Little help about my recipe

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Anto_bt

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Hello I am making beer tomorrow and I need just help if it is good recipe?
I am not sure is it enough Pale Ale?


Style: American Pale Ale
Boil Time: 60 min
For 25 beer at the end

FERMENTABLES:
6kg - German - Pale Ale
0.8g - United Kingdom - Crystal 60 L
0.5g - German - Wheat Malt

HOPS:
40g - Cascade, Type Pellet, AA:7, Boli for 60min
40g - Cascade, Type Pellet, AA:7, Boli for 15min
20g - Cascade, Type Pellet, AA:7, Boli for 5min

YEAST:
Safale - American Ale Yeast US-05

Notes:
Mash for 60 minutes 68C Sparge with 77C Water.

Thank you!
 
For me there's too much crystal, over 10% is too much for a pale ale, combined with the high mash temp will result in a high FG.
I'd add more yeast if your only using 1 packet, 7.3 kg of grain for 25 litres is going to make a pretty strong pale ale (depending on efficiency of course).
 
Like mentioned reduce the crystal malt to about 300-400g and replace that with the pale or wheat malt.

Reduce the mash temp to 66c so it's a little dryer and attenuated more.

To be honest 7.3kg of malt is heaps for a single batch. Try and target 20L and use about 5kg of malt getting about a 1050 gravity.
 
Anto_bt said:
Notes:
Mash for 60 minutes 68C Sparge with 77C Water.

Thank you!
If your batch sparging and recirculating use boiling water. will sparge & rinse better
 
Here that would get me an OG of 1068 which is on the high end for an APA.
I'd go 5kg pale, 500 wheat and around 300g crystal. That would get me 1054 and balance well with the hopping.
 
your brew is within style if the crystal 60 was 300grams

it's at the high end, personally I'd pull it back in abv and IBU but it's your beer! i based this at 70% efficiency - if your over that then it's out of style, again not that it's the end of the world...

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.052
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.059
Final Gravity: 1.015
ABV (standard): 5.8%
IBU (tinseth): 44.49
SRM (morey): 7.25

FERMENTABLES:
6 kg - American - Pale 2-Row (87%)
0.3 kg - United Kingdom - Crystal 60L (4.3%)
0.6 kg - German - Wheat Malt (8.7%)

HOPS:
40 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 27.88
40 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 13.83
20 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 2.78

MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 21 L
Starting Mash Thickness: 3 L/kg

I'd go:
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.045
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.051
Final Gravity: 1.012
ABV (standard): 5.13%
IBU (tinseth): 38.3
SRM (morey): 6.95

FERMENTABLES:
5 kg - American - Pale 2-Row (84.7%)
0.3 kg - United Kingdom - Crystal 60L (5.1%)
0.6 kg - German - Wheat Malt (10.2%)

HOPS:
25 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 18.65
35 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 12.96
45 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 6.69

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 21 L
Starting Mash Thickness: 3 L/kg
 
indica86 said:
Here that would get me an OG of 1068 which is on the high end for an APA.
I'd go 5kg pale, 500 wheat and around 300g crystal. That would get me 1054 and balance well with the hopping.
Yep
 
I think you need to be mindful of the IBU's as you drop your malt amounts and subsequent abv%

if you leave your hops as they are but drop the malt you are decreasing abv and increasing IBU which is fine if you want less alcohol and more bitterness than your original recipe....
 
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