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Copper Johnnyballs
American Pale Ale • All Grain • 6.75 gal
American Pale Ale recipe from a local brewpub adjusted for my system.
May 16, 2008 pm 02:18pm
5.0/5.0 1 rating
Ingredients (All Grain, 6.75 gal)
- 12 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
- .39 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .21 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 1 oz
Columbus - 12.3 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .25 oz
Simcoe® - 11.0 AA% pellets; boiled 1 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .25 oz
Crystal - 5.5 AA% pellets; boiled 1 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 oz
Crystal - 5.5 AA% pellets; added dry to secondary fermenter
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 oz
Cascade - 5.5 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Whirlfloc boiled for 10 minutes. - (omitted from calculations)
Whirlfloc boiled for 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 temp: 151F. Mash duration: 60 min. Boil duration: 90 min. Fermentation: pitch at 64F. Let rise to 66F for 1 day. Then 68F for 1 day and 70F for 5 days. Then dry hop for 7 days at 72F. *Note: The Caramel 40 is actually Simpson's Medium Crystal. The Caramel 80 is actually Simpson's Dark Crystal.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.007 | 1.010 - 1.015 | |
| Color: | 8.0 SRM | 5 - 14 | |
| Alcohol: | 5.8% ABV | 4.5% - 6% | |
| Bitterness: | 43.2 IBU | 30 - 45 | |
Discussion
Brewed 5/9/08
2008-05-16 10:26pm
Had a smooth brew session. Pitched yeast given to me from the brewery that invented this beer and was kind enough to share the recipe. Thanks Jeff! OG = 1.051 #66
Dry Hopped 5/21/08
2008-05-26 12:36pm
Put the dry hops directly in the primary fermenter. Sat at 75F for 2 days, then 68F for 5.
Kegged 5/29/08
2008-05-30 12:59am
Kegged & carbed it tonight. Tasted great; nice American hop aroma and flavor, medium bitterness, subtle malt background. Tastes a lot like the original beer I was cloning. I'll have to go out and get a growler of it so I can taste them side by side. OG = 1.051 FG = 1.007 ADF = 86% ABV = 5.8% Eff = 81%
Brewed again 3/13/09
2009-03-13 7:41pm
Brewed this again today. OG = 1.051
NC?
2011-01-21 12:34am
where is the Local?
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