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Old 09-28-2012, 07:09 PM   #2511
SkippyWilliams
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Jan 2012
Chicago Area, IN
Posts: 57
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I just did this one up this morning. I like keeping my numbers whole numbers just because my LHBS sells by the pound and crushes the grain. So if I want 0.5 lbs I have 0.5 lbs left over. Same with the 2-row which is sold in 10lbs bags. I didn’t want 2 lbs left over so I just upped the recipe. Might sound stupid but I like to use what I buy. When I get my own Barley Crusher I will bulk purchase and fine tune my grain bill. So here is what I put in:

GRAIN BILL:
10 lbs 2-row pale malt
2 lbs Vienna Malt
1 lbs Crystal 10L Malt

BOIL and HOPS:
1.0 oz Cascade 6.6% at 60 min.
0.5 oz. Cascade 6.6% at 30 min.
0.5 oz. Cascade 6.6% at 15 min.
1.0 oz. Cascade 6.6% at 5 min.

YEAST:
Safale 05

I ended up with an OG of 1.054 for 5.5 gallons



 
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Old 10-01-2012, 03:17 PM   #2512
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
Liked 76 Times on 63 Posts


Quote:
Originally Posted by DSmith View Post
Just purchased ingredients per the recipe to brew this, but using Wyeast 1056 and starter. Pale ales have gone over well with guests and I'm brewing this one for Thanksgiving (4 week primary, 4 week bottle condition).

I have Edwort's apfelwein bulk aging for 6 months and am pretty sure his Bee Cave Brewery IPA is up next. It's hard to overlook recipes with so many replies. Thanks Edwort.
I brewed this 2 weeks ago, will be a 4 week primary before cold crashing & bottling. Mashed at 152F->150F (@ 60 min), controlled fermentation temp at 63F with Wyeast 1056, OG = 1.053, FG = 1.006 (6.2% ABV). I'll mash at 154F next time, but I've had dry beers go over very well.



 
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Old 10-01-2012, 03:19 PM   #2513
stalewater
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May 2012
southaven, ms
Posts: 79
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Cold, wet, ugly day in Mississippi, perfect day to brew a session strength pale ale, stuck to the reciepe!!

 
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Old 10-02-2012, 09:15 PM   #2514
vash68
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Oct 2012
Denver, CO
Posts: 36
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I picked up all ingredients for this recipe yesterday an my LBHS,
got home, looked at the Nottingham yeast packet:
content 11g, pitching rate 1g per 1 liter.
http://www.danstaryeast.com/products...gham-ale-yeast

I am making 5.5 gal AG batch.
I paid $4.50 for this packet of dry yeast and now I need a second packet..
This dry yeast is almost $2 more expensive than any of their liquid yeast per 5 gal batch, what's up with that??
Is it superior to any other yeast or my LBHS simply needs money?

Do you guys pitch one 11g packet per 5gal batch or do you use 2 packets?

I will probly bite the bullet and make another trip to LBHS for a second packet since I may not have enough time to make starter now with liquid yeast.

But for future references, based on your tasting notes, which yeast would be the closest substitute in your opinion for Nottingham for this particular recipe?

I scanned this thread and closest strain WLP039 was renamed from Notti to East Midlands Ale Yeast
http://www.whitelabs.com/beer/strains_wlp039.html
and seems seasonal.
Other choices were Wyeast 1056, WLP007 Dry English Ale Yeast

 
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Old 10-02-2012, 09:28 PM   #2515
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
Liked 76 Times on 63 Posts


Quote:
Originally Posted by vash68 View Post
I picked up all ingredients for this recipe yesterday an my LBHS,
got home, looked at the Nottingham yeast packet:
content 11g, pitching rate 1g per 1 liter.
http://www.danstaryeast.com/products...gham-ale-yeast

I am making 5.5 gal AG batch.
I paid $4.50 for this packet of dry yeast and now I need a second packet..
This dry yeast is almost $2 more expensive than any of their liquid yeast per 5 gal batch, what's up with that??
Is it superior to any other yeast or my LBHS simply needs money?

Do you guys pitch one 11g packet per 5gal batch or do you use 2 packets?
I will probly bite the bullet and make another trip to LBHS for a second packet since I may not have enough time to make starter now with liquid yeast.

But for future references, based on your tasting notes, which yeast would be the closest substitute in your opinion for Nottingham for this particular recipe?

I scanned this thread and closest strain was renamed from Notti to some other
http://www.whitelabs.com/beer/strains_wlp039.html
and seems seasonal.
5x10^9 cells per gram * 11 gram = 5.5x10^10 cells = 55 billion cells (most likely if the yeast is not rehydrated).

Yeastcalc.com recommends 200 billion cells for 5.5 gallons of 1.052 ale. This suggests a pitching rate of about 3-4 packages...

BUT, MrMalt cites about 20 billion cells per gram of dry yeast:
http://www.mrmalty.com/pitching.php

20x10^9 cells per gram * 11 gram = 2.25x10^11 cells (following rehydration instructions) = 220 billion cells.

Yeastcalc.com recommends 200 billion cells for 5.5 gallons of 1.052 ale. This suggests 1 package is fine with rehydration.

 
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Old 10-03-2012, 07:08 AM   #2516
rossi46
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Jan 2011
Pasco, WA
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I've done this recipe a bunch and always use us-05 at the rate of one package per 5.5 gallons. Sometime I don't even rehydrate and have never had a problem.

 
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Old 10-03-2012, 11:27 AM   #2517
Hanso
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Dec 2011
Madison, WI
Posts: 279
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Almost always 11 grams of dry yeast is good enough for 5.5 gallons of wort unless it's really high gravity. I always consult mrmalty.com for a backup check.
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Old 10-03-2012, 12:59 PM   #2518
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 614
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I only used 1 packet and it came out just fine. However, I am not a big fan of notty. Run it in the low 60's or it will come out with a fruity taste.

 
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Old 10-07-2012, 04:27 PM   #2519
vash68
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Oct 2012
Denver, CO
Posts: 36
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Thank you guys for your replies, esp for all the math provided by DSmith

I had been using Wyeast and their calculator almost exclusively before and mrmalty's calc seemed a bit finiky to me. I will have to rethink that I guess.

I ended up re-hydrating a packet of Notti per their instructions (110g of 80F water) 30 min before I pitched it. Oxygenated 5 hours later after wort temp dropped to 70 ish. Next morning (18 hours later) fermenter is blowing strong at 68F

 
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Old 10-07-2012, 08:14 PM   #2520
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
Liked 76 Times on 63 Posts


The Jamil Show Munich Dunkel has a discussion about dry yeast at about 2/3rds of the way through the show that supports the 20 billion cells per gram for rehydrated yeast.

http://thebrewingnetwork.com/shows/T...-Show-01-14-08



 
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