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Home > posts > 2013 > 10 > 20131022_111815_apa-from-brewing-classic-styles.html

APA from Brewing Classic Styles

/posts/2013/10/20131022_111815_apa-from-brewing-classic-styles.html

Homebrew 7. Wes helped me with this brew.

Recipe:

(PDF) (TXT) (HTML^[@rev]) (XML -- Stored locally)

By Brewing Classic Styles, p. 135

Method:

All Grain

Style:

American Pale Ale

Boil Time:

60 min

Batch Size:

1.375 gallons (fermentor volume)

Boil Size:

1.9 gallons

Efficiency:

70% (brew house)

Boil Gravity:

1.045 (recipe based estimate)

Original Gravity:

1.062

Final Gravity:

1.017

ABV (standard):

5.85%

IBU (tinseth):

43.5

SRM (morey):

7.48

Fermentables

Amount

Fermentable

PPG

L

Bill %

2.8125 lb

American - Pale 2-Row

37

1.8

84.9%

3 oz

American - Munich - Dark 20L

33

20

5.7%

3 oz

American - Victory

34

28

5.7%

2 oz

American - White Wheat

40

2.8

3.8%

Hops

Amount

Variety

Time

AA

Use

Type

IBU

0.15 oz

Magnum

Pellet

15

Boil

60 min

32.58

0.13 oz

Cascade

Pellet

6

Boil

10 min

4.1

0.13 oz

Centennial

Pellet

10

Boil

10 min

6.83

0.13 oz

Cascade

Pellet

6

Boil

0 min

---

0.13 oz

Centennial

Pellet

10

Boil

0 min

---

Mash Guidelines

Amount

Description

Type

Temp

Time

4.6 qt

Strike at 164

Infusion

152 F

60 min

--

Mash out

Temperature

168 F

10 min

4.1 qt

Dunk Sparge (water at 175)

Sparge

168 F

10 min

Starting Mash Thickness: 1.4 qt/lb

Other Ingredients

Amount

Name

Type

Use

Time

0.13 tsp

Yeast Nutrient

Other

Boil

10 min

0.25 tsp

Irish Moss

Fining

Boil

10 min

Yeast

Fermentis / Safale - American Ale Yeast US-05

Attenuation (avg):

72%

Flocculation:

Medium

Optimum Temp:

59 - 75 F

Starter:

Yes

Fermentation Temp:

66 F

Pitch Rate:

0.75 (M cells / ml / P)

Generated by Brewer's Friend - <http://www.brewersfriend.com/>

__

2013-10-22 Brew Day:

Below are my notes

• (6:07pm) Strike calls for 4.6 qt=1 gal + 2.44 cups. Strike with 1 gal 2.5 cups

• Aim for 164°F for a 152°F mash

• (6:28) Mashed in. Stabilized at 154. Need to adjust calibration. Hold for 15-20min

• t-45min, 152°F. Hold 10min

• t-35min, 148°F. Heat 3/10 to 155°F

• t-16, T=152 Hold 6. I don;t think this will hold to the end

• Started heating sparge. 4.1qt=1gal 0.4 cups. Do 1gal+1/3 cup b/c of extra before

• t-8min, ~145 (_Why such a drop? Too early of a measure before at 16?)._Heat 3/10

• t-3min, Still heating. Will just bring to mash-out now.

• First runnings - Not cool runnings (thanks Wes!) 4qt (7:48)

• Adjust bittering hop: Note that the recipe in the book calls for Horizon. We used Magnum. Anyway: 0.15oz*15%AA (recipe)/14.6 %AA(actual)==0.154oz (so keep at 0.15oz)

• 4 qts second running_plus_ 1.5 cups left. Total of 8 qts (non-temp adjusted) in boil kettle

• SG 1.051 @80F (cooled with mini-ice bath) == 1.053.

• Brewer's Friend says 87% pre-kettle efficiency (but that does not temp-adjust the volume)

• Other hop adjustments (both 10 and 0 min require the same). Cascade: 0.13oz6%AA(recipe)/7.3%AA(actual) ==> 0.106 oz. Centennial: 0.13oz 10%AA(recipe)/8.7 %AA(actual) ==> 0.149oz ~=0.15 oz

• Realized we used distilled water by accident for sparge. Oops!

• (~8:18 or so, boil started. Didn't note it but I noted when it went to the ice)

• Missed 10 min addition. Added at 7min. We'll add 1min 30 seconds to boil. Shouldn't matter too much

• (9:15) yeast in boiled H20 cooled to 100°F

• (9:19) BK into ice

• Time/Temps: 9:30/98F (no more steam - lid on). 9:38/76F. Pull it

• 9:34 Stirred yeast

• OG: 1.071@~72 == 1.072

• 9:47 pitched.

• The yeast didn not really foam up like I would have expected and it has in the past. It should be fine, but I will check it tomorrow to see for activity. I can always run out and buy another pack to pict tomorrow

• 14.6cm -->1.37 gal = 5.49 qts.

• Brewer's Friend says 81% Brew House Efficiency

• Short brew day. Cool!

• Just to note, we bottled the Old Warmer (beer 5) while this was happening

• Also note, the yeast was half a packet, stored in the fridge, from brew 006 (Sour Scotch). That may have had an affect.

2013-10-23 morning update:

• Still no yeast activity. Will checkin the afternoon and possible have to re-pitch.

2013-10-23 Afternoon update:

• very, very little activity. SeeVIDEO. I think I am going to repitch

• ...

• Bought new yeast packet. Opened fermenter. There was a slight krausen but not much. It may have been fine but I decided to give it a shot. I opened the new packet (spilled a little all over the place too), added it, put the lid on, and gave it a slight shake to agitate it and get it down

• For all I know, it will now ferment but it will be oxidized. I guess only time will tell[

](/media/2013/10/IMG_7954.mov)

2013-11-20 Bottling:

I placed the bucket into the fridge on 2013-11-17 after I bottled the Sour Scotch Ale (#6). So it had about 3 days of cold crashing. Below are my notes

• I'm curious about the volumes before racking: wzxhzdk:9 (1.43 gal), Trub: 3.4 cm (0.20 gal)

• Racked

• FG 1.020 @ about 40-45 ( Later decided it was 43 from the strip on the bottling bucket)

• 12.3cm --> 1.12 gal (11.9 bottles so use 11 and be be sure)

• Calibrated, that is FG: 1.019 with an ABV of 6.96% and an attenuation of 73.6%

• Aiming for 2.4 vol (using 70F as the temp) which comes to 0.95 oz corn sugar

• Still used 1/2 cup water. Used tap water since it will be boiled anyway and isn't much

I bottled it which went well. I had almost another full beer which I just drank. I do recognize that it has extra sugar from the priming sugar but it was way too sweet. Probably from overshooting the efficiency by such large numbers making it too sweet. Had I known the OG was so high before racking it, I would have considered adding some sugar to try to bring it down. I really need to start updating my recipes for the higher efficiency. Or, go full BIAB and let the lack of sparge be the reason for the lower efficiency.

2013-12-07 Note: 3 weeks will be 2012-12-11 but may need morebecause of temp and cold-crash leaving less yeast

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