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Quick APA for quick drinking
American Pale Ale • Extract • 21 L
Something to brew when time is short...
July 16, 2006 am 12:05am
0.0/5.0 0 ratings
Ingredients (Extract, 21 L)
- 1.5 kg
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.1 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.
- 40 g
Cluster - 5.3 AA% whole; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 12 g
Cluster - 5.3 AA% whole; boiled 15 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 15 g
Cascade - 4.5 AA% whole; boiled 25 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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
This is a quick beer, just to get nsomething on tap in those times of drought. No mashing or even steeping of grains. The beer's simple but tasty, accentuating the hops as the malt is fairly tame...
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.041 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 6.3 SRM | 5 - 14 | |
| Alcohol: | 4.1% ABV | 4.5% - 6% | |
| Bitterness: | 30.1 IBU | 30 - 45 | |
Discussion
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