American Pale Ale Bee Cave Brewery Haus Pale Ale

[MN_Jay]

Did my first BIAB with this recipe this past weekend since I've brewed it doing full all grain before. I ended up mashing at 154 but I can't imagine it would make that much of a difference, the Hydro sample certainly tasted as great as it did before. Completely fermented out in three days, I'll let it sit for another 10 days and into the keg it goes. I'm excited.

 

[A50SNAKE]

hello all, I'm still trying to learn my way thru brewing and the processes and using Beersmith to help out with my brew day timings and I'm planning to brew this beer next week-end and I was wondering if anyone could share their Beersmith recipe that I can import so I can try to avoid manual errors when I try inputting my first recipe, LOL...

thanks,

 

[govner1]

Do you have your equipment profile set up yet?
Importing the file w/ someone else's profile & not adjusting accordingly won't benefit you too much.

 

[A50SNAKE]

Do you have your equipment profile set up yet?
Importing the file w/ someone else's profile & not adjusting accordingly won't benefit you too much.

ah, ok thanks...I thought I saw someplace that beersmith had an option to scale the recipe...but i'm not really sure what that would mean yet, LOL

and not I do not have my profile set up yet...


here is my system, incase this might help you, help me set up my profile

8 G pot
rectangular blue coleman cooler as my mashtun

all grain, no BIAB

hmmm, is there anything else that I would need to input?

perhaps it might be easier to just set up my profile and then key in all the ingredients? I'm not sure, as I've not done it before. I just know that at last years Learn 2 Brew event, the guy that was nice enough to help me along had Beersmith on his tablet and the timer was an awesome help.

thanks in advance for any help...this beer I am planning to brew next saturday at another learn to brew event will be my 3rd brew, 2nd on my own.....but with a few others from my homebrew club though of course, so that will definitely help me out.

 

[govner1]

Yes, you can scale a recipe in BeerSmith. But, that is based on using your equipment profile.
BS has an easy to understand online tutorial for setting up your profile & other program features.
I'd urge you to go through that process & then you can add/import a recipe and then scale it to your setup.
If you can get that done & pm me your email I'll send you my version of the recipe in BS format.

 

[A50SNAKE]

Yes, you can scale a recipe in BeerSmith. But, that is based on using your equipment profile.
BS has an easy to understand online tutorial for setting up your profile & other program features.
I'd urge you to go through that process & then you can add/import a recipe and then scale it to your setup.
If you can get that done & pm me your email I'll send you my version of the recipe in BS format.

thank you soo much again.

 

[thumpersk_a]

Edwort i Brewed this and your Kolsch up about 6 weeks ago. Turned out great. Thank you again for sharing your recipes. Two thumbs up.

 

[GammaRay4130]

This will be my first pale ale, I'm 5 minutes from the second hop addition. Mash temp was a little lower than the recipe states at 149 but it will still be beer and more than likely good beer thanks for the recipe

Update:
OG came in at 1.060 guess I didn't really know what my efficiency would be for lower gravity beers since I don't remember the last time I brewed anything under 1.065. Either way can't wait to try it!:rockin:

 

[A50SNAKE]

I brewed this on Saturday....this is my 3rd ever batch. I can't wait to try it out...thanks soo much for your recipes Ed.

I'm thinking my 4th batch might just be your Hefe ....

 

[MN_Jay]

Mine is about a month old now and tastes great, only observation is that the bread-like flavor from the vienna malt is much less prevalent than the first time I brewed this. Not sure why but that vienna malt flavor is why I love this beer so much. I did mash it at 154 this time (first BIAB and trying to dial in my equipment), would that have anything to do with it?

 

[MelsBigOleBrew]

What does this look like 3 days into fermentation? This is my second all grain batch, and I'm a bit paranoid; the reason: as I was chilling the wort, I looked down, and lo and behold, the chiller was leaking regular, unboiled water into the wort.

I probably should have reboiled for 10 minutes but I didn't. How concerned should I be about this?

The wort fermented about 8 hours in and lasted for about 36 hours once churning commenced. It's just very cloudy right now.

 

[ncbrewer]

What does this look like 3 days into fermentation? This is my second all grain batch, and I'm a bit paranoid; the reason: as I was chilling the wort, I looked down, and lo and behold, the chiller was leaking regular, unboiled water into the wort.

