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Thread: American Pale Ale

  1. #1
    Join Date
    May 2003
    Posts
    2,268

    American Pale Ales

    BJCP Style Guidelines

    10a: American Pale Ale
    10b: American Amber Ale

    http://www.bjcp.org/styles04/Category10.html

    Last edited by danno; 05-05-2005 at 07:37 PM.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  2. #2
    Join Date
    Feb 2004
    Posts
    201

    Pale horse ALE

    7 Lbs Light malt extract
    .5 20L Crystal
    1 oz Galena hops
    .5 cascade
    .5 Cascade

    American ale yeast

    90 min Galena
    20 min Cascade
    5 min Cascade
    Warning! This beer might be fatal to bud drinkers!

    The gene pool needs chlorine

  3. #3
    Join Date
    Apr 2004
    Posts
    99
    Boiled this on up on Sunday. I'll let you know what it tastes like in month or so.
    -----

    1/2 lb. domestic two-row pale malt
    1/2 lb. Cara-pils malt

    Steep grains, remove just before boil. (I did mine in 3 gallons of water from flame on until 175 degrees, then let the bag drain out w/out squeezing or sparging it.)

    Add:
    6 lbs. light unhopped malt extract and bring to a boil.

    Once boil starts, add:

    60 Minutes:
    1/2 oz Perle
    1/2 oz Cascade

    30 minutes:
    1/2 oz Mt Hood
    1/2 oz Crystal
    1/4 oz Perle

    20 minutes:
    3/4 teaspoon of irish moss (rehydrated in 1/4 cup of water)

    15 minutes:
    1/4 oz Cascade
    1/4 oz Crystal
    1/4 oz Perle

    Flame out:
    1/4 oz Cascade
    1/2 oz Mt Hood
    1/4 oz Crystal

    I cooled the wort. Dumped it into the primary, topped it off to about 5.5 gallons w/ cold water, and pitched my yeast.

    The original recipe called for 1 pkg. Nottingham ale yeast, Wyeast #1056, #1007, or White Labs California or German ale yeast. I didn't have any of them, so I used the tried and true gold package of Coopers ale yeast which I made a small starter with about 5 hours in advance. Fermentation was incredibly fast. I'll rack it in the secondary sometime later this week or on the weekend.

    Expected O.G. - 1.047 (Didn't bother checking.)
    Expected F.G. - 1.011 (Didn't bother checking.)
    -----

    Racked this to the secondary on Wednesday night. On Sunday I added 1 ounce of Crystal (pellets) to the secondary. Now I'm waiting for it to clear again.

    DONE! Kegged on Saturday. VERY Hoppy and grapefruity. Kind of disappointed in the amount of grapefruit flavor. I was hoping for less. (Which is why I don't use Amarillo or lots of Cascade. I guess since Crystal is a hybrid of Cascade, it still carries similar flavor.... oh well... live and learn.) Still very drinkable version of a hoppy American brew. My hop-head friends love it.

    Last edited by the4th; 06-29-2004 at 11:13 AM.
    What would you do if you weren't afraid?

  4. #4
    Here's what I made today:

    Mt Si APA

    5 Gal batch:

    1 1/2 tsp Gypsum
    9 1/2 lbs Domestic Two Row Pale Malt
    1 lb flaked wheat
    3/4 lb CaraPils
    1/2 lb Crystal 60L
    1/4 lb Crystal 40L
    1/2 lb Aromatic malt
    1/2 lb Victory malt

    (all hops whole leaf)
    1 oz 8.6% Amarillo @ boil
    1 oz 5.6% Cascade @ 30
    1 oz 5.6% Cascade @ 20
    1 oz 5.6% Cascade @ 5

    Repitched WLP001

    Mash 3.5 gals 15 mins @148
    Step up Add 1gal - 15 mins @ 154
    Batch Sparge 165

    1 wk primary @ 68 then
    3 wks secondary (1 oz Cascade in 1 pint Hop Tea)

    Prime with 3/4 cups corn sugar & bottle
    -B'Dawg

    Give a man a beer and he'll waste an hour. Teach him to brew and he'll waste a lifetime. - Nuco Gordo

  5. #5
    axis714 Guest

    International Pilsner

    This 1 started as a Czech Pilsner changed to a northern German pilsner...and Ive decided now its an American Pilsner w/ German influence.

