American Pale Ale Bee Cave Brewery Haus Pale Ale

[rrbc2012]

Great looking beer EdWort! I'm through page 30 but thinking about using this as a base for a mango pale ale. I don't want to mess with the great thing he's got goi here, but anyone else try a fruit addition to this beer? Thoughts and recommendations greatly appreciated! Love this stuff!

 

[rwgaro]

I made this as my 4th ever batch (before taking an unanticipated 8 month break - starting up again soon) - was by far the best. Really straight forward and the first one where my first reaction was "wow, I can't believe I made this!"...

 

[MongooseMan]

Despite fermenting at about 26C for the first few days, this turned out great. The added fruitiness is a nice bonus.

 

[wyowolf]

Made this on Sunday, ten gallon batch. I split the batch into two portions , one with SA05 and one with Notty. the Notty one is doing just fine, but the 05 is dead?? I am not sure why, the temps were on the cool side as its about 55 in my basement and my OG was a bit high 1.050. I put a heating pad on it yesterday to raise them up a bit, now about about 64 but still no activity from the 05. I really dont know what happened, I have used 05 several times and NEVER had it not work... exp date of 02/2015..

will check again when I get home and repitch with another yeast, but I dont have anymore 05 so will use what I have...

i should mention i pitched at around 68 and it cooled overnight from there...

 

[kevreh]

After the temp was around 64, did you rouse the yeast? They may need a little agitation.

 

[wyowolf]

After the temp was around 64, did you rouse the yeast? They may need a little agitation.

no i did not.. will do that tonight... you mean shake it up?

 

[kevreh]

I usually stir it so I can agitate any yeast thats just laying on the bottom. Use a spoon or dip tube.

 

[wyowolf]

sure enough, went home and carefully peaked in, saw a little krausen, stirred it up and in a couple hours it was bubbling away... sitting right around 67 or so... so it seems to be happy happy happy

 

[CervezaMaLa]

I'm going to do a 3-gallon all grain batch of this - second all grain batch - only 3 gallon because of apartment range burner capability (other reasons too, but unrelated to my question).

My grain bill varies slightly from the original - first due to 3 gallon, but also because I ended up scooping a little extra into my bag from the bins in my awesome LHBS. The ratios are fairly close though:

5 lb. 2 row
1.5 lb. Vienna
.5 lb. Crystal 10L

The ratios from the original recipe got me to 1.2 oz Cascade. Keeping in the spirit of the original recipe (simple, cheap, etc...), I didn't want to buy another packet of hops just for the .2oz, so I ended up with 1 oz. Also, I have a little bit of other hops leftover from my last brew session.

I have:
.25oz German Tettnang A:3.9%, B:5.0%
.25oz Czech Saaz A:3.0%, B:4.8%

Plus the 1 oz of Cascade I purchased with my grain bill.

My initial thought was to make the last addition one of the leftovers (Tettnang or Saaz), but then I started thinking that the Cascade would provide a nicer aroma...I'm not experienced enough with hops...

I'm sure it'll be a tasty beer either way, but wondering how you all would utilize these hops with this recipe. Put some of my Saaz in the start at a bittering hop and save my Cascade for the rest of the additions? Just use the 1 oz of Cascade and forget the rest?

Thanks.

 

[rossi46]

I would use them (both) for the bittering charge and the cascades for the rest.

 

[JohnSand]

I'm with Rossi. I often substitute whatever I have most of for bittering, adjusting for AA%. Then keep the flavor and aroma additions unchanged.

 

[CervezaMaLa]

Thanks to you both. I actually had 1/2 oz of each and used the tettnang for buttering and then cascade at 30, 20, and 10. IBUs were where they should be for an American Pale Ale...excited to see how it turns out.

 

[Disintegr8or]

Just poured a glass. This came out great. I needed a break from all the IIPA's I've been downing lately.

 

[Justdrumin]

Just poured a glass. This came out great. I needed a break from all the IIPA's I've been downing lately.

