American Pale Ale Bee Cave Brewery Haus Pale Ale

[MagicLarry]

Hit it right on 1.051!!!!!!!!!!!!!
yeeeeeehaaawwwwwwww

 

[Beau815]

I wish I could do that! Anyways my 1.040 1st AG batch was bitter after 3 weeks but tried it last night after a month and its really good! My craft drinkin friend said its my best yet and didn't have that "taste" my other (extract) batches had.

Magic larry did you stir it like mad? I did the second time and i got worse efficiency than the first and it was all cloudy... guess I shouldnt of listened to the person who said stir the mash like mad at the beginning

 

[MgMt_Home_Brew]

Magic larry did you stir it like mad? I did the second time and i got worse efficiency than the first and it was all cloudy... guess I shouldnt of listened to the person who said stir the mash like mad at the beginning

I don't think stirring it like mad would make your efficiency worse.

 

[Thumper]

Well,
I tried the first one and it is great. I did a partial mash, 4 weeks in primary, no secondary, 3 weeks bottle condition, 2 days in fridge. The SWMBO lilkes it as well. I only had two in the fridge to test carb and conditining and she was disappointed that there wasn't more cold. Can't beat that!

Thanks for the recipie.

 

[MagicLarry]

I wish I could do that! Anyways my 1.040 1st AG batch was bitter after 3 weeks but tried it last night after a month and its really good! My craft drinkin friend said its my best yet and didn't have that "taste" my other (extract) batches had.

Magic larry did you stir it like mad? I did the second time and i got worse efficiency than the first and it was all cloudy... guess I shouldnt of listened to the person who said stir the mash like mad at the beginning

I don't think stirring would ever hurt efficiency, but I do stir. I don't however do it vigorously, just enough to get out any dough balls and enough to make sure the grain is dispersed evenly throughout the water. For a 60 min mash like this one I stirred three times throughout the process but not after the 45 min mark so the grain could settle and make a nice bed.

 

[Waylit]

I brewed this beer the first week in April and I thought it was pretty good. Drank most the keg within a 3 weeks, and bottled a few bombers. I just tried one of the bottles, and DAMN! this beer ages nicely. Once the hop freshness subsides, the biscuity malt bill really starts to shine. I have to say, this is a damn fine pale ale. Thanks for the recipe!

 

[Stevorino]

I'm going to run a little experiment on my first run of EdWort's Pale Ale this Friday -- 11 gallon batch -- 5.5 will be fermented with the suggested Danstar Nottingham, properly rehydrated dry yeast and the other 5.5 will be fermented with a properly started WLP001 Cal Ale Yeast. I'm pumped up!

 

[tranceamerica]

making this one tonight - 3rd time - and I think it's the "Haus Favorite". Thanks Ed! =)

PS: the LAST time I made it, my LHBS didn't have Crystal 10L, so I used Crystal 80L, which resulted in an excellent beer as well...

 

[pnj]

Ok. This is going down RIGHT NOW!

Second time AG-ing and first time using my new mash tun.

I brought my sparge water up to 175ish, poured it into the tun, then dumped my grains in and stirred like crazy. I had different temp readings in different areas of the tun. I'm using a rectangle cooler. I kept stiring until I was around 155 or so.

Now I wait...

oh yea. I'm going to add the last .25ounce of hops at flame out. I don't want to deviate too far from the recipe, but I do like my Cascades.

 

[Beau815]

I did the same thing with .25 I threw it into my carboy and funneled in on top of it. Its still in carboy til friday so idk how it tastes.

 

[pnj]

ok. DAMM. I read all 98 pages of this thread!!! took a few days....

I had some funny temp readings but my OG came out to around 1.50 or whatever. can't complain. I did end up w/ 5 gallons instead of 5.5. I had to boil in two pots on the stove. and had some slight boil overs. My new mash tun worked GREAT. can't complain at all.
it took five hours start to finish, including clean up. STOKED!

 

[philrose]

another 5 gallons to this thread!

today's day went great! hit the 1.052 mark, cooled and racked onto the last BC HPA batch.

Que bueno.

 

[onelegout]

Brewing 5 gallons of this tonight; I've invited my girlfriend's little brother round to help me with the brewday, so hopefully it will all go well! I've had to slightly alter the recipe to account for my smaller mash tun volume, and will be going for a 4 gallon batch instead I think! Depends on how efficient my mash turns out to be
H

 

[pnj]

one more thing...

I purchased the supplies for this beer about 4 weeks ago. I kept the hops in my freezer (they are a name brand packaged hop, I forget the name right now). I used my kitchen scale to weigh the amounts and found I was short on hops by about a 1/4 ounce. Also, the hops were very dry. I'm thinking I may dry hop this batch to make up for the lack of hops.

I used whole hops and left them in the beer, so maybe I shouldn't dry hop?

either way, I know its going to be good beer.

