American Ales House Pale Ale - AG

Discussion in 'Homebrew Recipes' started by JohnSnowNW, Jun 10, 2014.

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  1. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    House Pale Ale
    Pale Ale
    All Grain
    5 Gallon Batch

    1.059 OG
    1.011 FG
    39 IBU (dependent on your cooling method, due to FO additions)

    85% Efficiency (adjust accordingly)

    9.25 lbs GP 95%
    .5 lbs C40 5%

    1 oz Citra @ 10 min
    1 oz Amarillo @ 10 min
    1 oz Citra @ 5 min
    1 oz Cascade @ 5 min
    1 oz Citra @ FO
    1 oz Amarillo @ FO
    1 oz Cascade @ FO

    Mashed @ 154 for 60 min.

    WYeast 1056 @ 62° for 7 days, raise to 70° afterwards.

    Personally, I kegged after 14 days from start of fermentation, but left at room temp for an additional 7 days in the keg.

    [​IMG]
     
    #1 JohnSnowNW, Jun 10, 2014
    Last edited by a moderator: Oct 14, 2014
  2. GetMeAnIPA

    GetMeAnIPA Defender (649) Mar 28, 2009 California

    You know nothing John Snow.

    Looks good. Gonna try this for my next PA.
     
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  3. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

  4. Jesse14

    Jesse14 Initiate (182) Jul 21, 2011 Massachusetts

    Any dry hops?
     
  5. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Really feel you should have a house Red ale named "Ygritte"!
     
  6. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Nada, it's "hop-bursted" as a means of specifically avoiding it. I mean, you can add them if you wish...but it's quite hoppy.
     
  7. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Consider it, considered :wink:
     
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  8. GetMeAnIPA

    GetMeAnIPA Defender (649) Mar 28, 2009 California

    Ha! That would be awesome. My house red would be Sansa. Start out sweet but finish with a bite.
     
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  9. FFreak

    FFreak Initiate (0) Nov 10, 2013 Vermont

    Lots of fairly esoteric recipes posted here. Thanks for posting one that is straightforward and very tasty looking. It's on my to-brew list.
     
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  10. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Hope you enjoy it!
     
  11. grilledsquid

    grilledsquid Zealot (556) Jul 10, 2009 California
    Trader

    This looks good. Can you tell us why you're using Golden Promise over regular 2-row? Not being familiar with that kind of grain, I'd like to know how I can use it in my beers.
     
  12. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

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  13. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    This recipe has been modified from the original, and this post is to note those changes.

    Towards the end of the keg, and then in another beer with the same malt bill, but slight reduction in hops, it became apparent that the flaked barley in this recipe was adding a slight grain flavor on the back end. While it wasn't necessarily unpleasant, it did detract from the hops and muddle the malt profile a bit. The purpose of the flaked barley was to aid in head retention, but the benefits don't outweigh the negatives.

    I brewed up a 1 gallon batch of this recipe without the flaked barley, and felt that the hops popped a bit more, and the beer finished cleaner. This is more in line with what I want from this recipe.

    In summation, the .25 lbs of flaked barley has been removed, and .25 lbs added to the GP.

    Cheers!
     
  14. Bowdoinbeerboy

    Bowdoinbeerboy Initiate (0) Sep 28, 2006 Maine

    This beer is currently in primary for me, looks gorgeous and smells good. Will post results.
     
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  15. dogin26

    dogin26 Initiate (0) Jan 10, 2014 Australia

    Another killer looking recipe Jon(intentional Jon) Snow. 'If we die we'll die, but first we'll live'
     
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  16. Bowdoinbeerboy

    Bowdoinbeerboy Initiate (0) Sep 28, 2006 Maine

    [​IMG]

    I am a little late with this, but I thought I would post a picture of my version of JohnSnowNM's beer. I have to say, it was delicious and one of the better APA's that I have brewed.

