Help me plan my first brew...A hoppy US pale ale

[HopZine Rob]

I can brew 30 litres on the kit PDTNC is currently building for me. I've got a Igloo coolbox mash tun and a 50 litre SS boiler/HLT.

HOPS-
From the US hops I can get from The Malt Miller I can choose from: Cascade, Chinook, Centennial, Columbus, Apollo and Summit.
What and how much should I put in the boil?
What and when should I add more?
And what and how much should I dry hop?

MALT-
I plan to use the same malt bill for my first two brews (second brew will be a New Zealand hopped pale ale)
At the moment I'm considering a very simple grist. From two I've taken from Mikkeller pale ales:
Option1 - Pilsner, Cara-crystal and Munich
or
Option2 - Maris otter, Munich, Carapils and Cara-munich

Any flaked oats?

Yeast -
Dried US05...that's what I'm using

You advice please!

[borischarlton]

This is fermenting at the moment:-

Inspired by Bell’s two hearted

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 17 lbs. 10.1 oz 8000 grams 75.5%
Munich Malt20 EBC 4 lbs. 6.5 oz 2000 grams 18.9%
Carared 50 EBC 0 lbs. 14.0 oz 400 grams 3.8%
Cara Pils 5 EBC 0 lbs. 7.0 oz 200 grams 1.9%


Hop Variety Type Alpha Time lb: oz grams Ratio
Centennial Whole 10.5 % 60 mins 0 lbs. 1.8 oz 50 grams 27.8%
Centennial Whole 10.5 % 15 mins 0 lbs. 1.8 oz 50 grams 27.8%
Centennial Whole 10.5 % 10 mins 0 lbs. 1.1 oz 30 grams 16.7%
Centennial Whole 10.5 % 5 mins 0 lbs. 1.1 oz 30 grams 16.7%
Centennial Whole 10.5 % 0 mins 0 lbs. 0.7 oz 20 grams 11.1%


Final Volume: 40 Litres
Original Gravity: 1.059
Final Gravity: 1.014
Alcohol Content: 5.9% ABV
Total Liquor: 60.6 Litres
Mash Liquor: 26.5 Litres
Mash Efficiency: 75 %
Bitterness: 51.2 EBU
Colour: 19 EBC

For 1 half I have used US-05 and the other was dropped onto a WLP029 Kolsch yeast cake. I am going to dry hope with the Centennial as well, lots of it.

Rob

[HopZine Rob]

I did consider a single hop beer to begin with, from the Mikkeller single hop beers I think I enjoyed the Chinook one most.

Someone on twitter said just use pale malt and cascade and work on process first...but where's the fun in that?
I want to learn the fundimentals but what to produce interesting beers along the way.

[onelegout]

The best beer I've ever brewed was a hoppy APA (American Pale Ale). The recipe is from EdWort on homebrewtalk forums. (I'm not sure what the policy is here on linking to other brewing forums?)
Here's the recipe (Quoting from HBT)

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.011
IBU: 39
Boiling Time (Minutes): 60
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees



This is my Haus Pale Ale. A very quaffable beer that is very easy to make using basic ingredients and a dry yeast.

Grain Bill
8 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt

Mash
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.

Mini Mash

You might be able to do a mini mash with 5 lbs. of light DME.

Heat 3.5 qts of water to ~168/169F in a pot.
Heat a gallon of water to ~170 in another pot.
Add 2lb. of Vienna and 1/2 lb. of Crystal 10L (crushed grains) to the pot with the 168/169F water and stir very throughly.
Put lid on that pot, placed in oven at 150F.
Let it sit for an hour.
Pour the water (now wort) into your brew pot through your strainer. Put grains back into pot.

Pour the 170F water into the pot where your grain is, stir throughly, let sit for 10 mins. Pour that wort into your brew pot through your strainer.

You'll get 50-60% efficiency with that partial mash method.

Add additional water, extract, and hops to the brew pot and proceed like usual.

