Man O' War American Pale Ale V1.0

Extract Recipe

Submitted By: ajanesz (Shared)
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Brewer: Alex Janesz
Batch Size: 5.00 galStyle: American Pale Ale (10A)
Boil Size: 2.50 galStyle Guide: BJCP 2008
Color: 12.3 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 28.4 IBUsBoil Time: 60 min
Est OG: 1.045 (11.1° P)
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Distillata Purified Water Water 1
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
6 lbs Light Malt Extract (Syrup) (8.0 SRM) Extract 3
1.00 oz Centennial [8.7%] - Boil 60 min Hops 4
0.25 tsp Irish Moss (Boil 10 min) Misc 5
1.00 oz Cascade [5.5%] - Boil 10 min Hops 6
1 pkgs California Ale (White Labs #WLP001) Yeast 7

Taste Notes

Appearance (X/50)- Smell (X/50) - Taste (X/50) - Mouthfeel (X/50) - Overall (X/50) - A little light. Needs more malt extract during the boil.

Notes

Brew Day Notes: Man O War American Amber Ale – Thanksgiving 2011 We pitched a yeast starter on Tuesday night. I used (1) liquid vial of California Ale Yeast from White Labs WLP001 with roughly 24oz tap water (Cleveland, OH). Container was small Mason jar with plastic wrap and rubber band seal. Starter malt extract was Munton hopped dry malt extract. Starter original gravity was 1.042 Let sit until Saturday morning (84 hours). Temperature of starter atmosphere is XXX degrees Fahrenheit. Guidelines for recipe were taken from The Complete Joy of Homebrewing by Charlie Papazian. Recipe used was for Classic American Pale Ale (page 157). Recipe: • 6.5 lbs Light Malt Extract (Used 6 lbs Midwest GOLD 100% Barley Malt Extract) • ½ lb Crystal Malt Barley (freshly ground crystal malt in Corona grinder) • 1-1.25 oz. Centennial Hop during boil (whole hops) (Used 1 oz “Hopunion” Centennial hop pellets Alpha Acid: 8.7%, Beta: 3.6% • 1 oz Cascade Hops for finishing (Used 1 oz L.D. Carlson Cascade hop pellet 5.5% AA) • ¼ teaspoon of Irish Moss during boil. Procedure: Poured 2.5 gallons of Distillata purified water into brew kettle. ½ pound of crystal malt was added to brewing bag and added to brew kettle and water. Timer was set to 25 minutes. Added 5 minutes. Roughly 184 F after 30 minutes. Added 5 minutes. After 35 minutes temp was approx. 200 F. Added 5 minutes. After 40 minutes Temp is 206 F. Added 5 minutes. Reached 212 F at approximately 43 minutes. Immediately added 6 lbs malt extract and 1 oz Centennial Hop. Set timer for 1 hour. Reduce temperature to low and stir vigorously until malt extract is dissolved. After extract is dissolved, set temp to high. Tasted wort at 20 minutes into boil, VERY strong Centennial hop taste. 25 minutes into boil, I took 4 oz of wort and placed into plastic container to cool. This will be used to mix with the Irish moss and added to the boil at 50 minutes. Added ¼ teaspoon of Irish moss and 4 oz cooled wort as well as 1oz of Cascade hops to boil for last 10 minutes. After boil completed, I siphoned hot wort into carboy utilizing funnel, strainer and tubing. Also siphoned wort into hydrometer and took specific gravity reading. Original specific gravity is 1.030. This is significantly lower than the specific gravity I was shooting for of 1.044 – 1.056. I decided not to add more malt extract and leave the low specific gravity. This will most likely result in a lighter tasting beer with a lower ABV.