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Thread: American Pale Ale

  1. #16
    Join Date
    May 2007
    Posts
    68
    This is the first beer I've brewed that I actually designed the recipe for, and I am indescribably pleased! This is what I did... feel free to offer criticism or brew your own version completely differently.

    Hi-How-Are-Ya American Ale

    Mini-mash for 60 min. @ 152 degrees (or so)
    8 oz. 2-row
    8 oz. Crystal 60L
    8 oz. Carapils

    6 lbs. Pale DME

    (60) Northern Brewer, 1 oz.
    (60) Nugget, 1 oz.
    (15) Amarillo, 1.5 oz.
    (0) Amarillo, 0.5 oz.

    WLP001 California Ale
    Primary @ 68-70 deg., 14 days
    Bottles @ 72 deg., 14 days (1 cup DME primer)
    Bottles @ 55 deg. until ready to consume

    1.047 -> 1.011 = ~4.5-5% ABV

    A spicy flowery grapefruit aroma cuts in front of a lightly sweet malt backbone. Very, very, very drinkable and delicious. Maybe cut a little back on the bittering if you don't like a dry finish. It's not very clear - use Irish moss or a secondary if you'd like (it is a beautiful color, so clarity would be nice). This is a great one for impatient people - it was practically at its peak flavor after 1 week in the bottles!

  2. #17
    Join Date
    Apr 2007
    Posts
    189
    Here's what I'm brewing up on Sat:

    American Ale

    12# 2-row
    0.75# carapils

    1 oz Amarillo @ boil 8%
    1 oz Cascade @ 20 min
    1 oz Cascade @ 5 min

    yeast - haven't decided yet... east coast/english... hmmm... american i think (whitelabs)

    Target OG 1.054
    5.5 gal

    One question though... what's the diff between 2-row and pale ale aside from color? I like lighter stuff myself.

  3. #18
    Join Date
    May 2006
    Posts
    404
    Originally posted by sittingcow

    Mini-mash for 60 min. @ 152 degrees (or so)
    8 oz. 2-row
    8 oz. Crystal 60L
    8 oz. Carapils

    Hi, my only criticque - and it won't change the flavour of your beer, would be to exclude the 2-row. 1/2 lb of 2-row is only going to give you 3-4 gravity points in a 19 l (5 gal) batch.

    You're not really mini-mashing because the Crystal has undergone a "mash" in the shell already and I don't think the amount of enzymes present in 8 oz of 2-row, would be enough to mash it as well as an equal weight of Carapils (which must be mashed in the presents of enzymes supplied by another grain since it lacks it's own).

    What you've really achieved is to extract the flavour and goodness from those grains but not really mash them.

    But the recipe looks good and sounds like it turned out great!

    So Cheers and Happy Brewing!

    Kul
    www.homebrewersretail.com - 2 row always $1.10/lb (Canada Malting)
    We now carry Wyeast Activator packs and 5 Star products.

  4. #19
    Join Date
    Mar 2007
    Posts
    2

    Recently Made Pale Ale (Labor Day Pale Ale)

    Made this beer on Labor Day weekend.

    4 lbs alexander's pale
    3.3 briesse amber
    .5 lbs 50-60 deg. crystal
    .5 lbs 20 caramel
    2 oz chinook bitter
    1 oz chinook/1 oz amarillo with 10 minutes left
    1 oz amarillo/1 oz cascade with about 90 seconds left

    used california ale yeast from white labs.

    OG was about 1049
    FG was 1011 about
    final color is about right for a pale ale. the caramel grains came through in the final flavor, perhaps more than i wanted, and instead of the chinook at flavoring hops time, i think i should have done all amarillo.
    very drinkable beer and only the third ive made.
    Last edited by SRFeldman79; 10-19-2007 at 11:31 AM.

  5. #20
    Join Date
    May 2006
    Posts
    404

    Hoppy APA

    I brewed a hoppy American P.A. yesterday - it should be a hop bomb! Looking forward to it.

    4.4 lbs Marris Otter
    5 lbs 2 Row
    0.6 lbs Crystal 80L
    1 lb corn meal

    Started mash at 158F, was 152 after the hour.

    0.5 oz Centennial 8% 60 min
    1 oz Centennial 8% 30 min
    1 oz Cascade 4.9 % 15 min
    1 oz Cascade 4.9 % 5 min

    Wyeast 1056 American Ale (Chico)

    21 liters to primary (5.5 gallons)
    O.G. 1.044
    IBU's = 45.7

    I'm thinking of adding another 0.5 - 1oz cascade in the seconday as a dry hop.
    Any feedback or advise?

    Brian
    www.homebrewersretail.com
    www.homebrewersretail.com - 2 row always $1.10/lb (Canada Malting)
    We now carry Wyeast Activator packs and 5 Star products.

  6. #21
    Join Date
    Feb 2003
    Posts
    10,932
    Corn meal? Yuck.

