Amerikanisch Pale Ale - Tips and Advice

[TasunkaWitko]

Here's the current (dare I say final) plan for this, barring any huge mistakes:

Amerikanisch Pale Ale

All-Grain
1 gallon

OG - 10.51
FG - 10.09
ABV - 5.55%
IBUs - 30.58
SRM - 5.80


Fermentables

1.8 lb American Pale 2-Row Malt (MaltEurope) (90.0%)
0.1 lb American Caramel/Crystal 20L (5.0%)
0.1 lb American Munich 20L (5.0%)


60-Minute Mash @ ~152 degrees

60-Minute Boil


Hops

2.0 grams Chinook Hops (14.1% AA) @ 60 minutes
2.0 grams Cascade Hops (7.25% AA) @ 30 minutes
3.0 grams Chinook Hops (14.1% AA) @ 1 minute
3.0 grams Cascade Hops (7.25% AA) @ 1 minute


Yeast

Safale S-05 - 1/2 package

This seems non-complicated and it conforms, as far as I can see and from what I have read of BCJP, to what an American Pale Ale should be. It reflects my German heritage, Montana background, and the combination of my hometown (Chinook, Montana) and my wife's home county (Cascade, Montana). The Chinook/Cascade combination has been described as a good one, and the hops are - I hope - in good proportion to each other. The IBUs are within my goal, and it looks like this will be just a bit (but not overly) malty, which is what I want.

I tried a couple of "Mountain Pale Ales" over the summer - one was a special issue from Rainier. They were good, but to my opinion a bit lacking. This recipe hopefully goes with that "mountain ale" concept, but improves on the commercial offerings that I've tried.

Unless there are any huge, glaring errors, I'll go with it. At best, I've got a good thing here; at worst, I'll need to tweak it a bit.

 

[rlmiller10]

My two unsolicited cents worth, and not worth a penny more. The 30 minute Cascade is not going to do much. I would move it to a 5 or 10 minute addition and then up the 60 minute chinook addition to make up the IBU.

Either way it looks like a great beer. Similar to my summer house pale ale, also a beer in the classic ale style.

 

[z-bob]

Hi, Griffin -
I hear ya - it's been disgraceful that I haven't been able to brew at all this summer. Lots of things getting in the way, and the weather simply hasn't been congenial to it.

I haven't brewed much this summer either, but I've managed to brew more than most summers. Life keeps getting in the way.

I've been brewing malty beers this year with Munich and pilsner malts, and a big part of them being malty is keeping the hops moderate. (IBU's in the low to mid 20's instead of >30)

So I'll suggest changing your 10% crystal malt to something 5% crystal and 5% Munich. It will be less sweet and heavy that way. Or if you really want to keep the crystal at 10%, do something like 80% pale malt, 10% crystal and 10% white rice. To make it as "American" as possible, use Cascade hops.

Edit: I saw your post #31 after I posted this

 

[TasunkaWitko]

G'morning, guys and thanks for the feedback -

@rlmiller10 - I'll play with the hops schedule a little more, as you advise. I thought that the 1-minute additions would maximize aroma and flavor, but perhaps moving that to 5 minutes would be better. I'll see what I can do.

@z-bob - Hey! even if you posted it before you saw the updated recipe, it must mean that I am on the right track here...lol :rockin:

I will be out of town this weekend, but I am thinking that next week or weekend would be a good time to get back into it, as conditions are (finally) improving....

Thanks to all -

Ron

 

[rlmiller10]

G'morning, guys and thanks for the feedback -

@rlmiller10 - I'll play with the hops schedule a little more, as you advise. I thought that the 1-minute additions would maximize aroma and flavor, but perhaps moving that to 5 minutes would be better. I'll see what I can do.

@z-bob - Hey! even if you posted it before you saw the updated recipe, it must mean that I am on the right track here...lol :rockin:

I will be out of town this weekend, but I am thinking that next week or weekend would be a good time to get back into it, as conditions are (finally) improving....

