American Pale Ale Da Yooper's House Pale Ale

[rico567]

Are others getting a FG of 1.010? I'm at 1.016 and I think thats about right for S-05.

You're in the FG range I've got for this recipe in my computer: 1.010 - 1.018. If I'm in the range when I check (usually at 3 weeks), it gets bottled.

 

[nyer]

I racked to secondary at 1.014 and after a week I haven't seen any signs of more fermentation.

 

[uncleben113]

I'm going to brew this one soon and I'm wondering if the S-05 is absolutely necessary?

I have some White Labs California Ale V WLP051 and some Wyeast 1272. Will either of these work? I'm also going to have some Wyeast 3522 Belgian Ardennes soon but I doubt that one will work for an APA.

 

[Walker]

I brewed up a batch of this about 4 weeks ago and kegged it last night. It'll be a little mucky at the start (pulled a lot of dry hop particles through the siphon and into the keg), but the sample I got out of the siphon line at the end of the process tasted pretty damn good.

Thanks, Yoop.

 

[Yooper]

I brewed up a batch of this about 4 weeks ago and kegged it last night. It'll be a little mucky at the start (pulled a lot of dry hop particles through the siphon and into the keg), but the sample I got out of the siphon line at the end of the process tasted pretty damn good.

Thanks, Yoop.

I'm glad you like it! We try to have it on tap most of the time. I'm going to make a 10 gallon batch next time!

 

[zman]

I will be doing this again this weekend so it is kegged and ready for my 40th B day bash. I and everyone else i know really likes this beer

 

[rico567]

Brewing a second batch on Monday- minus the dry hopping this time.

 

[surfnturf]

Just put the blowoff on a 5 gallon batch. A beautiful color and the hydro sample tasted great! Can't wait to keg and sip on this one. Thank you, ms. Yooper!

 

[Walker]

I'm drinking it right now. It isn't carbed fully yet but I don't give a rat's ass.

 

[storunner13]

You said this drinks well young, but how young is too young?

Like lots of others, I have an event which popped up a bit too soon for comfort. I'm hoping to get from grain to glass in 18 days. However, some things to help it out...I will be doing a pressure ferment which will eliminate the need to force carb and hopefully create a cleaner profile. I'd really like to make a pale ale, but maybe I should stick to something lighter..

Will the dry-hop help for 1 week at cold temperatures? Or should I try a hop tea?

 

[Yooper]

You said this drinks well young, but how young is too young?

Like lots of others, I have an event which popped up a bit too soon for comfort. I'm hoping to get from grain to glass in 18 days. However, some things to help it out...I will be doing a pressure ferment which will eliminate the need to force carb and hopefully create a cleaner profile. I'd really like to make a pale ale, but maybe I should stick to something lighter..

Will the dry-hop help for 1 week at cold temperatures? Or should I try a hop tea?

I don't know if I've ever had it as young as 18 days, so I don't really know. Dryhopping at cold temperatures will take longer. I've dryhopped as short as three days with great results (at room temperature), though.

 

[smokewater]

I am down to about a 12 pack of this one. Its been my favorite beer to date. It improved so much in the last 2 weeks that I plan to brew up a couple of low gravity batches with shorter turn around time to tide me over while I lengthen the pipeline. Thanks for a great recipe.

 

[surfnturf]

After 13 days mine finished out at 1.016, which gives me an attenuation of about 70%. I'm going to dry hop it now but it tasted absolutely delicious with a great balance.

 

[HItransplant]

hi yooper.
Im gonna give this one a try, but I have a question: Do you add sauermalz to the recipe for pH control?

im thinking like 3 oz.. (2% of grainbill).

Otherwise ill prob just add a little gypsum and a little calc chloride.

cheers.

 

[winvarin]

I am not yoop but I have highly alkaline water and have used saurmalz to acidify the mash. I went about 2% on a Pliny clone last year with no taste impact to the beer. I nailed my mash pH and it was a darned tasty beer.

Guess what I am saying is that I have been told that 2 to 3% acid malt should not be noticeable in the flavor/aroma and so far that has been my experience

 

[winvarin]

For what it's worth, I picked up the ingredients for this today and am not using saurmalz. I plan on cutting the water with distiller and using some gypsum and cacl

 

[HItransplant]

For what it's worth, I picked up the ingredients for this today and am not using saurmalz. I plan on cutting the water with distiller and using some gypsum and cacl

Thanks to both... I think I will try some for my attempt. Prob 3 oz

 

[surfnturf]

Update: after dry hopping for 3 days at room temp I had to chill and carb for some friends this weekend. At serving time it was 7 days dry hopping. This has been my most enjoyable brew to date. Love the nice bite from the cascades and a pleasant malty backbone. Thank you again for sharing the recipe.

