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Old 01-28-2009, 12:33 AM   #1
Yooper
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Recipe Type: All Grain   
Yeast: S-05   
Batch Size (Gallons): 5.25   
Original Gravity: 1.058   
Final Gravity: 1.010   
IBU: 43.6   
Boiling Time (Minutes): 60   
Color: 12   
Primary Fermentation (# of Days & Temp): 14 at 62 degrees   
Secondary Fermentation (# of Days & Temp): dryhopping   
Tasting Notes: A balanced APA with malt flavor, and hops flavor, for a nice APA.   

5 pounds pale malt (I used marris otter)
3 pounds vienna malt
2 pounds Munich malt
1/2 pound crystal 20L
1/2 pound crystal 60L

1 ounce Cascade 60 minutes
.75 ounce cascade 30 minutes
1 ounce Cascade 10 minutes
1/2 ounce cascade 5 minutes
1/2 ounce cascade flameout

1 ounce cascade (dryhop)

I used homegrown cascade for the late hopping additions, so had to guestimate the final IBUs, but used commercial pellet hops for the bittering additions (8% AAU).

Mashed at 154. Fermented at low ale temps (62) for two weeks, then dryhopped for a week.

This beer is my attempt at Lakefront Brewery's Cream City Pale Ale. I don't know if it's close- we don't have any to compare it to! But i was going for a slightly bitter, malt forward, APA. It worked! This beer is balanced, but definitely an APA. It's our new "house beer".

Edited to add new information: I don't use S05 much any more as it never clears well for me and can have "peachy notes" I no longer like. I love WLP001 for this beer, which is very similar but clears a bit better with no "peach" notes. I also mash at 152 with my new system, as I get better attenuation that way.
File Type: bsm palealerecipes.bsm (15.7 KB, 12086 views)
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Old 01-28-2009, 12:42 AM   #2
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Yoop Yoop Yoop!! That sounds like a good brew I will have to give this a try.
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Old 03-14-2009, 01:32 PM   #3
Yooper
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I'm going to brew this again this weekend- it's really my new favorite. I don't think I have any vienna malt, though, so I might use some pilsner malt and increase the Munich malt. I really like the hopping and malt balance in this recipe, so I don't want to tweak it too much!
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Old 05-28-2009, 03:33 PM   #4
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I'm plugging this recipe into beersmith and am geting these IBU ratings:
Tinesth - 53.1
Rager - 56.6
Garetz - 30.5

It always seems my IBU's are off when I enter them into Beersmith from the recipe on here. Any ideas why? and which Bitterness rating are you using?
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Old 05-28-2009, 04:53 PM   #5
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I'm at work now, so I can't see my Beersmith file, but I always use Tinseth.

I used a middle range (8% AAU) cascades for bittering. I'll check when I get home, to see what it is.

You can click open the Beersmith file above the recipe, to get to see my recipe file in your Beersmith copy.
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Old 05-29-2009, 12:36 PM   #6
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I opened the file you had posted and saw some of the hops were 6.x% from the homegrowns, but even after that correction there were some differences. I'm sure it has something to do with equipment setup.
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Old 11-21-2009, 05:52 PM   #7
nbspindel
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anyone able to convert this into extract? i wanna brew it based on feedback, but not setup for AG yet. thanks.
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Old 03-09-2010, 05:04 PM   #8
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Hey Yooper. I ordered this from Brewmasters Warehouse and brewed it up on Sunday. Thanks to his crush, I ended up with about 6 gallons of 1.06 in the fermentor. Happily bubbling away in my basement now!

Looking forward to tasting it.
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Old 03-09-2010, 05:52 PM   #9
Yooper
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Quote:
Originally Posted by pksmitty View Post
Hey Yooper. I ordered this from Brewmasters Warehouse and brewed it up on Sunday. Thanks to his crush, I ended up with about 6 gallons of 1.06 in the fermentor. Happily bubbling away in my basement now!

Looking forward to tasting it.
Make sure you let us know!
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Old 03-09-2010, 05:55 PM   #10
Yooper
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Quote:
Originally Posted by nbspindel View Post
anyone able to convert this into extract? i wanna brew it based on feedback, but not setup for AG yet. thanks.
I just saw this, so it's probably too late now. But I don't think Vienna malt comes in an extract, although Munich malt might. It could easily be done in a partial mash, using the Vienna malt, Munich malt, and crystal in a grain bag and replacing the pale malt with 3 pounds light DME. That's a pretty big PM, with 6 pounds of malt, but I don't think it'd be close if the Vienna malt and Munich malt aren't used.
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