Thanks to all -

Ron

I didn't mean to move the 1 minute to 5. It was to move the 30 minute to 5 minutes to get more flavor and aroma out of that addition. The more I read the more I am cutting out any additions between 59 minutes and 10. Seems those middle additions don't boil long enough to get full isomerization for full utilization of the bittering potential. But are boiled long enough to drive off the taste and aroma components so not getting much left of that as well.

 

[TasunkaWitko]

Ok - I understand, now ~ what do you think of moving the 30-minute addition to 20 minutes? The reason I ask is because I'm concerned about adding too much at the back end to compensate for the lost bitterness, and from what I know about Chinook hops, I'd want to be careful about that.

 

[rlmiller10]

Ok - I understand, now ~ what do you think of moving the 30-minute addition to 20 minutes? The reason I ask is because I'm concerned about adding too much at the back end to compensate for the lost bitterness, and from what I know about Chinook hops, I'd want to be careful about that.

From what I have read 20 minutes and 30 both would have the drawback of not enough boil for full isomerization and yet enough to boil off aroma and most flavor.

Why are you concerned about too much at 60? Because I grew a bunch I have been using Chinook for all my bittering and it has worked great.

 

[TasunkaWitko]

Two or three sources that I read stated that if I over-do it with Chinook hops, I'd end up some really harsh bitterness edging into cat litter.

Since this was my first time with the that hop and I am trying to avoid that, I figured I had better be conservative - but perhaps I am being overly-cautious?

 

[z-bob]

Your hop combination looks great, but I'm not sure about the 30 minutes. (I have done 30 minute bittering hops before when I did not want full utilization) What if you move all the Cascade to 10 minutes? You will get more flavor and aroma from it that way, but I'd have to run it thru some brewing software to see what that does to the bitterness.

 

[TasunkaWitko]

It looks as though there is a lot of agreement that I need to move my 30-minute addition forward.

I will do that (either 10 or 5 minutes - hell, maybe 7.5! ) and see what happens. I should be able to make adjustments to the additions to stay within my goals. I have a feeling that my amounts are very conservative to begin with, so there is probably a lot of room to work here.

 

[rlmiller10]

Two or three sources that I read stated that if I over-do it with Chinook hops, I'd end up some really harsh bitterness edging into cat litter.

Since this was my first time with the that hop and I am trying to avoid that, I figured I had better be conservative - but perhaps I am being overly-cautious?

Although I can't say I have noticed it, I like just a bit of that Simcoe cat pee dankness, so I have not worried should my chinook give a hint. Chinook for dankness and clean bitter with cascade to brighten it up just a bit. You can't go wrong.

 

[TasunkaWitko]

If things go well, this weekend will be when I am going to brew this beer.

Looking through the thread, I see that I have been making things way too complicated; therefore, I am my goal is to simplify this within the parameters of my goals in time for BrewDay.

I have a label image in mind for this, and will post it as soon as I can; thanks to PhotoBucket, it is not as easy as it used to be.

More as it happens, etc. &c....

Ron

 

[TasunkaWitko]

Here is the label that I created for this beer:

 

[TasunkaWitko]

I think I have an idea on what I will do that should be pretty good and stick to the goals that I have, which include a simple, no-frills, non-complicated recipe that is recognizable as an American Pale Ale while also representing my family and our home.

Since I will be using German Munich as part of the grain bill (representing my German heritage as well as the region in Germany where I was born), I'll go with Cascade for the hops (representing my wife's home county in Montana where she was born and grew up).

I've come up with a good grain bill, but there is one question about the hops, and I'd like some thoughts on it, if anyone is still reading this.

Regarding the bitterness, I'd like to keep the IBUs in the range of about 31, give or take a point. At the same time, I'd also like to experiment a bit with dry-hopping, and an APA would be a great beer with which to do so. The amount will be small (maybe 0.1 or 0.15 oz for a 1-gallon batch), so I figure I can't screw things up too much.

My question is, would Chinook (representing where we live now and where our "roots" have been established) be a good choice that will play well with the Cascade? Or, should I just dry hop with the Cascade?

