American Pale Ale Bee Cave Brewery Haus Pale Ale

[Foreigner]

I used this as a template - but used carapils instead of the 10 crystal, and added a 1/2# of munich. We shall see! thanks Ed!

 

[Rhino17]

Hey Ed!

Going to brew this tomorrow, but my LHBS does not stock Vienna malt. Only myself and one other guy have asked for it, so currently he will not bring it in. Can you recommend a substitute? I have the following malt on hand:

Munich Malt
German Pils
Marris Otter
Amber Malt
Light Crystal
Caramunich

I was thinking maybe a touch of of Munich, and fill it out with Marris Otter, but my recipe formulation skills are currently a little underdeveloped. Can you lend a hand?

Cheers,

Rhino

 

[EdWort]

go with the Munich malt. That will be the closest. Make sure it is not a munich dark malt though.

 

[Thalon]

Can't wait to brew this as my first AG batch on Sunday! But a quick question: What BJCP category would you consider this to be in? I just downloaded/installed BeerSmith and I'm trying to figure out how to add it as a recipe. My best guess is 6A American Pale Ale. What say you?

EDIT: Another quick question: What kind of water profile would you suggest for this?

 

[FSR402]

Can't wait to brew this as my first AG batch on Sunday! But a quick question: What BJCP category would you consider this to be in? I just downloaded/installed BeerSmith and I'm trying to figure out how to add it as a recipe. My best guess is 6A American Pale Ale. What say you?

EDIT: Another quick question: What kind of water profile would you suggest for this?

I would not get into messing with your water profile just yet. If your water is good to drink it will be fine for the beer. If not, then get bottled water.

Changing your water profile is a whole other ball game.

 

[Thalon]

Well I've been brewing with straight RO water, which has basically nothing in it. I have read up on it and that works for extract brews, but I may miss the mash pH if there's not the correct amount of ions in the water. I know I've seen Yuri post that he uses RO water and adds brewing salts for a particular style, that's what I'd like to do as well. Just need to know what the target profile is for this beer so I can choose which salts to add.

 

[EdWort]

I call it an American Pale Ale for BJCP styles. You'll want to use some brewing salts if you use RO water.

 

[ColoradoXJ13]

Brewed 10 gallons of this on monday, fermenting away!

 

[kappclark]

Ed Wort:
In honor of the great feedback on this, I want to start the AG thing with your recipe ..

Like they say, you never forget your first time. Thiswill be good, I know.

My question is - will the 10.5 lbs of grain work in the 5 gallon cooler I have ? I think it should work, but I want to be sure !

Safe brewing!

 

[EdWort]

Ed Wort:
In honor of the great feedback on this, I want to start the AG thing with your recipe ..

Like they say, you never forget your first time. This will be good, I know.

My question is - will the 10.5 lbs of grain work in the 5 gallon cooler I have ? I think it should work, but I want to be sure !

Safe brewing!

Yep. 10.5 gallons will take up 4.12 gallons of space in your cooler. You may have to do two batch runs to get 6.5 gallons of wort.

Here's a calculation page you should find helpful.

It's a gentle recipe, so your first time will be enjoyable and memorable.

 

[kappclark]

OK- the calculator is very cool... many thanks for the post...

nights are cooling down up her (in the low 60's) which means great fermenting ...

Full speed ahead to AHS to get those ingredients...

You will get a full report on this kinder and gentler recipe !

 

[swampdog]

Just kegged my first batch of Ed's Haus Ale. O.G. and F.G. were right on the mark. Eight days in the primary then straight to the keg. I "crash cooled" and force carbed it at 25 psi for three days. My question: WHEN CAN I DRINK IT?????? Its now been in the keg four days. Still seems a little green. I'm wondering how long you guys usually age it.


JG

 

[EdWort]

Just kegged my first batch of Ed's Haus Ale. O.G. and F.G. were right on the mark. Eight days in the primary then straight to the keg. I "crash cooled" and force carbed it at 25 psi for three days. My question: WHEN CAN I DRINK IT?????? Its now been in the keg four days. Still seems a little green. I'm wondering how long you guys usually age it.JG

Vent the keg, then set the psi to 12 and wait another week. I know it's tough, but I don't touch a beer before 8 weeks myself. Try it after 3 weeks, then 4, then 5, etc. and note the changes and smoothness level. It gets better with age.

 

[BierMuncher]

...I know it's tough, but I don't touch a beer before 8 weeks myself. Try it after 3 weeks, then 4, then 5, etc. and note the changes and smoothness level. It gets better with age.

Ummmm.

Well...uh...

I brewed ten gallons on June 23rd, and it was gone on...August 5th.

Twas a big party hit and I plowed through it like soft butter. I guess I judge a beers age by what time it is.....

8 weeks you say????

Hmmmm.

 

[EdWort]

Ummmm.

8 weeks you say????

Hmmmm.

Yeah, I have time.....

I'm putting a Haus from May 28th in the kegerator tonight along with a Hefe from June 9th.

 

[swampdog]

Thanks Ed. I'm not sure I can do 8 weeks, but I will vent it, reset to 12 psi and give it seven more days before I "test" it again, as you suggest.


John

 

[britishbloke]

My first attempt at all-grain.

I added an extra pound of 2row and an extra 1/2 pound of crystal and veinna.

Used nottingham dried yeast. (First time just pitching the yeast into the carboy without hydrating).

