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Sierra Cascade OPA
American Pale Ale • All Grain • 6.5 gal
Expecting a tasty golden Oatmeal Pale; bottled today- will revise as appropriate!
August 25, 2009 am 12:00am
3.0/5.0 0 ratings
Ingredients (All Grain, 6.5 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
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.15 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .65 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .75 oz
Cascade - 6.0 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .75 oz
Cascade - 6.0 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
irish moss w/second hops add. - (omitted from calculations)
irish moss w/second hops add.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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
Yeast is Safale 05; style is oatmeal pale ale. Transfered to secondary 8/12/09 at 1.016 8/23/09- bottled at 1.015... mashed at a temp. 10 f higher than planned (thermometer needed calibrating!) probably explains FG of 1.015 instead of 1.012... Recipe adapted from BYO' Replicator Sierra Nevada Pale Ale.
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: | 1.012 | 1.010 - 1.015 | |
| Color: | 11.8 SRM | 5 - 14 | |
| Alcohol: | 5.2% ABV | 4.5% - 6% | |
| Bitterness: | 41.6 IBU | 30 - 45 | |
Discussion
Lacking hop presence...
2009-09-25 2:30am
The home-grown Cascade hops may be a bit low in alpha acids; plan to use more in future recipes. I'd guess the AA% to be closer to 4 than the estimated 6.
Oatmeal impact
2009-09-25 4:37pm
I'm curious about the oatmeal, since I don't often see it used in pale ale recipes. Was there a noticeable impact on appearance and/or mouthfeel? I would consider oatmeal if it produces a favorable result (i.e., improved mouthfeel without too much cloudiness.)
Oatmeal effects
2009-09-25 7:25pm
Certainly improves mouthfeel, but can contribute a cloudiness. You can improve on the clarity with a long stay in the secondary and careful decanting to bottling bucket or keg.
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