American Pale Ale Bee Cave Brewery Haus Pale Ale

[EdWort]

I i am rousing some white labs london ale yeast and was looking for a recipe and i think this will do the trick!

what do you think of the yeast with this recipe?

It will probably make a good beer, but the yeast profile will make a completely different beer. London Ale is dry, malty ale yeast. It provides a complex, oakey ester character to your beer, while Nottingham is pretty neutral and it well attenuate better. My last batch went down to 1.007 FG.

 

[jimba009]

Thanks! Do the dry yeasts typically attenuate better than the liquids?

 

[EdWort]

Thanks! Do the dry yeasts typically attenuate better than the liquids?

No, not necessarily. It depends on the yeast. Each one will list their particular attributes. It's good to ask here on the forum about a new yeast to get feedback on results other members may have had.

 

[jayhoz]

Just brewed up a batch of this bad boy. Have people found they needed a blowoff tube? Mine is pretty cruddy and I'd rather not use it or make a run to the LHBS if I don't have to. I've got about 5.25 gals in an ale pale and plan to ferment at 67F or so.

ETA: I didn't rehydrate the yeast. I just pitched the dry yeast straight from the packet.

 

[tgrier]

I bet you will be fine.

 

[Brew-ta-sauraus]

Brewing a bath of this today! Wish me luck!

 

[OregonNative]

Brewing this today Ed. I'll be sure to report back.

 

[Aubie Stout]

Ed,

I sub'd Amarillos for the Cascades and came to 48 ibu's of goodness. If you want a change of pace, I highly recommend it.

 

[dp69_2001]

It's getting really tasty! I didn't think it would take this long to condition. It's getting much more balanced.

 

[BlackNotch]

I finally got a chance to brew a batch this morning. This was my 3rd all grainer and I hit 1.052, everything went well. You definitely get better with each batch!

I'll be away at training for 2 weeks, so the wait won't seem as long...

 

[NikolausXX]

Well Ed you would be proud. My brewing buddy Dboss and I have made 20 gallons of Haus pale ale in 2 months. 2 per recipe, and 2 modified.

 

[EdWort]

Good job guys!

I just tapped a fresh keg yesterday after a few months of no Haus Ale. It's good to have it back!

 

[Jps7117]

I pulled another couple of pints yesterday.

It's the second week of keg conditioning. It's starting to mellow out nicely and clear up.

It tastes great! It will definately be a staple around my house.

Hopefully, after following the progress of this one, I can keep my paws off the next one for at least four weeks.

After my first beer didn't turn out too well, this one really got me excited about brewing beer (all grain especially) for the long term. Thanks Ed!

Oh....and I will become a HBT premium supporter very soon!

 

[NikolausXX]

Well I bottled my gelatin haus pale last night. The carboy was completely clear and amber colored. My final beer came out like the one in the last pic on here but completely clear. Using same vienna as before, only 2row from different lhbs. This batch came out much lighter in color, probably the 4 or 5 srm that beersmith projected. That is wierd to me that is is so much lighter in color. I will post some pics after the bottles prep for a week or 2. The initial tasting of the flat beer from bottling, the extra hops are very noticable, as are the light dryhop I put in. Should turn out real good. But will look like BMC.

 

[brewjunky]

When I made the recipe it also came out a lot lighter in color then Eds. I was using crystal 15 as well so I thought it would be darker

 

[Toppers]

My LHBS only carries Durst Vienna Malt, will it work for this? The 2 row is Rahr. Thanks.

 

[SilverKing]

brewed 5Gal of this yesterday. Went without a hitch. looking forward to tasting it for the first time. Thanks Ed!

 

[KingBrianI]

brewed 5.5 gal today using carahell in place of the crystal 10. planning on taking it to a christmas party next month. thought i would let all my coworkers see how good it was too!

 

[MN_Jay]

Edwort,
I couldn't believe it this weekend when I tried a commercial pale ale and if someone told me it Bee Cave Haus Pale ale I would of believed them. I couldn't believe the similarities between that and the batch I brewed of yours. It was called Summit Extra Pale Ale, and since it's made in St. Paul, MN I doubt if it reaches texas so you could try it. The strange thing is that Summit actually says on their website that they use 2-row harrington and caramel for their malts and horizon, fuggle and cascade for their hops. Obviously quite a bit different than yours but still, the similarities were unmistakable.