Pros, cons and expectations on this would be appreciated. If I don't hear from anyone, I'll probably just go with Cascade, for the sake of consistency.

Thanks in advance -

Ron

 

[rlmiller10]

I think I have an idea on what I will do that should be pretty good and stick to the goals that I have, which include a simple, no-frills, non-complicated recipe that is recognizable as an American Pale Ale while also representing my family and our home.

Since I will be using German Munich as part of the grain bill (representing my German heritage as well as the region in Germany where I was born), I'll go with Cascade for the hops (representing my wife's home county in Montana where she was born and grew up).

I've come up with a good grain bill, but there is one question about the hops, and I'd like some thoughts on it, if anyone is still reading this.

Regarding the bitterness, I'd like to keep the IBUs in the range of about 31, give or take a point. At the same time, I'd also like to experiment a bit with dry-hopping, and an APA would be a great beer with which to do so. The amount will be small (maybe 0.1 or 0.15 oz for a 1-gallon batch), so I figure I can't screw things up too much.

My question is, would Chinook (representing where we live now and where our "roots" have been established) be a good choice that will play well with the Cascade? Or, should I just dry hop with the Cascade?

Pros, cons and expectations on this would be appreciated. If I don't hear from anyone, I'll probably just go with Cascade, for the sake of consistency.

Thanks in advance -

Ron

Since dry hopping is largely for aroma (no IBU contribution as the beer is too cold to isomerize the alpha acids) I would go with just the cascade as they smell better to me. But if you like a bit of the dank, someone was smoking weed in here an hour ago, aroma then feel free to add the chinook. The aroma are different but I don't think they clash.

 

[TasunkaWitko]

Thanks, RLMiller - I'll probably stick with the Cascade, in that case.

 

[TasunkaWitko]

I made just a couple of small tweaks to bring the IBUS up a hair, and to keep the rest of the stats at "middle of the road" compliance with BJCP guidelines, and I think I am good to go.

My expected BrewDay is going to be this weekend; however, it is hunting season here in Montana, so this brew "might" be postponed. I expect no further changes to the recipe, but will post the final version when it is brewed, just in case.

Thanks to everyone for all of your assistance. I really couldn't have done this without you, and I am grateful.

 

[TasunkaWitko]

Sunday, 18 February, I was - finally! - able to brew this beer. I am up to my neck in a busy week already, so I will keep it short; however, as far as I can tell, everything went very well with the brew and I encountered no difficulties that I can recall.

As soon as I can, I'll post the final recipe that was actually brewed. I'm pretty sure it is the same as the latest one posted here; but just in case it isn't, I'll add it for the record. The only major change that I can think of off the top of my head is that I eliminated the dry-hopping step, as I've tried a couple-three dry-hopped beers and simply wasn't impressed with the result.

Judging by what I saw, smelled and tasted during the brew, I think I've got some great things happening; I'll post more as events develop.

Ron

 

[ncbrewer]

I just ran across this thread - pretty late in the game. I'll make two comments - maybe for future consideration.

First, I see you're very concerned about missing the bitterness. For me, it's always been sort of a guess as far as how much bitterness hop stand hops will contribute. This article covers this subject: https://alchemyoverlord.wordpress.com/2016/03/06/an-analysis-of-sub-boiling-hop-utilization/

Second, unless I missed it, nobody mentioned using all pale ale malt. For some time in the future, you might consider this. It gives a similar flavor to the traditional pale malt and crystal combo, but I think a little cleaner (maybe not the right word).

 

[TasunkaWitko]

Hi, NC -

Thanks for the link; I'll definitely learn what I can from it, and appreciate your posting it.

I'll probably give that all pale ale malt a try before too long; I've used it before (with other grains) in a couple of other brews, including a grapefruit honey ale that is really nice. My main goal where was to mix elements of Montana (the 2 row was grown here) with Germany (the Munich is from there).

