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Old 09-11-2006, 09:51 PM   #1
Feb 2006
Omaha, NE
Posts: 109

Hey all,
I just built my MLT last night following the common 50qt rectangular cooler and the hosebraid filter method. I also just got my dual-tap keggerator setup. My plan is to have 1 tap dedicated to "seasonal beers" or whatever I felt like making at the moment and have the other always serving a standard "House Pale Ale." I'd like it to be something simple (ingredient wise) so I can just buy grain and hops in bulk and keep it on hand year round. After playing around with the recipator I came up with this:

10# American 2-row (assuming 70% efficiency should hit within the guidlines)

1.5oz Cascade Hops @ 60 mins
1oz Cascade Hops @ 30 mins
1oz Cascade Hops @ Flameout

Wyeast 1056 American Ale Yeast.

It hits within the guidlines, it's simple, and allows me to buy 2-row and cascade hops in bulk. I'm just worried it's too simple and will be a bland beer. Any thoughts? Also, if anyone has a house recipe they'd like to share I'd be grateful.

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Old 09-11-2006, 10:11 PM   #2
Dec 2005
Glasgow, Scotland
Posts: 696
Liked 3 Times on 3 Posts

I suppose some character malts wouldn't go amiss, small amounts of either Victory, Biscuit, or Special B malt might make it a bit more interesting. Maybe a couple of ounces.

I'm not a huge fan of Crystal malt but it's undoubtedly the most common addition, so that's another one to bear in mind.

I like the idea of a simple recipe so I would keep it to just one speciality malt addition. But of course, its up to you

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Old 09-12-2006, 01:31 AM   #3
Mykel Obvious
Feb 2006
Huntsville, Alabama
Posts: 125
Liked 1 Times on 1 Posts

You are on the right track for sure... I'd suggest a nice American Pale malt and a tiny bit of Victory or Vienna to give it a bit of toasty/nutty malt flavor (though this is totally optional for the style)... maybe for the first batch just use the Pale malt and then if it seems like it needs a little something, add some of the other American malts in small quantities till you find the recipe you are looking for...

Here's a little more info on the style:

Good luck, and let us know what you decide


Mykel Obvious -
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Old 09-12-2006, 01:44 AM   #4
Blender's Avatar
Jan 2006
Santa Cruz, CA.
Posts: 3,106
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I too would add Victory,Crystal and maybe Munich malts in my recipe. It's still simple but would add some complexity to the beer. I just listened to a nice podcast of American Pale Ales by Jamil Zainasheff who is a respected brewer and judge. Might be worth a listen. Pale Ale podcast is about half way down the list for April 10th.

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Old 09-12-2006, 10:53 AM   #5
Jul 2005
Bath, UK
Posts: 198

I think this is a good recipe. Might be a little bit malty so I would have recommended adding some roasted goodies to bring out the flavor. This is optional though.

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Old 09-12-2006, 11:25 AM   #6
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the_bird's Avatar
May 2006
Adams, MA
Posts: 20,922
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I'm drinking Walker's IPA (well, not *right* now, it's 7:00 in the morning) which used Cascade and Northern Brewer for flavoring and aroma. You could add a little complexity to the beer by using those two hops together (or Cascade and something else). You could still buy the Cascade in bulk, you'd just have to buy a little NB. Guess it depends on whether you want the character of the beer to come through in the malt or the hops profile.
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Old 09-12-2006, 12:14 PM   #7
cweston's Avatar
Feb 2006
Manhattan, KS
Posts: 2,014
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Well, I think you're will be too simple and will be a bland beer. (You did ask.)

BAsically the only significant flavor element in this recipe will be Cascade hops.

I think you can keep the hopping schedule as is if you want that very clean cascade taste, but I'd definitely flesh out the grain bill some: if you want a dry finish and light color (which I assume you do from the recipe you've made), you could use 4-8 ounces of some light crystal and maybe substitute a lb of vienna for a lb of the 2-row or something.

There are several APAs in the "Beer Captured" book--take a look at the grainbills in those recipes for some suggestions.

Primary: none
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

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Old 09-12-2006, 01:51 PM   #8
Willie3's Avatar
Jun 2006
Hackettstown, New Jersey
Posts: 765
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I use this recipe often: (simple easy and bulk capable).

9lbs American 2 Row
.5lb Rauch (LHBS own smoked)
.5lb Wheat

Cascade 60/20/FO
American Wyeast

I have also done the same recipe instead subbing Northwest Wyeast and Northern Brewer or Fuggles hops-

You can also throw in honey if desired.

- WW

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Old 09-12-2006, 02:33 PM   #9
Glibbidy's Avatar
Oct 2005
Sunny Southern Vermont
Posts: 2,369
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1056 American Ale yeast is terrific strain for your beer here.

May I suggest:

5-10% each of the following malts: Munich, Crystal, and Wheat
Followed with 70-85% 2 row pale malt.
Any combo of the above will give you a nice malt profile.
On to the Hops.

May I suggest:

Kettle addition: Northern Brewer or Perle
Middle Addition: a combo of NB, Chinook, and Perle.
Late Addition: Cascade
Flame out: Cascade
Dry hop: Cascade

And you will have highly drinkable mostly Pale Ale, that you'l be reaching for often.

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Old 09-12-2006, 04:34 PM   #10
Feb 2006
Omaha, NE
Posts: 109

Looking back on my SNPA clone recipe, which was an extract w/speciality grains batch, it appears they get most of their flavor from the hops. Aside from the standard DME there is only 8oz of Crystal 20L and 4oz Maltodextrine.
Does the maltodextrine contribute to the flavor or is it just a alc% booster?

I suppose I could add perle and nugger hops, but buying small quantities from LHBS is pricey. Compare $2~3/oz as opposed to $5/lb from

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