This is the second beer on my journey to finding a house American Pale Ale. What I’m looking for in an APA is a beer that first pleases my eyes and nose; for me that means a clear golden to copper colored beer, nice tight white head, and mostly floral and tropical fruit notes on the nose. Though I like tropical fruit, I explicitly steer clear of hazy or “juicy” style beers. The second requirement for an APA is that I can drink four pints and wake up relatively coherent. As far as taste goes, I’m looking for a firm bitterness but mellow floral, piney, and stone fruit notes throughout.
Notes
I ended up a full point higher in alcohol than intended. As I’m getting closer to around 80% efficiency out of the grainfather, I’m going to decrease the grain bill by a pound.
This dried all the way out to 1.008. The early 2000s part of my brain wants to see that higher. I may leave it though depending on how the beer finishes.
This is an IPA and not really a pale ale. Alcohol needs to come way down. Still not sure if hop amounts need to come down or not.
The aroma is perfect. Floral, tropical fruit, and pine notes. The pine is a pleasant addition.
Out of the fermenter I was wondering if there would be enough bitterness. But halfway through carbonation the C02 is giving the bitterness perhaps too much life. In fact, the sharp bitterness from the C02 is kind of unpleasant.
Recipe
Style:
American Pale Ale
Batch Size:
6.0 gal
Boil Time:
90 min
Mash Efficiency:
75%
OG
FG
ABV
IBU
SRM
1.057
1.008
6.4%
22.7%
4.8
Yeast
SafAle US-05
1.0 pkg
Fermentables
Canadian 2-row
5.5 lb
(44.0%)
Canadian Pilsner
5.5 lb
(44.0%)
Munich
1.5 lb
(12.0%)
Hops
Columbus (CTZ)
0.25 oz
60 min
Vic Secret
1.0 oz
Whirlpool (15mins @ 180F)
Mosaic
1.0 oz
Whirlpool (15mins @ 180F)
Vic Secret
1.0 oz
4 days Dry Hop
Mosaic
1.0 oz
4 days Dry Hop
Extras
Campden Tablets (Mash)
0.5 each
Campden Tablets (Sparge)
0.5 each
Whirlfloc
0.5 each
Yeast Nutrient
1.0 tsp
Water
Calcium Chloride
0.13 oz
Mash
Gypsum
0.13 oz
Mash
Calcium Chloride
0.09 oz
Sparge
Gypsum
0.09 oz
Sparge
Mash at 153F for 60 minutes. Mash out at 167F for 10 minutes. 90 minute boil. Ferment at 62F for 10 days. Dry hop for 4 days at 62F. Rack to keg. Clarify in keg and carbonate to 2.5 volumes.
Changes
Swap the pilsner with marris otter. Instead of trying to increase mash temperatures I think I’m going to simply swap the pilsner with a malt that gives a bit more body.
Swap the US-05 yeast with something that has more character. Probably an English strain, either LalBrew London or LalBrew Nottingham.
Add an earthy/piney hop (Possibly just Columbus) to the mix and decrease each hop to 0.5oz in both the whirlpool and dry hop.