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Old 02-26-2011, 12:23 AM   #1
StrikeThree
Recipes 
 
Apr 2010
Marietta, GA
Posts: 38
Liked 1 Times on 1 Posts


Recipe Type: Partial Mash   
Yeast: Nottingham   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 4.75   
Original Gravity: 1.055   
Final Gravity: 1.008   
IBU: 27.5   
Boiling Time (Minutes): 60   
Color: 7.1 SRM   
Primary Fermentation (# of Days & Temp): 21 @ 68   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Delicious!   

First partial mash, BIAB:

Hella Yella Pale Ale
American Pale Ale

Ingredients

Amount Item Type % or IBU
5.00 lb Pale Liquid Extract (8.0 SRM) Extract 66.67 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 26.67 %
0.50 lb Vienna Malt (3.5 SRM) Grain 6.67 %
1.00 oz Cascade [5.50 %] (60 min) (First Wort Hop) Hops 16.2 IBU
0.16 oz Cascade [5.50 %] (60 min) Hops 2.4 IBU
0.16 oz Cascade [5.50 %] (50 min) Hops 2.2 IBU
0.16 oz Cascade [5.50 %] (40 min) Hops 2.1 IBU
0.16 oz Cascade [5.50 %] (30 min) Hops 1.8 IBU
0.16 oz Cascade [5.50 %] (20 min) Hops 1.4 IBU
0.16 oz Cascade [5.50 %] (10 min) Hops 0.9 IBU
0.16 oz Cascade [5.50 %] (5 min) Hops 0.5 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.15 % Actual Alcohol by Vol: 6.13 %
Bitterness: 27.5 IBU Calories: 242 cal/pint
Est Color: 7.1 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 2.50 lb
Sparge Water: 1.63 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 0.88 gal of water at 162.3 F 152.0 F
10 min Mash Out Add 1.00 gal of water at 187.9 F 170.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.6 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 55.0 F

Notes


Created with BeerSmith



 
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Old 02-26-2011, 02:57 AM   #2
cuttsjp
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Jan 2011
Plainsboro, NJ
Posts: 160
Liked 3 Times on 3 Posts


I would ditch the "continuous hopping" schedule. Keep your FWH, but (if you want to stick with one hop and keep your IBU levels) I would add .5 oz @60, but then add .75 oz each @5 min and 0 min (flame out). That will give you more of the hop flavor and aroma that should exist in an APA. Anything you add outside of 10 minutes from the end of the boil just will only add bittering and won't give you much (if any) flavor or aroma. Just something to think about...


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Fermenting: None, sadly
Aging/Conditioning: Sea Symphony Strong Ale
On tap: Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph Partigyle Bitter, Saison de Potiron
On Deck: Yazoo Gerst Clone, Experimental Belgian Mild, Nelson Sauvin SMaSH bitter, Belgian IPA, Coffee Cream Stout
Relax, don't worry, have a homebrew.

 
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Old 02-26-2011, 02:58 AM   #3
cuttsjp
Recipes 
 
Jan 2011
Plainsboro, NJ
Posts: 160
Liked 3 Times on 3 Posts


(or if you want to keep the continuous hopping, do 10 minutes and 0 minutes instead of 10 and 5)
__________________
Read my homebrew blog!
Fermenting: None, sadly
Aging/Conditioning: Sea Symphony Strong Ale
On tap: Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph Partigyle Bitter, Saison de Potiron
On Deck: Yazoo Gerst Clone, Experimental Belgian Mild, Nelson Sauvin SMaSH bitter, Belgian IPA, Coffee Cream Stout
Relax, don't worry, have a homebrew.

 
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Old 02-26-2011, 04:07 PM   #4
StrikeThree
Recipes 
 
Apr 2010
Marietta, GA
Posts: 38
Liked 1 Times on 1 Posts


Thanks, I have to admit, that hopping schedule was just a gimmick to say we'd done it. Try splitting a 1 oz pack of pellets into 6 even sections, on 4 22s of RIS (there were two of us). I am getting ready to do a partial mash RIS that we are going to age for 4 years. Ive only done extract + steep before this one, so we were using this as a practice brew to try and do an intermediate complexity brew day. The ingredients were so simple we just threw an arbitrary complexity in there so that we wouldn't think this was a piece of cake, and it made us realize its easy to get distracted from the boil timer!

The beer is still fresh, we'll have to see how it finishes up! Thanks for the hints, this wont be the last time I brew something similar to this, although next time I may up the vienna and add a small amount of roasted something, I am just worn out on roasted barleys right now so I wanted to go for a burnt-free beer on this one.

 
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