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Home > posts > 2013 > 10 > APA from Brewing Classic Styles
APA from Brewing Classic Styles Tuesday, October 22, 2013, 11:18 AM

/posts/2013/10/20131022_111815_apa-from-brewing-classic-styles.md
/_id/20131022111800

Homebrew 7. Wes helped me with this brew.

Recipe:

(PDF) (TXT) (HTML) (XML -- Stored locally)

By Brewing Classic Styles, p. 135

Method:

All Grain

Style:

American Pale Ale

Boil Time:

60 min

Batch Size:

1.375 gallons (fermentor volume)

Boil Size:

1.9 gallons

Efficiency:

70% (brew house)

Boil Gravity:

1.045 (recipe based estimate)

Original Gravity:

1.062

Final Gravity:

1.017

ABV (standard):

5.85%

IBU (tinseth):

43.5

SRM (morey):

7.48

Fermentables

Amount

Fermentable

PPG

L

Bill %

2.8125 lb

American - Pale 2-Row

37

1.8

84.9%

3 oz

American - Munich - Dark 20L

33

20

5.7%

3 oz

American - Victory

34

28

5.7%

2 oz

American - White Wheat

40

2.8

3.8%

Hops

Amount

Variety

Time

AA

Use

Type

IBU

0.15 oz

Magnum

Pellet

15

Boil

60 min

32.58

0.13 oz

Cascade

Pellet

6

Boil

10 min

4.1

0.13 oz

Centennial

Pellet

10

Boil

10 min

6.83

0.13 oz

Cascade

Pellet

6

Boil

0 min

---

0.13 oz

Centennial

Pellet

10

Boil

0 min

---

Mash Guidelines

Amount

Description

Type

Temp

Time

4.6 qt

Strike at 164

Infusion

152 F

60 min

--

Mash out

Temperature

168 F

10 min

4.1 qt

Dunk Sparge (water at 175)

Sparge

168 F

10 min

Starting Mash Thickness: 1.4 qt/lb

Other Ingredients

Amount

Name

Type

Use

Time

0.13 tsp

Yeast Nutrient

Other

Boil

10 min

0.25 tsp

Irish Moss

Fining

Boil

10 min

Yeast

Fermentis / Safale - American Ale Yeast US-05

Attenuation (avg):

72%

Flocculation:

Medium

Optimum Temp:

59 - 75 F

Starter:

Yes

Fermentation Temp:

66 F

Pitch Rate:

0.75 (M cells / ml / P)

Generated by Brewer's Friend - http://www.brewersfriend.com/

__

2013-10-22 Brew Day:

Below are my notes

2013-10-23 morning update:

2013-10-23 Afternoon update:

](/media/2013/10/IMG_7954.mov)

2013-11-20 Bottling:

I placed the bucket into the fridge on 2013-11-17 after I bottled the Sour Scotch Ale (#6). So it had about 3 days of cold crashing. Below are my notes

I bottled it which went well. I had almost another full beer which I just drank. I do recognize that it has extra sugar from the priming sugar but it was way too sweet. Probably from overshooting the efficiency by such large numbers making it too sweet. Had I known the OG was so high before racking it, I would have considered adding some sugar to try to bring it down. I really need to start updating my recipes for the higher efficiency. Or, go full BIAB and let the lack of sparge be the reason for the lower efficiency.

2013-12-07 Note: 3 weeks will be 2012-12-11 but may need morebecause of temp and cold-crash leaving less yeast

Original Wordpress ID and Date: 6803, 2013-10-22_111815