Batch 10 - American Pale Ale
Looking for a good "hoppy" beer recipe, the following was recommended by Chris W in the Homebrewersforum yahoo group:
Here is a basic American style "hoppy"pale ale recipe that I used before I went all grain. It's coppery in color (9-12 SRM) with medium bitterness (around 35-40 IBU's) and strong hop aroma!!!
For 5 gallons - 60 minute boil and an OG in the 1.045 to 1.055 range
Extracts:
3lbs light liquid malt extract (I always used Muntons)
2 lbs light dry malt extract (you can use all dry or all liquid - only affects final gravity slightly)
Malts:
1lb Crystal 60L malt
1lb Victory malt
(these last two you just steep the "cracked" grains for 30 minutes in a gallon or so of water - then strain out the grains and add the liquid to your boil kettle. They more or less just add a little color and body. Or you can just use a darker DME or LME if you prefer not to deal with any grains).
HOPS: (any variety - these are my favs)
3/4 oz horizon boil for 45 minutes
1/2 oz centennial for last 15 minutes
1/2 oz centennial for the last 2 minutes
1/2 oz centennial or tetnanger dry hopped in secondary for @5 days
1/2 tsp of Irish moss added at the last 15 minutes of boil.
Primary with wyeast 1056 ale yeast or safale dry ale yeast at about 68-72deg for 4-5 days.
Secondary at 62-66 for about 5-7 days
As I said. There are many recipes out there you can use - or create your own. I've just had good success with this one in the past, and my newer all grain pale ale batches are the equivalent of this.
Good luck!
Chris
My local brew shop didn't carry horizon hops, so I substituted with Chinook. I made a starter from the WYeast 1056 American Ale Yeast that I used in the latest cider batch.
Brewed: 1/25/05
Bottled: 2/20/05 - One Tap-a-Draft bottle, and about 30 glass bottles.
Status: Bottled
Result: A bit light for my tastes. I should have taken OG readings, and I would have been able to tell. Good hoppy flavor though.
Here is a basic American style "hoppy"pale ale recipe that I used before I went all grain. It's coppery in color (9-12 SRM) with medium bitterness (around 35-40 IBU's) and strong hop aroma!!!
For 5 gallons - 60 minute boil and an OG in the 1.045 to 1.055 range
Extracts:
3lbs light liquid malt extract (I always used Muntons)
2 lbs light dry malt extract (you can use all dry or all liquid - only affects final gravity slightly)
Malts:
1lb Crystal 60L malt
1lb Victory malt
(these last two you just steep the "cracked" grains for 30 minutes in a gallon or so of water - then strain out the grains and add the liquid to your boil kettle. They more or less just add a little color and body. Or you can just use a darker DME or LME if you prefer not to deal with any grains).
HOPS: (any variety - these are my favs)
3/4 oz horizon boil for 45 minutes
1/2 oz centennial for last 15 minutes
1/2 oz centennial for the last 2 minutes
1/2 oz centennial or tetnanger dry hopped in secondary for @5 days
1/2 tsp of Irish moss added at the last 15 minutes of boil.
Primary with wyeast 1056 ale yeast or safale dry ale yeast at about 68-72deg for 4-5 days.
Secondary at 62-66 for about 5-7 days
As I said. There are many recipes out there you can use - or create your own. I've just had good success with this one in the past, and my newer all grain pale ale batches are the equivalent of this.
Good luck!
Chris
My local brew shop didn't carry horizon hops, so I substituted with Chinook. I made a starter from the WYeast 1056 American Ale Yeast that I used in the latest cider batch.
Brewed: 1/25/05
Bottled: 2/20/05 - One Tap-a-Draft bottle, and about 30 glass bottles.
Status: Bottled
Result: A bit light for my tastes. I should have taken OG readings, and I would have been able to tell. Good hoppy flavor though.
posted by Matt at 2:18 PM
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