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Old 04-14-2013, 07:48 PM   #1
pellis007's Avatar
Oct 2012
Near Atlantic City, NJ
Posts: 260
Liked 29 Times on 25 Posts

Recipe Type: All Grain   
Yeast: WYeast American Ale #1056   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: Stir Plate 36hrs   
Batch Size (Gallons): 5.0   
Original Gravity: 1.078   
Final Gravity: 1.018   
IBU: 47.6   
Boiling Time (Minutes): 60   
Color: 11.7   
Primary Fermentation (# of Days & Temp): 21   
Additional Fermentation: Bottle conditioned for 3 weeks   
Secondary Fermentation (# of Days & Temp): Not necessary   
Tasting Notes: Nice APA on steroids. Dark Amber, good head, slightly fruity, but more earthy.   

This beer is my first designed from scratch. Although I did get my inspiration from one of Yoopers recipies. All my other brews to this point have been kits or recipes that I’ve obtained from others. Things I wanted with this beer were to be higher alcohol, a hoppier taste, more earthy than fruity or citrusy hops and I accomplished all three. An American Pale Ale is to be refreshing and hoppy, yet with sufficient supporting malt. IBU’s come in at just under 50.. Where I departed from the style is the higher gravity, thus higher alcohol content, hops that were not citrusy, and carbonation higher than normal. Thus, the name Steroid #8. This is an APA on steroids that comes in around 8%ABV. With 4 hop additions you will notice the aroma and taste immediately. You will notice the taste is spicy and earthy, perhaps even piney as compared to a normal APA like a Sierra Nevada. I hope you like it and be careful…this one sneaks up on you if you’re not careful!

Here are the specifics:
7 lbs Pale Malt, Briess Two Row (3.0 SRM) 50.0 %
3 lbs 8.0 oz Vienna Malt (3.5 SRM) 25.0 %
2 lbs 8.0 oz Munich Malt (9.0 SRM) 17.9 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 3.6 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) 3.6 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 20.0 IBUs
1.00 oz Cluster [7.00 %] - Boil 45.0 min Hop 18.4 IBUs
1.00 oz Liberty [4.30 %] - Boil 15.0 min Hop 6.1 IBUs
0.25 tsp Irish Moss (Boil 5.0 mins) Fining
1.00 oz Willamette [5.50 %] - Boil 5.0 min Hop 3.1 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) Yeast

Est Original Gravity: 1.074 SG Measured Original Gravity: 1.078 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.5 % Actual Alcohol by Vol: 7.9 %
Bitterness: 47.6 IBUs Calories: 267.7 kcal/12oz
Est Color: 11.7 SRM
Mash Name: Single Infusion, Medium Body Total Grain Weight: 14 lbs
Mashed at 154.0 F for 90 Mins. Mashed out at 170.0F for 10 mins
Fly Sparged with 168.0F water.

Fermented in Primary for 21 days. Don't ferment too cold or mild citrus notes develop. I fermented at a constant 70F. Bottled with 5oz of corn sugar (again above style). Bottle conditioned for 21 days.
Primary#1: Currently Empty
Primary#2: Currently Empty
Primary#3: Currently Empty
Bottle Conditioning: Currently Nothing
Kegged: Empty
Drinking: Bourbon
On Deck: Unknown

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