| | | Great Beer!
The
finest beers
in the world have begun to show up in the homes of Americian home brewers.
These beers are brewed in basements, garages and back yards. (But almost
never in the kitchen since all married home brewers have been exiled from
the kitchen by their significant others.) This might be
hard to believe; but in recent years the ingredients and technology of craft
brewing have become available to the home brewer and the results have been spectacular.
I now brew the beer I drink and with rare exception do not purchase commercial
products. I have placed below a formulation for a APA (Americian Pale Ale)
from John Palmer, Author of "How to
Brew" a wonderfully informative tome available in print or on the
internet. I have to go brew this beer now. This
weekend I am brewing my stock Americian Pale Ale (APA) . I
am struggling with how to index my recipes so for now For now I will
just hang some of my favorites on this page. See the links at the bottom
of this page for some of my favorite recipes. The file below is a APA
that I much enjoyed brewing, serving and drinking. It appears with the
notes I took along the way. I just now notice that the efficiency
was not all that good and that the attenuation was down. I have been
mashing hot for a beer full of unfermentable dextrin. I don't think
I will make this beer dryer. Go Just Plain and Kickass
Pale Beer Style
Guides I call this "Palmer's
Liberty Ale"
| Brewing
Date: |
Sunday
September 14, 2003 |
| Head
Brewer: |
Arthur
J. Bieker |
| Asst
Brewer: |
Arthur
J. Bieker |
| Recipe: |
!PalmersLibertyAle |
| BJCP
Style and Style Guidelines |
06-B American Pale Ales, American Amber Al
| Min
OG: |
1.045 |
Max
OG: |
1.056 |
|
| Min
IBU: |
20 |
Max
IBU: |
40 |
|
| Min
Clr: |
11 |
Max
Clr: |
18 |
Color
in SRM, Lovibond |
| Batch
Size (Gal): |
11.00 |
Wort
Size (Gal): |
11.00 |
| Total
Grain (Lbs): |
20.00 |
|
|
| Anticipated
OG: |
1.048 |
Plato: |
11.89 |
| Anticipated
SRM: |
10.8 |
|
|
| Anticipated
IBU: |
36.8 |
|
|
| Brewhouse
Efficiency: |
75 |
% |
|
| Wort
Boil Time: |
90 |
Minutes |
|
| Actual
OG: |
1.044 |
Plato: |
10.96 |
|
| Actual
FG: |
1.014 |
Plato: |
3.57 |
|
| Alc
by Weight: |
3.08 |
by
Volume: |
3.94 |
From
Measured Gravities. |
| ADF: |
67.4 |
RDF: |
56.2 |
Apparent
& Real Degree of Fermentation. |
| Actual
Mash System Efficiency: |
69
% |
| Anticipated
Points From Mash: |
47.90 |
| Actual
Points From Mash: |
44.00 |
| % |
Amount |
Name |
Origin |
Potential |
SRM |
| 42.5 |
8.50
lbs. |
Pale
Malt(2-row) |
America |
1.036 |
2 |
| 42.5 |
8.50
lbs. |
Pale
Ale ESB malt |
Americian |
1.035 |
5 |
| 5.0 |
1.00
lbs. |
Flaked
Barley |
America |
1.032 |
2 |
| 5.0 |
1.00
lbs. |
Crystal
80L |
|
1.033 |
80 |
| 5.0 |
1.00
lbs. |
Crystal
60L |
America |
1.034 |
60 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil
Time |
| 0.42
oz. |
Northern
Brewer |
Whole |
8.00 |
6.8 |
First
WH |
| 0.84
oz. |
Northern
Brewer |
Whole |
8.00 |
13.7 |
60
min |
| 1.50
oz. |
Cascade |
Whole |
6.90 |
10.7 |
30
min |
| 1.50
oz. |
Cascade |
Whole |
6.90 |
5.6 |
15
min |
| 0.50
oz. |
Cascade |
Whole |
5.75 |
0.0 |
Dry
Hop |
White Labs WLP001 California Ale
White
Labs WPL 001 California Ale Yeast
| Profile: |
Burton
On Trent |
| Profile
known for: |
Strong
Pale Ales |
| Calcium(Ca): |
268.0
ppm |
| Magnesium(Mg): |
62.0
ppm |
| Sodium(Na): |
30.0
ppm |
| Sulfate(SO4): |
638.0
ppm |
| Chloride(Cl): |
36.0
ppm |
| biCarbonate(HCO3): |
141.0
ppm |
| pH: |
8.33 |
| Pitched
From: |
Slurry |
| Amount
Pitched: |
150
mL |
| Lag
Time: |
5.00
hours |
| Primary
Fermenter: |
Stainless
Steel |
| Primary
Type: |
Closed |
| Days
In Primary: |
5 |
| Primary
Temperature: |
68
degrees F |
| Original
Gravity: |
1.044
SG |
10.96 |
Plato |
| Finishing
Gravity: |
1.014
SG |
3.57 |
Plato |
| Hop |
Origin |
Recipe
Oz |
Oz
In Stock |
Oz
Needed |
| Northern
Brewer - Whole |
USA |
0.42 |
0.00 |
0.42 |
| Northern
Brewer - Whole |
USA |
0.84 |
0.00 |
0.84 |
| Cascade
- Whole |
USA |
1.50 |
0.00 |
1.50 |
| Cascade
- Whole |
USA |
1.50 |
0.00 |
1.50 |
| Cascade
- Whole |
USA |
0.50 |
0.00 |
0.50 |
| Extras |
Recipe |
In
Stock |
Needed |
| Yeast |
Recipe |
In
Stock |
Needed |
| California
Ale - (White Labs WLP001) |
1.00 |
0.00 |
1.00 |
| mash
was hot at 158 and drifted to 156. I mashed for one-half hour and
conversion was almost complete. in forty minutes I had conversion
according to iodine test. I was a few minutes waiting for sparge
water and performed a mash out. Mash went to 160 and stayed here but
I ran it into boil kettle and boiled the wort all the way up to
full. I first wort hopped about one third of the NB hops. O.G. was
only 1.044 so efficiency was down. The halo fell off so I ended up
batch sparging the wort. Wort however ran clear and it clear in the
hydrometer jar after the cold break settles to the bottom. Strike
water was heated to 172f. Next time I am only going to 170 and see
if I can mash in at about 155 and see what that does for body. Of
course, it might be nice to see what I have for the last batch and
this one before altering course. |
| Used
air stone and aquarium pump for one hour. The beer put out a very
thick foam like shaving cream so the finished brew might have a
heavy head. Yeast was pitched at 3:00 p.,m on Sunday 14 September
2003. It was a huge slug from a starter made for m slurry from the
brew before it. September 16, 2003 Anaerobic fermentation has begun.
