American Pale Ale Bee Cave Brewery Haus Pale Ale

[TDIBrewer]

Brewed this for the 2nd time, just kegged that one. The first one i mashed @ 152, this one @ 148, I think I prefer the dryer version. Time will tell, as I will let it age in the keg for a few more weeks. First time FG was 1.015, this time 1.004.

 

[stryker_hass]

ok made this brew today. 3rd all grain for me. followed to a tee. in the carboy, looks dark ? any ideas Thx Jim

 

[TMet]

Making this tonight for me first all grain.

 

[rossi46]

ok made this brew today. 3rd all grain for me. followed to a tee. in the carboy, looks dark ? any ideas Thx Jim

It will look dark at first.

 

[uncleben113]

I'm finally brewing this tomorrow. I'm having to sub the admiral for target hops since I'm out of admiral. My IBUs will be exactly the same so I'm not too worried

 

[ChuckCollins]

Ed Brewed a Batch this weekend any thoughts on how close it will be to your Pale Ale?

Weyermann Pale Ale Malt 6#
Weyermann Vienna Malt 4#
Crystal 60L (Was on Hand no local HBS in 60 Miles)
Citra 1oz 60 Min
Citra .50 30 Min
Citra .25 15 Min
Citra .25 5 Min
Notty Ale yeast.

 

[elproducto]

I would wager not close at all.

Citra will overpower.

 

[Jukas]

You can get all the ingredients with a single click here: http://www.brewmasterswarehouse.com

Ed,

Just getting around to ordering this to give it a try and the link in your first post above to BMW was broken. Poking around through their database I found your recipe at http://www.brewmasterswarehouse.com/recipe/850c3115/

Just a heads up! I look forward to brewing & tasting this beer.

 

[Kaotica]

With my complete inability to demonstrate anything approaching patience when a new brew is bottled, I cracked one open after 5 days. Tad green but pretty darn good and by far my clearest beer yet, could see the Bass logo clear as day through the glass.

Here it is:

 

[mccumath]

An ounce of citra, dry hopped for 14 days, makes EdWorts Haus Pale Ale my new favorite beer. Made the recipe, as in the OP with US-05, and kegged as is. Also made the recipe as in the OP, Nottingham yeast, and dry hopped with an ounce of citra.

Both taste good, but the citra really takes the cake, IMO.

Thanks EdWort!

 

[Beernewb]

An ounce of citra, dry hopped for 14 days, makes EdWorts Haus Pale Ale my new favorite beer. Made the recipe, as in the OP with US-05, and kegged as is. Also made the recipe as in the OP, Nottingham yeast, and dry hopped with an ounce of citra.

Both taste good, but the citra really takes the cake, IMO.

Thanks EdWort!

thanks, thinking of trying the same thing, was it a 5 gallon batch? also, what's your preference yeast wise? I don't get the best results with notty and my water, it really takes forever to drop out for some reason and I get bready/yeasty flavors for a while after bottling.

 

[nisk916]

If you make a slightly larger viewing chamber you can seal it and use some brewballs. Would be easy to sanitize and no risk of breaking.

 

[nisk916]

Oops. Posted on wrong thread.

 

[mccumath]

thanks, thinking of trying the same thing, was it a 5 gallon batch? also, what's your preference yeast wise? I don't get the best results with notty and my water, it really takes forever to drop out for some reason and I get bready/yeasty flavors for a while after bottling.

I made two 5.5 gallon batches. I fermented one with Nottingham, and one with US-05. I prefer the taste of the Nottingham over the US-05, but it will ferment approximately the same way. I noticed a harsher bitterness with the US-05, but it can vary from palate to palate. If you really like Citra, leave it in for 14 days. Otherwise, may look at removing the dry hop ounce at 5-7 days. Up to you. I prefer the 14 day dry hop, turned out fantastic!

 

[brew2enjoy]

How would this beer turn out with WLP007 (dry English ale)? I have a few jars I just washed and I have wanted to try this recipe. I'm thinking as long as I keep it around 65 I will be good.

 

[flyfisherwes]

What will subbing a little Crystal 60 for the Crystal 10 do? Just darken it some? At only 0.5 lbs i cant see it doing much, but I'm a noob.

 

[pm5k00]

How would this beer turn out with WLP007 (dry English ale)? I have a few jars I just washed and I have wanted to try this recipe. I'm thinking as long as I keep it around 65 I will be good.

I use 007 for almost all non belgian beers and it always works well. IMHO very well suited for APAs and IPAs.

