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Title: Sideyard Pale (APA)
Brew Method: Extract
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.109
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.060
Final Gravity: 1.014
ABV (standard): 5.99%
IBU (tinseth): 38.91
SRM (morey): 9.35
FERMENTABLES:
5.85 lb - Dry Malt Extract - Light (52%)
6.25 oz - Corn Sugar - Dextrose (3.5%)
STEEPING GRAINS:
3.75 lb - American - Pale 2-Row (33.4%)
0.75 lb - Belgian - Munich (6.7%)
0.25 lb - American - Caramel / Crystal 120L (2.2%)
0.25 lb - American - Caramel / Crystal 60L (2.2%)
HOPS:
1 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 60 min, IBU: 12.9
1 oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Boil for 30 min, IBU: 17.98
1 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 30 min, IBU: 6.37
1 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 5 min, IBU: 1.65
1 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 0 min
0.25 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 0 min
1 oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Boil for 0 min
0.25 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 0 min
YEAST:
White Labs - California Ale Yeast WLP001
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
Crystal Geyser.
Sideyard Pale was intended to be a warm-weather Session Pale, but mutated into about a 6 ABV beer that I end up slamming and it makes me mighty happy, but i was hoping for a meatier, dare I say Danker, beer.
I may be early: 2 weeks in primary, 2 in Secondary, 1.5 in bottles, intentionally high corn sugar.
I feel like I'm drinking Paulaner Hef, albeit without that full feeling after a couple. And it's got kick for a fast-drinking beer. But where did that bannana come from?
Background: I moved to the Pacific Northwest to get into brewing, been up here 2 years, but these first batches are intended as Session Pale Crowd Pleasers, for a converted Coors Light Cowboy from Texas. By that, I mean I drink fast, so I can't do stronger beers, or, well, you know.
I bottled into Flensberger 11 oz bottles, and then a case of Grolsch bottles and some other random large formats. I'm starting (drinking) the 11 oz-ers, of course, and these first few are nothing like I expected. I'm not unhappy, and I know the beer will mature.
But -- from viewing the recipe, and keeping it Extract, how would you have added a more pronounced hop profile, with some piney dankitude and maybe a little more body? I think that's called an IPA. [emoji!] But my goal was a full-bodied APA in the 5%s.
BTW, this is my first post, and I love this site. Thank you for your advice!
Brew Method: Extract
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.109
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.060
Final Gravity: 1.014
ABV (standard): 5.99%
IBU (tinseth): 38.91
SRM (morey): 9.35
FERMENTABLES:
5.85 lb - Dry Malt Extract - Light (52%)
6.25 oz - Corn Sugar - Dextrose (3.5%)
STEEPING GRAINS:
3.75 lb - American - Pale 2-Row (33.4%)
0.75 lb - Belgian - Munich (6.7%)
0.25 lb - American - Caramel / Crystal 120L (2.2%)
0.25 lb - American - Caramel / Crystal 60L (2.2%)
HOPS:
1 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 60 min, IBU: 12.9
1 oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Boil for 30 min, IBU: 17.98
1 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 30 min, IBU: 6.37
1 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 5 min, IBU: 1.65
1 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 0 min
0.25 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 0 min
1 oz - Simcoe, Type: Leaf/Whole, AA: 12.7, Use: Boil for 0 min
0.25 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 0 min
YEAST:
White Labs - California Ale Yeast WLP001
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
Crystal Geyser.
Sideyard Pale was intended to be a warm-weather Session Pale, but mutated into about a 6 ABV beer that I end up slamming and it makes me mighty happy, but i was hoping for a meatier, dare I say Danker, beer.
I may be early: 2 weeks in primary, 2 in Secondary, 1.5 in bottles, intentionally high corn sugar.
I feel like I'm drinking Paulaner Hef, albeit without that full feeling after a couple. And it's got kick for a fast-drinking beer. But where did that bannana come from?
Background: I moved to the Pacific Northwest to get into brewing, been up here 2 years, but these first batches are intended as Session Pale Crowd Pleasers, for a converted Coors Light Cowboy from Texas. By that, I mean I drink fast, so I can't do stronger beers, or, well, you know.
I bottled into Flensberger 11 oz bottles, and then a case of Grolsch bottles and some other random large formats. I'm starting (drinking) the 11 oz-ers, of course, and these first few are nothing like I expected. I'm not unhappy, and I know the beer will mature.
But -- from viewing the recipe, and keeping it Extract, how would you have added a more pronounced hop profile, with some piney dankitude and maybe a little more body? I think that's called an IPA. [emoji!] But my goal was a full-bodied APA in the 5%s.
BTW, this is my first post, and I love this site. Thank you for your advice!