in general, if I come up with an extract recepe and shave some time on the boil, like say a 50 min boil or 45, you think it would come out okay, just be a bit week on the hops? So I throw in an extra oz. at the start and all is well?
American Pale Ale 15 Minute Cascade Pale Ale
- Thread starter wcarter1227
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in general, if I come up with an extract recepe and shave some time on the boil, like say a 50 min boil or 45, you think it would come out okay, just be a bit week on the hops? So I throw in an extra oz. at the start and all is well?
OP
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wcarter1227
Well-Known Member
use a website like hopville.com or use some kind of brewing software to help you recalculate the needed ibus based on the modified boil time to keep the beer balanced and within the style guidelines
summerofgeorge
Well-Known Member
I brewed this about a month ago and will be kegging it soon. I'm also going to be making BM's Centennial Blonde again very soon. Think this would be a good yeast cake to reuse for that?
cincybrewer
Well-Known Member
Gents, I made this and it's easy enough for a beginner is rightAfter being in the primary for ten days I added 5 lbs of frozen strawberries but omitted the last addition of hops (dry hop cascades) just trying something different and hopping for the best. We'll just see what happens.
How'd it turn out?
heeler
Well-Known Member
Well I gotta say, the beer itself smelled great even once the ferment was finished. THEN I added strawberries and it still smelled pretty good.....once it was in the bottles and conditioned for 14 days I cracked one open and OMG, it was terrible tasting. I figgered leave it for 2 more weeks and see what we get, well I ruined a pretty good beer with that fruit. I will make this again by following the recipe and try not to use my pee sized brain.
Tir727
Member
Sorry to hear the Strawberries burned you...
This is a follow up with my results of two variations of the 15-Min Ale concept. Both batches are now in kegs now and go down smoothly. :rockin:
The Simcoe/Centennial/Glacier version came out quite good with the citrus flavor and aroma you would expect. The WLP051 did a great job. Chill haze remains, but is only a slight annoyance and doesn't bother me too much.
The Chinook/Centennial/Glacier version was made with caramunich substitued for crystal and WLP041. Wow, did that yeast take a long time to finish...3 weeks in all before gravity bottomed out. This beer came out ok, but I over did the maltiness (for my taste) by using the caramunich and a malty-finishing yeast. However, the hoppiness is pretty good with the piney-citrusy flavor and aroma you would expect. Chill haze here too. I'm thinking the short boil doesn't provide enough time for the reactions that normally limit haze. But again, no big deal and a fair trade for a shortened brew day...when needed.
Both beers are pretty good on their own and I will make them again with slight tweaks. So after having critiqued both brews, I "accidentialy on porupose" filled up a pitcher with a 50/50 mix of the two figuring...what the hell! It was great! The flavors and aromas intensified and the body was rich evening out the malt-flavor balance. Combining the two added a level of complexity that the two simple brews ddin't have on their own. Three beers for the price of two...cool!
This is a follow up with my results of two variations of the 15-Min Ale concept. Both batches are now in kegs now and go down smoothly. :rockin:
The Simcoe/Centennial/Glacier version came out quite good with the citrus flavor and aroma you would expect. The WLP051 did a great job. Chill haze remains, but is only a slight annoyance and doesn't bother me too much.
The Chinook/Centennial/Glacier version was made with caramunich substitued for crystal and WLP041. Wow, did that yeast take a long time to finish...3 weeks in all before gravity bottomed out. This beer came out ok, but I over did the maltiness (for my taste) by using the caramunich and a malty-finishing yeast. However, the hoppiness is pretty good with the piney-citrusy flavor and aroma you would expect. Chill haze here too. I'm thinking the short boil doesn't provide enough time for the reactions that normally limit haze. But again, no big deal and a fair trade for a shortened brew day...when needed.
Both beers are pretty good on their own and I will make them again with slight tweaks. So after having critiqued both brews, I "accidentialy on porupose" filled up a pitcher with a 50/50 mix of the two figuring...what the hell! It was great! The flavors and aromas intensified and the body was rich evening out the malt-flavor balance. Combining the two added a level of complexity that the two simple brews ddin't have on their own. Three beers for the price of two...cool!
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
I bottled this about a week ago (I always like to try one after a week in the bottle and a couple days in the fridge).
Obviously not enough carbonation, a bit bready, and cloudy from the yeast (though we'll see how well that clears)... but the flavor is very nice - like a not so hoppy SNPA. It's also quite dry, which is good for a session beer.