 

[jimba009]

I did a 3.5 gallon version of this recipe on Saturday. First all grain i did (used Deathbrewers method) and it went well. I used the nottingham yeast as suggested, the stuff blasted off! i pitched at 80 degress and the wort held that temp until this morning. Do you think the initial fermentation temp will cause some off flavors? there was almost a 3" head and one hell of a "blizzard" in the carboy. The krausen has fallen and little to no airlock activity. Thanks for the suggestion Ed, this was probably the most active i have seen yeast yet.

 

[McKBrew]

Time for me to make this brew in the next few weeks. I have a ton of Cascades and 4 new empy kegs to fill. Wish I was set up for 10 gallon batches.

 

[EdWort]

Edwort,
I couldn't believe it this weekend when I tried a commercial pale ale and if someone told me it Bee Cave Haus Pale ale I would of believed them. I couldn't believe the similarities between that and the batch I brewed of yours. It was called Summit Extra Pale Ale, and since it's made in St. Paul, MN I doubt if it reaches texas so you could try it. The strange thing is that Summit actually says on their website that they use 2-row harrington and caramel for their malts and horizon, fuggle and cascade for their hops. Obviously quite a bit different than yours but still, the similarities were unmistakable.

Excellent! I'll have to get some of that to take ice fishing up at LOW in January. Thanks for the tip.

 

[kjones]

I do most of my ordering from ahs and i was wondering if should be buying the belgian pale ale malt or the brewers rahr 2 row malt bc the belgian pale ale malt says that it is easily converted by a single temperature infusion mash but the 2 row doesnt

 

[drunkatuw]

Edwort,
I couldn't believe it this weekend when I tried a commercial pale ale and if someone told me it Bee Cave Haus Pale ale I would of believed them. I couldn't believe the similarities between that and the batch I brewed of yours. It was called Summit Extra Pale Ale, and since it's made in St. Paul, MN I doubt if it reaches texas so you could try it. The strange thing is that Summit actually says on their website that they use 2-row harrington and caramel for their malts and horizon, fuggle and cascade for their hops. Obviously quite a bit different than yours but still, the similarities were unmistakable.

I've had my fair share of Summit EPA, and I think it has much more of a hop bite than Ed's HPA. I taste more cascade flavor and aroma in Ed's recipe where in Summit's it's a much more harsh bitterness, but still very tasty. Summit EPA is one of my favorite local brews. I went on the Summit Brewery tour a few months ago and it was one of the better tours I've been on.

 

[MN_Jay]

True, it does have more hop bite but trying to find the right word to describe the similar taste, "breadlike" maybe? I'm not sure.

I'd love to do that Summit tour though, the only one I've been on is the Schells brewery tour in New Ulm. The $2 tour fee can get you quite a buzz...

 

[mediocre]

Going to try the haus ale tonight, but I managed to mess up when I went to the LHBS. Had the recipe in my head and... got it wrong. I don't know ingredients well enough to know what kind of mistake I was making, until the proprietor of the shop after handing me my bag made mention that this was gonna be a strong brew I was about to make -- at the point I realized I may have goofed with the recipe in my memory.
Was after a minimash and purchased the yeast, the hops, 2lb of Vienna and 1/2lb of Crystal 10L. Then... I also purchased 6.5LB of Pale LME. Normally I just folllow recipes to the T and end up with some quite tasty, but I manage to stray a bit here.
At the very least I know something is getting brewed tonight, just a matter of what . Is there a good way to rectify my mistake with these ingredients? Use it all? Cut back on using some of it?

Appreciate any assistance for this new brewer.

 

[Blue_Water]

I made this as my first all grain. Did 10 Gal, left in primaries for 14 days, kegged, one keg has been in the fridge for a week.

It's still cloudy,which I'm not worried about.

It has a pretty strong bitter taste on the front end. I'm planning to let it sit longer to see how it mellows, but wondering if anyone would have an idea of why it would be bitter like that? I followed the recipe per Ed's direction. The only deviation is that I mashed around 155 degrees, so a little high.

Thanks

 

[EdWort]

It has a pretty strong bitter taste on the front end. I'm planning to let it sit longer to see how it mellows, but wondering if anyone would have an idea of why it would be bitter like that?

At three weeks, it is very green. I try not to drink any before 6 weeks.

 

[BeerPressure]

Thank you for sharing youre recipes, Ed. I made this today as my first AG. Simple ingredients that could produce an awesome beer.

 

[EdWort]

I just tapped a keg made on 9/20. It's amazing what a few extra weeks of patience does to it. Hmmmm Good.