    S.
    Life is too short to drink bad beer.

  7. #22
    Join Date
    Sep 2004
    Posts
    1,769
    Corn Meal? What the Hell for?
    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.

  8. #23
    Join Date
    Feb 2003
    Posts
    10,932
    C'mon Otis -- dig into that U.S. brewing history: lighter body, more fermentables... bigger hangover...

    S.
    Life is too short to drink bad beer.

  9. #24
    Join Date
    Oct 2005
    Posts
    5,075
    Hey! Layoff, after brewing for 21 years, I am sure he knows what he likes.
    ________________
    Nobody's ever been burned at the stake, hanged, or tortured over his brand of Beer...though some should be...

    He who has never been drunk is not a good man - Old German Proverb
    ________________
    Best Porter - 2007 Longshot, Chicago Division

    Primary: Replacement Beer IPA
    Secondary: Bug Shit Bock
    On Tap: IIRA, Apprentice Amber, Pig Slayer Pale Ale, Yeast Piss Lager
    Up next: thinking....not sure yet

  10. #25
    Join Date
    Dec 2005
    Posts
    1,954
    With that low a gravity, you probably don't need the dry hops... but they wouldn't hurt either.
    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

  11. #26
    Join Date
    May 2006
    Posts
    404
    Lol! Yeah, corn meal.

    I've been wanting to try it for a while to lighten the body. I've used a pound of rice before (boiling it in lots of water for 30 min. first to gelatinize it) and the results were fine.
    Using up to 20% adjuncts to lighten the body should, theoretically, cause no discernable change in taste from an all malt beer - just lighter body. With the corn meal I'm only at 10%. It will be fine.
    I'm going for something with the mouth feel of say a Molson Canadian, but the flavour of an all malt beer.

    Brian
    www.homebrewersretail.com - 2 row always $1.10/lb (Canada Malting)
    We now carry Wyeast Activator packs and 5 Star products.

  12. #27
    Join Date
    Feb 2003
    Posts
    10,932
    Quote Originally Posted by thekulman
    I'm going for something with the mouth feel of say a Molson Canadian,
    You're on the right track...

    MS -- one of my brew-pub brewmaster friends used to make a Cream Ale that utilized 30% (IIRC) corn. It was very light, very drinkable -- and too much could give you a head the size of Wisconsin the day after.

    Besides, the recipes here are being thrown out for critique as much as anything else, so I repeat: Corn meal? Yuck.

    S.
    Life is too short to drink bad beer.

  13. #28
    Join Date
    May 2006
    Posts
    404
    Quote Originally Posted by steveh
    You're on the right track...
    Besides, the recipes here are being thrown out for critique as much as anything else, so I repeat: Corn meal? Yuck.S.
    Absolutely, and no offence taken. I'll let you know what it tastes like. I'm assuming the effect on the taste will be neutral. But I've never used it.
    And your understanding is that the more adjunct used the worse the hangover?

    I was speaking to a craft brewer here in Ontario who makes Denison's Wheat beer - the highest rated Bavarian Weiss and in the top 5 overall beer ratings on 'ratebeer.com'.
    Any way, he used to be an engineer at Molson's in Toronto. He was telling me about the massive Cereal Cookers they have and said that in that high production professional enviornment they can use up to 60% sugars derived from cereals (Typically corn in Canada. In the US your big boys use mainly rice I've heard) in their beers! Can you imagine that?

    Brian
    www.homebrewersretail.com
    www.homebrewersretail.com - 2 row always $1.10/lb (Canada Malting)
    We now carry Wyeast Activator packs and 5 Star products.

  14. #29
    Join Date
    Feb 2003
    Posts
    10,932
    Quote Originally Posted by thekulman
    And your understanding is that the more adjunct used the worse the hangover?
    Can only speak to my own experience, but yeah -- that Cream Ale was a killer. Pub-brewed too.

    S.
    Life is too short to drink bad beer.

  15. #30
    Join Date
    Mar 2005
    Posts
    4,101
    Quote Originally Posted by thekulman
    Any way, he used to be an engineer at Molson's in Toronto. He was telling me about the massive Cereal Cookers they have and said that in that high production professional enviornment they can use up to 60% sugars derived from cereals (Typically corn in Canada. In the US your big boys use mainly rice I've heard) in their beers! Can you imagine that?
    My personal opinion: YUCK!!!
    No wonder I never liked Molson!

    OBTW, he may think "they can" use that much, but I, for one, can taste it. And yes, it does increase a hangover.
    Last edited by beerking; 08-05-2008 at 04:26 PM.
    -Beerking
    "Asking whether computers can think is like asking if submarines can swim."

    Inventor of the Rauch HellerBock style of beer!
    GABF 2008 Pro Am Silver medal! (Rauch HellerBock)
    1st place Smoked/Wood Aged Beer - 2008 Longshot NE Region

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