American Pale Ale Da Yooper's House Pale Ale

[rtstrider]

Started a new thread with this post

 

[Elkobrewer]

I have made this beer 10 times. Yesterday I thought I would try something new with it so I boiled 4 sliced jalapeños to add to the dry hop stage. Hope it turns out. This is an awesome drink Yooper

 

[alexis42]

I think i need to give it a try !!! Seems like everybody is enjoying it.
Cheers for the recipe.

 

[creamycheetah]

Finally getting around to posting a pic of my version of Yooper’s pale ale . This is my first time making this beer, or any of yoop’s recipes and I’m glad I finally did. I used some of my homegrown cascades from this past season for the later additions and It turned out really well. So far this is the best tasting beer I’ve made to date. Maybe it is the combination of dialing in my process, and selecting a really good recipe as well! Now that I’m down towards the end of the keg, it has a really nice floral smell and creamy taste. I would suggest this to anyone that likes pale ales.
Happy Brewyear everyone!!

 

[pbrennan10]

Had the first pour of this today. I followed as closely as I could except I didn't dryhop at all, turned out very well. Thanks for the recipe.

 

[abrdnck]

I made a second batch using this grain bill and tapped the keg last weekend. Fantastic! Used different hops and increased the IBUs a bit (around 55 or so), and tastes wonderful. Hoppy pale ales are my favourite style of beer, and this will be my go-to recipe. I think I will have to dedicate one of my taps to this beer.

 

[ggriffi]

I just want to be the latest in a long line to say Thank you @Yooper for a great recipe!

 

[Yooper]

I'm so glad you like it! I appreciate you taking the time to tell me so.

 

[McKenzieBrewer]

Yoop, (or anyone with pertinent knowledge on the subject)

I am going to be brewing this next week and was wondering about water profile.
I am planning to make it fairly balanced with .5 gram gypsum per gallon and .5 gram CaCl per gallon. This should put me at 66 calcium, 63 Cl, and 74 SO4 (all in ppm). Does this look like a solid water profile for this beer? I am using distilled water and adding just these salts and then acidifying with lactic acid if necessary. Just want to know what the ideal water profile would be for this brew.

 

[Yooper]

Yoop, (or anyone with pertinent knowledge on the subject)

I am going to be brewing this next week and was wondering about water profile.
I am planning to make it fairly balanced with .5 gram gypsum per gallon and .5 gram CaCl per gallon. This should put me at 66 calcium, 63 Cl, and 74 SO4 (all in ppm). Does this look like a solid water profile for this beer? I am using distilled water and adding just these salts and then acidifying with lactic acid if necessary. Just want to know what the ideal water profile would be for this brew.

This was answered via private message- but for anybody else who reads this, that is a good basic profile, with a mash pH of 5.3-5.4 a great target.

 

[catdaddy66]

Going for my 3rd batch of this recipe, but made some changes. Going with comet and Idaho 7 (now called 007, the golden hop??), and had a few extra ozs of each base malt so it will have 11# rather than 10#.

Both versions prior to this were some of my best efforts, which makes it easy with a solid recipe!

 

[nickmv]

Life got busy getting married, buying house, etc --- just brewed this recipe as my first batch in a year.

Used Chinook and Citra, looking forward to it!

 

[Mothman]

My last few brews have involved coconut, a metric ton of hops, juice, zest, etc... and I'm looking for a nice simple, clean, beer for my next brew day.

I think this might be it!

 

[Mothman]

I brewed this on Wednesday as per the original post.

Fermenting nicely and smelling great already!

 

[pbrennan10]

I pitched this directly onto a 34/70 yeast cake from a previous lager, at first i thought i had a disaster but after lagering for about a month it's good -- but way different than the standard recipe.

 

[Mothman]

I added the dryhops and took a gravity reading this past weekend (sitting at 1.010, hoping it stays there).

I tasted a bit from the sample, and was really impressed... for an unfinished, uncarb'd, warm beer, it tasted really nice, perfectly balanced.

Looking forward to bottling next weekend and enjoying the brews a couple weeks after that.

Thanks for the recipe.

 

[Mothman]

Got my go at this recipe in bottles last Saturday and I couldn't help but crack my test bottle this evening (5 days old).

Great beer!

Malty, I taste a little bit of a caramel note, with the slightly bitter citrus/grapefruit cascade following it.

Very nice!

Brew day was supposed to be a fishing day with the wife, but it was rainy and cold so turned into a brew day instead.

So I called my go at this beer "Gone Fishin' Pale Ale".

Thanks for the Recipe Yooper.

EDIT: I just now realized I mislabeled the Bottled date. >_< lol A Sharpie will fix that.

 

[Pivovair]

Found this thread a couple of years ago and added it to my list instantly but never got round to giving it a go. Gonna brew it this weekend, using the original grain bill and the cascade/summit hop schedule that someone posted. Just wanted to keep this mammoth thread going!

 

[catdaddy66]

Found this thread a couple of years ago and added it to my list instantly but never got round to giving it a go. Gonna brew it this weekend, using the original grain bill and the cascade/summit hop schedule that someone posted. Just wanted to keep this mammoth thread going!

It's one of my favorite recipes on this site! I have some iteration of it in my inventory always. I play with the hop additions with each batch. They're all delicious!!

Good luck and hope it turns out well!

 

[Pivovair]

For what its worth this is my intended recipe for tomorrow, after I have converted to the metric system (insert Pulp Fiction line), switched to the Weyermann equivalent malts and reduced for my batch size of 15l (I reduced by a factor of 0.9 rather than 0.75 though since I never get close to 75% efficiency). I just tried to keep the % of grains of the original and aim as close to 1.058:

Malt:
Pale Malt 2kg
Vienna malt 1.2kg
Munich malt 800g
Carahell 200g
Caramunich III 200g

Planning to mash at 65 celsius.

