American Pale Ale Da Yooper's House Pale Ale

[mr_goodwrench]

Heading on over to BMW Saturday morning to pick up the ingredients for this. It will be my first brewday in our new house. I am a Wyeast guy though, so I may go with 1056 which is my go to Am Pale Ale yeast.

 

[kappclark]

Brewwed a batch today using a fresh vial of WPL001 -- is this pretty much the same as us-o5 ?

 

[brewinsam]

Brewwed a batch today using a fresh vial of WPL001 -- is this pretty much the same as us-o5 ?

I did that as well, it's been in primary for about a week and looks sort of funny. I found this thread and this thread so I feel comfortable about the yeast, just not how it looks. It was also my first time using Whirlfloc tabs so I wonder if I messed something up there.

 

[winvarin]

I did that as well, it's been in primary for about a week and looks sort of funny. I found this thread and this thread so I feel comfortable about the yeast, just not how it looks. It was also my first time using Whirlfloc tabs so I wonder if I messed something up there.

There may be some minor differences between liquid and dry but they are essentially the same strain.

In fact, I have this beer on tap made with us05 and it is mighty tasty. It's a clean yeast that really gets out of the way to let malt and hops shine through. It's my go to house yeast for most of my stock house ales.

 

[winvarin]

I did that as well, it's been in primary for about a week and looks sort of funny. I found this thread and this thread so I feel comfortable about the yeast, just not how it looks. It was also my first time using Whirlfloc tabs so I wonder if I messed something up there.

And can you describe "looks funny"?

 

[HItransplant]

yoop-- thanks for a great recipe.. First batch Ive made that I feel really happy with. Definitely a re-brew in the future. cheers!

 

[kappclark]

I did that as well, it's been in primary for about a week and looks sort of funny. I found this thread and this thread so I feel comfortable about the yeast, just not how it looks. It was also my first time using Whirlfloc tabs so I wonder if I messed something up there.

Thx for the links abt the 2 strains... time will tell... I am fermenting just nice and steady at 70 in the basement...will be interesting to see if the "yeasty twang" otheres mention comes through in the WPL001 .. I pitched it from a 1L starter, and it took off w/in 12 hours.

 

[brewinsam]

And can you describe "looks funny"?

I think I was just put off slightly by the speed that things got started; that and the insane amount of sediment from the whirlfloc(?). I just racked it to secondary and it smelled great and looked good too. We'll see how it looks in a week or so.

 

[bluemoose]

I am kegging for the first time. Has anyone kegged this? Carb naturally? If so how much priming sugar. Force carb? If so how much pressure.

Thanks

 

[CGVT]

Brewed this yesterday for my first all grain. My mash was a little low-150, but I don't think that will be too much of an issue. According to my calcs, I hit 78.9% efficiency. I'm pretty happy seeing as it was my first time.

Don't have a wort chiller yet and couldn't get the temp down below 85 last night. Put it in the primary stuck it in my converted fridge fermentation chamber to cool overnight. Pitched the yeast this morning at 65 degress. Still no action in the airlock, but I'm not concerned.

Man, the wort was tasty. This is going to be good.

Thanks, Yooper!

 

[Yooper]

I am kegging for the first time. Has anyone kegged this? Carb naturally? If so how much priming sugar. Force carb? If so how much pressure.

Thanks

I just saw this, so I'm sure it's too late. But I use 12 psi at 40 degrees for my kegerator set up!

 

[bluemoose]

Yoop,

I used 12 PSI at 40 degrees and the keg was gone in about 1.5 hours. Everyone loved it. It is on the short list to return soon. As an aside, you are batting two for two. Stone is tasting great as well. Hmm, I think I smell a dogfish.

 

[Paulgs3]

Two weeks in the fermenter, just took my reading and she is sitting at 1.010 and clearing up beautifully.

I had too much water in my mash and I ended up with way too much after I sparged, I boiled for 90 minutes but I used a new kettle and my B/O rate was way not expected so I ended up short and had to add water to get my OG in range.

The taste is incredible and I'm hoping it is what I've been searching for! I can't wait to keg this!

 

[Paulgs3]

I so cheated and carbed this early. It is an amazing Pale Yoop, thank you!