As promised, here is the recipe that was actually brewed - nothing fancy, just a good, simple, (hopefully) representative American Pale Ale that takes a bit of my German and Montana heritage into account:

Amerikanisch
American Pale Ale

1 Gallon

OG - 1.051
FG - 1.010
ABV - 5.41%
IBUs - 30.05
SRM - 5.35

29.25 oz. Montana-grown 2-Row
3.25 oz. Avangard Munich (15L)

60-minute mash @ about 154 degrees

60-minute boil

0.1 oz (2.6 g) Cascade Hops (7.25 AA) @ 60 minutes
0.125 oz (3.6 g) Cascade Hops (7.25 AA) @ 20 minutes
0.16 oz (4.6 g) Cascade Hops (7.25 AA) @ 5 minutes

1/2 pkg of Fermentis S-05 yeast

My temperatures have been up and down during this ferment, due to our chaotic weather and environmental factors within the home. We'll see how this turns out, but it currently looks and smells absolutely beautiful.

 

[TasunkaWitko]

I bottled this beer last night. Thanks to some good fortune, I was able to get nine bottles with just enough left over for a small sample. the reason I credit this to good fortune is because one of my older sons did a little bit of unauthorized "sampling" right before I put the beer in to cold-crash.

The sample was great - the beer is a really nice, golden colour, and the aroma of the Cascade hops is about as perfect as one could ask for. There was also some malt character in the aroma as well, and I believe that this Munich malt was an excellent choice.

The beer is not yet carbonated, of course, but I was able to get a pretty good indication of how it will be from tasting the sample. From what I can see, the characteristics I mentioned vis a vis the aroma are going to be much the same in the taste, as well.

I elected not to go overboard with the hops on this, keeping them at 30 IBUs; having said that, it appears that the timing of the hops schedule (in the "recipe" above) worked out to give me exactly what I was hoping for: a beer that isn't an overly-bitter hop bomb, yet has some very nice aroma and flavours reflecting the hops.

Now, the wait begins - early indications are that I did well with this, and that I achieved exactly what I set out to do...but time will tell, for sure!

 

[TasunkaWitko]

I was able to sample this beer on April 5th, and enjoyed it very much:

This is a very good-looking beer, with a beautiful colour; I would prefer just a little more with the head, but it is still very young, so we will see what the future holds in a week or so.

It tastes great, which is what matters most! When I set out to create this beer, I wanted something that was classic and refreshing; not a hop bomb, but well-balanced. I believe that I achieved this here, as the play between the malts and the Cascade hops was wonderful; not too bitter, and not too sweet. This resulted in a refreshing, very drinkable beer that had some really nice malt character. Of the beers we sampled that night, it was by far the favourite.

I'll try to get a little more detail the next time we enjoy this beer, but I'm thinking it is a success on the first try. If anyone wants to give this one a shot, I'd be interested in opinions.

 

[TasunkaWitko]

Here is a photo from 21 April:

It would have been much more clear, except for the fact that I had to drive on about 8 miles of bumpy dirt roads to get where I was, due to local flooding.

This is hands-down a great beer. It's got just enough malt character to be interesting, and just enough hops character to make it refreshing - no more, no less. I have tried several American pale ales since I first embarked on this journey, and at least half of them seem to be hop bombs that are right up there with IPA's; this is not the case here ~ it is well-balanced and simply great.

The American pale ales that I liked were well-balanced, as well, showing off this or that hop without kicking down any doors. That is what I was going for, and that is thankfully what I got. From what I can see, I reached my goals that I was working for when I started this project; it reflects me, who I am and what I am about - and it is also a very good beer. It looks great, it smells great, it tastes great, and I like it.

 

[rlmiller10]

Congratulations and a very nice looking label as well

 

[Miraculix]

I know I know don't be the smart ass they say.....


..... But it must be called "Amerikanisches Pale Ale" or "Pale Ale amerikanisch". I'd favor the first version.

This beer sounds like the type of beer I like

 

[homebrewer_99]

Nice looking label.

I'm curious by nature. I know that Schwarzmeer is the Black Sea, but I had never heard of the Schwarzmeer deutsch. So I had to look it up to find they are from the Ukraine. The only article (WIKI) I could find was in German, but I know enough to understand most of it. Interesting story.

