TasunkaWitko
Well-Known Member
Note - recipe in opening post has gone through a bit of evolution - read and scroll down to see how it ends up.
Amerikanisch Pale Ale - Tips and Advice
My next two brews will include a straight-up American Pale Ale and a straight-up English Pale Ale; this thread is for the American Pale Ale.
This project is inspired by my reading of the book, Beer Craft: A Simple Guide to Making Great Beer , which is written specifically for small-batch brewing:
https://www.amazon.com/dp/1605291331/?tag=skimlinks_replacement-20
What I really like about this easy-to-read book is how it introduces you to a versatile spectrum of 10 beer styles (pale ale, brown ale, porter, stout, saison, wheat, pilsner, Scottish ale, abbey ale and barleywine), with good descriptions and back-stories to each style. The book also includes basic, no-frills recipes for perfecting the fundamentals of each style (with some suggestions for possible variations) as you progressively learn to become a well-rounded brewer. This, to me, is a stroke of genius, and this brew represents the beginning of my quest to brew my way through those 10 styles, along with a possible variation or two along the way, such as in the case of the Pale Ale (American and English).
My goal for this brew is for a stripped-down, non-complicated American Pale Ale that reflects a few things about me. I am not consciously attempting to duplicate or emulate any commercial beer, but I do want it to conform to the style in general. I want this ale to be a malt-forward beer with good hop flavor and aroma, and a bitterness that is at the low end of the pale ale scale (see what I did there?). My name for the beer (Amerikanisch) is a nod to my German roots, and the pale ale malt that I will be brewing with comes from Montana. My chosen hops (Chinook) pay homage to my hometown.
Here is the recipe that I have come up with, following the guidelines in the book for a basic Pale Ale:
Amerikanisch
Pale Ale
By TasunkaWitko
1 gallon
OG - 1.052
FG - 1.009
ABV - 5.56%
IBUs - 30.94
SRM - 11.43
Fermentables
1.8 lb American Pale 2-Row Malt (MaltEurope)
0.2 lb American Caramel/Crystal 20L
60-Minute Mash @ 152 degrees
60-Minute Boil
Hops
0.06 oz Chinook Hops (14.1% AA) @ 60 minutes
0.07 oz Chinook Hops (14.1% AA) @ 30 minutes
0.10 oz Chinook Hops (14.1% AA) @ 1 minute
Yeast
Safale S-05 - 1/2 package
I consider this recipe to be in development, and welcome input that will steer me toward a good English Pale Ale that is within my goals stated above.
Ill be ordering the ingredients soon, and hope to brew this beer next week or the week after.
I have very little experience with American Pale Ales, so I am looking forward to learning about them. As always, I welcome feedback and suggestions with this - I consider myself to be very much a beginning brewer, and batting ideas around is always good for learning new things. Please feel free to chime in, follow along or otherwise participate in the discussion.
More as it happens, etc. &c....
Ron
Amerikanisch Pale Ale - Tips and Advice
My next two brews will include a straight-up American Pale Ale and a straight-up English Pale Ale; this thread is for the American Pale Ale.
This project is inspired by my reading of the book, Beer Craft: A Simple Guide to Making Great Beer , which is written specifically for small-batch brewing:
https://www.amazon.com/dp/1605291331/?tag=skimlinks_replacement-20
What I really like about this easy-to-read book is how it introduces you to a versatile spectrum of 10 beer styles (pale ale, brown ale, porter, stout, saison, wheat, pilsner, Scottish ale, abbey ale and barleywine), with good descriptions and back-stories to each style. The book also includes basic, no-frills recipes for perfecting the fundamentals of each style (with some suggestions for possible variations) as you progressively learn to become a well-rounded brewer. This, to me, is a stroke of genius, and this brew represents the beginning of my quest to brew my way through those 10 styles, along with a possible variation or two along the way, such as in the case of the Pale Ale (American and English).
My goal for this brew is for a stripped-down, non-complicated American Pale Ale that reflects a few things about me. I am not consciously attempting to duplicate or emulate any commercial beer, but I do want it to conform to the style in general. I want this ale to be a malt-forward beer with good hop flavor and aroma, and a bitterness that is at the low end of the pale ale scale (see what I did there?). My name for the beer (Amerikanisch) is a nod to my German roots, and the pale ale malt that I will be brewing with comes from Montana. My chosen hops (Chinook) pay homage to my hometown.
Here is the recipe that I have come up with, following the guidelines in the book for a basic Pale Ale:
Amerikanisch
Pale Ale
By TasunkaWitko
1 gallon
OG - 1.052
FG - 1.009
ABV - 5.56%
IBUs - 30.94
SRM - 11.43
Fermentables
1.8 lb American Pale 2-Row Malt (MaltEurope)
0.2 lb American Caramel/Crystal 20L
60-Minute Mash @ 152 degrees
60-Minute Boil
Hops
0.06 oz Chinook Hops (14.1% AA) @ 60 minutes
0.07 oz Chinook Hops (14.1% AA) @ 30 minutes
0.10 oz Chinook Hops (14.1% AA) @ 1 minute
Yeast
Safale S-05 - 1/2 package
I consider this recipe to be in development, and welcome input that will steer me toward a good English Pale Ale that is within my goals stated above.
Ill be ordering the ingredients soon, and hope to brew this beer next week or the week after.
I have very little experience with American Pale Ales, so I am looking forward to learning about them. As always, I welcome feedback and suggestions with this - I consider myself to be very much a beginning brewer, and batting ideas around is always good for learning new things. Please feel free to chime in, follow along or otherwise participate in the discussion.
More as it happens, etc. &c....
Ron
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