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Crispy Monkey Face APA
American Pale Ale • All Grain • 6.75 gal
Jamil's recipe for a dry & bready APA with standard American hops.
May 5, 2008 pm 05:48pm
4.5/5.0 1 rating
Ingredients (All Grain, 6.75 gal)
- 11.3 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
- .75 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .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 Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .8 oz
Marynka; Chmiel Polski s.a. - 12.0 AA% pellets; boiled 60 min
Marynka; Chmiel Polski s.a.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 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.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 0 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
Cascade - 5.5 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Centennial - 10.0 AA% pellets; added dry to secondary fermenter
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 tsp
Whirlfloc boiled 10 minutes. - (omitted from calculations)
Whirlfloc boiled 10 minutes.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash at 152F for 60 min. Boil 60 min. Ferment at 67F. Add dry hops to keg for 7 days, then transfer to another keg.
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: | 7.0 SRM | 5 - 14 | |
| Alcohol: | 5.8% ABV | 4.5% - 6% | |
| Bitterness: | 43.1 IBU | 30 - 45 | |
Discussion
Brewed 4/12/08
2008-05-05 5:51pm
Brewed it, everything went well. Used spring water with 1 gal tap water added for some minerals. OG = 1.056 #60
Kegged 4/20/08
2008-05-05 5:54pm
Kegged it and it turned out nice. Has a bit of a "cidery" aroma though, and I'm not sure if this is supposed to be there. It's not unpleasant, it tastes nice and is very refreshing. I added the dry hops to the keg and am kind of hoping the hop aroma will soon overpower the cidery thing that is going on here.
Yep!
2008-05-26 11:57pm
Yep, the dry hops did exactly what I was hoping and I now have a very nicely hopped pale ale, with a touch of bitterness and really pleasant light-medium body. It is now very drinkable and I'm happy with how it turned out, even if it did take a little longer to finish up.
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