Nice! This one is on my must brew list for the near future. I love the Highland Brewing sticker. LOVE me some Highland. I actually got a chance to tour the brewery. Awesome people over there too. Asheville is FANTASTIC for craft brew crowned the craft brew capital. The water quality there is AMAZING! Sierra Nevada and Dogfishhead are movin there from what I've heard...also, sorry for goin off topic!

 

[Disintegr8or]

Nice! This one is on my must brew list for the near future. I love the Highland Brewing sticker. LOVE me some Highland. I actually got a chance to tour the brewery. Awesome people over there too. Asheville is FANTASTIC for craft brew crowned the craft brew capital. The water quality there is AMAZING! Sierra Nevada and Dogfishhead are movin there from what I've heard...also, sorry for goin off topic!

My Wife has been traveling to Asheville once a month for a year now for her work. I've been up there a few times, and toured Highland as well. Their Cold Mountain Ale has a cult following of enormous magnitude. I was told that the water there was wonderful for brewing as well at almost every brewery/beer tour. SN does have a place there out by the airport. I tried to tour it, but It's not quite operational yet. Sometime this year they say.

/End hijack, sorry EdWort.

 

[pedimac]

My Wife has been traveling to Asheville once a month for a year now for her work. I've been up there a few times, and toured Highland as well. Their Cold Mountain Ale has a cult following of enormous magnitude. I was told that the water there was wonderful for brewing as well at almost every brewery/beer tour. SN does have a place there out by the airport. I tried to tour it, but It's not quite operational yet. Sometime this year they say.



/End hijack, sorry EdWort.

I've definitely been lucky. I love this place! Have some cold mountain from the last 4 years, and a keg of homebrew clone. Wonderful stuff!

 

[Beeru]

Hey There,
I'm just wondering if you think it's worth while using irish moss in this to clear it?

Cheers.

 

[Slow_Day]

Hey There,
I'm just wondering if you think it's worth while using irish moss in this to clear it?

Cheers.

Yes, that's what I do.

 

[Beeru]

Well, I missed my OG. I got 1.044 after adjusted for temperature, with 5 gallons of wort. I've been shooting low for the last half a dozen batches now. :/

 

[cetwlaa]

I wanna try the Edwort Haus pale ale 5 gallon all Grain recipe with my present equipment by mean of BIAB. The problem is the largest pot I've got is 5 gallon. From what I've learnt from this forum, biab for 5 gallon batch normally require boiling 7-8 gallon of wort coming from mashing and sparshing. So my question is can I boil the mashing wort and sparshing wort separately ? It is indeed very time consuming to do so , but I could only think of this way out in order to achieve the desired efficiency( except buying new kettle and pot, that I really want to avoid of). Anyone here can share ur thought with me ?



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[Jupapabear]

I wouldn't think that would work out very well. You can try upping your grain bill, to achieve a larger OG then top off you fermenter tod 5 gallons with fresh water. OR you could accept the ammount you end up with using you biab method and enjoy good beer either way.

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[beginnerbeers]

This was my first ever brew. Made a few mistakes.
Didnt aerate,
only put in one pack of hydrated yeast,
bottled on the 9th day.
OG 1.048. FG 1.020.
Fermented too hot, 68-75
Its been bottled a week, i had to release the pressure after day two of bottling because it was going too fast. Tastes really sweet/tart in the finish,like grapefruit. Not sure if letting it fully bottle condition will improve the taste. Im not too optomistic.

Anyways I rebrewed another batch yesterday and plan to fix all those mistakes. I aerated well and have it bubbling happily at 65F, ill bring it up to 68 i a week. I really hope this one gets to FG... I pitched most of the harvested yeast from round one.
My mash temp keeps hitting 154, im trying for 152 but havent found the correct method yet.

Im assuming the grapefruit taste is from the high ferm temp? Anyone know?


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[shelly_belly]

Grapefruit is from cascade hops.

