First Recipe Guidance (Grains/Extract) APA

[syrupninja]

So I'm planning out my next brew and wanted to try my hand at making a fairly simple recipe for an American Pale Ale.

I'm looking for something to transition for Spring that has a good hop flavor, but enough malt so it doesn't intimidate newer pale ale drinkers. I'm not a big IPA fan, so it's on the lower end of the IBUs for this style, but I'm ok with moving it up a bit.

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Boil Size: 6.25 gal
Post Boil Volume: 5.00 gal
Batch Size (fermenter): 5.02 gal
Bottling Volume: 4.65 gal
Estimated OG: 1.055 SG
Estimated Color: 10.3 SRM
Estimated IBU: 35.1 IBUs
Boil Time: 60 Minutes


1 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
6 lbs 4.0 oz Amber Dry Extract (12.5 SRM)
0.50 oz Cascade [6.20 %] - Boil 60.0 min
0.50 oz Chinook [11.80 %] - Boil 40.0 min
1.00 oz Columbus (Tomahawk) [13.90 %] - Boil 5.0
1.0 pkg California Ale (White Labs #WLP001)

Any advice is appreciated.

 

[bobbrews]

I would highly suggest using Extra Light or Light DME as a base, and using small amounts of actual amber malt, crystal malt, and other steeping malts for added color/character. You may want to use some British DME or British Crystal if you want more malt character.

10 oz. Crystal 20 steeped
3 lbs. XL DME at boil start
4.25 lbs. XL DME at flameout

1/4 oz. Columbus @ 60
3/4 oz. Columbus @ 5
1/2 oz. Chinook and 1/2 oz. Cascade @ DH

 

[syrupninja]

Interesting. I have some Extra Light LME left from my last batch, how do you recommend mixing the two?

LME at boil start and DME at flameout?

 

[bobbrews]

Add 1/3 of your lightest extract at boil start

Add 2/3 of your darkest extract at boil end

Do not mix in a bowl and then add. Use them separately.