Thoughts on this APA recipe?

It won't be a dry beer with a pound of C40. Other than that, it looks fine.

 

Mashing at a lower temp makes a dryer beer than the same beer mashed higher. Dry is the opposite of sweet. A pound of caramel makes a pretty sweet beer regardless of mash temp, but not quite diabeetus territory. Your taste preference is what matters and you may consider a pound of caramel to be just right in this beer.

I suggest 5.3oz of c40. If you like that dose, the pound will last three beers.

 

C40 in effect has already been mashed internal to the grain by the maltster. The maltster has set the sugar structure as part of their process. Mash temp only effects the grains that have yet to have their starches converted to sugars. In addition, relevent to conversation at hand, most of the sugars from C40 are unfermentable, at least by saccharomyces (brewer's yeast). This is why you're getting feedback that C40 will leave some sweetness.

 

Looking good for the most part. I agree with Brew_Betty on cutting back on the crystal a little. Usually a pound of C malt will keep a nice malt backbone in an APA. I would dial it back to 1/2# or so.

 

I agree with dialing back the crystal. I usually use munich or Vienna to add more maltiness to an apa. along with a touch of flaked oats or wheat. And if you don't want citrus, don't use Amarillo.

 

Looks good for an easy drinking, not overly assertive APA.

 

Seems light on the hops...add at least 2 oz of your choice late...I'd add 1 oz simcoe...1 oz cascade...late

 

cut back that c40 even more

 

Not unless you get bad efficiency. I think it'll be fine.