American Pale Ale Da Yooper's House Pale Ale

[MyNameIsPaul]

Just mashed in on a five gallon batch of this. I am substituting summit hops for the 30 minute addition since my LHBS did not have enough cascade. First time using my PJ inspired rims system. Everything is going swimmingly

 

[Esmitee]

This is my 5th batch of this ever so Tasty Brew. 1 st time bottling it. I did an 11 gal batch and I'm going to bottle 5 gals.
I usually keg most of my beers but recently started to bottle some also. The past few batches of bottles, don't seem to be carbonated enough, OR to my liking? Here is what I do. Primary for 14 days @ 64* f in a temp controlled freezer with a thermo well. Then still in temp controlled freezer dry hopped for another 7 days, then I cold crash for 3 days @ 36* F.
I go from freezer @ 36* f to bottles, give or take a few degrees. Beersmith says to use 2.20 ozs of corn sugar for 2.4 vols. I used the 36* for the temp, because it says "the temp at Bottling" I wanta use table sugar this time. Thats the amounts I've used of corn sugar in the past and I wasn't happy with the carbonation. What Amount does everyone else use? AND What Temp do you use for the "Carbonation Tool"?

 

[PJM]

You will need about 4.2 oz of corn sugar. Use room temp of 68 degrees for the "bottling temp" number. Not sure of the conversion to table sugar from corn sugar. Try a google search for that.

 

[Gold_Robber]

Yooper,

Do you use Munich 10L or 20L for this recipe? TIA.

 

[Yooper]

Yooper,

Do you use Munich 10L or 20L for this recipe? TIA.

Either the 10L or US Munich (which is 9L I believe). Briess has a new "Bonlander Munich" and I'm going to try that one in this.

 

[bierandbikes]

My understanding of your temp for calculating sugars for your desired carbonation is the highest temp during primary fermentation.

 

[bradford0113]

Just bottled a 3 gal batch of this recipe last night. First all grain attempt - mashed grains in a water cooler lined with paint strainer bag. This is so tasty going into the bottle. I can't wait for it to be carbed and ready to drink!

 

[bxtzd3]

I have made 3 batches of this so far using all cascade. My bud said if he was in a bar and I put this on the counter he would think it was a big named brand of pale ale. Awesome. My only every other brewday beer.

 

[ronjonacron]

Im dry hopping my second batch of this using citra/cascade. And i think i used a lighter crystal, this will be in my rotation fora t least every 3 brew days or so, if not every other. Great beew, tons of flavor, bmc guys love it, its an all around win.

 

[Esmitee]

I bottled the 5 gal batch using 2.5oz of table sugar using the 36* temp . I checked about 10 different priming calculators that I googled. 8 outa 10 said to use the temp. at time of bottling. So thats what I went with. I read also about using the highest fermentation temp or highest temp the beer has been at. I also read about the amount of CO2 that would be in a Lower temp such as the 36* mine is at, after crash cooling and at bottling time. I'm afraid of the bottle bombs using the higher temp and more sugar amounts. I'll let you know how it carbs up.
I kegged 5 galls too, I'm going for a taste right now !

Thanks !

 

[ronjonacron]

I think the point of taking into account the temperature is to factor how much co2 from fermentation is still in there, the warmer it got the more wouldve been released from solution, when you cool it down it doesnt absorb anymore more because it cant get through your airlock. Or maybe i just made that up. Who knows.

 

[Tombstone0]

I think the point of taking into account the temperature is to factor how much co2 from fermentation is still in there, the warmer it got the more wouldve been released from solution, when you cool it down it doesnt absorb anymore more because it cant get through your airlock. Or maybe i just made that up. Who knows.

You're right. Really what they're asking you is what is the highest temperature your beer reached after active fermentation has completed. This will indicate how much residual Co2 is in your beer. If you subsequently cold crash your beer, I don't think it will reabsorb any Co2 from the headspace unless it's under pressure.

 

[BridgewaterBrewer]

You're right. Really what they're asking you is what is the highest temperature your beer reached after active fermentation has completed. This will indicate how much residual Co2 is in your beer. If you subsequently cold crash your beer, I don't think it will reabsorb any Co2 from the headspace unless it's under pressure.

If you read the notes for the brewer's friend priming calculator they are ambivalent about what temp to use because of the theoretical possibility that CO2 is reabsorbed when crash cooling. Assuming your headspace volume is not very large, I think most of the CO2 will be lost out of the airlock and only a small amount is available to be reabsorbed when crash cooling. I've crash cooled several times and I used the fermentation temp (ie, 64) when calculating priming sugar and carbonation has been good. I've only noticed that carbing takes longer after crash cooling, because more yeast have dropped out or gone dormant. http://www.brewersfriend.com/beer-priming-calculator/

Back on topic, I finally got around to brewing this recipe and it's great after only 9 days in primary without even adding dry hop yet. Thanks for the great recipe Yooper!

