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12-12-14 APA Bill W Vicotory XT
American Pale Ale • Partial Mash • 6 gal
experimenting w/ extract vs AG
December 12, 2014 am 08:07am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 6 gal)
- .75 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- .75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
White Wheat; Rahr
White Wheat; Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 6.5 lbs
Gold Dry; Northwestern
Gold Dry; Northwestern
Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.
- .6 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .25 oz
Centennial - 10.0 AA% pellets; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .25 oz
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Centennial - 10.0 AA% pellets; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Centennial - 10.0 AA% pellets; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .75 oz
Cascade - 5.5 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 13.5 SRM | 5 - 14 | |
| Alcohol: | 5.7% ABV | 4.5% - 6% | |
| Bitterness: | 41.8 IBU | 30 - 45 | |
Discussion
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