American Pale Ale Bee Cave Brewery Haus Pale Ale

[EdWort]

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.

Well, when you use Munton's yeast and a different hop, then you end up with an interesting different beer. It's not BCB Haus Ale, albeit it may turn out to be a good one.

 

[Louielizard]

Is it supposed to taste like grapefruit juice?
I never had a pale ale and I have been tasting the exact recipe.

It taste like grapefruit juice. I'm thinking because of the cascade hops and 2 ounces of it.

Please tell me is it supposed to taste like this?

Maybe my efficiency is off and all I am tasting is hops.

Will it mellow out over time?
Thanks for the replys in advance.

 

[EdWort]

Is it supposed to taste like grapefruit juice?
I never had a pale ale and I have been tasting the exact recipe.

It taste like grapefruit juice. I'm thinking because of the cascade hops and 2 ounces of it.

Please tell me is it supposed to taste like this?

Maybe my efficiency is off and all I am tasting is hops.

Will it mellow out over time?
Thanks for the replys in advance.

No, it is not supposed to taste like grapefruit juice, though that is a tasty attribute of some pale ales.

BCB Haus is supposed to be lightly hopped, malty/bready, and easy to drink for the non-craft beer drinker.

I recommend patience at this point. Also, what was the AA% of the Cascade hops you used?

 

[Louielizard]

Don't get me wrong I still like it!
They were pelet hops.
I did not filter them when transferring them to fermenter.
But I did filter them while kegging.

Thanks for the reply Ed.

Actually SWMBO likes this the way it is now !

Does not want me to change a thing!
7.1% per ounce total 14.2%

 

[Irie5447]

Cascades do have a nice refreshing citrus aroma and taste. If your not used to drinking American Pale Ales I can see how it might be "grapefruit like" to you. I just sampled mine and it does have a nice light taste of citrus due to these hops but is what I expected. Nowhere near like drinking grapefruit juice though. It should mellow out as it is still green. I would agree its lightly hopped for my taste but would be considered a hoppy beer to many of my friends and family who usually drink American light lager (BMC).

 

[Louielizard]

Thank you just making sure i didn't totally mess this up.
By the way I did another 5 gallons last night!
Can't wait for 10 more days !

 

[Irie5447]

Thank you just making sure i didn't totally mess this up.
By the way I did another 5 gallons last night!
Can't wait for 10 more days !

Right On! I'm seriousely considering doing another batch too. I dont think the first batch is gonna last very long!:cross:

 

[philrose]

Don't get me wrong I still like it!
They were pelet hops.
I did not filter them when transferring them to fermenter.
But I did filter them while kegging.

Thanks for the reply Ed.

Actually SWMBO likes this the way it is now !

Does not want me to change a thing!
7.1% per ounce total 14.2%

Although I think the grapefruityness will probably blend better into the beer with age, one thing to consider when using really citrusy hops like Cascade is the AAU.

Homebrewtalkers will refer to bitterness as IBU (I think this beer rings in at 39 IBU). If you have a means to calculate ibu use it, but if not you can use simple aau and approximate bitterness in a recipe with varying crops of your hops.

But I bet your 50 ibu beer is tasty too!

 

[RedOctober]

1000th post woohoo

 

[Shwagger]

what would a White Labs 300 do to this ale? I have an extra

 

[EdWort]

what would a White Labs 300 do to this ale? I have an extra

Don't waste that yeast on this beer. WLP300 is a Bavarian Hefeweizen yeast, so use it with my Bavarian Hefeweizen recipe.

 

[Shwagger]

I made 2 starters cuz one was thought to be dead. i am using one to make a hefe (not yours, sorry, next time fo sho) and I was gonna make this as a quick turn. I dont want to make 2 hefes or waste the yeast

 

[Danger44]

Hi I am attempting the mini mash recipe as my first brew.

I am confused at this step:

>>Add additional water, extract, and hops to the brew pot and proceed like usual.>>

How much add'l water do I add? And confused to what the add'l extract is...

thanks for your help.

 

[Thumper]

Hi I am attempting the mini mash recipe as my first brew.

I am confused at this step:

>>Add additional water, extract, and hops to the brew pot and proceed like usual.>>

How much add'l water do I add? And confused to what the add'l extract is...

thanks for your help.

1. Additonal water to make it to your boil volume. (final batch volume+boil off amount)
2. Additional extract to make up the difference from the amount of fermentable sugars you got from the mini mash and the required amount of fermentable sugars you need. You are only getting partial amount of fermentables from the grain, you make up the rest with extract.

 

[Stevorino]

Brewed 10 gallons of this sucker this weekend -- it came out right at 1.051 -- maybe my best brew yet.

