Yesterday at flog this dead brewing we made an American pale ale (definition here). And, for the first time ever in our brewing history, we made a 10 gallon batch of beer. The recipe came from the book, “Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew” by Jamil Zainasheff and John Palmer. If you don’t have this book in your library, you should. The recipes are designed for extract brewers, and also have the recipe for all grain brewers.
American Pale Ale
Anticipated alcohol by volume: 5.82%
Anticipated Original gravity: 1.056
Anticipated Final gravity: 1.012
Anticipated IBUs: 39
Anticipated Color: 4.5 SRM
Anticipated Efficiency: 65%
Recipe (keep in mind this is for a 10 gallon batch of American pale ale):
We needed to slightly modify the grain bill for Jamil’s American pale ale by replacing the Munich malt with 1.75 pounds of Vienna malt. The rest was 23 pounds of 2 row barley malt and 1.25 pounds of white wheat malt.
The hop schedule for this one was 1.25 ounces of Galaxy hops at 60 min. (we had no Horizon hops in stock), 1 ounce of Cascade hops at 10 min., 1 ounce of Centennial hops at 10 min., 1 ounce of Cascade hops at 0 min., and 1 ounce of Centennial hops at 0 min. in addition, we will dry hop with 2 ounces of Falconer’s Flight hops.
4 packages of Fermentis’s Safale 05 yeast
In addition to this being flog this dead brewing’s 1st 10 gallon batch, it was also the 1st time we have ever fly sparged (our 15 gallon keggles could not handle that much grain and water at the same time). Perhaps it was the fly sparging for our better than 65% efficiency, but our efficiency was 73%. As a result, what should have been an original gravity of 1.056 turned onto be 1.068. Our American pale ale is in the India pale ale category at least as far as alcoholic content.
The beer is now in Better Bottle fermenters (and covered with wet T-shirts to keep the beer as cool as possible under trying conditions) and merrily percolating away. The initial taste of the raw wort is of a sweet pleasantly hopped ale. We should know in a week to 10 days if this batch will be a success.
Hey Norm, Congratulation on your 1st 10 gallon batch as well as your higher efficiency. Sounds like a great beer. You might try splitting the dry hops and using 1 variety in one fermenter and another variety in another to give yourself some variety.
Thanks, I’m a bit worried that it could be maltier than the recipe calls for (and you know how I loves the hoppy beers), but the initial tastes are promising.
Your suggestion to split the dry hops strikes me as a great idea. I have Citra and Centennial in pellet form. Which do you think might be better?
I’ve added a poll to the post. Which hops do you recommend for the dry hopping?
You might try using a combination of them both. Maybe .75 to 1 ounce of each (1.5 to 2 ounces total). Citra by itself can be a little too tropical fruit punchy but they blend nicely.