    Beer: International Pilsener Style: American Pilsener
    Type: Extract w/grain Size: 5 gallons
    Color: 7 HCU (~5 SRM)
    Bitterness: 30 IBU
    OG: 1.057 FG: 1.008
    Alcohol: 5.7%

    Grain 2# german Pilsner
    6 lb. canadian extra Light malt extract
    1 lb. Rice syrup extract
    Hops: 1 oz. Hallertauer (4.25% AA, 60 min.)
    1 oz. Hallertauer (4.25% AA, 45 min.)
    1 oz. Saaz (3.75% AA, 30 min.)
    1 oz. Saaz (3.75% AA, 5 min.)

    steep grains for 45 mins @ 165 -sparge -with 1 liter @170 add 1 0z hallertau and boil 15 mins add the light malt and rice extract and 1 more ounce hallertau(leaf) I added the saaz @ 30 & 5 and used Wyeast 2278 Czech Pilsner yeast in the new and improved 125 ml XL activator smack pack. Primary ferment 1 week @65 deg secondary ferment 3 weeks @ 55 deg primed with a very small amount of corn sugar maybe 1/4 cup in 1 cup h2o....TAD bottled the whole batch and cold conditioned for 1 week.
    This is 1 of the finest extract w/grain light lagers Ive made I think its the weissheimer pils malt flavor Im getting also the Canadian malt seems to have finished out very dry...the hops are just right with a great saaz aroma.

  6. #6
    Join Date
    Feb 2004
    Posts
    45
    Emilys Amber

    for 5 gallons
    6lbs light Liquid malt extract
    1.5lbs 10l crystal
    1.5oz cascade for 60 min
    .5oz cascade (half at 5 min left, half at flame out)

    White labs american ale yeast (or i usually culture sierra nevada pale yeast)

    very yummy, cloudy, easy to drink amber, perfect for late spring, or early summer, or late summer early fall :-)
    How do we keep our children from realizing we are the people they should avoid?

  7. #7
    Join Date
    Jan 2005
    Posts
    159

    Mac & Jack's African Amber

    This is pretty much the 5gal. full grain version from the Mar-April 2002 Replicator. Here is the recipe I used, boosting the hops to a full oz. of Cascade in the boil:

    9# Pale American 2-row
    1# Munich
    .5# 80L Crystal malt
    .5# Carapils (dextrin) malt
    1oz. Centennial hops @ 60 min.
    1oz. Cacade @ 15 min.
    1 oz. Cascade @ 0 min. (during cool down)
    1 tsp. Irish moss @ 15 min.
    Wyeast 1098 British Ale
    1.25 cups Amber DME for bottling
    .5oz. Cascade pellets in secondary for 4 days

    Single step 155F mash for 60 min., 2 step sparge with 180F water, 60 min. boil.

    OG=1.060, FG=1.016
    ABV=5.5pct.

    This is a nicely balanced Amber. Medium strong maltiness matched by assertive but not overpowering (by NW standards!)
    hops. Fairly dry finish, and not so much alcohol that you can't have two at a sitting.
    Last edited by CampAjohn; 05-26-2005 at 05:42 PM.
    John

    Camp A Brewing

    Primary: empty
    Secondary: nada
    Drinking: Get Real ESG AG, Rusty Choker Oatmeal Porter




    "Work is the curse of the drinking class....." Marx (Groucho)

  8. #8
    Join Date
    Sep 2004
    Posts
    1,769

    Sam Adams Boston Ale Clone

    5 Gallons All-Grain

    Grain
    8 lb 2-row
    1/2 lb crystal 10L

    Hops
    1 oz Kent Golding (60 min)
    1/2 oz Fuggles (60 min)
    1/2 oz Fuggles (15 min)
    1 oz Saaz (5 min)

    other

    1 whirlfloc tablet (15 min)

    Yeast
    White Labs - East Coast Ale
    or
    Wyeast - American Ale II 1272

    Mash using single step infusion
    Mash @ 154 * for 1 hour or until it passes the iodine test.

    OG 1.045
    FG 1.012
    Last edited by Otis_The_Drunk; 01-22-2006 at 11:05 PM.
    Toxic Waste Brewery

    Currently in Primary: Not a Thing
    Currently in Secondary: zip
    Bottle Conditioning: nothing
    Currently Drinking:Nada
    What's Next: nothing what so ever

    The Liver is Evil, therefore it must be punished....

    For those who don't know, I'm also a Luthier.

  9. #9
    Join Date
    Dec 2004
    Posts
    7,349
    Originally posted by Otis_The_Drunk
    Austin Homebrew Supply, I have made it before and it comes in just about spot on.
    I've made two of their kits (1 extract and 1 AG) and have been happy with the results
    My posts are definitive. Reality is frequently inaccurate.

  10. #10
    Join Date
    Sep 2004
    Posts
    1,769
    Yeah I used to use Lubbock Homebrew Supply, but sadly they went under. I guess there wasn't enough college kids interested in learning how to brew.

    After that I started using AHS and have been pleased with both their service and some of their kits as well. I have since been having them make up my recipes as well as buying some of their kits.

    I do buy things from other online HBS most notably Northern Brewer and have been pleased with them as well.

