American Pale Ale Crystal Cold Snap APA

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rhys333

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Location
Edmonton
Recipe Type
All Grain
Yeast
Wyeast 2565 Kölsch
Yeast Starter
No
Batch Size (Gallons)
5.5
Original Gravity
1.048
Final Gravity
1.010
Boiling Time (Minutes)
60
IBU
25-30
Color
4.5 SRM
Primary Fermentation (# of Days & Temp)
28 days, or as needed for this yeast. 60-65F.
Secondary Fermentation (# of Days & Temp)
No
Tasting Notes
Crisp and clean, grainy, with pleasant hop aroma.
View attachment 559921
IMG-c67f05264f8f3fdf3f17b675583b0c38-V.jpg
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This is a great beer for the summer. Crisp and clean, a little grainy, with pleasant hop aroma. It's a thirst quenching brew and may have a white wine character depending how you treat the yeast. Basically, it's a Kölsch with balls or a pale ale with with a little refinement. Goes down easy, I'll say that.

CRYSTAL COLD SNAP APA
61% 2 Row - 6 lbs
26% Wheat - 2.5 lbs
10% Vienna - 1 lb
3% Victory - 5 oz
0.5 oz Centennial @ 60 (other bittering hops okay)
1.5 oz Crystal @ 10
1.5 oz Crystal @ 0
WY 2565 Kölsch
Optional: dry-hop with 1 - 2 oz Crystal, to your taste. 5 to 7 days.
Also, adjust your bittering hop amount based on alpha acid levels to get 25 -30 IBUs in the finished beer.

I recommend mashing 60 minutes @ 154F, which should give you about 78% attenuation with WY2565. And if you adjust your water, moderate mineral levels, leaning towards the sulfate.

View attachment 559921
 
Last edited:
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rhys333

rhys333

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Cheers, Yooper.
 
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NewkyBrown

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Wow, that is a clear beer with 2.5 lbs of wheat and kolsch yeast. How long was it conditioning for?
 
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rhys333

rhys333

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Wow, that is a clear beer with 2.5 lbs of wheat and kolsch yeast. How long was it conditioning for?
I took that photo at 3 weeks after kegging it. It started out pretty hazy.
 
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rhys333

rhys333

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What temperature was it fermented at?
I pitched at 60F and I let it climb over a few days to about 65F. At the end I raised to 68-70F for a few days, but probably not needed.
 
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