American Pale Ale Bee Cave Brewery Haus Pale Ale

Intro

I have come around to HB_99s point of view re: late *ME adition. As a beginner I put all my extract in at the beginning, than I moved to adding the extract wtih 15 minutes left, now I am adding *ME at flameout. So I gotta redo my hop U calcs, since the (15) and (5) hops will be in before rather than after the *ME.

If you want to make this fine PM/steep recipe and add your *ME with 15 minutes left in the boil, go read this post:

https://www.homebrewtalk.com/showpost.php?p=432568&postcount=120


Background
I really like this PM recipe. I gave lots of it away over Christmas with varying amounts of hops to see what my friends do and don't like. My current grain bill is 2# Vienna + 0.5# Crystal 10L. Steep at mash temps (150-155°F) for 60 minutes. Sparge out to three gallon boil, 6.6-7.0# light LME at flameout, locked under Nottingham Yellow two to three weeks.

Hops I have been playing with. I do my U calcs with a pencil. I like the Tensith just cause it makes more sense to me than the other methods available.

I use the table on realbeer: http://realbeer.com/hops/FAQ.html#units



Tensith for the AG version

Per EdWort's original recipe on page one post one this thread, using I think it was 6.6% Cascades, on the Tensith table he is getting:

20.8 IBUs (60)
7.9 IBUs (30)
2.6 IBUs (13)
1.4 IBUs (5)

Total 32.7 IBUs to the fermenter - ass/u/me constant 5.5 gallon boil at 1.050.


Tensith for the PM brewer with LME at flameout to match AG hopU

If your mini-mash gives you 3.0 gallons of 1.030:

5.43 HBU (60)
2.68 HBU (30)
1.37 HBU (15)
1.56 HBU (5)

If your mini-mash gives you 3.0 gallons of 1.040:
5.95 HBU (60)
2.93 HBU (30)
1.50 HBU (15)
1.70 HBU (5)

Should put you at 32-33 IBUs in the fermenter. Note the amounts above are in HBUs, so you can use whatever hops and a scale. In practice I round up to the next tenth of an ounce...

So I made it and I liked it and a lot of friend's liked it too. It is a very quaffable brew. But I wanted more. So I stepped up the hops a couple times.

I made one batch using the same 13.2HBUs for the AG version, only with late LME, and I liked that. If you like IPAs, feel free to make this with *ME at flameout while following the AG hopping schedule, HBU for HBU. Bittering, flavor and aroma should stay in nice balance, esp if you maintain your kettle volume. If you don't maintain your kettle voume, your U will slip as the gravity in your kettle increases, so you end up losing hop flavor. Cheaper to add water to maintain volume...less math too-> and the balance EdWort has given us is really really good.

Poindexter's F-W Pale hopU clone

I will probably someday make this recipe again. I used Saaz and Hallertau for (60) and (30), with Chinook for (15) and (5). Corrected for LME at flameout, this schedule should yield ~ 54.5 Tensith IBUs on a 1.035 boil held at 3.0 gallons -> but diluted out to 5.0 gallons at the fermenter, not 5.5.

7.25 HBU (60)
6.40 HBU (30)
2.50 HBU (15)
2.12 HBU (5)


First Wort Hop
For my next batch I am going to lift the hops from Biermuncher's FWH IPA recipe onto this grain bill. I just lifted it HBU for HBU. I am mashing low to run my fermentable OG up a little bit (dough in at 152).

For the FWH I am using:

6.0 HBU Willamette
3.9 HBU Amarillo
2.6 HBU Fuggles
1.8 HBU Hallertau

And I added a man pinch of Amarillo to the mash tun because of the yellow dots in the bottom of the bag.

For (1):
3.9 HBU Amarillo (+ 1 man pinch)
1.8 HBU Hallertau
2.6 HBU Fuggles

Ed,

Thanks for this great recipe. For anyone who is thinking of going all grain, this is a great recipe to start on.

M

sorry if this has been covered, but I am too lazy to read through all the posts.

I am planning on doing this recipe, with a different bittering hop(centennial). Our batch sizes are 23.5 litres (about 6 gallons?). For the later hop additions, should we bump it up to 1/2 oz at 15 and 5 or is that going to put the flavour/aroma out of whack?

