I know I used this picture last time. But, really, you need this book. (Cover via Amazon)
Yesterday, we here at Flog This Dead brewing, tried our hand again at an American pale ale (definition here). And, again, we made a 10 gallon batch of beer.
The recipe was the same as before and came from the book, “Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew” by Jamil Zainasheff and John Palmer. (Really, if you don’t have this book in your library, you should.)
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% (Actual Efficiency 76%!)
Grain Bill (for 10 gallons)
23.0 lbs of 2-Row Malt
1.6 lbs of Vienna Malt (substituted for Munich)
1.0 White Wheat Malt
Mashed for 60 minutes into 10 gallons at 154F (recipe calls for 152F)
Fly-Sparged at 168F
Boil time was 90 minutes
Hop Schedule
1.25 oz Horizon Galaxy (14% alpha acids) 60 minutes from end of boil
1 oz Cascade (10% alpha acids) 10 minutes from end of boil
1 oz Centennial (5.5% alpha acids) 10 minutes from end of boil
1 oz Cascade (5.5% alpha acids) 0 minutes from end of boil
1 oz Centennial (10% alpha acids) 0 minutes from end of boil
And, since the OG landed higher than a pale, it was dry-hopped:
1 oz Citra (12.0% alpha acids) dry-hopped
1 oz Cascade (5.5% alpha acids) dry-hopped
1 oz Galaxy (14.0% alpha acids) dry-hopped
The wort was divided into three carboys (4 gal, 3 gal, and 3 gal).
Two carboys were pitched with Fermentis’s Safale 05 yeast (I toyed with pitching one with Safale 04 but decided not to), and one carboy had Wyeast 3787 Trappist Ale yeast pitched into it. My son and my friend Paul are excited about the Belgian brew.
Actual alcohol by volume: 8.1%
Actual Original gravity: 1.071
Actual Final gravity: 1.010
Calculated IBUs: 39
Calculated Color: 4.5 SRM
Actual Efficiency: 76%
For the second time in a row, our American pale ale jumped into the India pale ale category (for two of the carboys–the Trappist will be Belgian-y), at least as far as alcoholic content is concerned.
Related articles
- This Week in BrewZasters: American Pale Ale (52beers.wordpress.com)
Batch-22 