It fermented out from 1.067 to 1.020. I thought maybe adding it to the secondary would stir the yeast and ferment it down a bit more.

I had it for 10 days in the carboy in darkness. 3 weeks in secondary and 9 days carbed so far.

The beer never cleared like thepicture of you're beer shows. It's the same color though.

The taste is somewhat sweet. The smell though is what gets me. It smells yeasty. I cant smell those great hop aromas at all.

What did I do wrong here? I might reopen all the bottles and put back into fermenter and restart the fermentation?

 

[BierMuncher]

My first attempt at all-grain.

I added an extra pound of 2row and an extra 1/2 pound of crystal and veinna.

Used nottingham dried yeast. (First time just pitching the yeast into the carboy without hydrating).

It fermented out from 1.067 to 1.020. I thought maybe adding it to the secondary would stir the yeast and ferment it down a bit more.

I had it for 10 days in the carboy in darkness. 3 weeks in secondary and 9 days carbed so far.

The beer never cleared like thepicture of you're beer shows. It's the same color though.

The taste is somewhat sweet. The smell though is what gets me. It smells yeasty. I cant smell those great hop aromas at all.

What did I do wrong here? I might reopen all the bottles and put back into fermenter and restart the fermentation?

10 days plus 3 weeks...I think you're fermented out. My version was a total of 10 days before being kegged.

Did you chill hte secondary? That is what helps the clearing.

Don't mess around with it. Give it time. Rmember, only 9 days in and your yeast in the bottles is still actively carbing the beer. That will settle once the priming sugar has been digested.

Relax.

 

[bigben]

I will be brewing a PM version of this recipe this weekend, finally! But I need some help. I'm on my mac right now and I can't get to my beer apps....and the online ones are giving me funky results. Can someone put these numbers in beersmith or something and tell me the results?

Grain/Extract
4 lbs 2-Row
2 lbs Vienna
.5 lbs Crystal 10L
4 lbs Alexanders Pale LME

Hops
1 oz Cascade 6.9% 60 Min
.5 oz Amarillo 8.9% 30 Min
.25 oz Amarillo 8.9% 15 Min
.25 oz Amarillo 8.9% 5 Min

Yeast
Danstar Nottingham Dry Yeast


Notes: I can't remember if I had calculated this for 3 lbs of LME or 4, but I have a 4 lb can. Also, I plan on having about 3.25 gallons of wort after batch sparging.

One more request, can someone tell me how much different it will be if I use the Amarillo as the bittering hop at 60 Mins and use the Cascade for the rest of the schedule?

Thanks!

 

[EdWort]

I don't know about the PM stuff off hand, but the Amarillo will increase the hoppiness and create a different beer.

 

[bigben]

Right, I understand that...but the LHBS only had 1 oz of cascade so...

Anyone have beersmith or promash that can crunch the numbers real quick?

 

[Beerrific]

Using BeerAlchemy on my Mac (you can get a free trial) I get a OG of 1.057 and 43 IBUs (using Rager), if you add the LME at the end of the boil this goes to 53 IBUs. Try this it has worked well for me in the past: http://hbd.org/cgi-bin/recipator/recipator

Hope this helps.

 

[EdWort]

Right, I understand that...but the LHBS only had 1 oz of cascade so...

An LHBS with only 1 oz. of Cascade. Sheesh. I would never run out of Cascade if I ran a LHBS. Then again, I'm not and I have several pounds of the stuff.

Still, pretty pathetic HBS.

 

[BierMuncher]

An LHBS with only 1 oz. of Cascade. Sheesh. I would never run out of Cascade if I ran a LHBS. Then again, I'm not and I have several pounds of the stuff.

Still, pretty pathetic HBS.

You're up on me. Only one pound on hand right now....

That'll change tomorrow though, got about 6 Oz's spoken for in my Maltese Falcon on deck for tomorrow.

 

[bigben]

yea I know, my normal lhbs was 'on vacation' so I went to another one. Who knows, maybe the lhbs lack of inventory will lead to a great beer

 

[bigben]

Using BeerAlchemy on my Mac (you can get a free trial) I get a OG of 1.057 and 43 IBUs (using Rager), if you add the LME at the end of the boil this goes to 53 IBUs. Try this it has worked well for me in the past: http://hbd.org/cgi-bin/recipator/recipator

Hope this helps.

sweet thanks! Ill have to check out BeerAlchemy later on. I'm on my iPhone now.

I think I will do a late addition, maybe around 20 minutes left for the boil.

 

[Funkenjaeger]

EdWort, just wanted to say thanks for this recipe! Like a number of other people, this was the recipe I chose for my first all-grain batch, and now I see what all the fuss is about - just as everyone always says, now I never want to go back to extract! This beer turned out awesome, it totally blows away all my past extract and partial mash brews. It's hardly been in the keg three days and it's going fast - I just can't stop drinking it! I can't wait until it's fully carbed and clears up some more...

 

[BierMuncher]

...I can't wait until it's fully carbed and clears up some more...

This beer gets crystal clear with some gelatin added to the secondary and a spell in the chiller.

 

[kappclark]

Yesterday, I received my HausAle ingredients from AHBS

Like an earlier poster, I plan my first AG using this straight-forward recipe

Thank YOu EdWort

 

[jdoiv]

Thanks for the recipe Ed! I made this 2 weeks ago and racked into kegs yesterday. Hydro sample tasted really good. Can't wait to get this on tap! It might just replace the SNPA clone as my haus ale.