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Old 08-10-2007, 05:49 PM   #1
Joe028
Recipes 
 
Oct 2006
Posts: 117

Recipe Type: All Grain   
Yeast: Wyeast 1272   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.055   
Final Gravity: 1.014   
IBU: 40   
Boiling Time (Minutes): 90   
Color: 11.5   
Primary Fermentation (# of Days & Temp): 7 days 68F   
Secondary Fermentation (# of Days & Temp): 20 days 68F   

American Pale Ale
10-A American Pale Ale

Size: 4.96 gal
Efficiency: 72.07%
Attenuation: 75%
Calories: 183.1 per 12.0 fl oz

Original Gravity: 1.055 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 11.5 (5.0 - 14.0)
Alcohol: 5.41% (4.5% - 6.0%)
Bitterness: 40.24 (30.0 - 45.0)

Ingredients:
all malt from Briess
4 lbs 2-Row Brewers Malt
5 lbs Pale Ale Malt
.5 lbs Munich 10L Malt
.5 lbs Cara-Pils Malt
.5 lbs Caramel Malt 20L
.5 lbs Caramel Malt 40L
.2 oz Amarillo (9.2%) - added during boil, boiled 60 min
.2 oz Cascade (5.5%) - added during boil, boiled 60 min
.2 oz Amarillo (9.2%) - added during boil, boiled 45 min
.2 oz Cascade (5.5%) - added during boil, boiled 45 min
.2 oz Amarillo (9.2%) - added during boil, boiled 30 min
.2 oz Cascade (5.5%) - added during boil, boiled 30 min
.2 oz Amarillo (9.2%) - added during boil, boiled 15 min
.2 oz Cascade (5.5%) - added during boil, boiled 15 min
.2 oz Amarillo (9.2%) - steeped after boil
.2 oz Cascade (5.5%) - steeped after boil
.5 oz Amarillo (9.2%) - added dry to secondary fermenter
.5 oz Cascade (5.5%) - added dry to secondary fermenter
1 tbsp Irish Moss - added during boil, boiled 15 min
1 ea WYeast 1272 American Ale II

Schedule:
Ambient Air: 75 F
Source Water: 60.0 F
Elevation: 800 ft

00:45:02 Mash In - Liquor: 3.44 gal; Strike: 168.1 F; Target: 153 F
01:45:02 Saccharification Rest - Rest: 60.0 min; Final: 150.3 F
02:20:02 Batch Sparge - First Runnings: 0.0 gal sparge @ 170.0 F, 1.65 gal collected, 5 min; Sparge #1: 2.74 gal sparge @ 185 F, 2.74 gal collected, 15 min; Sparge #2: 2.74 gal sparge @ 175 F, 2.74 gal collected, 15 min; Total Runoff: 7.29 gal

Results generated by BeerTools Pro 1.0.28


To simplify what BTP says. Basically a single infulsion mash at 153F. Boil and follow hop schedule. The dry hop was one week in the secondary.

This pale ale did not last long in the keg, it was pretty tasty. This was a first of the APA series that I will adjust until I get something exactly as I want it. If you brew this or even have a suggestion, let me know. Thanks.



 
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