 

[CGVT]

This was my first ever brew. Made a few mistakes.
Didnt aerate,
only put in one pack of hydrated yeast,
bottled on the 9th day.
OG 1.048. FG 1.020.
Fermented too hot, 68-75
Its been bottled a week, i had to release the pressure after day two of bottling because it was going too fast. Tastes really sweet/tart in the finish,like grapefruit. Not sure if letting it fully bottle condition will improve the taste. Im not too optomistic.

Anyways I rebrewed another batch yesterday and plan to fix all those mistakes. I aerated well and have it bubbling happily at 65F, ill bring it up to 68 i a week. I really hope this one gets to FG... I pitched most of the harvested yeast from round one.
My mash temp keeps hitting 154, im trying for 152 but havent found the correct method yet.

Im assuming the grapefruit taste is from the high ferm temp? Anyone know?


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One pack of yeast is plenty for this beer.

Give it some more time before you bottle it. You don't need to aerate if you are using dry yeast and even at the those temps (mash and ferment) Notty or S05 should have finished dryer than 1.020.

Grapefruit is from cascade hops.

Yep

 

[beginnerbeers]

Ok its possible i only made two mistakes then .
The grapefruit i dont mind. The sweet and tart mouthfeel make it tough to finish. I imagine thats from poor/unfinished fermentation or maybe hasnt had time to mellow out the full three weeks.

My other brew(irish stout) which has similar numbers is still in the carboy at two weeks on irish ale yeast. Hopefully it finishes for me. Ill give it another week.


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[cetwlaa]

I also made a 5.5 gallon HPA by low volume BIAB yesterday and the result was surprisingly good !

Mash 10.5 lb grains into 4 gallon water at 152 F for 75 minutes

Drain the grain and sparge it with 2 gallon water pre-boiled at 160F. At the end, I get 5.5 gallon of wort for boiling.

After finished the whole boiling, adding hop and cold crashing processes, 4.5 gallon of wort was left. I need adding additional water to top up my beer to 5.5 gallon, but I still can achieve 1.058 OG

I was surprised that I can extract so much sugary water with such low volume of mash water








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[HopheadNJ]

Brewing a 10 gallon variation on this today - keeping it all cascade (Mine are 8.8% AA), but most of my IBU's from late hops and using grains I have on hand.

1.051
40.4 IBU
5.7 SRM

14lbs Maris Otter Pale Malt
3lbs 8oz Vienna Malt
1lb 4oz Crystal 20
8oz Cara-Pils

.25oz Cascade @ FWH
1.5oz @ 30 min
1.75 @ 15 min
1.75 @ 5 min

Gonna split with Nottingham and US-05

 

[Scout001]

Did a 2.5 gallon batch on Sunday. I did a full volume mash, but the temp was way too high at 160-162 F. To make up for my low OG post-boil (1.043), I dissolved a pound of table sugar in bringing my OG up to 1.052 in the fermenter. Additionally, I had a half ounze of Hallertau in the fridge and added that to the Cascade at beginning boil. Should be an off-style bitter, but I think its going to taste great. Practically dedicated half my fermenting room to Bee Cave recipes. Lol, thanks Edwort.

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[kiblerjd]

I don't know how this is possible but I sat down to make my first 100% original beer recipe the other day and ended up with the exact same malt bill as you. I have 2lb of leftover Vienna and I had a target SRM so I added 1/2 lb of 10L to get where I needed to be. My hops are way different but I found it interesting that we literally have the same grain bill. All these posts give me confidence that it's a good one.


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[mystikhybrid]

Won 3rd Place Bronze with this recipe at the War of The Worts in PA. Thanks Ed!!
My first competiton

Only changed Crystal 10 to Crystal 30, after a few iterations I wanted a little more color.

Ive brewed about 40 gallons of this so far and its become everyones favorite. I make 2 separate pale ales from each 10-12 gallon batch nowadays to try all the different hops. So far in preferred order: Citra, Mosaic, Simcoe, Nelson Sauvin, Cascade, Amarillo, Sorachi Ace, Bramling Cross. This weekend we are going to try Pacific Jade and Galaxy.

Multiple batch brewday method:
http://imgur.com/a/DOzAD