 

[djavet]

Thx for this recipe!
I will brew it in 2 batch tomorrow friday with the extract version: one with Nottingham and the other with Windsor yeast.

What do you thing if I had a few DME weat inside?

Hoppy regards, Dom

 

[Thumper]

Thanks for sharing this recipe Ed. I am drinking my first batch of this currently. This has become the "go to" beer. I can't get anybody to drink anything else. I am going to have to move this to the top of my brew list, because I am going to run out before any more is ready!

 

[RedOctober]

Mash
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.

Ed I also have a 10 gallon water cooler with a stainless braid manifold.

But I would like to make a 10 gallon batch in my converted keggle and ferment it in the 15.5 gallon fermentor. my questions are these:

Will i need to do an additional sparge because of the size of my mashtun? If so how much and what schedule would you use?

if i double the grain bill (which I will have to to double the batch) how much dough in and what temp does it need to be to pull it down to 152degrees?

when its done do you think I would need a blow off with 5 gallons of volume left in the fermentor?

Thanks Ed, (or anyone else who has done his recipe under similar constraints and would like to comment)

 

[EdWort]

Just double the grain bill & hops. Keep the hop times the same. You will still need to mash in with 1.25 quarts of water and the 10 gallon cooler will work fine. You will need more sparge additions to get your 13 gallons of wort and the 15.5 gallon fermenter should be fine without blow off. Is it polypropylene?

 

[RedOctober]

Thanks Ed

and yes the plastic is food grade.....its the same one you use for your apfelwein

heres a link https://www.homebrewtalk.com/f39/15-gallon-score-99162/

 

[EdWort]

Yep, I have the same one. I use it for 11 gallons of Saison to ferment upstairs in a hot hallway.

 

[undallas]

Yep, I have the same one. I use it for 11 gallons of Saison to ferment upstairs in a hot hallway.

Ed, How hot is hot? It is getting up to upper 90s here in dallas.
Without setting up a swamp cooler or fermentation chamber, I think my ale is getting way too estery. Last week's IIPA with S-04 smells like bubblegum right now...:cross:
I think I'm going to brew more hefe and belgian for the summer before we get cooler....

 

[Shwagger]

I think I will make this for my pops on Fathers Day. He is a BMCC guy, so I think he will like this. How long should I keep them in the bottles before drinking?

 

[undallas]

I think I will make this for my pops on Fathers Day. He is a BMCC guy, so I think he will like this. How long should I keep them in the bottles before drinking?

I would do at least 2 weeks primary, skip secondary to bottle.
It usually takes 2 weeks before you get the right carbonation.

 

[kaiser423]

Yep, I have the same one. I use it for 11 gallons of Saison to ferment upstairs in a hot hallway.

Did you steal that tub that it's sitting in from an airport? Looks awfully familiar......

 

[RedOctober]

Did you steal that tub that it's sitting in from an airport? Looks awfully familiar......

yup I gotta agree in 1985 while humping bags at lga i used to dump many a garment bag in such a tub, but knowing Ed, the tub must be from walmart.

 

[EdWort]

Did you steal that tub that it's sitting in from an airport? Looks awfully familiar......

yeah, kinda looks that way, but I pick those up at Sam's Club. 2 for $12 and they come in very handy for brewing, bottling, kegging tasks.

 

[RedOctober]

yeah, kinda looks that way, but I pick those up at Sam's Club. 2 for $12 and they come in very handy for brewing, bottling, kegging tasks.

SEE I TOLD YOU SO!

 

[Louielizard]

Is this supposed to taste like grapefruits?
Mine has only been kegged 1 day so not worried.

 

[Irie5447]

Oh Man. Brewed Ed's Haus Pale Ale on June 4th and kegged it 3 days ago. Tried a little sample today. I was so excited, this beer is great and it is not even ready yet. I generally ferment at about 62degrees F but due to the summer the temp was about 70F. The sample had a very slight banana estery taste to it, due to the higher ferment temps that will def. mellow out as it ages and sits in keg. I am so excited about this one and can't wait till its ready just in time for summer! I also used Safeale-05 due to LHBS not having Notty. Thanks for the great recipe!!!

 

[khiddy]

I had two test pints of my first batch of this last week (after it was in the keg for a week), and it's... interesting.

I added additional Nugget hops at flameout, and they definitely left their mark. I pitched onto a Munton's Dry Yeast cake from a previous fermentation, and it was a slow starter - at least 48 hours to really get going, and even then the krausen was pretty mild. I do know that is a characteristic of Muntons, and I won't be using that particular yeast again.

The flavor of my brew is both buttery and hoppy, and there's a clear sulfur aroma that I hope will clear up with additional age (It was in primary for 3 full weeks, and a week in the keg after force-carb). It's not bad, just not what I expected. I think I may have to make it again to the precise recipe, because the comments and my expectation were so high that I guess I didn't think it would taste like this...