I probably should have reboiled for 10 minutes but I didn't. How concerned should I be about this?

The wort fermented about 8 hours in and lasted for about 36 hours once churning commenced. It's just very cloudy right now.

Extract brewers often top off with unboiled tap water. If it's good quality drinking water, you should be fine.

 

[NickTheGreat]

Especially early on in cooling, the wort was pretty hot.

 

[MelsBigOleBrew]

Alrighty. Not going to worry too much about it then. Thanks.

 

[A50SNAKE]

I pitched this one on May 2 @ 1.048
checked it today, May 13 @ 1.010
I'll check it again tomorrow and Friday and make sure it stays around the 1.010 mark, and then I will rack to the keg and force carb.

the sample is tasty, I added 1 ice cube to give me an idea of how it tastes chilled....I thank you very much Ed...

 

[Troutchaser]

Crap I just mashed at about 156-158 will this mess it up pretty bad? Apparently I should not try and brew and watch kids.

 

[Slow_Day]

Your final gravity may end up slightly higher than expected. You will still have good beer. Let us know.

 

[treacheroustexan]

Going to brew this on Memorial Day!

 

[A50SNAKE]

I pitched this one on May 2 @ 1.048
checked it today, May 13 @ 1.010
I'll check it again tomorrow and Friday and make sure it stays around the 1.010 mark, and then I will rack to the keg and force carb.

the sample is tasty, I added 1 ice cube to give me an idea of how it tastes chilled....I thank you very much Ed...

well, i tested it today and it was only @ 1.006 so I just racked it into my keg and now I'll carb it up...the sample is tasty still...

thanks again Ed

 

[treacheroustexan]

I brewed this yesterday but my mash temperature was really inconsistent? My third all grain batch. The mash temperature held during the whole mash, but some spots were reading 148 while another was reading 151. Will this be an issue?

PS here is a picture of the sparge, just because I feel like posting it cheers.

 

[Schecter]

I brewed this yesterday but my mash temperature was really inconsistent? My third all grain batch. The mash temperature held during the whole mash, but some spots were reading 148 while another was reading 151. Will this be an issue?

PS here is a picture of the sparge, just because I feel like posting it cheers.

You should be fine with that range, it may knock a few points down for your OG but that isn't necessarily a bad thing either. Do you stir before taking a reading?

 

[Garmoni]

Newbie question here. Regarding the boil and hops section of the recipe. What do the percentages and time refer to?

 

[rossi46]

The percentage is the alpha acids in the hops, basically how strong they are. The times are when to add the hops. 60 refers to 60 minutes left in the boil, so 45 would be with 45 min left and so on.

 

[treacheroustexan]

You should be fine with that range, it may knock a few points down for your OG but that isn't necessarily a bad thing either. Do you stir before taking a reading?

Yeah I did stir and I had trouble reading the sample because I had a lot of foam build up in the sample? But it looked like my OG was 1.050 or a little under. I had 0.5oz of cascade hops left over so I dry hopped with them just so I could get rid of them. Have no way of storing them and probably won't brew for a month or so again.

 

[Schecter]

Yeah I did stir and I had trouble reading the sample because I had a lot of foam build up in the sample? But it looked like my OG was 1.050 or a little under. I had 0.5oz of cascade hops left over so I dry hopped with them just so I could get rid of them. Have no way of storing them and probably won't brew for a month or so again.

Sorry for not specifying, I mean 'did you stir before taking a temperature reading?'

If you end up with foam in your graduated cylinder while taking a gravity reading, blow out the foam with your mouth. You should be able to get a decent amount of it out. Before you take your reading, spin the hydrometer to deter the bubbles clinging to the edges of it and skewing your reading.

 

[treacheroustexan]

Sorry for not specifying, I mean 'did you stir before taking a temperature reading?'

If you end up with foam in your graduated cylinder while taking a gravity reading, blow out the foam with your mouth. You should be able to get a decent amount of it out. Before you take your reading, spin the hydrometer to deter the bubbles clinging to the edges of it and skewing your reading.

My apologies. Yeah I did. I think I stirred the mash a total of 3 or 4 different times. She is bubbling away though so that's a good sign.

 

[Garmoni]

I brewed my first batch of beer using this recipe last weekend and have a few follow up questions.

