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Basic APA
American Pale Ale • Partial Mash • 21 L
A true APA with plenty of bittering kick from the Cascade...
June 23, 2005 am 08:19am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 21 L)
- 0.25 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 0.2 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.4 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 1.75 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.14 kg
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 43 g
Cascade - 5.0 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 29 g
Cascade - 5.0 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 29 g
Cascade - 5.0 AA% whole; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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. 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. 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
I'm using Australian products here because I live in Australia and that's all I have available to me. Also note that the 30g of cascade was added as: 15g - 15 mins before end 15g - 10 mins before end and the 30g of hops was used for dry hopping.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 8.7 SRM | 5 - 14 | |
| Alcohol: | 4.5% ABV | 4.5% - 6% | |
| Bitterness: | 29.5 IBU | 30 - 45 | |
Discussion
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