American Pale Ale Bee Cave Brewery Haus Pale Ale

[Cart]

I'm holding off trying this until after Christmas, cause I'll be away when it'll need my attention, but I'd be curious to see a thread like the Apfelwine "counter" on the Haus Pale... probably well into the thousands now?

EDIT: try the thread search first bonehead! (Just read the counter thread)

 

[stoneman]

Very tasty Beer.
I brewed a batch for the Christmas Open House Last week. Unfortunately all 5 gallons got drank along with my Pumpkin Amber, and most of my Chocolate Oatmeal Stout
So I'm brewing another batch so that I'll have beer for Christmas.
Thanks EdWort!

 

[Stinkonamonkey]

Just wanted to post that this is my house beer. I try to always keep a keg of it around. Problem is that whenever I have friends over, it is always what they drink, regardless of what else I have on tap. Homebrewers and BMC drinkers alike. Just fantastic. Thanks Ed.

 

[MilwaukeeBrewGuy]

I plan on making this as my first brew but I will be fly sparging since that is what my mlt is setup for. Do I still mash at 152 and sparge it at 175?

 

[bendavanza]

Mash temp would not change, I would think the sparge temp would be the same as well

 

[MilwaukeeBrewGuy]

correction: I think 175 would be too high for the sparge water. I don't think I will sparge with water over 168 to prevent tanin extraction.

 

[MilwaukeeBrewGuy]

dang it. The new Northern Brewer in Milwaukee doesn't have Nottingham. Had to settle for the US-05. Hope it is just as good.

 

[Jbt]

Brewed a batch of this last night. Something happened got 35% eff its only at 1.025 guess the crush was bad on the 2row.. Guess I will add 2#s of light DME

 

[machinehead131]

Can anyone run through the procedure for a 2.5 gallon batch? About how much preboil wort should you get for 2.5 gallon?

 

[MilwaukeeBrewGuy]

Can anyone run through the procedure for a 2.5 gallon batch? About how much preboil wort should you get for 2.5 gallon?

I would shoot for about 3.5 of preboil wort but it depends on how much boil off you have. I would also just split all of the ingredients in 1/2 for a 2.5 gal recipe.

 

[MirImage]

Tried it last night. It is still a bit young tasting, the flavors are mending well though. The grainy taste is going away quite well. Good lacing. I am excited to try this in another week or so, turned out very well even after all the mishaps of brew day.

 

[DrinkNoH2O]

Hi All,
I've backread a lot of this thread (though not nearly all of it) and have decided to use EdWort's Haus Pale Ale as my first partial-mash brew attempt.

Based on his grain bill:
8 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt

I converted it to the following:
3.5 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt
3 lbs. extra-light DME

I used the conversion of 2/3 lb. of DME to one pound of base malt (found that conversion here: http://members.cox.net/steve.krieske/Extract Brewing Guide.pdf). So basically I converted the additional 4.5 lbs. of 2 row I'm "replacing" to 3 lbs. of DME.

I plan on using a 3 gallon round cooler as described in this thread:
https://www.homebrewtalk.com/f36/mini-mash-system-extract-brewers-8805/

And I plan on following the procedure that's outlined here:
http://byo.com/stories/article/indices/48-partial-mashing/511-countertop-partial-mashing

I'll keep the hop schedule the same, late-add the DME (how late?), and use Nottingham yeast. I'll end up with around 3.5-4 gallons of wort, so I'll top off with water in the fermenter.

Does this sound like a good approach to my first partial mash?

I liked how the numbers worked out - I'm right at 6 lbs of grain which is about the most I can do with a 3gal cooler/5gal BK on the stove, plus DME comes in 3 lb. bags!

 

[MirImage]

I'll keep the hop schedule the same, late-add the DME (how late?)

I would suggest 15 mins before the end of the boil to sterilize the DME. That is what I do at least, entirely based on opinions I've heard/read.

 

[DrinkNoH2O]

Thanks.

Can anyone comment on my All Grain to Partial Mash grain bill conversion?

 

[ezerhoden]

Hi All,
I've backread a lot of this thread (though not nearly all of it) and have decided to use EdWort's Haus Pale Ale as my first partial-mash brew attempt.

Based on his grain bill:
8 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt

I converted it to the following:
3.5 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt
3 lbs. extra-light DME

I used the conversion of 2/3 lb. of DME to one pound of base malt (found that conversion here: http://members.cox.net/steve.krieske/Extract Brewing Guide.pdf). So basically I converted the additional 4.5 lbs. of 2 row I'm "replacing" to 3 lbs. of DME.

I plan on using a 3 gallon round cooler as described in this thread:
https://www.homebrewtalk.com/f36/mini-mash-system-extract-brewers-8805/

And I plan on following the procedure that's outlined here:
http://byo.com/stories/article/indices/48-partial-mashing/511-countertop-partial-mashing

I'll keep the hop schedule the same, late-add the DME (how late?), and use Nottingham yeast. I'll end up with around 3.5-4 gallons of wort, so I'll top off with water in the fermenter.

Does this sound like a good approach to my first partial mash?

I liked how the numbers worked out - I'm right at 6 lbs of grain which is about the most I can do with a 3gal cooler/5gal BK on the stove, plus DME comes in 3 lb. bags!