    Right now since I got back into all-grain brewing I'm still trying to figure out what my house brew is going to be.

    Also at the time I bought this kit, I had them put together my own porter recipe and decided to try out their version of Anchor Steam.

    Over the last year I was stuck on making Belgian dubles and triples and finally reached one that was perfect for me.
    After I figure out my house brew, I think I may concentrate on making the definitive Altbier or Kolsch.

    I generally pick out one style a year and keep tweeking it until I can make it the best it can possibly be. some styles are easier than others.
    Last edited by Otis_The_Drunk; 01-10-2006 at 01:53 PM.
    Toxic Waste Brewery

    Currently in Primary: Not a Thing
    Currently in Secondary: zip
    Bottle Conditioning: nothing
    Currently Drinking:Nada
    What's Next: nothing what so ever

    The Liver is Evil, therefore it must be punished....

    For those who don't know, I'm also a Luthier.

  11. #11
    Join Date
    Mar 2006
    Posts
    148
    I went to the store and had 10 # of 2 row on my list, but for some reason I came home with 6 # 2 row and 2 # of each of the munich and crystal . . . so it looks a little light on fermentables. I styled it after the Michigan Brewing Company's Pale that I tasted a sample of 3 weeks ago, though I have only the "what is on tap" information that they post on their web site to formulate my recepie.

    6# 2-row
    2# munich
    1# carapils
    1# crystal 60

    Mashed 150 degrees F for 90 minutes
    7 gallons into the boil, 6 galons out

    1 oz Fuggles whole 5.2 AA
    1 oz Cascade whole 7 AA

    Applied 1/2 oz of each hop at 50 and at 10 minutes. I think this was better than what I originally intended, which was the Cascade at flameout. It was 3am and I was just not in the mood any more.

    OG 1.034

    Safbrew 33

    Notes:
    I batch sparged in my bottling bucket and went too fast, dumping 5 gallons on it all at once. I should have broken it down into two sparges of half the amount because I then sparged again to get a base for my upcoming stout's water, just to give it a little boost, and the OG on that came out at 1.014. Bummer on the stupidity, but good for the education.

    I took a hydrometer reading as I was seeing if it was ready to move to the secondary [the airlock stopped moving, turned out that it was just gummed up, but I was in so I took the sample]. It was a little more gold-orange than the MBC's red-brown product, so next time I think some crystal 40 and crystal 120 would be better than just crystal 60. . . but it tasted pretty nice, even though there was yeast sediment by the time I hit the bottom of the hydrometer sampling.

  12. #12
    Join Date
    May 2006
    Posts
    404

    Re: Sam Adams Boston Ale Clone

    Originally posted by Otis_The_Drunk
    5 Gallons All-Grain

    Grain
    8 lb 2-row
    1/2 lb crystal 10L

    Hops
    1 oz Kent Golding (60 min)
    1/2 oz Fuggles (60 min)
    1/2 oz Fuggles (15 min)
    1 oz Saaz (5 min)
    Otis, this looks like a good recipe (your Sam Adams Clone) how did it turn out?
    www.homebrewersretail.com - 2 row always $1.10/lb (Canada Malting)
    We now carry Wyeast Activator packs and 5 Star products.

  13. #13
    Join Date
    Sep 2005
    Posts
    1,035
    I sampled some of this today with a couple brewer's from Great Lakes (I was there to pick up some yeast slurry), and one of them thought it was very similar to Burning River (their APA), the other shook my hand and said he thought it was actually better than Burning River and easily one of the best homebrews he has ever tasted. I'm pretty happy with this, but will try fiddling with it to tweek it just a bit. I'm going to continue sparging and boiling a little more to get my efficiency a bit higher (and thus my OG) and probably mash higher. This time I mashed at 150F, next time it will be at 151F because it's just a tiny bit too thin for my tastes.

    04-23-2006 Baby Seal Brewery APA #1
    A ProMash Brewing Session Report
    --------------------------------

    Brewing Date: Sunday April 23, 2006
    Head Brewer: Tim "Timmmahhhhh" Hayes
    Asst Brewer:
    Recipe: Baby Seal Brewery APA #1

    Recipe Specifics
    ----------------
    Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
    Total Grain (Lbs): 11.50
    Anticipated OG: 1.048 Plato: 11.87
    Anticipated SRM: 9.1
    Anticipated IBU: 52.6
    Brewhouse Efficiency: 57 %
    Wort Boil Time: 75 Minutes

    Actual OG: 1.048 Plato: 11.91
    Actual FG: 1.007 Plato: 1.80

    Alc by Weight: 4.23 by Volume: 5.39 From Measured Gravities.
    ADF: 84.9 RDF 70.3 Apparent & Real Degree of Fermentation.

