American Pale Ale Da Yooper's House Pale Ale

[TheHairyHop]

fwiw, I don't believe that you can get dry hop flavors with hot additions. the flavor profile is just not the same.

 

[Ozarks Mountain Brewery]

Ive used this method several times by mash recirculating with the same finishing hop and an actual whirl pooling with a good strong pump from 200 down to 165, covered after 170, the combination has a great flavor with no stem or vine taste which I cannot stand

the key is to almost double the whirl pool hops

 

[TheHairyHop]

I do not doubt that at all. In fact, I would have recommended putting all of your hot hops in at whirlpool. Everyone has their own preferences, so I encourage you to do it your own way.

I will say, however, that it is generally accepted and researched that you simply cannot get the same flavor from hot additions as you get from dry hopping. It's comparable to hot and cold brewed coffee, but even more so.

 

[arnobg]

I just brewed this recipe yesterday. I got a bit higher efficiency and boil off than expected and came out around 1.062.

Pitched WLP001 yesterday afternoon with a 0.5L starter and it hasn't taken off yet.

 

[MikeSkril]

Bottled 4 weeks ago. The only thing I can say is:

Thank you Yooper! I owe you and not only for this recipe!

 

[guitarman31]

Brewing the original recipe right now with SWMBO. Everything was going good until I started the boil and my cheap burner that I've been using for the past year capped out. Off to the store to get another real quick! Thanks for the recipe Yooper, excited for this brew!

 

[Wolfbayne]

Nice to have a store that close to save you on that one! Hope it worked out for you.

 

[Yooper]

Bottled 4 weeks ago. The only thing I can say is:

Thank you Yooper! I owe you and not only for this recipe!

So, you're saying you like it, I hope!

 

[arnobg]

Fantastic Pale Ale Yooper! This was my second all grain and it turned out absolutely fantastic.

Only thing more I could hope for is for it to be more clear. This is 3 weeks in primary, cold crashed 3 days, 2 and a half weeks in bottle.



Good lacing and head retention for sure.

 

[TrickyDick]

Haven't brewed in about 10 months. Have new electric brew setup ready to go and sold the propane system. Wanting a nice beer that all will like, and from what I've heard around HBT, this is one of the top recipes ever posted. I don't know what my malt and hops inventory is like, but I am sure I can come pretty close. I might have to sub some falconer's flight hops for the cascade, or see if I have some centennial. I think I have 2oz cascade, but I never fully trust the inventory system on beersmith. probably use nottingham yeast or another dry yeast. I'll have to see what I have there as well! Probably have to do a double pitch since my yeast is probably 1 year old.

Planning to post a pic if all goes well.

TD

 

[kev211]

Im gonna try my hand at this pale yooper, but I think I may try to sub 2-row for MO just because I have a ton of it on hand at home. Any thoughts on using crystal hops? I was going to use Magnum to bitter and finish it off with the crystal hops, figure it could be kind of cool

 

[arnobg]

After about 5 weeks in the bottle, I'm noticing one issue with the brew @yooper . For some reason these bottles are just emptying left and right. This is the best all grain I have brewed yet and my friends keep asking for more. Looks like it will be on the list again in the coming weeks. Cheers!

 

[JayDog]

Alright, gonna try my hand at this one. Adjusted the recipe for my system. Also I'll be using the Giga Yeast Vermot IPA yeast.
My local water is horrible, I don't have a problem when I'm brewing stouts, but for my pale's it's just not right. After talking with brew club member's and a bit of research I decided on using RO water. I will be filling a 5 gallon jug for my mash water and then use my tap water to batch sparge. Any opinions on my mineral additions? My Mash in vol. is 4.19 Gallons of RO
Gypsum @ 3 grams, CaCl @ 4 Grams, and Epsom salt @ 2 grams
EZ water calculator has a
Mash PH of 5.51,
Ca 112, Mg 12, Na 0, Cl 122, and So4 155
Cl to Sulfate ratio of .79

Any opinions are appreciated, and Thanks Yooper, can't wait to brew this one, I brewed the oatmeal stout and my wife love's it. Finally a chance for her to enjoy something I made.

 

[rlmiller10]

My water is not RO but very soft. For this recipe see below:

Mash Sparge
Volume: 3.2 4.0
Gypsum: 3.2 g 4.0 g
Epsom 3.2 g 4.0 g
NaCl 0.6g 0.8 g

 

[ShepFL]

Will be brewing this Friday night. Hoping to become a staple around here if my process is dialed in.

