"Little Sister" APA

[SwAMi75]

This is a recipe I plan to do soon. It's based on this IPA recipe, which I've read rave reviews of: http://brewery.org/brewery/cm3/recs/01_114.html

I scaled it down into the APA realm, as I'm doing mostly quick-turn beers at the moment. If you plug the recipe above into ProMash, you'll see that the bittering charge alone is worth somewhere in the neighborhood of 150 IBU. While I'd love to do the exact recipe some time, that'll have to wait.

So here's what I plan to do:


Little Sister APA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-A American Ale, American Pale Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.75
Anticipated OG: 1.051 Plato: 12.69
Anticipated SRM: 9.3
Anticipated IBU: 49.7
Brewhouse Efficiency: 70 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.4 9.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.7 0.50 lbs. Crystal 60L America 1.034 60
4.7 0.50 lbs. Special Roast Malt America 1.033 40
2.3 0.25 lbs. Flaked Soft White Wheat America 1.034 2
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Chinook Whole 13.00 39.4 60 min.
2.00 oz. Goldings - E.K. Whole 4.75 10.2 15 min.
2.00 oz. Fuggle Whole 4.75 0.0 0 min.

Yeast
-----
???


I think I'm going to use Nottingham yeast in this one. Seems to be well balanced, slightly malty with low esters. I've read that it attenuates REALLY well, so I might bump my mash temp up to 154 or so, as I do like the dry, but not that dry.

I may also dry hop this. The author of the IPA recipe says he uses .25oz of Fuggles in the keg, but that seems like a waste of time to me. We'll see....

 

[Chairman Cheyco]

That looks really good! I have a question about that special roast malt. What does it add to the brew? Is it more of a flavor or color additive? Also, can you substitute puffed or torrified wheat for flaked?

 

[SwAMi75]

That looks really good! I have a question about that special roast malt. What does it add to the brew? Is it more of a flavor or color additive? Also, can you substitute puffed or torrified wheat for flaked?

The special roast is something I found a few days ago in the bottom of one of my storage bins. I just tossed it in so I can use it up. If I recall correctly, it'll lend a bit of biscuity flavor.

The original recipe called for a little malted wheat. I don't have any on hand, so I subbed in the flaked wheat. I need to go through my stuff....if I have CaraPils, I might use it instead. I'm really only after some head retention. If the puffed or torrified wheat will get you there, I say use it.

 

[Dude]

I can't wait to see what that special roast does to an APA. Looks awesome bro. Cool name too.

 

[david_42]

Nice adaptation. I'm working on a session version of Hop Rod Rye I'm calling Bent Rod Wry after my lawnmower.

 

[Kaiser]

I can't wait to see what that special roast does to an APA. Looks awesome bro. Cool name too.

Will you actually be able to notice that with a targeted IBU level of 49?

Kai

 

[Dude]

Will you actually be able to notice that with a targeted IBU level of 49?

Kai

Oh yeah. Special roast goes a LOOOOOONG way. It'll be there.

 

[SwAMi75]

Oh yeah. Special roast goes a LOOOOOONG way. It'll be there.

What can you tell me about it? Did I have the description right?

I probably don't even have a half pound of it. I'm just going to toss whatever I do have into the mill, and be rid of it.