I'd be interested in you posting an updated version of your recipe and maybe some notes on what you think would improve it.

I agree with Miraculix comment: "Amerikanisches Pale Ale". (
BTW: I have that same Smurf. I picked it up in the 70s when I lived in Germany).

 

[TasunkaWitko]

Hi, guys, and thanks for the comments.

rmiller - I can thank Montana artist CM Russell for that beautiful image; it's of Lake McDonald in Glacier National Park, a favourite destination for The Beautiful Mrs. Tas and me.

Miraculix - I appreciate the correction - my future labels will be corrected! I want to get it right, so I am glad that you mentioned it. It did indeed turn out good; f you try it, I'll be interested in your thoughts on it.

homebrewer99 - I'm a direct descendant of that group, and have done some reading/learning about it. The town where my ancestors lived was called Sulz, and they came to Ukraine from Alsace and Bavaria. The town was eventually razed to the ground by Stalin, after World War 2, and from what I can tell, some relatives ended up in Siberia. A friend and I have compiled some information here, but it is mostly related to their foodways:

http://foodsoftheworld.activeboards.net/germans-from-russia-in-the-dakotas_topic4336.html

Important note: It may have been "The Ukraine" back in those days, as a territory of the Russian Empire; but for the love of all that is holy, make sure you simply call it "Ukraine" today, as a sovereign nation. It's a pretty big deal to the folks who live there. If ever in doubt of which way to go, it is better to use "Ukraine" than "The Ukraine." I know that it might not seem like a big deal, but to them it is...very much so.

If anyone does try this, I'd be grateful for feedback. I found it to be a truly good, refreshing and tasty beer.

 

[TasunkaWitko]

@homebrewer_99 - my apologies; I forgot to answer your questions here:

>>>I'd be interested in you posting an updated version of your recipe and maybe some notes on what you think would improve it.<<<

Here is the final recipe, as it was brewed:

Amerikanisch
American Pale Ale

1 Gallon

OG - 1.051
FG - 1.010
ABV - 5.41%
IBUs - 30.05
SRM - 5.35

29.25 oz. Montana-grown 2-Row
3.25 oz. Avangard Munich (15L)

60-minute mash @ about 154 degrees

60-minute boil

0.1 oz (2.6 g) Cascade Hops (7.25 AA) @ 60 minutes
0.125 oz (3.6 g) Cascade Hops (7.25 AA) @ 20 minutes
0.16 oz (4.6 g) Cascade Hops (7.25 AA) @ 5 minutes

1/2 pkg of Fermentis S-05 yeast

It is for 1 gallon, so multiply accordingly, if making a bigger batch.

As for improvements, I honestly believe it is at the point where any modification would be simply about personal taste or preference. I was worried about head retention; balance and other factors, but to be completely frank, it turned out nearly exactly as I was hoping it would. The only "improvement" that I can think of would maybe be to do a little work with the head; some torrified wheat or something might be the trick for this; but on the other hand, the back of my mind says, "If it ain't broke, don't fix it." That little voice sounds a lot like my Black Sea German grandfather's, so....

 

[homebrewer_99]

I'm glad you explained it was only for 1 gal. You had me going there for a moment.

I've never made a 1 gal batch of anything. Multiply everything by 5...got it.

My bad, I had the migration (in my head) from Ukraine to Germany. I've been to the Alsace a few times and lived in Bavaria for 9 years.

Simple calculator math for your recipe :

Amerikanisches Pale Ale

OG - 1.051
FG - 1.010
ABV - 5.41%
IBUs - 30.05
SRM - 5.35

9# 2-Row Pale
1# Munich (15L)

60-minute mash @ about 154F
60-minute boil

0.5 oz Cascade Hops (7.25 AA) @ 60 minutes
0.5 oz Cascade Hops (7.25 AA) @ 20 minutes
0.8 oz Cascade Hops (7.25 AA) @ 5 minutes

1 pkg Fermentis Safale US-05 yeast

 

[TasunkaWitko]

One of these days, I will make it over there for a visit ~