Gravity is 1.017. Beer can be seen fermenting in the hydrometer jar.
There is much break material in the wort or many islands of yeast.
The appear to be no off flavors at this time. September 17, 2003 the
beer continues to ferment slowly. I have been reading Palmer. He says
that the business of racking to secondary as soon as the Kroysen is
down is wrong and the beer should be left to condition on the troob.
Or at least I think that's what he is saying. I am going to not dump
cold break for a time maybe 10 days or so. September 18, 2003 - Beer
is still. I have not dumped trub but think I will wait for the
weekend. I may take a gravity today. Beer has a gravity at 1.014.
Dumped Troob and got a 60 oz pitcher of slurry which I put down
drain. There will be plenty more then the beer clears. The beer is
Bitter up front and then has malt and then is bitter with a
lingering finish. September 19, 2003 Friday The beer is still. I
will take a reading this weekend. September 20 2003 Saturday the
beer is 1.014 I guess that's all there is. September 26, 2003 Ten
gallons kegged in two five gallon keggs. Primed with 7.7oz of corn
sugar divided volumetrically between the kegs. Have not yet dry
hopped. A Quarter slipped into one of the kegs. I hope it's fairly
inert because I am not going in after it. I will need to think about
dry hops for each. September 29, 2003 Dry hopped both five gallon
kegs. One with Willamette and one with Cascade. Beer now tastes like
tea. This is the tenth and fifteenth five gallon batch that I have
ruined with too much dry hops. I will keep it and see if it smoothes
out and then try to brew something to blend with it to kill some of
the hoppyness.. Maybe it will settle down. I hope so. THE NEXT DAY -
THE BEER IS FINE. WDWHAHB! Beer is thick and has body. Foam stands
on the beer like shaving cream. It's like desert. THE DAY AFTER THAT
- The beer is fine in the Cascade keg. It seems to have a sour note
in the Willamette keg. The Cascade keg has more body. Things are so
subjective! 10/03/03 The cascade beer is wonderful! It's just
wonderful. October 4, 2003 - The Willamette dry hop is also very
good. The hop aroma is perhaps a little better but hop taste is not
as pleasing as the Cascade. The slightly sour taste that was noticed
two days ago seems absent and the beer is quite drinkable. I will
blend the two in a two liter jar. Perhaps both hops should be used
in the dry hop. October 6, 2003 Monday - Things are very subjective.
I had two oz of beer this morning. I thought it was thin and going
bad. This evening it seems thick well balanced and wonderful. I
guess I am just paranoid. Sometimes the brew seems better than
others but it does appear to be sound. October 8, 2003 - beer is
stable and very good. Somehow a post to this section was either deleted
or accidentally posted elsewhere. Beer if very good, worth brewing
again and seems sound. It's not thin, it's not spoiled it's very
good. |
| Blended
to two beers (dry hopped cascade/Willamette) and took them to a
party. Very well received. Nice beer. The cascade has a nicer flavor
over all but the Willamette a better nose to my way of thinking. So
I blended them. I think that I will put both hops in dry hop next
time. October 20, 2003 VanGelder came over and had three or four
beers. I had a glass tonight and found it quite a bit hoppy from the
dry hop. I think that in the future I will dry hop with smaller
amounts and them maybe only in the fermenter and not in the keg so
that the hops are finished in the fermenter. October 25, 2003 -
Saturday night - First keg of Willamette dry hopped blown. I didn't realize
that we had consumed so much of it. The keg of the (Better) cascade
holding up ok. Kevin says that he has hung around more than one home
brewing person and this beer was not the home brew that he
remembers. This was like the best craft beer he has ever consumed. I
will brew it again soon. November 23, 2003. The second keg of this
brew was blown some weeks ago. This beer is dead, Long live the
beer! This beer is a must brew again sort of thing. It was wonderful
and needs to be recreated. It was the best of show with John Van
Gelder while Kevin liked the Munich pale better. |
| Mill
came apart and I lost about a pound of grain. I added mystery grain
which when milled was pretty dark. I don't know what it was. |
Generated with ProMash
Brewing Software
|
Here is the formulation for a very
drinkable beer I call Just Plain Ale. My most memorable
American Pale Ale Kickass Pale.
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