SNPA

[Matt in Birdham]

I keep coming back to this one - super simple recipe that works well. I'm playing with water profiles at the moment, and this is my second APA in a row with low chloride/high sulphate. I've got a couple conditioning with much higher chloride (used CRS) so it will be interesting to compare. For this one, I softened my 240 alkalinity with lime and got it down to ~30ppm.

I had been using caramalt and carapils for this recipe recently, but dropped the carapils and changed to the slightly darker (still light) "pale crystal", which is 30L. Also a slightly lower crystal %.
10 min hopstand at flameout and another 15 mins at 80C, with the 40g addition (was going to be 30, but had 40 left in the bag so chucked it all in).

Recipe: SNPA no sparge, C30 TYPE: All Grain
Style: American Pale Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 13.5 EBC SRM RANGE: 9.8-27.6 EBC
IBU: 44.2 IBUs Tinseth IBU RANGE: 30.0-45.0 IBUs
OG: 1.053 SG OG RANGE: 1.045-1.060 SG
FG: 1.011 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.834 Calories: 494.4 kcal/l Est ABV: 5.6 %
EE%: 72.00 % Batch: 23.00 l Boil: 27.92 l BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 5.44 kg Total Hops: 125.68 g oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
5.00 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 92.0 %
0.34 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 2 6.2 %
0.10 kg Acid Malt (5.9 EBC) Grain 3 1.8 %


Name Description Step Temperat Step Time
Saccharification Add 32.74 l of water at 71.9 C 67.2 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
If steeping, remove grains, and prepare to boil wort

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.044 SG Est OG: 1.053 SG
Amt Name Type # %/IBU
11.87 g Magnum [14.00 %] - Boil 60.0 min Hop 4 19.3 IBUs
13.80 g Perle [8.00 %] - Boil 30.0 min Hop 5 9.9 IBUs
0.94 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
30.00 g Cascade [9.10 %] - Boil 10.0 min Hop 7 11.5 IBUs
40.00 g Cascade [5.50 %] - Boil 0.0 min Hop 8 0.0 IBUs

Amt Name Type # %/IBU
30.00 g Cascade [5.50 %] - Steep/Whirlpool 10.0 Hop 9 3.5 IBUs

---FERM PROCESS-----------------------------
Primary Start: 26 Feb 2016 - 4.00 Days at 19.4 C
Secondary Start: 01 Mar 2016 - 10.00 Days at 19.4 C
Style Carb Range: 2.20-2.80 Vols
Bottling Date: 11 Mar 2016 with 2.4 Volumes CO2:
---NOTES------------------------------------
30ppm CaCO3 after lime softening

aim for 50Cl/250SO4 and low end of mash ph

100g acidulated

Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
109 11 13 42 252 0.17

11g gypsum, 1g CaCl, 4g Epsom salts

Not much to report brew wise - all went super smoothly and I was done and cleaned up by 1.00 with 22l in the fermentor at bang on 1.053.
Pitched a 1.5l starter of WLp090 into 18.5C wort with temp set for 19.

Hydro:

[sladeywadey]

looks nice and clear!

why add hops at zero mins AND steep/whirlpool? Are you not just saying add 70gm hops at 0 mins?

[Matt in Birdham]

The idea is that by chilling a bit (to 80c) and then adding hops, you 1. don't get any bitterness from the addition and 2. less of the aroma/flavour compounds are evaporated away. It seems to be quite a popular thing to do these days - I have done it on about 10 brews so far and I think I am getting a very good hop flavour as a result. Of course there are loads of parameters, so its always hard to put your finger on a bit of the process and say that it is responsible for the better results, but I'm sticking with it for now! A lot of hop stands that you read about are much longer than my 15 minutes - up to an hour or more. I haven't tried that yet but I might do soon.

[sladeywadey]

ah OK I think it is the way the recipe reads then because I was thinking whirlpooling takes place right after flame-out whereas you are initially cooling to 80C after x mins steep, then throwing more hops in at 80. OK I will try this also.

[Matt in Birdham]

Yeah that's just the way Beersmith does it - it doesn't really have a good way of specifying it in the recipe, but it's 30g at flameout, 10 min rest & occasional stir, cool to 80C and add the 40g, rest & stir for 15 mins. I might try a much longer stand on a brew soon.