Thanks

This is going to be my first AG beer! I can only get 5.5% hops, so this is lowering the ibu's to 31 instead of 39. I bought another ounce of cascade to make up the difference, should I add the bulk of it @ 60min (i only need a half ounce to make up the diff) or spread it out? With the hop shortage should I use the entire ounce? I don't want to be wasteful, but I don't want to over-experiment with my first batch. Thanks.

wildwest450 said:

Thanks.

Click to expand...

If you match HBU for HBU in the kettle you should be fine.

Just wanted to say thanks for the great recipe, EdWort! I also took the plunge and popped my AG cherry with this one. It was too easy! I used a friend's 5 gal. water cooler with a SS braid and managed to get 81% efficiency! This was even after spilling a quart or two of wort when dumping into my primary bucket

One question, when you use leaf hops, do you squeeze the wort out of the hops after the boil? I have a huge nylon bag that fits the bucket, so its super easy to strain off the hops, but I went ahead and squeezed it out to get back my wort. It was pretty hoppy when I drank my test tube...

I just read through all of the posts, and still didnt find a clear extract recipe. I would love to start AG, but I don't know enough to start, and I live in an apartment, so I'm stuck with doing extract brews.

Does anyone have a recipe for this using extract? I can steep grains as well (steeping means putting the hops in a bag and dipping them in the wort correct?)

If anyone can help me out I'd greatly appriciate it. I'd really love to make this beer

I just put this one in the keg. I let it clear in a carboy for a week. It already looks exactly like the picture. It already tastes good an its still green (young) with no carbonation. Ill have to wait a couple of more weeks till its good and ready. Ill never make it.

Mustangfreak said:

I just read through all of the posts, and still didnt find a clear extract recipe. I would love to start AG, but I don't know enough to start, and I live in an apartment, so I'm stuck with doing extract brews.

Does anyone have a recipe for this using extract? I can steep grains as well (steeping means putting the hops in a bag and dipping them in the wort correct?)

If anyone can help me out I'd greatly appriciate it. I'd really love to make this beer

Click to expand...

It is an all grain recipe. I did edit it to add mini mash details. Head on up to the top and check it out.

I tried the 1st one of my bottles tonight, it has only been bottled for two weeks and since it ended up much higher in alchohol percentage that the recipe called for I wasnt expecting much, but........
It was flat as flat can be.
I am going to move the rest of the bottles to a warmer room and give them a good shaking to rouse the yeast and see if they dont carb up a bit more.
I really want this one to turn out good, 1st all grain and all.
As an aside, I brewed 2 beers on All Grain day 1, and the 2nd beer tasted pretty good, still needs more time, but it tasted good!

Okay, I'm jumping on the bandwagon too. Sad thing is I can only do the mini mash. But if this recipe is as good as everyone says (280 + replys) it must be great.

Has anyone tried the mini version yet? I'm just wanna know what to expect.
Thanks Ed!

After moving the bottles to a warmer part of the house, they have finally started to carb up.
Tastes decent, a slightly high fermentation temp and high alcohol percentage have left a slight alcohol aftertaste, but I am confident that some time will minimize that.
Either way, its drinkable (and its strong) so cheers

Im going to brew this one when I get back- Have a Wedding to brew for Back may 10th and The wedding is 24 or whatever Laborday is.

But Im gonna use sterling hops.

I was teaching a friend to brew about 6 weeks ago and we did a couple extracts and had the time so I wanted to show him how to AG & I had been wanting to try this recipe. I was a little short on the Vienna so I came up with this:

Ingredients Amount Item Type % or IBU
8 lbs Pale Malt (Rahr 2 Row) US (2.0 SRM) Grain 76.19 %
1 lbs Crystal 15 German (15.0 SRM) Grain 9.52 %
1 lbs Vienna Malt (3.5 SRM) Grain 9.52 %
8.0 oz CaraFoam (2.0 SRM) Grain 4.76 %
1.00 oz Cascade Pellet 6.9% [6.90 %] (60 min) Hops 23.2 IBU
0.50 oz Cascade Pellet 4.2% [4.20 %] (30 min) Hops 5.4 IBU
0.50 oz Cascade Pellet 4.2% [4.20 %] (5 min) Hops 1.4 IBU
1 Pkgs Nottingham Yeast (Lallemand) Yeast-Ale


It sat in the primary for 31 days @ 72º (I was planning on 21 days but got busy) I then racked it to a corny and left it in the 50º garage for 2 weeks and then into the kegerator it went.