    This beer is very citrusy and is not bitter at all (as could be guessed from the hopping schedule). This said, the beer is also not overly malty or sweat. The hop additions are totally sufficient to balance it out. I would describe it as citrus up front, some malt in the middle, and then a nice quick fade to slightly bitter.

    Good job on this recipe JohnSnowNM! I give this a BA thumbs up.


    **Should have mentioned this above but I followed the exact recipe that OP posted.
     
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  17. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Thanks for the feedback, and glad you enjoyed it!
     
  18. GetMeAnIPA

    GetMeAnIPA Defender (649) Mar 28, 2009 California

    Are the FO additions done as traditional FO or at a particular temp? Also, how long are you letting the hops steep at FO?
    How come you are ramping up the fermentation temp?
     
  19. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Yeah, they are regular FO additions, but I usually bring the temp down below 170° and do a 10 min hopstand/whirlpool. I didn't put that information up because people seem to have their own preferred methods for FO additions. I'm pretty sure most would do a longer stand/whirlpool.

    I raise the temperature on all my ales to aid completion...just a part of my personal process.
     
  20. GetMeAnIPA

    GetMeAnIPA Defender (649) Mar 28, 2009 California

    I am still experiencing with my FO additions so I was curios how you did it to get the desired flavor for this recipe. I also just posted a thread about ramping up temp, so I was curios on that as well. Thanks for the reply.
     
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  21. j_nees

    j_nees Initiate (0) Dec 18, 2013 Washington

    Brewing this tomorrow - sounds really good.
     
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  22. patrickcmcd

    patrickcmcd Initiate (0) Dec 25, 2010 Massachusetts

    Hi guys.

    I want to brew this as my first homebrew. I was wondering if anyone can maybe break this down for me so its easy to follow. Maybe offer a few pointers?
     
  23. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    You're doing an all-grain as your first brew?
     
  24. patrickcmcd

    patrickcmcd Initiate (0) Dec 25, 2010 Massachusetts

    Maybe I shouldnt? Lol. Can it be tweaked?
     
  25. GetMeAnIPA

    GetMeAnIPA Defender (649) Mar 28, 2009 California

    Go all grain if you've done the reading and have the equipment. The recipe and procedures are layed out nicely by the op. Not trying to be rude but there isn't any missing information one would need to brew this receipe. If you are looking for brewing tips in general search the forum or post some questions on the general homebrew forum. Any recipe can be tweaked but one has to know why and what are you trying to accomplish. Are you trying make It lower or higher abv? Trying to make it more or less hoppy?
     
  26. MCBanjoMike

    MCBanjoMike Initiate (0) Aug 7, 2014 Canada (QC)

    I have a keg that's almost empty, and I think this is what I'm going to fill it with! It'll be a few weeks before I actually brew, but I wanted to ask one question first. If I do my flameout hop additions without chilling, say a 10 minute stand before I turn on the water, will that have a major impact on the beer? I don't mind a little more bitterness, since I drink a lot of IPAs, and chilling to precisely 170F would be kind of tricky for me to pull off with my current setup.
     
  27. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    It will certainly raise the IBUs...probably to around 68-70IBU.

    It doesn't have to be precisely 170°, just preferably under (160 would work too). I don't know how difficult that would be for you.

    This recipe is specifically designed to have high aroma/flavor with a smooth and subdued bitterness. If you prefer more in your face bitterness, and don't mind the IBUs being way high for the style, then you can certainly go that route.

    Since I haven't brewed this recipe the way you're going about it, I can't really comment on how it would turn out. I can say that the IBU's aren't going to translate to as bitter as the number implies, simply because these additions are so late in the boil. However, you are essentially moving the hop additions back several minutes. How many minutes, I'm not sure, because it will be cooling after you turn off the heat. I got the IBU number by going back to my recipe in Brewcipher and increasing temp of the FO additions, and adding 5 min to each hop addition during the boil.

    I'd probably call your version a Session IPA.
     
