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Classic APA

182 calories 19.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23.5 liters (ending kettle volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 182 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created Monday July 13th 2015
Amount Fermentable Cost PPG °L Bill %
4.60 kg American - Pale 2-Row4.6 kg Pale 2-Row 37 1.8 79.3%
0.80 kg German - Munich Light0.8 kg Munich Light 37 6 13.8%
0.30 kg American - Caramel / Crystal 20L0.3 kg Caramel / Crystal 20L 35 20 5.2%
0.10 kg Flaked Wheat0.1 kg Flaked Wheat 34 2 1.7%
5.80 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Summit10 g Summit Hops Pellet 18.5 Boil 40 min 17.99 7.7%
30 g Citra30 g Citra Hops Pellet 11 Boil 10 min 13.25 23.1%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 10 min 4.02 7.7%
50 g Centennial50 g Centennial Hops Pellet 10 Boil 2 min 4.68 38.5%
30 g Liberty30 g Liberty Hops Pellet 4 Boil 2 min 1.12 23.1%
130 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.5 L Sacchirification Infusion -- 65 °C 60 min
29.5 L Mash-out Infusion -- 75 °C 5 min
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (custom):
Optimum Temp:
12 - 25 °C
Fermentation Temp:
15 °C
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator

The aim in this hop regime is to try to emulate the flavours of the classic modern American APA hops, but have pulled back on the last minute additions of Citra, that I found imparted a cat pee funk when dry hopped in my Emerson's Pilsner clone. All late hops are done in bag to minimize hop residue in the brew. 1g of irish moss before end of boil. Brewed 2 Aug 2015. Yeast re-hydrated 2 hours before pitching. Yeast pitched at 18oC. Bubbling in air lock after 6 hours. Fermented in glass carboy.

End of Week 3: Taking along time to ferment out (G = 1016), probably due to the lower than anticipated fermentation temp of 12-14 dC. In week one the beer looked like it had separated: beer on top, then a layer of yeast, then more beer, then trub-like solids 1/4 way down. Raised temp to 18dC and yeast multiplied like crazy and bubbling increased. Lead to an excessive amount of gnarly looking krausen which only dropped out in week 3. Still, the beer tastes promising - slightly yeasty but clean enough and starting to clear. Will dry hop 15g Liberty for 3 days before bottling end of 4th week.

Final gravity 1016 - learned above problem possibly due to low mash temp (about 63 degrees C). Tastes fine. Est 16L. Bulk primed with 100g dextrin.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2015-10-02 08:37 UTC
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