It turned out great, it looks to be the same color as Ed's but the head is a little darker. So far everyone from the BMC guys to the beer snobs have liked it.

This seems to be a super forgiving recipe, my ferment temps were higher than usual and it spent a little bit too much time in the primary but still turned out great.
This may be my new house beer. Thanks Ed!

MikeFlynn74 said:

Im going to brew this one when I get back- Have a Wedding to brew for Back may 10th and The wedding is 24 or whatever Laborday is.

But Im gonna use sterling hops.

Click to expand...

Can't you get some Cascade?

Probably- but I have a ton of Sterling.

Think its a bad idea?

the all-Centennial version turned out pretty good! (except for some chill haze)

MikeFlynn74 said:

Probably- but I have a ton of Sterling.

Think its a bad idea?

Click to expand...

Yeah, it's a bad idea if you want BCB Haus. It's a very different hop and it will make a different beer. Try it first with cascade, then try it with Sterling.

looks like the LBHS has cascades- too bad I hae to wait another 52 dayzs

I made this as my third AG brew today. Hit my OG and its the cheapest thing I've made in a long, long time. Hopefully its tasty!

Thanks for sharing this one, Ed.

I just kegged my second batch of this stuff today. I made it back in the middle of January, let it ferment out, and then tossed the carboy in the beer fridge for about 6 weeks. IT IS AWESOME...

Clean, light, easy drinking... YUM.

todd_k said:

the all-Centennial version turned out pretty good! (except for some chill haze)

Click to expand...

Centennial is pretty hard to find these days. Did you use the same amounts? if so, what were the AA%'s?

Ed-

Brewing on the 12th for tap day of the 24-5th.

Primary/Keg schedule?

MikeFlynn74 said:

Ed-

Brewing on the 12th for tap day of the 24-5th.

Primary/Keg schedule?

Click to expand...

Mike,

Nottingham is a fast ferment and it's done in a couple days. You can ferment it a week (I do 10 days), then crash cool for a couple days before kegging & carbing.

You will be drinking a pretty green (but tasty) beer. You can ferment for 6 days, then check for F.G. and if it is finished, crash cool for a day, then rack to a keg and put on gas at 12 psi. It should be nicely carbed by the 24th.

Thanks big time

Brought this to Easter dinner, it was a big hit.

Thanks Ed.

I followed your recipe exactly except for the yeast my LHBS doesn't carry Nottingham so he substituted S-04.

beerbuddy said:

Brought this to Easter dinner, it was a big hit.

Thanks Ed.

I followed your recipe exactly except for the yeast my LHBS doesn't carry Nottingham so he substituted S-04.

Click to expand...

It's amazing how many LHBS do not carry Nottingham. They are losing out. I buy 4-6 packs at a time and keep it on hand all the time. It's a great yeast and works great if you get a stuck fermentation.

I made 10 gallons yesterday and poured it on dry with no aeration (other than the pouring from the kettle to the bucket) and the lag time was about 5 hours.

EdWort said:

It's amazing how many LHBS do not carry Nottingham. They are losing out. I buy 4-6 packs at a time and keep it on hand all the time. It's a great yeast and works great if you get a stuck fermentation.

I made 10 gallons yesterday and poured it on dry with no aeration (other than the pouring from the kettle to the bucket) and the lag time was about 5 hours.

Click to expand...

I did that too. But did not see any airlock activity until about 48 hours. I thought it was going t be vigrous. It's now bubbling but only about every 20 seconds. I'm not worried though. This was easy (only my seconed batch) and very easy on the wallet thanks ED.

i just put mine in primary yesterday this will be my second time making this wonderful beer everyone loves it . I went to check the airlock today and it had no water in it hahahahah thing thing is going crazy bubbling steady. last time i used windsor ale yeast this time im using safal my local brewshop says he used to use nottingham but finds the safal to be better we'll see.

I just made this today for my first AG.... It went pretty good after I got back from the hospital...Stepped on a rusty nail before brewing and had to get a tetnis shot.... Used all my new gear, new coleman extreme mash tun with steel braid, 1/2" 50' wort chiller, new keggle...it was pretty sweet....And my OG was 1.054 so I think my efficiency was pretty good....thanks ed... Hope it tastes good

Wish it was my recipe, I would call it "Rusty Nail Pale Ale"