 

[Dixon]

I want to brew this as a housewarming gift for my bro in law. He's got a quarter barrel keg I can put it in. I don't have access to beersmith at the moment. Would anyone be able to tell me ingredient amounts for a 1/4 barrel batch?

 

[Yooper]

I want to brew this as a housewarming gift for my bro in law. He's got a quarter barrel keg I can put it in. I don't have access to beersmith at the moment. Would anyone be able to tell me ingredient amounts for a 1/4 barrel batch?

A 1/4 barrel is 7.5 gallons. You can either do the 5 gallon batch, or scale it up by 1.5 to make 7.5 gallons.

 

[Dixon]

A 1/4 barrel is 7.5 gallons. You can either do the 5 gallon batch, or scale it up by 1.5 to make 7.5 gallons.

Why didn't I think of using simple math?! Dumb dumb...

Thanks yooper!

 

[winvarin]

A 1/4 barrel is 7.5 gallons. You can either do the 5 gallon batch, or scale it up by 1.5 to make 7.5 gallons.

Wouldn't he need to scale up by 2.5 gal?

 

[Yooper]

Wouldn't he need to scale up by 2.5 gal?

Well, yes.

But if you multiply every single ingredient by 1.5, you'll have a 7.5 gallon batch.

 

[kappclark]

Drinking a pint as I type - a winner again.

 

[WestCoastHopper]

I just added my dry-hop addition to this (after 2 weeeks in the carboy). The sample was at 1.010 and tasted stellar. Nice work Yopper! I will be brewing this again in 2 weeks!

 

[Yooper]

I just added my dry-hop addition to this (after 2 weeeks in the carboy). The sample was at 1.010 and tasted stellar. Nice work Yopper! I will be brewing this again in 2 weeks!

You know, I haven't made this lately. That's for reminding me of how much I like it! I have my "brewing list" and an IPA is next, but I might have to exchange that for my House Pale Ale!

 

[CGVT]

I bottled mine last week and of course, had to give it a try when I was brewing Saturday. It was under carbbed as expected, but holy cow, it was amazing! A fantastic hop nose, crystal clear and perfectly balanced. SWMBO, a SNPA fan, was thouroughly impressed. What a great beer! I think I'm going to have keep this on hand...

Thanks for the recipe, Yooper

 

[BigB]

I make a recipe that is nearly identical to this... Definitely a house favorite. I've killed a 5 gallon keg by myself in 10 days before. I always have some on hand now. I make my version in 10 gallon batches, but I know a guy who makes a very similar recipe in 21 gallon batches.

 

[MidnightShift]

I am going to use this recipe as my first try at a 10 gallon batch. I think I will use centennial as the first and second bittering additions and cascade as the last two additions plus dry hopping. The ibu's will only be at 34 so I hope it is enough. I am not a real hop-head though I do like some bitterness. Hoping everything runs smooth and it turns out great.

 

[BlackOakBrewer]

I'm about to take my stab at this. LHBS only had 2 oz of Cascade's though. Still a bit of a noob, so I was hesitant to change things on the fly.

I've heard so much about Simcoe, I thought I'd give that a shot. I have 2oz of the Cascade, 2oz of 12% Simcoe and about a half oz of Centennial at home.

I'm just going to play around in Beersmith to get the IBUs close. Anyone have any experience with Simcoe in this one? How about suggestions on which to use to dry hop?

 

[BlackOakBrewer]

Also, I though FWHing was supposed to take from the aroma/finishing hops without upping the IBUs much, but Beersmith calculates it almost like a bittering charge.

 

[Dixon]

How much of a difference will using 1056 make in this?

 

[BlackOakBrewer]

How much of a difference will using 1056 make in this?

Not totally sure. It shouldn't be too different, 1056 is pretty clean. I'm planning to ferment around 62, so it should bring out a bit more of the citrus from the yeast to go with the hops.

I just mashed in right at 154 on this. I'm hoping for a good one here!

 

[Yooper]

Also, I though FWHing was supposed to take from the aroma/finishing hops without upping the IBUs much, but Beersmith calculates it almost like a bittering charge.

FWH does impact the IBUs, after all, the hops are left in there for the whole boil! I figure it as a 60 minute boil addition, but the taste is a bit "smoother".

1056 will be fine in this!