade Whole 5.75 7.6 15 min.
1.25 oz. Cascade Whole 5.75 4.8 5 min.
1.50 oz. Cascade Whole 5.75 0.0 Dry Hop

Yeast
-----
White Labs WLP051 California Ale V

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.50
Water Qts: 10.50 - Before Additional Infusions
Water Gal: 2.63 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30

Total Mash Volume Gal: 3.47 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


I think I finally nailed down something that is a great American Pale Ale, especially in the West Coast style. It has plenty of malt and body to stand up to the bitterness and wonderful citrus of the Columbus and Cascade hops, with tons of aroma. If I tweak it, I'll update the recipe.
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Old 03-17-2008, 02:55 AM   #2
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Well, I tweaked it, and I think I've hit the jackpot. I've brewed this recipe twice now and both times it has been fantastic.

Fat Tuba Pale Ale

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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.00
Anticipated OG: 1.057 Plato: 14.09
Anticipated SRM: 8.4
Anticipated IBU: 41.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.049 SG 12.07 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.5 8.75 lbs. Pale Malt (2-row) Northwester America 1.036 3
6.8 0.75 lbs. Victory Malt America 1.034 25
4.5 0.50 lbs. Crystal 35L America 1.035 35
4.5 0.50 lbs. Munich Malt(light) America 1.033 10
4.5 0.50 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.63 oz. Columbus Whole 15.00 36.8 60 min.
0.50 oz. Cascade Whole 5.75 3.0 15 min.
0.50 oz. Cascade Whole 5.75 1.9 5 min.
1.00 oz. Cascade Whole 5.75 0.0 Dry Hop
0.375 oz. Columbus Whole 15.00 36.8 Dry Hop

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.00
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.5 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions

Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 4.38 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

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Old 05-11-2008, 02:49 AM   #3
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I brewed the tweaked Fat Tuba Pale Ale recipe tonight. The brew session went well, so I have every reason to believe this is going to be a wonderful beer.

I underestimated my efficiency (hit 90%, planned on 85%) so the OG is about 1060.

I substituted Amarillo for Cascade because I have a pile of Amarillo and no Cascade on hand. I also used SafAle US-05 instead of WLP001, and I'm fermenting at 64º - 66º. These are the only changes I made to your recipe; hopefully this still counts as a Fat Tuba!?

I'm going to let it stay in primary for 3 weeks before racking to secondary and dryhopping with 0.35 oz Columbus and 1 oz Amarillo. I'll probably dry hop for 10 - 14 days or so before bottling.

I'll post tasting notes in a few months when its ready.

Thanks for the recipe! I think this is going to be a very nice beer.

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Last edited by Beerthoven; 05-11-2008 at 02:54 AM.
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Old 05-11-2008, 07:28 AM   #4
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Sounds good. I'm thinking of tweaking it a little more. The hops are completely open to play with. I think the next time I'm going to bump the munich a little and cut the crystal in half.

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Old 07-05-2008, 06:11 PM   #5
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I tried this brew for the first time last night. As soon as I tasted it a smile spread across my face and I got that giddy "Wow, I can't believe I brewed this myself!" feelling. The malt pefectly balances the bitterness and the hops flavor and aroma come right through. You are right that this is a truely great American Pale Ale; better than many, many others that I have tasted, both commercial and homebrewed. This recipe will be a staple in my house for a long time to come. Thanks!

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Old 07-07-2008, 02:52 AM   #6
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For the next time I brew this, I'm dropping the Victory to 0.5 lb, Crystal to 0.25 lb and bumping the Munich to 0.75 lb. We'll see what the hop schedule looks like. It will definately have Colombus and Cascade in there (if I can get them) but I'm going to try to add some others in there.

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Old 02-06-2009, 07:29 AM   #7
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I think I have finally hit the sweet spot with this recipe. A clean, grainy malt profile with plenty of hops without being over the top. I would have drank an entire pint at 62ºF, but I only had the hydrometer sample. This should be awesome when it's carbonated and cold.

#81 Fat Tuba Pale Ale

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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.052 Plato: 12.87
Anticipated SRM: 6.5
Anticipated IBU: 44.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.044 SG 11.01 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.0 9.00 lbs. Pale Malt (2-row) Northwester America 1.036 3
2.5 0.25 lbs. Victory Malt America 1.034 25
2.5 0.25 lbs. Crystal 35L America 1.035 35
5.0 0.50 lbs. Munich Malt(light) America 1.033 10
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.28 oz. Columbus Pellet 14.50 18.0 60 min.
0.25 oz. Summit Whole 16.50 16.6 60 min.
0.50 oz. Cascade Pellet 4.60 2.0 10 min.
0.50 oz. Centennial Whole 8.60 3.5 10 min.
0.50 oz. Cascade Pellet 4.60 1.7 5 min.
0.50 oz. Centennial Whole 8.60 2.9 5 min.
1.00 oz. Cascade Pellet 4.60 0.0 0 min.

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 3.80 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

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Old 09-04-2009, 09:53 PM   #8
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2nd Place in American Pale Ale at the 2009 LA County Fair

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Old 09-04-2009, 10:27 PM   #9
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CONGRATS!!!! I'm going to brew this up this month sometime. I love American Pale and this looks like a winner.

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Old 09-05-2009, 07:17 AM   #10
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A comment that it has gotten in the last couple comps is that it can have more "malt." I don't really think gravity is an issue here. Much bigger and it's pushing the edge of the style, and it won't be as dry or drinkable. I'm thinking for the next run, I'll up the base malt a half pound, and the Crystal 35 to 0.5 lbs. Also IIRC my mash temp ended up a couple degrees low, so really shooting for 154 would also help.

If anyone else wants to make this recipe, please note that I'm using GW Pale Ale Malt, not regular 2-row as the base. That's why I've got the Victory down to only 0.25 lb. Much more and the toast really comes through. If you are using regular 2-row, you might want to bump the Victory and Munich some, maybe to 0.5 and 1 lb respectively and reduce the base malt back to the same gravity.

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