American Pale Ale Bee Cave Brewery Haus Pale Ale

[phoenixs4r]

Only 5 hours....man I wish I could get done that fast

I have a 2 year running around. I'm just thankful my girfried puts up with me being in the garage that long.

 

[duffman2]

Just thought I'd pick your brew brain Ed. I brewed this last year and although it was good, it fell short of my expectations. I don't have my notes here (Still at work ) but the overpowering presence of the beer was yeast.

I bottled the whole batch, and it was very yeasty with the Nottingham. And not really in a good way.

Just wondering how to better clean it up and try it one more time

 

[FranklinsBestHomebrew]

Sounds good

 

[IffyG]

Just thought I'd pick your brew brain Ed. I brewed this last year and although it was good, it fell short of my expectations. I don't have my notes here (Still at work ) but the overpowering presence of the beer was yeast.

I bottled the whole batch, and it was very yeasty with the Nottingham. And not really in a good way.

Just wondering how to better clean it up and try it one more time

Try using US05. The first batch of this I brewed used US05 and I loved it. I rebrewed it and used nottingham. I guess I just don't like the flavor of notty fermentations.

 

[n8dagr8]

What temps are you fermenting at and for how long? If I've read correct Nottingham works best at mid 60s. I've got another batch going righty now that i'm keeping around 66-68. I always give this one at least 10 days, too.

I thought the last batch was delicious however.

 

[KCBigDog]

I just finished brewing this one. Added a little 2 Row for efficiency help, and ended up with 1.058 OG.

Also, added .5 oz of Stryian Goldings I had laying around at 45 minutes.

Thanks for the recipe!

 

[duffman2]

Try using US05. The first batch of this I brewed used US05 and I loved it. I rebrewed it and used nottingham. I guess I just don't like the flavor of notty fermentations.

Think I have some S-04 and Notty at the house. I don't know, my three legged dog ate my brew book so I'm not sure how I fermented it. Probably around 68 to 70F.

Like I said it was a very yeasty beer and kind of reminded me of Delirium Tremmens. A little off, I know

 

[Alelager]

Think I have some S-04 and Notty at the house. I don't know, my three legged dog ate my brew book so I'm not sure how I fermented it. Probably around 68 to 70F.

Like I said it was a very yeasty beer and kind of reminded me of Delirium Tremmens. A little off, I know

Three legged dog? Sparging accident?

 

[duffman2]

Well, he wasn't a three legged dog till after he ate my brew book. If you know what I mean

 

[makomachine]

Kegged this past Saturday after ~14 days in primary and it's a nice beer. I'd dry hop it and up the flavor hops slightly if I was the primary consumer, but this was my gateway beer for non-craft beer drinkers. To that end, it suits it's purpose - thanks for sharing!

After 6 or so pints, and more time in the keg, I'm seeing the beautiful simplicity of this beer. It's highly quafable and the perfect gateway ale for the non-craft beer drinkers. I had three pints today and I believe I may have just found my lawnmower beer! Next batch, and there will be a next batch, I'm going to dry hop 1/2 oz or so to give a hair of cascade aroma. Bittering is spot on and don't want to mess with the flavor given the intended audience. Thanks Ed!

 

[Jester]

I keep getting everyones opinions and it's making me even more excited for mine to ready. Too bad I'm just bottling it this weekend.... That's 3 weeks in the primary and straight to bottles.

 

[D-MOTITAN]

I just picked up the ingredients for another ten gallons. This was my first all grain recipe and it was a huge hit. I have to get more in the pipeline or there could b trouble. Cheer to ED for this great recipe.

 

[phoenixs4r]

Get to bottle it this weekend...yay.

Too bad most of it will be drunk at my companies xmas party. I'm out of beer, and i can't drink this batch.

Pipeline fail.

 

[EdWort]

It's highly quafable and the perfect gateway ale for the non-craft beer drinkers.

There ya go. That is one of the main objectives of the recipe. It's really helped move those poor souls from the dark side of BMC.

 

[motleybrews]

Just put this in the keg. It was my first AG batch, so I figured it should also be my first kegged batch.

I dry hopped with 2 oz of Simcoe. That was my only change.

Tasted awesome going into the keg. I'm glad because this is my most expensive beer. Between the burner and kettle, mash tun, HLT, and keg setup, I've got about $400 into this beer alone! Itll even out after several more brews. But it's worth it. Loved this recipe. Great intro to AG and kegging!

 

[HopheadNJ]

I've got 5 gallons of this in the fermentor - Pitched with Nottingham 10/10 and has been fermenting in my chamber since at 67. Most of the yeast has settled to the bottom but there is still a slight layer of chunky yeast covering the top. My chamber is temperature controlled, but temps dropped down to 63 for a day or two prior to adding a heat source.