Extract Version

Here's what I have converted for an Extract version. Vienna must be mashed, but Austin Homebrew sells Munich LME which should bring this pretty darn close to the All Grain version. Just steep your Crystal 10 L and do a full boil and follow the hop schedule.

6.5# Extra Pale LME
1.5# Munich LME
8 oz. Crystal 10L (steep)

Boil & Hops
1.0 oz Cascade 6.6% at 60 min.
0.5 oz. Cascade 6.6% at 30 min.
0.25 oz. Cascade 6.6% at 15 min.
0.25 oz. Cascade 6.6% at 5 min.

Chill to 70 to 75 degrees

Pitch with Nottingham Dry Yeast. No starter or hydration. Update! With the Nottingham shortage, Safale -05 is a great substitute and will make a great beer too. Very similar.

This ferments out very fast, so I will crash cool and keg after 1 week to 10 days. This recipe is calculated at 75% efficiency. I'm getting over 80% though with my Barley Crusher and my 10 gallon Rubbermaid cooler w/stainless braid MLT.

[WishboneBrewery]

This was the Mikkeller Stateside that ADM had been got via the Brewer.

Code: Select all

Mikkeller Stateside IPA

Fermentable	Colour	lb: oz	Grams	Ratio
Lager Malt	2.5 EBC	9 lbs. 14.5 oz	4500 grams	67%
Munich Malt	20 EBC	1 lbs. 14.7 oz	870 grams	13%
Flaked Oats	0 EBC	1 lbs. 14.7 oz	870 grams	13%
Crystal Malt, Pale	60 EBC	1 lbs. 0.6 oz	470 grams	7%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Chinook	Whole	11.5 %	60 mins	0 lbs. 3.1 oz	89 grams	48.9%
Cascade	Whole	5.7 %	10 mins	0 lbs. 1.9 oz	53 grams	29.1%
Centennial	Whole	10.5 %	0 mins	0 lbs. 0.7 oz	20 grams	11% ***Dry Hops***
Cascade	Whole	5.7 %	0 mins	0 lbs. 0.7 oz	20 grams	11% ***Dry Hops***

Final Volume:	23	Litres
Original Gravity:	1.065	
Final Gravity:	1.016	
Alcohol Content:	6.4%	ABV
Total Liquor:	35	Litres
Mash Liquor:	16.8	Litres
Mash Efficiency:	80	%
Bitterness:	100	EBU
Colour:	20	EBC

[WishboneBrewery]

btw, Rob...
if you are filling one 30litre fermenter, don't brew 30litres leave some head space, stick to 5 gallon (23 Litres)

[yogester]

Go crazy with your first one! I think you will find that there are so many things to learn, that doing a SMaSH won't be as useful to your "brewing education" than later when you have your technique down pat.

My favourite home-brew US IPAs have always had

75-85% Pale Malt
15-20% Munich/Vienna
3-5% CaraPils
3-5% Other Caramel/Crystal/Roast Malts - multi-combinations are awesome (CaraGold, CaraMalt, Special B (BUTless than 1%), CaraMunich etc)

Hop schedule is Late, Late and Later!!! Apollo, Cenntenial and Summit is a great combo.

Mash 66-67ºC and let the ferment rise naturally from pitch at 17-18ºC up to 20ºC, when gravity is down to the last couple of points ramp it to 22ºC for two to three days and crash cool and rack - should be about 10-14 days by now. Remember to dry hop! I love doing two lots of 3 day dry hoppings - hops are cheap these days with maltmiller etc (thanks rob!), why not?!

[HopZine Rob]

I think I'm going to go with the Mikkeller Stateside Clone but add some columbus after flame-out. I like Yogester's 3 day dry hopping, Day 1 - Centennial, Day 2- Chinnok, Day 3 -Columbus.

Do you think the malt bill of Lager malt, Crystal and Munich will work well for my second planned pale ale using New Zealand hops?

[WishboneBrewery]

I think you could easily stick to the same malt bill for a few brews, unless you plan on making a Dark beer.