 

[HItransplant]

Update: after dry hopping for 3 days at room temp I had to chill and carb for some friends this weekend. At serving time it was 7 days dry hopping. This has been my most enjoyable brew to date. Love the nice bite from the cascades and a pleasant malty backbone. Thank you again for sharing the recipe.

Did you just dry hop in the keg?

 

[surfnturf]

Yes I did, using a hop bag and some marbles.

 

[Milk]

I have this one bubbling away in my primary right now. I plan on using 1oz centennial instead of Cascade for the dry hop.

 

[winvarin]

I will go ahead and admit my folly. I tried to shortcut my batch sparge over the weekend and did the equivalent of a no sparge (complete with the unplanned for 18% hit to my efficiency)

The result (fermenting as we speak) is what I expect to be a 3.4% 39IBU dry hopped Lite Pale Ale. Good thing summer is upon us and temps have already topped 100F in OK. Looks like I'll be quaffing my Lawnmower APA after yard work this season.

Should be interesting to see what the low yield does here as all of my other numbers were pretty well spot on for this batch. Mashed in and settled at 152.7 after a few minutes. Mash was still showing 151.5 at the end. Got a good conversion test with iodine and my mash pH measured 5.4 right after dough in and 30 min into the mash.

Pitched a fresh pack of us05 and had a full krausen in less than 6 hrs. Pitched at 68f and temperature controller has held it at a solid 64 f since.

Sadly, it seems like the only thing that went wrong is that I left 20% of my sugar in the MLT.

 

[frazier]

I'm sampling my first bottle (early of course, because I'm weak and can't wait, one week after bottling). This is an awesome ale. Flavors of malt, caramel, and Cascades. I used Wyeast 1450 which did a great job.

Thanks for another one Yoop!

 

[HItransplant]

just racked my first batch of this over to the keg to dryhop.

I grabbed a hydro sample while racking just to see what the FG was, assuming it would be close to the estimated 1013 that yooper gets... it was 1020!!

I figured after 17 days, 10 of which were after the krausen had fallen... and given the fervor with which the fermentation took off, I would be fine and fermentation would be done...

but 1020..

so, Im wondering if any of you have had this problem with us05 and this recipe. My mash temps were pretty spot on.. but ive been keeping things warm in the oven so the temp at the bottom of my mash tun may have been warmer at times than I realized.

any suggestions?.. I dont know that repitching would help... plus, now its on dry hops.

 

[HItransplant]

just racked my first batch of this over to the keg to dryhop.

I grabbed a hydro sample while racking just to see what the FG was, assuming it would be close to the estimated 1013 that yooper gets... it was 1020!!

I figured after 17 days, 10 of which were after the krausen had fallen... and given the fervor with which the fermentation took off, I would be fine and fermentation would be done...

but 1020..

so, Im wondering if any of you have had this problem with us05 and this recipe. My mash temps were pretty spot on.. but ive been keeping things warm in the oven so the temp at the bottom of my mash tun may have been warmer at times than I realized.

any suggestions?.. I dont know that repitching would help... plus, now its on dry hops.

Anybody?

 

[passedpawn]

Anybody?

Had to be your temps. Or, the malt was not well converted by malster. I'm betting on temps.

I seriously doubt it was the yeast. You could add some more.

 

[HItransplant]

Had to be your temps. Or, the malt was not well converted by malster. I'm betting on temps.

I seriously doubt it was the yeast. You could add some more.

That's what I'm thinking...

Odd though, nothing in my process changed. Guess I need to go back to wrapping my tun vs putting it in the oven.

 

[winvarin]

That's what I'm thinking...

Odd though, nothing in my process changed. Guess I need to go back to wrapping my tun vs putting it in the oven.

If it's significantly under attenuated vs. what you're wanting, you could always try a touch of amylase enzyme. Just be careful not to overdo it. Or you could just dry hop the hell out of it. I'm a big fan of beers with a heavy floral or citrus nose against a malty sweet background.

 

[HItransplant]

If it's significantly under attenuated vs. what you're wanting, you could always try a touch of amylase enzyme. Just be careful not to overdo it. Or you could just dry hop the hell out of it. I'm a big fan of beers with a heavy floral or citrus nose against a malty sweet background.

Well I dry hopped a little heavier than one oz... But not by much... I think I'll just hope for the best. Thanks for the suggestions everyone

 

[Yalpe]

Brewed this. It was also my first experience with dry hopping. I'm glad it turned out awesome! Thanks for the recipe.