 

[ballsy]

Just brewed this on my Birthday yesterday and it went very well. For all you PM brewers out there, I replaced the 5lb Marris Otter with 3lb LME and 0.67lb DME (based on the converting ratios of 0.75lb LME/lb grain and 0.67lb DME/lb grain). I mashed the other 6lbs of grains (Munich, Vienna, and Crystals) at 152-154 for 60min's, then tea bagged @ 170 x 10min's. OG was 1.056-1.057 which I was happy with!

 

[Esmitee]

.I have not seen on this great thread, a lot of pictures of your finished product in a glass,

Here's mine from the keg.

I may have subbed a 1/2 lb of crystal 40 for lack of something and maybe 8 oz of Munich?

I love this color





Fermented for 2 weeks in primary,dry hopped for 10 days cold crashed for 3 days @ 34f, Racked to keg chilling in UN insulated side of garage on floor, gets cold enough here in nj. All Cascades, Love it. this is the 5th batch I made now, Everyone loves it... I bottled the other 5 gals this time.. Thank You again Yooper

 

[FATC1TY]

I brewed a similar grist based off this back over a year ago I think.. Maybe even 2 years ago.. I had a friend today ask me if I brewed it again..

Used FF 7C's exclusively and it was indeed a damn great beer.

 

[dtow2]

Thanks to yooper for this recipe. This is a awesome tasting beer. Should of made 10gallons.


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[Wheelspin]

Hopefully someone can make some sense of this for me 'cos I've searched and don't seem to get a definitive answer.

For a 10 gal batch of Yoopers Finest, my OG is coming in at 1,065 (efficiency 85%). I want it at 1,058 as per recipe.

Do I just scale down all my grains by 10%.

Was this which got me 1.065
4 kg pale malt
450 gram biscuit (subbed 10% for Maris Otter effect)
2.8 kg Vienna malt
2 kg Munich malt (Sub Munich type 1)
450 gram crystal 20L (Sub Cara Red)
450 gram crystal 60L (Sub Cara Munich 3)


Will this get me 1.058
3.6 kg pale malt
405 gram biscuit (subbed 10% for Maris Otter effect)
2.52 kg Vienna malt
1.8 kg Munich malt (Sub Munich type 1)
405 gram crystal 20L (Sub Cara Red)
405 gram crystal 60L (Sub Cara Munich 3)

Advice would be greatly appreciated.

 

[Wheelspin]

Bump !

 

[jonmohno]

Having a almost 2 year old brew of this now. I have like 1 left now and I cant beleive I still have one since it was a 1.5 gallon batch. The maltyness in aroma and taste really shines in this beer kind of like an amber. Impressive how it holds up in semi-stable basement temps. For some reason the caramel malts are really standing out now. Usually it seems my beers just kind of dry out or possibly become more oxidized. Hmm. Didn't even use oxy caps either. Great beer, Ill brew it again,not soon enough though.

 

[Yooper]

Bump !

Yes, adjust the amount of the ingredients to get your efficiency.

 

[Stormbringer]

I brewed this up today. I am still fine tuning my system so I missed the og a little(1.052) but it wasn't too bad.
It smelled great and the little I tried tasted great.
Thanks Yooper for the recipe.

 

[slippery]

I gotta try this one...mug



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[ballsy]

OG 1.056, FG 1.015 after 2wks in primary. Didn't want to wait a week of dry hop so just racked on top of 1oz cascade in keg yesterday and letting her carb to 2.4vol co2...will be trying her out next weekend!

 

[ballsy]

Day 6 in keg, carbed at 12-15 psi, perfect carb day 5 so kept at 12. Drank 4 growlers worth with neighbors last night...they were loving it! Very good pale even being so young still!! One buddy was at a contest other month and tried all beers there and thought this was one of the best he tasted! Thanks again Yooper!!

White Dog Brewery

 

[WavePuckRiker]

I brewed this about 3 months ago.....it came out fantastic.

I brewed it again about a month ago, but substituted Patagonia Pale Malt which my LHBS had a few bags of. The owner said he had heard great things about it, but had yet to brew with it himself.

It's been in a keg now for 4 days, and I cannot wait to try it. I'll let you all know if the Patagonia lends anything different.

 

[ballsy]

I brewed this about 3 months ago.....it came out fantastic.

I brewed it again about a month ago, but substituted Patagonia Pale Malt which my LHBS had a few bags of. The owner said he had heard great things about it, but had yet to brew with it himself.

It's been in a keg now for 4 days, and I cannot wait to try it. I'll let you all know if the Patagonia lends anything different.

Any tastes yet???

 

[ballsy]

That's weird. ..I guess three question marks in a row equals a lame emoticon??? Lol

 

[WavePuckRiker]

Any tastes yet???

Yes! Came out very nice. It tastes "cleaner", or "crisper".....but that could be a variation in the fermentation from my previous batch.

I would also say that the Patagonia has more malt flavor. The color appears to be the same....I need to start taking pics to compare.

 

[geoffm33]

Brewing this right now for the first time.