Looks good to me. At 65% effeciency you should get about 1.053 OG.

 

[khiddy]

I just picked up the ingredients for an AG of this at my LHBS. I have a ton of Cascade pellets in stock (thanks, Hopsdirect and your $8.75lb of Cascade!), so the total cost of a 5gal batch will be just $15.10! Woo-hoo!

Christmas Eve brew, here I come!

 

[philrose]

I just picked up the ingredients for an AG of this at my LHBS. I have a ton of Cascade pellets in stock (thanks, Hopsdirect and your $8.75lb of Cascade!), so the total cost of a 5gal batch will be just $15.10! Woo-hoo!

Christmas Eve brew, here I come!

You must have bought yeast, otherwise this recipe is cheeeeaaaapppp

 

[Teufelhunden]

I have this one fermenting, I am going to bottle. Do you guys think I should skip the crash cool? Will there be enough yeast left for carbing after a crash cool?

 

[philrose]

I have this one fermenting, I am going to bottle. Do you guys think I should skip the crash cool? Will there be enough yeast left for carbing after a crash cool?

Unless your beer is very old inthe fermenter, you should be fine.

Fwiw, with notty, this beer clears very well.

 

[cheesecake]

Brewed a 2.75 gallon batch of this this morning i cant wait to try it

 

[nicadrick]

You will love it. Your next batch will be bigger!

 

[cheesecake]

I only did the 2.75 because im limited by my stove....but that will change soon...I had to use a different hop but i worked it out to where the ibus arent much more then with the cascade.

I used centennial per the recommendation of the guys at the local brew shop. me and my buddy bought them out of cascade last week for our 120 minute clone and they havent gotten any in yet.

 

[JesseRC]

I did 10 gal batch and just tapped the keg on Monday. WOW! This is an awesome beer. Am I the only one that thinks this is a pretty spot on clone of Sierra Nevada (well except for the color). This stuff is awesome. I left it cold crashing for over 3 weeks before I kegged it, so it poured crystal clear on the first pour. I expected the Cascade flavor to be gone, but man its right there. On my SN clone, I dry hopped and it didn't have as much flavor as this one. Cheers!

 

[HalfPint]

I did 10 gal batch and just tapped the keg on Monday. WOW! This is an awesome beer. Am I the only one that thinks this is a pretty spot on clone of Sierra Nevada (well except for the color). This stuff is awesome. I left it cold crashing for over 3 weeks before I kegged it, so it poured crystal clear on the first pour. I expected the Cascade flavor to be gone, but man its right there. On my SN clone, I dry hopped and it didn't have as much flavor as this one. Cheers!

I actually prefer this recipe to SN, but maybe I'm biased. I've got the ingredients for this in my hobby room right now. I'm probably going to be brewing it in the next couple of days. I've made a few changes. I'm going to add .75 oz of willamette split up between 15/5/flame out. I think this will compliment the cascades very well.

 

[electric_beer]

I really enjoyed this brew! Great easy drinking beer. Although I now know, I'm not a huge fan of Cream ale yeast. My next version of this will be S-4 or something clean.

 

[khiddy]

What yeast did you use, electric_beer? The specified Nottingham is not a cream ale yeast - it's far more clean tasting than S-04, that's for sure. S-05 is a close second for this beer, anything else is gettin' all fanci-fied.

 

[electric_beer]

What yeast did you use, electric_beer? The specified Nottingham is not a cream ale yeast - it's far more clean tasting than S-04, that's for sure. S-05 is a close second for this beer, anything else is gettin' all fanci-fied.

I had just finished a cream ale (WLP080) and then washed the yeast for a quick repitch in hopes to not spend yet more cash right before Christmas (how I justified a kegerator ). Anyway, just not my favorite yeast. Can't win em all. Least it still tastes pretty good out the keg! That's how you know its a good recipe, even with the wrong yeast it tastes mighty fine!

 

[HalfPint]

I had just finished a cream ale (WLP080) and then washed the yeast for a quick repitch in hopes to not spend yet more cash right before Christmas (how I justified a kegerator ). Anyway, just not my favorite yeast. Can't win em all. Least it still tastes pretty good out the keg! That's how you know its a good recipe, even with the wrong yeast it tastes mighty fine!

After joining this forum and brewing some of Ed's recipes to the T, I have now favored my dry Nottingham and S-05. I have found that my house yeast (nottingham) is good in Pales, creams, stouts, and porters. I'm sure there are more that I brewed yet, but I'm sure nottingham or (S-05 that's damn close to Nottingham), will produce a cleam brew that I love given that ferm temps are right. I typically ferment at a ambient temp of 58*F for the first 72 hours then up to 62*F for the next 2 weeks.

Regardless of your ferm temps, you will have different results because I understand the Nottingham strain will produce different esters and what not at different temps, I'm sure you will have a good brew with the strain.

,
J

 

[JJ86]

Looking to brew this next and wondered if anyone has tried the PM version with success.. I browsed alot of the pages but didnt see where anyone has tried it. It will be my first venture away from extracts..thanks for any help.

Curious if you ended up trying the mini-mash version. I'm thinking of giving it a go this week and was wondering how it turned out.

 

[jamie3]

just did a second batch of this as an extract version and the FG is bang on. really excellent smell to it.

super excited!