pellis007
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WYeast American Ale #1056
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- Stir Plate 36hrs
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.078
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 47.6
- Color
- 11.7
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- Not necessary
- Additional Fermentation
- Bottle conditioned for 3 weeks
- Tasting Notes
- Nice APA on steroids. Dark Amber, good head, slightly fruity, but more earthy.
This beer is my first designed from scratch. Although I did get my inspiration from one of Yoopers recipies. All my other brews to this point have been kits or recipes that I’ve obtained from others. Things I wanted with this beer were to be higher alcohol, a hoppier taste, more earthy than fruity or citrusy hops and I accomplished all three. An American Pale Ale is to be refreshing and hoppy, yet with sufficient supporting malt. IBU’s come in at just under 50.. Where I departed from the style is the higher gravity, thus higher alcohol content, hops that were not citrusy, and carbonation higher than normal. Thus, the name Steroid #8. This is an APA on steroids that comes in around 8%ABV. With 4 hop additions you will notice the aroma and taste immediately. You will notice the taste is spicy and earthy, perhaps even piney as compared to a normal APA like a Sierra Nevada. I hope you like it and be careful…this one sneaks up on you if you’re not careful!
Here are the specifics:
7 lbs Pale Malt, Briess Two Row (3.0 SRM) 50.0 %
3 lbs 8.0 oz Vienna Malt (3.5 SRM) 25.0 %
2 lbs 8.0 oz Munich Malt (9.0 SRM) 17.9 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 3.6 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) 3.6 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 20.0 IBUs
1.00 oz Cluster [7.00 %] - Boil 45.0 min Hop 18.4 IBUs
1.00 oz Liberty [4.30 %] - Boil 15.0 min Hop 6.1 IBUs
0.25 tsp Irish Moss (Boil 5.0 mins) Fining
1.00 oz Willamette [5.50 %] - Boil 5.0 min Hop 3.1 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) Yeast
Est Original Gravity: 1.074 SG Measured Original Gravity: 1.078 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.5 % Actual Alcohol by Vol: 7.9 %
Bitterness: 47.6 IBUs Calories: 267.7 kcal/12oz
Est Color: 11.7 SRM
Mash Name: Single Infusion, Medium Body Total Grain Weight: 14 lbs
Mashed at 154.0 F for 90 Mins. Mashed out at 170.0F for 10 mins
Fly Sparged with 168.0F water.
Fermented in Primary for 21 days. Don't ferment too cold or mild citrus notes develop. I fermented at a constant 70F. Bottled with 5oz of corn sugar (again above style). Bottle conditioned for 21 days.
Here are the specifics:
7 lbs Pale Malt, Briess Two Row (3.0 SRM) 50.0 %
3 lbs 8.0 oz Vienna Malt (3.5 SRM) 25.0 %
2 lbs 8.0 oz Munich Malt (9.0 SRM) 17.9 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 3.6 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) 3.6 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 20.0 IBUs
1.00 oz Cluster [7.00 %] - Boil 45.0 min Hop 18.4 IBUs
1.00 oz Liberty [4.30 %] - Boil 15.0 min Hop 6.1 IBUs
0.25 tsp Irish Moss (Boil 5.0 mins) Fining
1.00 oz Willamette [5.50 %] - Boil 5.0 min Hop 3.1 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) Yeast
Est Original Gravity: 1.074 SG Measured Original Gravity: 1.078 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.5 % Actual Alcohol by Vol: 7.9 %
Bitterness: 47.6 IBUs Calories: 267.7 kcal/12oz
Est Color: 11.7 SRM
Mash Name: Single Infusion, Medium Body Total Grain Weight: 14 lbs
Mashed at 154.0 F for 90 Mins. Mashed out at 170.0F for 10 mins
Fly Sparged with 168.0F water.
Fermented in Primary for 21 days. Don't ferment too cold or mild citrus notes develop. I fermented at a constant 70F. Bottled with 5oz of corn sugar (again above style). Bottle conditioned for 21 days.
