Luxo_Aussie
Well-Known Member
G'day All.
Spent the last three weeks down under and gained a strong appreciation for XPA's, Pacific Ales and Tropical Pale Ales - nothing like any of these styles are common in Europe. Did some research into the first of these and couldn't get a clear definition of what defines an XPA apart from it being something between a Pale Ale and IPA. Coopers appear to use Simcoe and Lemondrop for the hops on their XPA and for malts I've taken inspiration from a Balter XPA clone and also added some Oats for mouthfeel. Here's what I'm planning for the end of the month.
Coopers XPA
American Pale Ale (18 B)
Batch Size: 25.00 L
Est Original Gravity: 1.053
Estimated Alcohol by Vol: 5.4 %
Bitterness: 34.7 IBUs
Est Color: 14.6 EBC
3.200 kg Maris Otter (Muntons) (6.0 EBC) Grain
0.700 kg Vienna Malt (Weyermann) (7.5 EBC) Grain
0.500 kg Oats, Flaked (Brewferm) (2.0 EBC) Grain
0.500 kg Wheat Malt (Brewferm) (3.5 EBC) Grain
0.300 kg Cara-120 (Brewferm) (120.0 EBC) Grain
10.00 g Simcoe [13.10 %] - Boil 25.0 min Hop
25.00 g Lemondrop [5.10 %] - Boil 20.0 min Hop
15.00 g Simcoe [13.10 %] - Boil 15.0 min Hop
25.00 g Lemondrop [5.10 %] - Boil 10.0 min Hop
15.00 g Simcoe [13.10 %] - Boil 5.0 min Hop
25.00 g Lemondrop [5.10 %] - Boil 0.0 min Hop
1.5L Starter Australian Ale Yeast (Coopers) (White Labs #WLP009) Yeast
40.00 g Simcoe [13.10 %] - Dry Hop 7.0 Days Hop
25.00 g Lemondrop [5.10 %] - Dry Hop 7.0 Days
Mash-in would be at 40 and then step mash would be 15@52, 25@62, 25@62, 20@72 & 10@78.
Overall, is this on the right track for an XPA? For the hops, could this be overdoing it? I didn't want to bother with a 60 minute addition here since it would more flavoursome coming from later additions. Using Maris Otter since I haven't got any pale malt, guess this shouldn't matter. Any direction here would be very helpful!
Cheers & Thanks,
Tristan
Spent the last three weeks down under and gained a strong appreciation for XPA's, Pacific Ales and Tropical Pale Ales - nothing like any of these styles are common in Europe. Did some research into the first of these and couldn't get a clear definition of what defines an XPA apart from it being something between a Pale Ale and IPA. Coopers appear to use Simcoe and Lemondrop for the hops on their XPA and for malts I've taken inspiration from a Balter XPA clone and also added some Oats for mouthfeel. Here's what I'm planning for the end of the month.
Coopers XPA
American Pale Ale (18 B)
Batch Size: 25.00 L
Est Original Gravity: 1.053
Estimated Alcohol by Vol: 5.4 %
Bitterness: 34.7 IBUs
Est Color: 14.6 EBC
3.200 kg Maris Otter (Muntons) (6.0 EBC) Grain
0.700 kg Vienna Malt (Weyermann) (7.5 EBC) Grain
0.500 kg Oats, Flaked (Brewferm) (2.0 EBC) Grain
0.500 kg Wheat Malt (Brewferm) (3.5 EBC) Grain
0.300 kg Cara-120 (Brewferm) (120.0 EBC) Grain
10.00 g Simcoe [13.10 %] - Boil 25.0 min Hop
25.00 g Lemondrop [5.10 %] - Boil 20.0 min Hop
15.00 g Simcoe [13.10 %] - Boil 15.0 min Hop
25.00 g Lemondrop [5.10 %] - Boil 10.0 min Hop
15.00 g Simcoe [13.10 %] - Boil 5.0 min Hop
25.00 g Lemondrop [5.10 %] - Boil 0.0 min Hop
1.5L Starter Australian Ale Yeast (Coopers) (White Labs #WLP009) Yeast
40.00 g Simcoe [13.10 %] - Dry Hop 7.0 Days Hop
25.00 g Lemondrop [5.10 %] - Dry Hop 7.0 Days
Mash-in would be at 40 and then step mash would be 15@52, 25@62, 25@62, 20@72 & 10@78.
Overall, is this on the right track for an XPA? For the hops, could this be overdoing it? I didn't want to bother with a 60 minute addition here since it would more flavoursome coming from later additions. Using Maris Otter since I haven't got any pale malt, guess this shouldn't matter. Any direction here would be very helpful!
Cheers & Thanks,
Tristan