I used double-oh-seven yeast.
Obviously not enough carbonation, a bit bready, and cloudy from the yeast (though we'll see how well that clears)... but the flavor is very nice - like a not so hoppy SNPA. It's also quite dry, which is good for a session beer.
I used double-oh-seven yeast.
Shawnylocks
Well-Known Member
would you use anything like irish moss to clarify it?
Damn, this is a good beer. The yeasty flavor is gone now... tastes a lot like a SNPA, it's just got a heck of a haze.
I used Irish moss. I wonder if I didn't get a good hot break because of the reduced boil time? 15 minutes should be enough, though.
More likely it hasn't had enough time to sit and clear. The dry hopping and other trub may be a factor. It tastes good, though, so it doesn't matter.
I used Irish moss. I wonder if I didn't get a good hot break because of the reduced boil time? 15 minutes should be enough, though.
More likely it hasn't had enough time to sit and clear. The dry hopping and other trub may be a factor. It tastes good, though, so it doesn't matter.
OP
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wcarter1227
Well-Known Member
This beer took about 2 months to fully clear in the bottle, there is a lot of hops in this beer due to the shortened boil time. be patient with it. I have had wonderful results and if you look at the original picture and a few posts later I added a pic that was a few months in the bottle its extremely clear.
If you can get past the haze you will find this is a great beer to keep the pipeline going.
I brewed a recipe inspired by this but I changed it up a bit. For a 3.5 gallon batch I used 5 lbs light DME, 0.25 lbs crystal 60, and 0.05 lb roasted barley for color. I also extended the boil to 20 minutes.
Columbus 1.25 oz 20 min
Cascade 0.5 oz 10 min
Cascade 0.5 oz 5 min
Cascade 1.5 oz 0 min
Cascade 1.5 oz dry hop
I used whirlfloc at 15 min and I am fermenting with s05. I am interested to see how this turns out. I have a enough extract still to do 2 more 3-3.5 gallon batches like this. I have been doing all grain recently and the extract I had was just sitting around for probably 18 months. If this is good ill prob do an all citra and maybe an all apollo or bravo 15-20 minute pale ale.
Columbus 1.25 oz 20 min
Cascade 0.5 oz 10 min
Cascade 0.5 oz 5 min
Cascade 1.5 oz 0 min
Cascade 1.5 oz dry hop
I used whirlfloc at 15 min and I am fermenting with s05. I am interested to see how this turns out. I have a enough extract still to do 2 more 3-3.5 gallon batches like this. I have been doing all grain recently and the extract I had was just sitting around for probably 18 months. If this is good ill prob do an all citra and maybe an all apollo or bravo 15-20 minute pale ale.
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wcarter1227
Well-Known Member
The last time I brewed this up I used 2 oz of cascade to dry hop. It turned out wonderful just keep in mind that it will be cludy for quite a bit of time due to the amount of hops in the recipe
Yea figured that. I also forgot to add irish moss. I had it there to dump in too! Also for some reason I thought the directions said to drop grain in and pull out at 155. So thats what i did. Dont think itll matter too much though. My OG was 1.052, used SF-05 for this.
OP
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wcarter1227
Well-Known Member
You should be fine without the irish moss. Ill be honest that I typically forget to add it and most of my beers turn out great. The key is to leave the beer in the primary for 1 month. About 2 weeks into that month you should be at terminal gravity. Take a reading and then add the dry hops and leave it for another 2 weeks.
Your beer will clear as time goes on.
This is a wonderful beer to help keep the pipeline full
Your beer will clear as time goes on.
This is a wonderful beer to help keep the pipeline full
LeverTime
Well-Known Member
I used a modification of this recipe to clean up some ingredients I had lying around. I used 12 oz of 20L and 4 oz of carapils instead of the crystal 60. I also used Saaz instead of cascade during the boil, as well as dry hopping with 2 oz of Saaz for 7 days. I bottled after 25 days in primary.
After two weeks of bottle conditioning I cracked one open. Excellent! Very clean flavor, it tasted like I was drinking a bag of hop pellets. Given how easy it was and how tasty it turned out, I'll definitely use this in the future to get rid of leftovers.
After two weeks of bottle conditioning I cracked one open. Excellent! Very clean flavor, it tasted like I was drinking a bag of hop pellets. Given how easy it was and how tasty it turned out, I'll definitely use this in the future to get rid of leftovers.