I haven't seen this any other time I've used Nottingham. I haven't had a chance to check gravity yet, but I'm gonna give it another week either way. Any experience with a similar scenario? Should I wait for it all to drop or just cold crash as usual at the 3 week mark?

 

[makomachine]

I've got 5 gallons of this in the fermentor - Pitched with Nottingham 10/10 and has been fermenting in my chamber since at 67. Most of the yeast has settled to the bottom but there is still a slight layer of chunky yeast covering the top. My chamber is temperature controlled, but temps dropped down to 63 for a day or two prior to adding a heat source.

I haven't seen this any other time I've used Nottingham. I haven't had a chance to check gravity yet, but I'm gonna give it another week either way. Any experience with a similar scenario? Should I wait for it all to drop or just cold crash as usual at the 3 week mark?

I fermented at 62 - Notty can handle the lower temp without a problem. Yeast floaters happen - as long as you reach FG ok, no worries.

 

[Pdeezy]

I brewed the PM version of this recipe on Monday.

Most of the action has already stopped in the ale pail. Now the real waiting begins...no visible signs of progress, but I know good things are happening in there so I have to be patient.

Thanks for the recipe Ed. I'll let you know how it turns out.

 

[EdWort]

With the price of Nottingham hitting $4 and higher, I am brewing my next 15 gallon batch with a vial of WLP005.

WLP005 British Ale Yeast
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium

http://www.whitelabs.com/beer/strains_wlp005.html

 

[Pdeezy]

I used US-05, becasue that is all i have ever used, I haven't had any problems yet, and best of all it's cheap. Thanks again for the recipe.

 

[kappclark]

I used US-05, becasue that is all i have ever used, I haven't had any problems yet, and best of all it's cheap. Thanks again for the recipe.

I did some with WLP001 and it was great - I think it it basically the same yeast as US-05

 

[phoenixs4r]

This came out incredibly clear, and significantly more tasty than I expected. This will definitely be a hit at the company Xmas party which I brewed it for! Just enough flavor to keep me happy, and not so much that it will turn people away.

I can't get over how clear it is.

This wwill definitely be in my summer pipeline.

 

[starrfish]

mine too! & I knox gelled mine! clearest beer yet!

 

[phoenixs4r]

Man this sample is killer ..thanks again for the recipe!

 

[pm5k00]

With the price of Nottingham hitting $4 and higher, I am brewing my next 15 gallon batch with a vial of WLP005.

WLP005 British Ale Yeast
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium

http://www.whitelabs.com/beer/strains_wlp005.html

Ed, on the off chance you have not used this yeast before I would advise against making a 15 gallon batch, I personally can not stand the flavor it imparts, it's fruity but not in a good way, and I can't explain it any better than that. I do however love 007 and also like 002 for english yeast.

 

[codyjp]

This was my first attempt at Brew in A bag and I'm really happy with it. Simple, fresh and light with just enough hops. it came out really clear even though I put little to no effort in that aspect of it besides 4 days at 33* before bottling.

Has anybody used this base recipe and modified the hops? It might be a simple way to explore different hop profiles and still get great beer.

 

[brew2enjoy]

Just to confirm, the hop schedule is for a full boil correct?

I plan on giving the mini-mash a shot soon. What should the pre-boil volume be for a full boil (5 gal batch)?

 

[EdWort]

Ed, on the off chance you have not used this yeast before I would advise against making a 15 gallon batch, I personally can not stand the flavor it imparts, it's fruity but not in a good way, and I can't explain it any better than that. I do however love 007 and also like 002 for english yeast.

Thanks for the advice. I just found this at White Labs site. I wonder if this would be the proper replacement.

http://www.whitelabs.com/beer/strains_wlp039.html

WLP039 Nottingham Ale Yeast
British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
Attenuation: 73-82%
Flocculation: Medium to High
Ideal Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium

Reviews:
Write your own review

"Greatly recommended"
By: Marcelo Paniagua
Date: June 26, 2007
Beers Brewed: ESB
Comments: Great strain, gives a high attenuation rate and exceptional clear beer. Taste is neutral, low fruitness... greatly recommended if you want a clear beer without filtration. I used in an ESB, Fermented in the 66 -69 F, gave an attenuation rate of 82 %, OG 1.052, FG 1.009.

 

[EdWort]

Just to confirm, the hop schedule is for a full boil correct?

I plan on giving the mini-mash a shot soon. What should the pre-boil volume be for a full boil (5 gal batch)?

Yes and preboil depends on your boil rate. I would start with 6 gallons.

 

[brew2enjoy]

Yes and preboil depends on your boil rate. I would start with 6 gallons.

Sounds good. I'll give it a shot!