Hops:

Cascade 30g @60 mins
Cascade 15g @ 30 mins
Summit 15g @15 mins
Summit 15g @ Flameout

irish moss 4g @15 min

Yeast: Safale US-05

Dry hop (consecutive not concurrent):
30g Cascade 3 days
30g Summit 3 days

Any last minute advice?

 

[burntchef]

Kegged this today. Wow what a punch of flavor from my hydrometer reading! Yum Yum Yooper! and thank you. Brewed the original recipe doubled for 10gallon batch. Fermented us05 at 68. Can not wait for this to age.
Eric

 

[JLeuck64]

Brewed this one for my first time yesterday. I decided to ferment this one in the keg as an exbeeriment. This will be my second attempt at fermenting in the keg with a recipe that calls for dry hops. Looking forward to a hoppy aroma! Ferment keg is on the left. Gas IN port is connected over to the serving keg's Liquid OUT port. This will purge oxygen from serving keg during fermentation. After a few more days I will add dry hops to the ferment keg. When fermentation is finished I will transfer beer over to serving keg using the liquid OUT ports. The pressure relief valve (spunding valve) is set to 5psi. By fermenting under pressure I am hoping to keep the Krausen down and avoid a bunch of foam pushing through the hose. Fingers crossed!

 

[Julian Høstan Urrea]

I used this grain bill for my latest beer. It looked so yummy I used some cascade, but went mainly for Sabro hops in the recipe. Im fermenting this under pressure at 12 psi with lallemands kveik yeast. I finished the beer late last night at 3 in the morning and allreasy today at 9 it was going strong in the fermenter. The brewing room smells heavenly! Cant wait for this to finish. Dont think im going to dry hop this one since im using the fermenter as a keg, my other one is occupied with a Stout.

Will keep you updated. Thnaks for the recipe Yooper!

 

[BreeBrew]

....
View attachment 10250

The link to the beersmith file doesn't seem to work anymore. Could you share it again please?

 

[Yooper]

Try this!

 

[BreeBrew]

Thanks!

 

[toxdoc49]

5 pounds pale malt (I used marris otter)
3 pounds vienna malt
2 pounds Munich malt
1/2 pound crystal 20L
1/2 pound crystal 60L

1 ounce Cascade 60 minutes
.75 ounce cascade 30 minutes
1 ounce Cascade 10 minutes
1/2 ounce cascade 5 minutes
1/2 ounce cascade flameout

1 ounce cascade (dryhop)

I used homegrown cascade for the late hopping additions, so had to guestimate the final IBUs, but used commercial pellet hops for the bittering additions (8% AAU).

Mashed at 154. Fermented at low ale temps (62) for two weeks, then dryhopped for a week.

This beer is my attempt at Lakefront Brewery's Cream City Pale Ale. I don't know if it's close- we don't have any to compare it to! But i was going for a slightly bitter, malt forward, APA. It worked! This beer is balanced, but definitely an APA. It's our new "house beer".

Edited to add new information: I don't use S05 much any more as it never clears well for me and can have "peachy notes" I no longer like. I love WLP001 for this beer, which is very similar but clears a bit better with no "peach" notes. I also mash at 152 with my new system, as I get better attenuation that way.

View attachment 10250

I see that you had considered increasing the amount of Munich malt in this recipe, and wondered if you had tried it. I have run across a farmhouse ale recipe that uses mostly Munich malt, and Hallertauer hops. I am not too experienced, but reading about the flavors one can get from Munich malt made me wonder if you or anyone had tried it. I can't find any other farmhouse ale recipes that use Munich malt as most of the grain bill. I want to try it, but may follow your recipe first. Thanks. I know this post is literally 14 years old, but was searching for a recipe.

 

[Yooper]

I see that you had considered increasing the amount of Munich malt in this recipe, and wondered if you had tried it. I have run across a farmhouse ale recipe that uses mostly Munich malt, and Hallertauer hops. I am not too experienced, but reading about the flavors one can get from Munich malt made me wonder if you or anyone had tried it. I can't find any other farmhouse ale recipes that use Munich malt as most of the grain bill. I want to try it, but may follow your recipe first. Thanks. I know this post is literally 14 years old, but was searching for a recipe.

No I decided that it was malty enough, and didn’t do it! Munich is very malty and very nice, but it’s a bit much in beers if overdone.

 

[toxdoc49]

No I decided that it was malty enough, and didn’t do it! Munich is very malty and very nice, but it’s a bit much in beers if overdone.

Thank you for the reply, that is very useful for me.

 

[toxdoc49]

I did Yooper's recipe using BIAB. I did it this way because I am partly lazy. I do have a mash tun. I used my brew kettle and the brewing mesh bag to hold the mash temp at 154 degrees F occasionally turning on the flame of course. I stirred the grain constantly but gently. Had to pay close attention to the mash temp of course, since this is not a mash tun. As for sparging, I tried the dunk sparge method, using about 3 gallons of sparge water in a large pot heated to about 170 degrees F. Probably harder in terms of recovering sparge water (I squeezed the bag and that is not easy with 11 lbs of wet grain in it, but I wanted to try it). Had a boil volume of 6 gallons, probably should have gone a bit higher as I ended up with slightly less than 5 gallons at the end. But, I did get the OG target as Yooper had written. So thus far, I will hope that the rest goes well. I ferment at a higher temp, around 68 degrees, will see how that goes, but the WLP001 ale yeast seems to work in that range. Not sure how long to dry hop, will do a week.