How does this look?

It's a personal choice, but 14-15% Crystal sticks out to me. Then again I'm Crystal intolerant. :D

Assuming you are ok with that then I think it looks great. The hop schedule especially.

Cheers!
 
Megary said:
It's a personal choice, but 14-15% Crystal sticks out to me. Then again I'm Crystal intolerant. :D

Assuming you are ok with that then I think it looks great. The hop schedule especially.

Cheers!
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+1. I would cut the crystal in half.
 
I was wondering about the amount of crystal and using both crystal and Munich, unless you're going for an almost sticky bun kind of flavor - lots of toffee and dark European bread.
 
It looks better than the typical Pale Ale you'd find any place in Squamish except A Frame :) It isn't a hazy beer.
Seriously. I don't like the crystal malt level either.
 
I have 6% C60, and 5.4% carapils in my go to IPA. SRM is 7.73. I like the malt/hop balance in mine. I have 19.5 ounces of hops in mine, 7.5 in the boil, 6 WP, 6 DH.
 
From my limited experience, I think your beer will end up much darker than 11.66 SRM the recipe suggests. The beer that I am currently enjoying used 96.2% pale ale malt and 3.8% acidulated malt, with an expected 5.98 SRM. The color is closer to 8 or 9 SRM. Maybe it is my process, as all of my brews come out darker than expected. I like the hops schedule - can’t go wrong with “c” hops.
 
Herm_brews said:
From my limited experience, I think your beer will end up much darker than 11.66 SRM the recipe suggests.
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My beers have come out consistently darker than what the calculations suggest (at least I think so)... Maybe I'll post a flight and label each beer with SRM... Anyone else experience this?
 
So what I’m looking for is a nice PA (just found this one on the web) I like the hop schedule and will keep it. Right now I don’t have any Vienna and seems most PA I look at have Vienna.
Who has a well used recipe for Pale Ale out there with no Vienna.......want to brew it tomorrow!!
 
You could scale mine down to size if you like, tough to make a recommendation as we all have different tastes. No Vienna in mine.
https://www.brewersfriend.com/homebrew/recipe/view/650670/cit-ruby-cit
I would describe mine as a West Coast IPA, good hop aroma, and flavor. Also has what I would call a nice malt backbone, decently bitter, not overly bitter.
 
(+1 to Craigerrr's recipe. Looks great.)

I think Munich is a very common malt for an APA. There is nothing wrong with your recipe as is, I hope I didn't imply there was. Pale/Munich/Crystal is a great base for this beer. How you want to divide that up is really up to who is drinking it. Some prefer more sweetness, some less so. I personally like low Crystal but love what my Munich brings to the table so my Pale might look something like:
70-75% Pale
20-25% Munich
Crystal for color (5% Max)

I think you should brew your beer as is and take notes. It might be the best beer you ever made.

Good luck.
 
Craigerrr said:
Looks like a good recipe too. As noted, it is all about personal taste. I would probably be adding a lot more hops to this one, but that is just me.
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apa’s don’t need a ton of hops. I forgot this switched to ipa. Def not an IPA
 
Megary said:
(+1 to Craigerrr's recipe. Looks great.)

I think Munich is a very common malt for an APA. There is nothing wrong with your recipe as is, I hope I didn't imply there was. Pale/Munich/Crystal is a great base for this beer. How you want to divide that up is really up to who is drinking it. Some prefer more sweetness, some less so. I personally like low Crystal but love what my Munich brings to the table so my Pale might look something like:
70-75% Pale
20-25% Munich
Crystal for color (5% Max)

I think you should brew your beer as is and take notes. It might be the best beer you ever made.

Good luck.
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No Worries, not my recipe at all, just throwing it out there, the responses will relieve the best changes....... going with a variation of Craigrr, totally different hop schedule but similar grain bill.
 
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