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Old 09-04-2007, 11:56 AM   #21
McTarnamins's Avatar
Feb 2007
St. Louis
Posts: 197
Liked 2 Times on 2 Posts

No worries.... APA's put more emphasis on the hops. I do not know much about Brewers Gold hops (I believe they are British), so I cannot comment on them as a bittering hop. However, I have seen many APA recipe's that use strictly Cascade as both the bittering and aroma hop. If you really wanted to learn about Cascade use them as both.

The last APA I brewed had this schedule....

Cascade 1oz. 60
Cascade 1oz. 15
Cascade 1oz. Flame out
Cascade 1/2. oz. dry

It turned out spectacular and won my friend's independent APA blind taste competition with 12 other homebrew entries.

Keg 1 : Belgian IPA
Keg 2 : Oktoberfest Lager (currently lagering)
Keg 3 : Tap Cleaning Fluid
Keg 4 :
Conical Left:
Conical Right:American Wheat (7-day G2G)
On Deck: Pumpkin Ale, Apocalypso Ale (AHB)

"Save your sack; Brew in a Bag"

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Old 09-04-2007, 12:30 PM   #22
the_Roqk's Avatar
Feb 2007
Central Florida
Posts: 941
Liked 1 Times on 1 Posts

I made a Cascade PA two weeks ago and this is my recipe. This is a recipe I tweaked using Beersmith.

7.5 Lbs Pale malt (US 2 row)
3.0 lbs Victory malt
1.0 lb Honey malt
1.0 lb Vienna malt

2 oz Cascade at 60 min
0.5 oz Cascade at 20 min
.33 tsp Irish moss at 10 min

I fermented using Nottingham Yeast and it churned very well. I racked to secondary after leaving it in the primary for two weeks. Added 0.5 oz of Cascade to secondary and will leave it there a week or two then bottle it. The only thing I don't like about it so far is the Nottingham has made it really dry for my taste. Just from racking to secondary it tastes good and has a nice aroma. But IMHO it's a little too dry for me. I might use Windsor next time to ferment. Only because from what I read it will impart a more fruity flavor.

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Old 09-05-2007, 08:42 PM   #23
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 30 Times on 22 Posts

Batch Sparging right now... god, I missed brewing!

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