    Actual Mash System Efficiency: 61 %
    Anticipated Points From Mash: 47.82
    Actual Points From Mash: 51.23

    Grain/Extract/Sugar
    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    65.2 7.50 lbs. Maris Otter England 1.037 3
    8.7 1.00 lbs. Crystal 10L America 1.035 10
    8.7 1.00 lbs. Munich Malt(2-row) America 1.035 10
    8.7 1.00 lbs. Victory Malt America 1.034 25
    8.7 1.00 lbs. Wheat Malt America 1.038 2

    Hops
    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    0.25 oz. Centennial Pellet 8.50 10.0 First WH
    0.25 oz. Chinook Pellet 12.00 14.2 First WH
    1.00 oz. Cascade Pellet 5.75 9.5 20 min.
    0.75 oz. Centennial Pellet 8.50 10.6 20 min.
    0.50 oz. Ahtanum Pellet 6.00 5.0 20 min.
    0.50 oz. Willamette Whole 4.40 3.3 20 min.
    0.25 oz. Ahtanum Pellet 6.00 0.0 0 min.
    0.50 oz. Cascade Pellet 5.75 0.0 0 min.
    0.25 oz. Willamette Whole 5.00 0.0 0 min.
    0.50 oz. Centennial Pellet 10.50 0.0 0 min.
    0.75 oz. Centennial Pellet 10.50 0.0 Dry Hop
    0.25 oz. Ahtanum Pellet 6.00 0.0 Dry Hop
    0.50 oz. Cascade Pellet 5.75 0.0 Dry Hop
    0.25 oz. Willamette Whole 5.00 0.0 Dry Hop
    0.25 oz. Chinook Pellet 13.00 0.0 Dry Hop

    Extras
    Amount Name Type Time
    --------------------------------------------------------------------------
    1.00 Unit(s)Whirlfloc Fining 10 Min.(boil)

    Yeast
    -----
    WYeast 1028 London Ale
    Primary: Mead
    Secondary: Dry Irish Stout
    Bottle/Keg Conditioning: Weizenbock, Dunkleweizen, Cider, Mead, Porter, IPA
    Drinking: Drunk Santa Ale, Chocolate Vanilla Stout, Ginger "Day-walker" Ale, Owen's Brown Pinkie Ale
    Up Next: Irish Stout, Blackwine, Witbier

  14. #14
    Join Date
    Aug 2003
    Posts
    1,446

    Extract with Grain American Pale Ale

    Brewzhound Brewing presents : a SoxyinMo production

    Shockley Bottom APA

    Brewed on: Friday, 29 Sept. 2006
    Racked to 2ndary: Monday, 9 Oct. 2006
    Bottled on : Friday 27 Oct. 2006

    Important stuff :

    HCU : 19 (~11 SRM)
    IBU : 45
    OG : 1.062 @ 15 C
    FG : 1.012 @ 15 C

    Into 5 gallons of cool water went a bag containing:

    1 lb. 8 oz. American victory
    4 oz. American crystal (20L)
    2 oz. American crystal (60L)
    2 oz. Belgian CaraVienne

    The water temp. was raised to 160 F and the grains allowed to rest there for 20 minutes. The water temp. then went to 168 and the grains were removed.

    At the boil was added :

    5 lb. 4 oz. Light dry malt extract
    4 oz. Amber dry malt extract
    1 lb. Granulated honey

    At 45 minutes into the boil I added 1 t. Irish Moss

    The hops pellets were added so:

    .50oz. Chinook (60 min.)
    .25 oz. Mt. Hood (60 min.)
    .25 oz. Cascade (45 min.)
    .50 oz. Cluster (45 min.)
    .50 oz. Cluster (15 min.)
    .75 oz. Cascade (flameout)
    .75 oz. Cluster (flameout)

    I used WYeast's American Ale yeast

    At bottling this two-tone American Pale ale has a light malty flavor in a medium mouth-feel with a nip of citrus at the end. I'm looking forward to seeing if the honey makes its presence known.
    "Fan ain't short for fantastic" ... Stephen King


  15. #15
    Join Date
    Dec 2005
    Posts
    1,954

    Re: Extract with Grain American Pale Ale

    Originally posted by SoxyinMO
    Brewzhound Brewing presents : a SoxyinMo production

    At bottling this two-tone American Pale ale has a light malty flavor in a medium mouth-feel with a nip of citrus at the end. I'm looking forward to seeing if the honey makes its presence known.
    I'm guessing the honey will do nothing but thin out and dry out the beer. When you add it for the full boil, that's about all you are going to get.

    I haven't really experimented with honey, but if/when I do, I will add it to the primary once fermentation slows.
    Primary: Belgian Dark Strong
    Secondary: Flanders Red 10, Flanders Red 08/09
    Bottle Conditioning: Cyser
    Kegged: DIPA
    Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine

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