First Ag Brew -american Pale Ale - Expert Eyes Needed

[wdrummond]

Hello Everyone

I FINALLY have everything i need to do my first AG brew and after tasting some Sierra Nevada APA I have decided this is something i would love to try and make.

I have found a recipe but as the measurements are in crappy imperial (before my time im afraid) I have had to convert to metric (conversion on right). The recipe is as follows:

7 lbs 2 row malt 3.17 kg
1 lb 10-L crystal malt .45kg
1 lb Munic Malt .45kg
1 lb Wheat Malt .45kg
0.5 lb CaraPils Malt .22kg

Bittering Hops
1 oz Galena (12 AAU) 60 min .02kg
1 oz Perle (8AAU) 60 min .02kg
1oz Cascade (5.7 AAU) 45 min .02kg

Flavouring Hops
3 oz Cascade (4.9 AAU) 30 min .08kg

Finishing Hops
.25 oz Cascade (5.7 AAU) 5 min .007kg
.25 oz Cascade 5 m in .007kg

Yeast
Windsor Dry Ale

I was going to mash with 10 L of filtered water and sparge with 20 L (fly sparging). Mash temp 70.C

Sparge at 73.C - Boil for 90 min.

There is a item on the side that says:
OG/FG 1.044 - 1.056/1.008 - 1.016
Alc./Vol: 4.5 - 5.5
IBU's 20 - 40
SRM: 4-11

I know I am probably way out of my depth but I just have a few questions:

what is 2 row grain known as in Australia?
Should any of the ingredients be substituted with more common ingredients?
Are my conversions correct?

Will be looking to start this sometime this week. If anyone has any last minute tips or ideas that would be great.

Thanks again for all the help.

Wade

 

[bconnery]

Hello Everyone

I FINALLY have everything i need to do my first AG brew and after tasting some Sierra Nevada APA I have decided this is something i would love to try and make.

I have found a recipe but as the measurements are in crappy imperial (before my time im afraid) I have had to convert to metric (conversion on right). The recipe is as follows:

7 lbs 2 row malt 3.17 kg
1 lb 10-L crystal malt .45kg
1 lb Munic Malt .45kg
1 lb Wheat Malt .45kg
0.5 lb CaraPils Malt .22kg

Bittering Hops
1 oz Galena (12 AAU) 60 min .02kg
1 oz Perle (8AAU) 60 min .02kg
1oz Cascade (5.7 AAU) 45 min .02kg

Flavouring Hops
3 oz Cascade (4.9 AAU) 30 min .08kg

Finishing Hops
.25 oz Cascade (5.7 AAU) 5 min .007kg
.25 oz Cascade 5 m in .007kg

Yeast
Windsor Dry Ale

I was going to mash with 10 L of filtered water and sparge with 20 L (fly sparging). Mash temp 70.C

Sparge at 73.C - Boil for 90 min.

There is a item on the side that says:
OG/FG 1.044 - 1.056/1.008 - 1.016
Alc./Vol: 4.5 - 5.5
IBU's 20 - 40
SRM: 4-11

I know I am probably way out of my depth but I just have a few questions:

what is 2 row grain known as in Australia?
Should any of the ingredients be substituted with more common ingredients?
Are my conversions correct?

Will be looking to start this sometime this week. If anyone has any last minute tips or ideas that would be great.

Thanks again for all the help.

Wade

2 row can just be subbed with ale malt of some sort, whatever you have purchased will be fine.
All the other grains are commonly available.

I'd suggest S05 for a dried yeast, or any american ale liquid as your yeast choice for an APA. You want something nice and clean to let the hops be the showcase, with a little malt background...

I wouldn't mash quite that high either. About 65-67 at the outside is where I'd go.

 

[braufrau]

Well ...

the grain bill looks right to me. Use a pale ale malt for the 2 row such as Joe White Traditional Ale or Barrett Burston Ale malt.

I would reduce the bittering hops to just one variety such as perle or simcoe to give the same IBUs as the three.
Too much fiddling with different hops to not much advantage (IMO).

The two cascade addition at 5mins is a typo I think?

And I would dry hop 1oz of cascade after one week, or if you rack to secondary add them then.

And I would use US05 or 1056 for the yeast, because windsor is an estery english yeast and might fight with the fruity hops.
Ferment at 20C.

All my opinions of course!

 

[Adamt]

Also, for the 10L crystal you'll have to use Weyermann Carahell... or use a darker crystal malt and drop the amount significantly.

 

[braufrau]

Also, for the 10L crystal you'll have to use Weyermann Carahell... or use a darker crystal malt and drop the amount significantly.

I would be more inclined to go with, say, a barett burston caramalt for the caramel flavour and not worry about the colour so much.

 

[razz]

This what I made from information I got off the More Beer or Northern Brewer forums. Apparently one of the members rang the brewer and got the info first hand. Regardless of it's accuracy I'm more than happy with it, a bloody nice ale. The original is approx 5.6% abv, mine was well short of that. If you check the Sierra Nevada website they list all ingredients for their beers. http://www.sierranevada.com/beers/paleale.html

SNPA Clone
American Pale Ale


Type: All Grain
Date: 14/02/2008
Batch Size: 40.00 L
Brewer: JD
Boil Size: 44.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 82.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 93.75 %
0.50 kg Crystal (Joe White) (115.0 EBC) Grain 6.25 %
30.00 gm Magnum [12.20 %] (60 min) Hops 21.6 IBU
30.00 gm Pearle [6.30 %] (25 min) Hops 7.8 IBU
60.00 gm Cascade [6.70 %] (10 min) Hops 8.6 IBU
30.00 gm Cascade [6.70 %] (0 min) Hops -
1.00 tsp koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
2 Pkgs Americal ale Yeast-Ale



Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.78 % Actual Alcohol by Vol: 4.43 %
Bitterness: 38.0 IBU Calories: 452 cal/l
Est Color: 15.0 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 8.00 kg
Sparge Water: 28.01 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

My Mash Step Time Name Description Step Temp
90 min Step Add 24.00 L of water at 73.0 C 67.0 C
15 min Mashout Heat to 76.0 C over 15 min 76.0 C