Hey,
This is my first attempt at creating my own recipe, and I am going for an American Pale Ale. I kind of tried to make this with some of the characteristics of Sierra Nevada Pale ale, although I am not necessarily trying to clone it.
Any critiques would be greatly appreciated, as this is my first recipe.
Alright, pretty simple:
8 lb. 2-row
1 lb. Munich
1 lb. Crystal 20L
1 oz Perle (60 min)
.5 oz Cascade (30 min)
.5 oz Cascade (10 min)
Yeast: White Labs WLP001 California Ale
Here are the stats:
Est. OG: 1.054
Est. FG: 1.012
Est. ABV: 5.46%
IBU: 39.2
Est. SRM: 6.8
Just for reference the SNPA:
Est. OG: 1.053
Est. FG: 1.011
Est. ABV: 5.6%
IBU: 37
My main questions are with what you all think of the Crystal and Munich malts and the amount used in the recipe. I realize this is a pretty basic recipe but I would like to hear any input.
This is my first attempt at creating my own recipe, and I am going for an American Pale Ale. I kind of tried to make this with some of the characteristics of Sierra Nevada Pale ale, although I am not necessarily trying to clone it.
Any critiques would be greatly appreciated, as this is my first recipe.
Alright, pretty simple:
8 lb. 2-row
1 lb. Munich
1 lb. Crystal 20L
1 oz Perle (60 min)
.5 oz Cascade (30 min)
.5 oz Cascade (10 min)
Yeast: White Labs WLP001 California Ale
Here are the stats:
Est. OG: 1.054
Est. FG: 1.012
Est. ABV: 5.46%
IBU: 39.2
Est. SRM: 6.8
Just for reference the SNPA:
Est. OG: 1.053
Est. FG: 1.011
Est. ABV: 5.6%
IBU: 37
My main questions are with what you all think of the Crystal and Munich malts and the amount used in the recipe. I realize this is a pretty basic recipe but I would like to hear any input.