  28. MCBanjoMike

    MCBanjoMike Initiate (0) Aug 7, 2014 Canada (QC)

    Thanks for the response! If the exact temperature of the hop steep isn't that critical, then maybe I'll go for it. The problem is that the controls for my water supply are really far from the place where my kettle will be, so my response time will be pretty slow and I don't know how precisely I'll be able to control the temp. But if the goal is to just be below the infection zone, then I can probably pull it off without too much trouble. Not that I would be too upset if I wound up with a session IPA!
     
  29. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    No worries. It's actually to be below the temperature of isomerization which, is around 175°, but warm enough that you continue to get good extraction of the oils.

    Cheers!
     
  30. GetMeAnIPA

    GetMeAnIPA Defender (649) Mar 28, 2009 California

    Brewed this yesterday. Used mosaic instead of cascade as that's what's what I had on hand.
     
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  31. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    I have yet to have a beer with Mosaic that I did not enjoy.
     
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  32. patrickcmcd

    patrickcmcd Initiate (0) Dec 25, 2010 Massachusetts

    Even though I didnt follow the initial recipe exactly, I thought I'd share some things. This was my first brew.

    Brewed a variation of this with a little help for @JohnSnowNW. Used a light pilsner extract and dry hopped with Galaxy. I also cut the boil time in half and used Mandarina Bavaria instead of Cascade due to hop constraints.

    I think I made beer! Its very drinkable, perhaps slightly too sweet if I'm being totally honest...I fermented for exactly 14 days and primed with sugar, letting it carbonate for exactly 2 weeks. Its a bit green right now but I'm enjoy the spoils. Citra is the star of the show....its a bitter yet juicey drink.

    [​IMG]
     
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  33. MCBanjoMike

    MCBanjoMike Initiate (0) Aug 7, 2014 Canada (QC)

    Brewed this one up last night. I burned my thumb, spilled some wort, got soot everywhere and accidentally overpitched my yeast. But I nailed my mash temp, the wort smelled fantastic going into the fermenter and 8 hours later it was rocking with a decent layer of krausen on top. I've got a good feeling about this one!
     
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  34. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Ha, @MCBanjoMike, well I hope packaging and fermentation go a bit smoother for you! How much did you end up over-pitching?
     
  35. MCBanjoMike

    MCBanjoMike Initiate (0) Aug 7, 2014 Canada (QC)

    I had prepared something like 300B cells, because I was planning on putting aside 100B for later use. But I was tired and I just dumped the whole thing in by mistake, instead of pitching the 200B I had planned. It's a pretty clean yeast, so am I right in thinking it won't make much of a difference to the final product? I used WLP001 instead of the Wyeast, FWIW.
     
  36. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Well, that is a bit of an over-pitch. The fact is most of what I understand is that over-pitching will produce a cleaner beer, some describe it as on-dimensional, because it will create fewer esters/phenols. Also, it seems it produces a thinner beer. Generally, in an APA you want a pretty clean malt-profile.

    I believe there can be some more adverse effects, but I don't know them off-hand. If you're going to over-pitch a pale beer seems like the one to do it in, however.

    I guess you'll/we'll find out in a few weeks :wink:
     
  37. GormBrewhouse

    GormBrewhouse Devotee (486) Jun 24, 2015 Vermont

    Made this last night after making an irs. Will post results later.
     
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  38. Bearded_beer_guy_

    Bearded_beer_guy_ Initiate (0) May 16, 2015 Australia

    So after adding hops you let it boil for another hour?
     
  39. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    No, the hops are added starting with the last 10 min of the boil, the final addition at FO (Flame Out) is the end of the boil.

    I think maybe you're confusing the "Mashing @ 154° for 60 min", with the boil possibly?
     
  40. ChuckHardslab

    ChuckHardslab Initiate (0) Jan 25, 2012 Texas

    What do you feel the late hop additions bring to the table compared to a more traditional hopping schedule? Is it just to get the flavor and aroma with a moderately low biternerness?
     
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