House APA v2.0

All Grain Recipe

Submitted By: atomicfatboy (Shared)
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Brewer: Daryl Lamprey
Batch Size: 12.00 galStyle: American Pale Ale (18B)
Boil Size: 14.02 galStyle Guide: BJCP 2015
Color: 5.5 SRMEquipment: 10 Gallon RIMS (60' boil)
Bitterness: 53.3 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Single Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 1
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 2
8.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3
2.00 oz Nelson Sauvin [11.1%] - Boil 20 min Hops 4
2.00 oz Simcoe [12.9%] - Boil 20 min Hops 5
2.00 oz Citra [14.1%] - Boil 5 min Hops 6
2.00 oz Citra [14.1%] - Boil 0 min Hops 7
2.00 oz Nelson Sauvin [11.1%] - Boil 0 min Hops 8
2.00 oz Simcoe [12.9%] - Boil 0 min Hops 9
2.0 pkgs California Ale (White Labs #WLP001) Yeast 10
2.00 oz Citra [14.1%] - Dry Hop 7 days Hops 11
2.00 oz Simcoe [12.9%] - Dry Hop 7 days Hops 12
4.00 oz Nelson Sauvin [11.4%] - Dry Hop 3 days Hops 13

Taste Notes

1st place pale ale and best of show in 2016 hoptoberfest. Clear, golden to light orange color. Low head retention. Dank tropical fruit nose. Blueberry, melon. Light body with firm bitterness backed by bready / cracker malt. Bitterness present but not dominant. Slight alcoholic warmth d/t higher than anticipated ABV. Very drinkable. Brew again with no changes aside from lower ABV?

Notes

2nd 10 gallon batch with direct fired RIMS. BREW DAY All grain crushed on 2-roller Monster Mill at 0.43" gap. Strike Water (10 gallons): 80% RO / 20% Tap. 6g CaSO4, 2g CaCl2, 1.5g MgSO4. 1.2 ml 88% lactic. Actual Infusion: 7.4 gal at 165 degrees Actual Mash Temp: 153 degrees Actual Mash pH: 5.2 No recirculation to start mash, began recirc and heating with 10' left in mash. Direct heated mash to 168 degrees. 2.5 gal of strike water remaining. Topped up with 7.5 gal of RO (10 gal total) Added: 4.5g CaSO4, 1.5g CaCl2, 1g MgSO4. 2 ml 88% lactic acid plus 1 pint tap water to equal sparge water at 5.5 ph. Sparged with 170 degree water to collect initial boil volume. Started recirculating and cooling wort at end of boil, adding flame out hops once wort reached 160 degrees. Continued to cool and recirculate until wort reached 68 degrees. Fermented at 68-70 degrees for 7 days. Added citra / simcoe dry hops towards end of fermentation with yeast still in suspension x 7 days. Add Nelson Sauvin dry hops into primary for 3 more days. Keg, fined with gelatin. Batch B FG: 1.008 at 45 deg

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