2nd Attempt at an APA

[MX1]

Goal is to use all Colorado Malts

This is my 2nd attempt at this style....first one had a bad "soap" flavour but that was a cleaning issue.

8.5 gal

Original Gravity: 1.053
Final Gravity: 1.009
ABV (standard): 5.74%
IBU (tinseth): 39.62
SRM (morey): 9.05

FERMENTABLES:

12 lb - American - Pale 2-Row (63.2%)
2 lb - Colorado Chateau Abbey 20-25 (10.5%)
5 lb - American - Munich - Light 10L (26.3%)

HOPS:
1 oz - Amarillo, Type: Pellet, AA: 9, Use: Boil for 30 min, IBU: 16.75
1 oz - Centennial, Type: Pellet, AA: 7.1, Use: Boil for 30 min, IBU: 13.21
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 9.66

MASH GUIDELINES:
1) Temperature, Temp: 152 F, Time: 60 min, Amount: 11 gal

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No

 

[chickypad]

Looks like a nice malty grainbill. I've not used the abbey malt, sounds a little like amber malt to me which can be nice but easy to overdo - I guess I'd just caution on that unless you are familiar with it. My only other question is about the hop schedule - are you trying to shorten the day with a 30 min boil? Seems a shame to use those nice aroma hops at 30. Do you have a cheap high alpha hop you could bitter with at 60 and use the centennial and amarillo late? That way you could do a full oz at 10, 0, and dry hop. Unless you don't want much hop flavor/aroma, but you did say APA.

Edit: I just realized this is an 8.5 gal batch - I thought that grainbill looked big. I definitely think you need more late hops.

 

[MX1]

60 min boil. Hop burst for the additions

 

[Ozarks Mountain Brewery]

your soapy flavor can come from oxidation not necessarily from the recipe

 

[chickypad]

60 min boil. Hop burst for the additions

So those are whirlpool times then?

 

[MX1]

@Ozarks_Mountain_Brew

I think the soapy flavour was from not cleaning out my chiller, but you could be right as well.

@Chickypad
http://www.eckraus.com/blog/hop-bursting-homebrew-beer

Hop bursting is simply adding massive amounts of late addition hops to the boil. Instead of really on the early additions for the bulk of a beer’s bitterness, these late additions supply most of the IBUs.

No Abby Malt at the LHBS, but they did have a bag of "one-off" Munich that tasted AWESOME and the Pale Malt, both from Colorado Malting Company, tasted out of this world as well.
It just might become my new base malt depending on if I can get it by the sack.

The Munich got a little to warm in the kiln, and it has been denatured, but with 2 row, conversion should not be an issue.
Looks like this is shaping up to be a decent brew!!!!

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 8.5 gallons (fermentor volume)
Boil Size: 11 gallons
Boil Gravity: 1.045
Efficiency: 67% (brew house)


STATS:
Original Gravity: 1.058
Final Gravity: 1.010
ABV (standard): 6.31%
IBU (tinseth): 38.2
SRM (morey): 13.45


FERMENTABLES:
12 lb - American - Pale 2-Row (57.1%)
8 lb - American - Munich - Dark 20L (38.1%)
1 lb - American - Victory (4.8%)

HOPS:
1 oz - Amarillo, 30 min, IBU: 16.15
1 oz - Centennial, 30 min, IBU: 12.74
1 oz - Citra, 10 min, IBU: 9.31

Dry Hops-YES!

MASH GUIDELINES:
1) Temperature, Temp: 152 F, Time: 60 min, Amount: 11 gal

YEAST:
Fermentis / Safale - American Ale Yeast US-05

 

[cshamilton]

I'm confused are you adding those hops at flameout and steeping for 30 or 10 min?

It's written like you are putting them in the boil for 30 minutes and 10 minutes BEFORE flameout. If that's the case you aren't hopbursting.

Either way - needs more hops

 

[MX1]

I'm confused are you adding those hops at flameout and steeping for 30 or 10 min?

