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To Chico, With Love or Hey Hoppywood

To Chico, With Love or Hey Hoppywood

American Pale Ale • Extract • 5 gal

Sierra Nevada Stout Clone

PLEASE CRITIQUE MY RECIPE! Brewing this one next weekend.

April 6, 2011 am 01:13am

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • .50 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .50 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 7.50 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1.0 oz Perle - 9.3 AA% pellets; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • .50 oz Cascade - 5.0 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1.0 oz Cascade - 5.0 AA% pellets; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .50 oz Cascade - 5.0 AA% pellets; boiled 2 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1.0 oz Willamette - 5.0 AA% pellets; added dry to primary fermenter

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 4 tsp Yeast Nutrient (AKA Fermax) - @15 min (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 1 ea Whirlfloc Tablets (Irish moss) - @15 min (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Fermentis Safale US-05 2 weeks in Primary.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.057 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.015
Color: 11.2 SRM 5 - 14
Alcohol: 5.7% ABV 4.5% - 6%
Bitterness: 40.5 IBU 30 - 45

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