This is 15 min because its extract and the malt extract need only boil for 15 min to get it bacteria free. It tastes good because the hop quantity is so big you don't need to utilize it completely. Given that most recepies call for bittering hops at 60 min and all other hops, no matter what the combo, within the last 30 min., my question is, can you turn any brew into a 30 min boil by just doubling the amount of bittering hops at the beginning of the boil?.
Waterboy42
Well-Known Member
If I'm feeling lazy and don't want to do an AG six hour brew day, this is my goto brew. Good stuff.
OP
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wcarter1227
Well-Known Member
Your not. Boiling the crystal for 15 min. You are starting with a full water volume and adding the grains at room temp water and heating it up to 170 degrees. At 170 remove grains. It takes me 45 min to heat 6 gallon water to 170 degrees
You're using very little crystal malt. Aside from that, though, the DMS is driven off during kilning, so I'd expect crystal to have little to no DMS-P.
The extract, supposedly, also has DMS driven off during creation.
As long as you don't lid the boil and keep in what little DMS you'll make, I doubt it'd be a problem.
@wcarter, DMS only starts being produced from DMS-P at ~160. Essentially, if it were a normal mash, you'd be extracting DMS-P from the grain, but not creating DMS until the boil. That's a good thing -- without a vigorous boil, the DMS isn't easily driven off.
The extract, supposedly, also has DMS driven off during creation.
As long as you don't lid the boil and keep in what little DMS you'll make, I doubt it'd be a problem.
@wcarter, DMS only starts being produced from DMS-P at ~160. Essentially, if it were a normal mash, you'd be extracting DMS-P from the grain, but not creating DMS until the boil. That's a good thing -- without a vigorous boil, the DMS isn't easily driven off.
seminoleAle
Well-Known Member
Brewed a 1.5 gal batch tonight. I bought a 2 gal ferm bucket today so I put it to work.
seminoleAle
Well-Known Member
Two weeks in keg and tasting great. Reminds me of Lagunitas IPA aroma and flavor.
I've brewed a variation of this beer a couple times. I was glad to find this thread because it let me know about the process - the short-boil hop burst extract APA, which fits in perfectly to my brew schedule. It allows me to brew up a batch in an evening, and I plan to always have this or a close variant on hand.
I wasn't into having quite so much caramel malt in the beer, so I backed off to a small addition of both 40 and 60L crystal. I also wanted the beer to be a bit lower ABV. And actually in future versions I plan to drop the OG a bit further, to make it more a session beer that I can drink several of on a weeknight without getting crocked.
The first time I tried this I blended Cascade and Columbus hops, but didn't care for the flavor contribution of the Columbus. So this, my second attempt, I blended Cascade and Centennial, and I"m much happier.
This is a very nice pale ale. It has adequate malt backbone, but the hops are the star. A fantastic balance of C-hop flavor, aroma, and bitterness. I clarified it with some gelatin, and it dropped crystal clear pretty quick.
All in all, I"m really happy I found this thread and this will be a staple beer of mine.
I wasn't into having quite so much caramel malt in the beer, so I backed off to a small addition of both 40 and 60L crystal. I also wanted the beer to be a bit lower ABV. And actually in future versions I plan to drop the OG a bit further, to make it more a session beer that I can drink several of on a weeknight without getting crocked.
The first time I tried this I blended Cascade and Columbus hops, but didn't care for the flavor contribution of the Columbus. So this, my second attempt, I blended Cascade and Centennial, and I"m much happier.
This is a very nice pale ale. It has adequate malt backbone, but the hops are the star. A fantastic balance of C-hop flavor, aroma, and bitterness. I clarified it with some gelatin, and it dropped crystal clear pretty quick.
All in all, I"m really happy I found this thread and this will be a staple beer of mine.
I was satisfied. Need to bump your additions obviously. And this will of course leave a fair bit of hops flavor behind. Fortunately, moderate bitterness and prominent hop flavor is practically the definition of the style.
You'll probably want to use some software to calculate the amount of hops you'll need to add.
You'll probably want to use some software to calculate the amount of hops you'll need to add.
mlstarbuck
Active Member
I brewed this on 7/8/12. I racked this to secondary and dry hopped yesterday. Nailed my FG (1.014) using some washed Notty with a starter. The hydrometer sample tasted great. I think I'll let the hops do their thing for a week, then I'll cold crash for 4 days to 1 week. Then I'll keg and wait even longer... If this turns out as good as I think it's going to, I'm adding this to my rotation. Sometimes, six hour brew days just aren't feasible.
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