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BuckeyeAle
American Pale Ale • Extract • 5 gal
Ended up being kind of strong all around. 5.81% abv. Starting gravity was 1.059 and final was 1.014. Kegged it and it had a pretty strong diacetyl taste (buttery). Followed by a pretty decent bitterness (maybe astringent tasting, may have used too much of one particular grain). Overall it was okay. Wasn't exactly what I expected. I am hoping someone else tries to make it to see if they get the same results. I think I may have had a minor bacteria infection which may have gave it the buttery flavors, could have been the yeast (maybe). I used us-56 safale dry yeast (starter). I think WYeast 1056 would have worked better.
November 11, 2005 am 08:23am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.50 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .25 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- .125 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .25 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .125 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 3.0 lbs
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.
- 2.0 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 1.0 oz
Cluster - 7.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 0.50 oz
Hallertau - 4.5 AA% pellets; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.50 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .125 oz
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
- Starting gravity was 1.059 - Transfer to secondary took gravity reading 1.015 - Final gravity 1.014 - Kegged it, no bottles
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 9.5 SRM | 5 - 14 | |
| Alcohol: | 5.0% ABV | 4.5% - 6% | |
| Bitterness: | 36.6 IBU | 30 - 45 | |
Discussion
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