What will subbing a little Crystal 60 for the Crystal 10 do? Just darken it some? At only 0.5 lbs i cant see it doing much, but I'm a noob.

C60 will darken the beer yes, but it will also impart more of a caramel taste to the recipe, the darker you go with crystal/caramel malts the more intense the flavor.

 

[flyfisherwes]

C60 will darken the beer yes, but it will also impart more of a caramel taste to the recipe, the darker you go with crystal/caramel malts the more intense the flavor.

Thanks


Could I just use less of it and increase the vienna or 2 row by the same amount?

 

[pm5k00]

Thanks

Could I just use less of it and increase the vienna or 2 row by the same amount?

Personally I would just use the .5lbs of the c60, but if you want to see how changeing the malts will effect the recipe, try downloading Bewmate (www.brewmate.net) and put the recipe in to play around with it. Brewmate is free and I have found it to be very usefull.

 

[tennesseean_87]

I believe it'll add a little more caramel sweetness as well, though I'm a n00b myself. I really like this recipe and plan to brew it a few more times as well as making the grainbill the base for freezer clean-out brews.

 

[TheWeeb]

just racked this to secondary with a gravity reading of 1.012, on to two pounds of pasteurized seedless green grapes and an ounce of french oak with heavy char. A rebel, I know... the sample I took to get the gravity reading was most delicious

 

[Sippin37]

Post back and let us know how the final result turns out. Sounds delicious!

 

[siucubfan]

I am new to AG brewing. I just purchased Beersmith 2. When I punched this recipe in, it gave me a brewhouse efficiency of 30.3%. I believe I have enetered everything correctly. I have the correct water amounts and have it set to single infusion, light body, Batch Sparge. I'm assuming that I am doing something wrong since that efficiency level is showing that it would be so low. Anyone have any idea what I could be doing wrong?

 

[Prymal]

The efficiency reading means nothing until you enter in your numbers from the brew day. Go to the fermentation tab and set all of the fields that are editable to 0.0. it should then show a brewhouse efficiency of 0.0%.

 

[siucubfan]

The efficiency reading means nothing until you enter in your numbers from the brew day. Go to the fermentation tab and set all of the fields that are editable to 0.0. it should then show a brewhouse efficiency of 0.0%.

I see it now, thanks for the help.

 

[oldskooldawgz]

I brewed this last night I did a half a batch but ended up with about 3 gallons of wort after boil so not quite the boil off i expected but more beer for me. My preboil sg was about 1.046 (my notes did not save) and post boil was at 1.052. I did a biab version. It turned out really bitter and really sweet which should be a good thing. I used safale us-05 and pitched at 74 degrees because i could not get my wort down lower than that. So i had a good amount of lag but it started up around noon this morning and has been bubbling since. I did have a question. My wort seemed to have a lot of "trub" in it left over from mashing. When transferring to my bucket I siphoned and filtered with my grain bag and got some of it out but didnt really bother with that much. So is this debris bad for the beer? I figured it was protein or sugar. I also had a rough time maintaining my temperature. I tried using hot and cold water but my pot was so large that the temp varied from one side of the pot to the other.

P.S. Not only was this my first all grain but it was my first brew period. Thanks for the great recipe

 

[Prymal]

All of the trub is normal for biab. I transfer everything into my fermentor when I BIAB just make sure to let everything settle out before transferring to secondary or bottling. If the beer looks cloudy let it sit longer or cold crash to force the yeast out of suspension

 

[oldskooldawgz]

All of the trub is normal for biab. I transfer everything into my fermentor when I BIAB just make sure to let everything settle out before transferring to secondary or bottling. If the beer looks cloudy let it sit longer or cold crash to force the yeast out of suspension

Thanks its always nice to get some reassurance. I plan to keep it in the primary for a little longer because i do not have anywhere near the amount of bottles needed and whats the fun in buying empties

 

[Brewcrew86]

I appoligize for asking this question, but I did not want to go through the 200+ pages. Obviously this is a very popular brew.

My question is, are there any update for the extract recipe? I'm going to brew your recipe this weekend 2/11/12 and thought I should ask.

Thanks for the recipe!

 

[ButcherBoy]

Chalk up another 'First All Grain' to this recipe! Brewed this today, followed original as presented. Hoping I like this well enough to brew again and again and want to establish a baseline. Hit all the numbers as expected, it went really well. I like doing all grain, and the SWIMBO is excited to make bread with some of the spent grain, as is the dog about spent grain biscuits. Thanks for the recipe!