Fermentation went fast. I think it finished out in four days. Is that a good thing and normal? I hydrated the yeast with go-ferm before pitching. Guessing that contributed to it taking off so fast.

I racked the beer from my primary fermenter (bucket) to a 5 gallon carboy yesterday. Ended up with approx 4.5 gallons so there about a half gallon of head space. Is this ok? How long should I let the beer rest in the carboy? I can see that it is starting to clear.

The recipe indicates to cold crash after fermentation before it is keged. What is the purpose of that step and how do you do it? I plan to keg half of the batch and bottle the other half. Does the hole batch need cold crashed and if so will that impact the ability of the yeast to bottle condition what I don't keg.

Final question is process related. I mashed in a 10 gallon cooler with a false bottom. With the batch sparge the recipe calls for an additional 3.5 gallons for the second step. How do folks measure that out? I was draining water out of a hot liquor tank with a slow pour spout. Ended up dipping a pitcher into the tank to speed things up. Volume in for the second sparge was a guestimate. I think I might have put in a little to much because the ton was still flowing when I reached 6.5 gallons in boil keg.

 

[treacheroustexan]

I brewed my first batch of beer using this recipe last weekend and have a few follow up questions.

Fermentation went fast. I think it finished out in four days. Is that a good thing and normal? I hydrated the yeast with go-ferm before pitching. Guessing that contributed to it taking off so fast.

I racked the beer from my primary fermenter (bucket) to a 5 gallon carboy yesterday. Ended up with approx 4.5 gallons so there about a half gallon of head space. Is this ok? How long should I let the beer rest in the carboy? I can see that it is starting to clear.

The recipe indicates to cold crash after fermentation before it is keged. What is the purpose of that step and how do you do it? I plan to keg half of the batch and bottle the other half. Does the hole batch need cold crashed and if so will that impact the ability of the yeast to bottle condition what I don't keg.

Final question is process related. I mashed in a 10 gallon cooler with a false bottom. With the batch sparge the recipe calls for an additional 3.5 gallons for the second step. How do folks measure that out? I was draining water out of a hot liquor tank with a slow pour spout. Ended up dipping a pitcher into the tank to speed things up. Volume in for the second sparge was a guestimate. I think I might have put in a little to much because the ton was still flowing when I reached 6.5 gallons in boil keg.

1 - If the airlock stopped bubbling in 4 days, it doesn't exactly mean that it is done fermenting but this is perfectly normal. The only way to tell is by taking a gravity reading. And normally a lot of people take 3 readings over 3 days or something like that, and if it says the same gravity, fermentation has completed.

2 - You will be fine with 4.5 gal in a carboy.

3 - You don't necessarily need to cold crash it. Cold crashing just helps with clearing up the beer. It just leaves all of the trub behind so it doesn't get into your keg, but I have never cold crashed and I have had no issues. Your beer will still clear up on its own in the keg after it gets cold and everything that doesn't need to be in there settles to be the bottom. I wouldn't worry about cold crashing the carboy. I would bottle half of your batch and then when you transfer the other half to the keg, give it a little co2 to seal it and then let it get cold overnight before carbonating it if you're force carbing(it absorbs co2 better cold).

4 - Best thing I can say is just sparge whatever way works for you. After a couple more batches and experimenting with the amount of water you need, you will get the hang of it. I'm not familiar with batch sparging too much and the additional water so I apologize I'm not much help there. I fly sparge with a colander and measuring cup. Takes a little more time but it seems to be working great for me. Did you take a gravity reading before pitching the yeast? If you still had a lot of wort left in the mash tun when you hit 6.5 gal. then your gravity was probably a lower than it should be resulting in a lower abv. But you saw airlock activity so you had sugars in there so you will end up with beer for sure!

 

[A50SNAKE]

so I kegged my batch of this, and poured my first full glass last night, ok I had two actually...but whose keeping track .... LOL....and its alot lighter in color than Ed's first post...his looks more dark, mine looks more like a wheat beer, that yellow'ish color...not cloudy like a wheat, but that color I think...

any ideas what might have caused that? I'll post what grains I used when I get home and I can check my list...

TIA

 

[Garmoni]

Yep, I think I left some sugars behind in the mash ton. SG was 1.04 at 6.5 gallons pre boil. Was 1.046 after the boil right before I pitched the yeast.