I pitched a Starter of WLP001 into one 5.5 gallon carboy and a properly rehydrated Danstar Nottingham yeast into the other 5.5 gallon carboy.

The Nottingham went absolutely nuts, I mean - NUTS. If I didn't have my blowoff tube installed, it would've been a gusher. WLP001 is doing really well too, very healthy fermenation.

I'll post my post-fermentation recap after I get these things fermented out, conditioned, and kegged.

 

[onelegout]

Heya,
I've got this in primary and on the 4th day it finished out at 1.011 - it has sat at 1.011 and now on the 6th day I decided to rack to secondary, but first I tasted a sample and I'm getting a strong diacetyl taste off it and not much hop aroma. Is this normal? I used nottingham yeast exactly to the recipe - there's still quite a bit of yeast in suspension and it's still very cloudy - could this diacetyl taste be from the yeast and not from the beer its self?

Should I:
A) Leave in primary until the taste goes away
B) Rack to secondary and add gelatine finings and leave for 2 weeks to clear before kegging
C) Rack to secondary, add gelatine finings, and crash cool then keg as soon as it's clear?

Thanks
H

 

[Stevorino]

Heya,
I've got this in primary and on the 4th day it finished out at 1.011 - it has sat at 1.011 and now on the 6th day I decided to rack to secondary, but first I tasted a sample and I'm getting a strong diacetyl taste off it and not much hop aroma. Is this normal? I used nottingham yeast exactly to the recipe - there's still quite a bit of yeast in suspension and it's still very cloudy - could this diacetyl taste be from the yeast and not from the beer its self?

Should I:
A) Leave in primary until the taste goes away
B) Rack to secondary and add gelatine finings and leave for 2 weeks to clear before kegging
C) Rack to secondary, add gelatine finings, and crash cool then keg as soon as it's clear?

Thanks
H

I'm seeing the same damn thing from my nottingham -- I'm letting it sit on primary a couple more weeks (for a total amount of time in primary of 3 weeks). The WLP001 batch sitting next to it is looking crystal clear in comparison.

 

[pnj]

I want to put mine into the secondary in the next day or so. that will be either 9 or 10 days, depending on when I do it.

How long should I do in the seconadary before I bottle?

 

[onelegout]

Took a sample today, it's down to 1.008, and the diacetyl taste has faded dramatically - it still smells like butter, but much less than before, so I'm going to leave it for another 3 days in primary before racking to secondary, crash cooling, and adding gelatine.

 

[Stevorino]

If I'm not mistaken, Butter = DMS. The yeast will clean a lot of that up, but maybe not all of it.

 

[flyangler18]

If I'm not mistaken, Butter = DMS. The yeast will clean a lot of that up, but maybe not all of it.

diacetyl = butter
DMS = creamed corn or similar cooked vegetable aroma

 

[MN_Jay]

The biggest problem I have with this recipe is I can't leave the damn tapper alone. I'm soon going to bring all my picnic tappers to work and leave them there so I don't drink at the beer at night...

 

[Stevorino]

diacetyl = butter
DMS = creamed corn or similar cooked vegetable aroma

That's right -- I always get that confused, My Bad

 

[pnj]

$22.00 for a batch of this. I added 1/2 pound of Crystal and went with 80L instead as well. I am hopping for a little bit darker/redder beer.

The hops I got are also higher in BU's as well. Which is fine by me....

I am transfering the first batch to secondary today. Can't wait to taste a sample

 

[pnj]

Flat, warm and ten days old. YUMMY!!

 

[Boerderij_Kabouter]

Two growlers of Haus Pale Ale in the work fridge and ready to be shared at an exclusive sausage tasting and Usinger's sausage factory this afternoon. Should be awesome!

 

[MikeG]

$22.00 for a batch of this. I added 1/2 pound of Crystal and went with 80L instead as well. I am hopping for a little bit darker/redder beer.

The hops I got are also higher in BU's as well. Which is fine by me....

I am transfering the first batch to secondary today. Can't wait to taste a sample

BMW has it for $19 w/o any changes, it's definitely an economical recipe. $3 more isn't bad at all for the changes. I prefer hoppier beers, mine still has another 8 or 9 days left to bottle condition to make a judgment call on it but tasted pretty good when I racked it to my bottling bucket.

 

[RC0032]

I mashed too low and the FG was 1.008 anything I can do to get some body back in my beer?

 

[Beau815]

Sausage tasting huh?

 

[EdWort]

Sausage tasting huh?

Sausage Party...Sausage Fest...Sausage Sharing....Sausage Demonstration....Sausage on Parade....

What, with BCB Haus Ale, it's got to be good, whatever they do with the sausage. :cross: