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Old 08-09-2011, 01:31 AM   #1
Willum
 
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Apr 2011
South River, NJ
Posts: 292
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.054   
Final Gravity: 1.014   
IBU: 38.9   
Boiling Time (Minutes): 60   
Color: 6.8 SRM   
Primary Fermentation (# of Days & Temp): 14 days @ 62   
Secondary Fermentation (# of Days & Temp): 7 days @ 68   
Tasting Notes: Sometimes simple == great. This is the best APA I have ever made.   

Mash Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.0 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 7.0


Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.44 qt of water at 167.7 F 152.0 F 60 min
Mash Out Add 7.53 qt of water at 202.8 F 168.0 F 10 min

Drain mash tun, Batch sparge with 2 steps (1.62gal, 1.62gal) of 168.0 F water


Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Chinook [10.30 %] - Boil 60.0 min Hop 3 33.8 IBUs
0.50 oz Centennial [8.60 %] - Boil 10.0 min Hop 4 5.1 IBUs
0.50 oz Cascade [5.00 %] - Boil 0.0 min Hop 5 0.0 IBUs

Dry hopped with 1.00oz of cascade for 7 days.

I made this recipe as simple as possible in an attempt to create a house APA. I used mostly left over hops (notice the .50 oz solo additions). I was going to make this one, then add something new next time and so on until I got it right. Thing is it is really good like this so, I guess I lucked out.


 
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Old 08-09-2011, 06:17 PM   #2
JetSmooth
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Feb 2010
Baltimore, MD
Posts: 1,875
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CCCR? Hah.

eees goood, da?
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Old 08-18-2011, 02:24 AM   #3
Willum
 
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Apr 2011
South River, NJ
Posts: 292
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Quote:
Originally Posted by JetSmooth View Post
CCCR? Hah.

eees goood, da?
CCCP like:



Chinook Centenial Cascade Pale ale.

I will post of picture of the beer in the next few days. It has been kegged for about two weeks now and it is starting clear.

 
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Old 08-18-2011, 02:27 AM   #4
AZ_IPA
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Jun 2008
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Looks great!

I love simple grain bills and simple hop schedules for a house beer!


 
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Old 07-29-2012, 06:39 AM   #5
Falcor
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Jun 2009
Chesapeake, VA
Posts: 73
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well ****. i'm brewing my own CCCP(A) tomorrow, and was just checking to see if anyone else came up with the name. guess i got beat. mine is pretty similar though:

10.5 lbs pale 2 row
1 lb caramel 40
.5 chinook @ 60
.5 centenial @ 30
.5 cascade @ 15
.5 cascade @ 5

started off wanting a pale ale that used chinook and centential. the name CCC Pale Ale came to mind so i forced in a third 'C' (the cascade). so big the differences are the schedule and that i'm pushing it on the IBU, plus i'll be using pacman that i harvested from a batch a couple months ago (which that came straight from shakespeare stout), hope i'm as satisfied as your were.

 
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Old 07-29-2012, 02:15 PM   #6
Willum
 
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Apr 2011
South River, NJ
Posts: 292
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Yeah it came out great. If i made it again i would probably add some c15 along with c40. I like the taste of the lighter crystal malts in hoppy beers.

 
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Old 10-16-2012, 01:18 PM   #7
dfc
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Any updates? Did you make this again?
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Simple bottling process

 
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Old 02-19-2014, 01:00 AM   #8
Redking
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Aug 2013
SF Bay Area, CA
Posts: 35
Liked 7 Times on 6 Posts


Just trying this today, except doing BIAB and scaling it down to a 4gal batch and using roughly 1.0 oz columbus, 0.5oz centennial and 0.5 oz US Hallertau (same schedule), and switched out the Notthingham for some US-05. Mashing right now...thanks for the recipe!

Update: OG was 1.062

 
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Old 02-20-2014, 09:27 PM   #9
Erol
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Jan 2014
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Hi,

I can keep at around 66. I am not sure that I can keep the fermenter at 62. It effects a lot?

Thanks,

Erol

 
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