 

[BlackWraith]

Heating my mash water for this now!

 

[Ozarks Mountain Brewery]

Mine is fermenting now, I could kick myself in the butt, I only had 04 yeast on hand and its not fermenting like in the past, Ive had stalled 04 before hope this turns out

 

[Ozarks Mountain Brewery]

Nice flavor, Great job on the recipe I love it

 

[brew703]

This was one of my first brews. Really liked it.
Curious if anyone has brewed this using Citra or one of the other critusy hops?

 

[Ozarks Mountain Brewery]

Im sure this would be good with both Citra or Amarillo

 

[JayDog]

Just racked to secondary. Loving it so far. The Vermont IPA yeast has a great flavor as well.

 

[brew703]

2.0 brew. I want to change up the hops and use cascade, citra and Amarillo. What do you guys/gals think would be the best hop schedule to get the most flavor? Not looking for a big citrus bomb, just something to compliment the maltiness of the grain bill.

 

[Ozarks Mountain Brewery]

if you still want it to be a pale ale you'll have to scale the hops down to lower the ibu otherwise its an ipa, both citra and amarillo have higher ibu ratings than cascade

 

[brew703]

I did scale down and kept the IBU at 45.
I kept cascade at 45,15,5 and citra & Amarillo hopstand for 30 min at 175degrees then dry hop both citra and Amarillo for 5 days (.75oz each).

 

[BrewinBromanite]

This was one of my first brews. Really liked it.

Curious if anyone has brewed this using Citra or one of the other critusy hops?

About to bottle a somewhat similar iteration of this on Saturday. Actually, more like inspired than similar... Love the MO-Vienna-Munich backbone! Left out the crystal this time altogether, bittered with citra, similar schedule throughout the boil otherwise, but added a hop stand with 2.5 oz cascade, and dry hopped last Saturday with 2 oz cascade and 4 oz of citra. Gravity sample when dry hopping tasted great. (Used WLP 007). First time using citra, so I'm excited to see how this comes out. Coming in at 7%, and much drier without the crystal - so again, this was probably more inspired than similar to the original recipe.

 

[Nightstrife]

This was one of my first brews. Really liked it.
Curious if anyone has brewed this using Citra or one of the other critusy hops?

I didn't use a "citrus" hop persay. I used an exclusive Galaxy hop on this once it was delicious. I also used an exclusive El Dorado hop on this... Keep in mind I also added a pound of MO as I was afraid of my efficiency being low. My favorite so far has been the El Dorado. My yeast strain was WL California ale (forgot the exact number) 001-002 I think... Due to where I live I use exclusively White Labs. The last time I bought yeast it was three days old. (I live like 3 miles from the White Labs building).

My opinion on this recipe is that it is a great recipe for a base for just about anything, any type of hop seems to go great as long as you scale/modify your hop schedule to keep the IBUs in check... Cheers!

 

[brew703]

Looks like I will brewing another batch of this great beer. I recently posted asking about using different hops. I changed course again and want to go with Mosaic as the main hop and another hop, maybe citra, simcoe or Amarillo or any other suggestions for hops. What would be a good hop schedule? I will use Cascade or Columbus for bittering.
These are the hops I currently have.
Amarillo
cascade
citra
Simcoe
mosaic
galaxy
Columbus
chinook
centennial

 

[BrewinBromanite]

I'd probably bitter with Columbus, simply because you'll achieve the same IBU's with less (compared to cascade), and can save more for later flavor/aroma additions. I just bottled a cascade/citra variant last weekend - tasted great at bottling. (Bittered with citra for the same reason above). The original all cascade is great, though!

 

[BrewinBromanite]

...Forgot I posted about this a week ago. [emoji16][emoji482]. For details on the hop schedule I used in my variation, see a few posts above.

 

[TheHairyHop]

if you still want it to be a pale ale you'll have to scale the hops down to lower the ibu otherwise its an ipa, both citra and amarillo have higher ibu ratings than cascade

I don't really think that IBUs define an IPA, rather the sheer amount of hop flavor. I make an IPA with this recipe by bumping up the malt and just adding more post boil hops. The bitterness stays low, but the flavor goes through the roof.