It's written like you are putting them in the boil for 30 minutes and 10 minutes BEFORE flameout. If that's the case you aren't hopbursting.

Either way - needs more hops

Ok, then I am confused, if adding your hops late in the boil, with no initial bettering addition is not Hop Bursting, then what is?

I will boil for 60 min, first addition will be at 30 min, then one at 10. No whirl pooling hops, or hop stands as I understand it to be.

Also, needs more hops, is that just your preference? Or, is it based off something other than the style guidelines? This brew has approx 38 IBUs

Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 50 FG: 1.010 – 1.015
SRM: 5 – 10 ABV: 4.5 – 6.2%

From the 2015 BJCP

Thanks for the input

 

[chickypad]

Ok, then I am confused, if adding your hops late in the boil, with no initial bettering addition is not Hop Bursting, then what is?

I will boil for 60 min, first addition will be at 30 min, then one at 10. No whirl pooling hops, or hop stands as I understand it to be.

This is why we are confused - a 30 min addition is pretty much a bittering addition. The common definition of hop bursting is no to very little extended boil additions (most people would consider anything over 15-20 min) with as you quoted "massive amounts of late addition". Typically that includes a large flameout/whirlpool addition on the order of 0.5-1 oz per gallon. So you when you have a recipe with 2/3 of the hops at a fairy extended 30 min boil, and 1/3 at 10 min boil with no flameout addition it doesn't resemble the common definition of hop bursting. For example, here is Mitch Steele's hop bursted IPA recipe (for 5 gal):

0.2 oz optional FWH
3 oz amarillo/centennial mix at 15 min
4 oz (combined 5 hops) for whirlpool - he mentions can do half right at flameout and half after some chilling
4 oz same mix dry hop

I know you are only aiming for an APA, I've only ever seen this or tried this with IPA level hopping. I guess you could just cut the amounts for a pale, but of you want to hop burst you should move whatever amounts you decide on to like 15 or less and include whirlpool.

 

[chickypad]

Also, needs more hops, is that just your preference? Or, is it based off something other than the style guidelines? This brew has approx 38 IBUs

Part of this recommendation is because you wanted to hop burst , again "massive late hops". But even if doing a traditional schedule, you've got just one oz of total flavor/aroma hops planned for an 8.5 gal APA. That is very low, not to style, on the order of lager or cream ale hopping. Now that's fine if it's what you want, but it won't be like an APA. If you do add late additions they won't bump the IBU's much. Dry hop not at all.

 

[MX1]

Thanks for the input

I will look at the hop schedule might drop in some flame out but I am not a big whirlpool hop fan

 

[Ruckusz28]

If this were my recipe, I'd add a small .25oz first wort hop charge of some magnum or CTZ. Add your 1oz of each hop at 5 min, 0 min, and double up on the dry hop. I'd like to see this recipe (for its size) have at least 10-14oz of total hops.

At the moment I'm doing 3 gallon APA batches that are using more hops than your 8.5 gallon batch with favorable results. Best wishes, and happy brewing.

 

[MX1]

This is the new hop schedule, trying, but not sure I will get it brewed this weekend

 

[Cardassian]

This is the new hop schedule, trying, but not sure I will get it brewed this weekend

Personally I'd move 1 oz of centennial to 15 minutes and throw the other oz into the whirlpool. Will lower the ibu and up the flavour.

 

[Shade]

Even 5 oz in 8 gal seems like weak sauce to me. I have a batch on currently which is 8 oz in 5 gal and that's not nearly as hoppy as some go for. To me APAs are big on hops. I'd keep going.

Hop choice is nice though.

 

[MX1]

Even 5 oz in 8 gal seems like weak sauce to me. I have a batch on currently which is 8 oz in 5 gal and that's not nearly as hoppy as some go for. To me APAs are big on hops. I'd keep going.

Hop choice is nice though.

Maybe, but it gets me just over the IBU for style. And I am going for style...lol