First APA recipe thoughts please...?

[sllimeel]

Hi all

Will be brewing in a few weeks and had this recipe in mind, please feel free to coment if you feel some changes would be needed

Pale Malt 5000 grams
Munich Malt 1000 grams
Flaked Oats (use up item) 400 grams
Brown Malt 200 grams

Hop Variety
Chinook 90 mins 35 grams
Centennial 10 mins 20 grams
Cascade 10 mins 20 grams
Centennial 0 mins 25 grams
Cascade 0 mins 25 grams

Final Volume: 25 Litres
Original Gravity: 1.058
Final Gravity: 1.013
Alcohol Content: 5.8% ABV
Bitterness: 52 EBU
Colour: 23 EBC
Yeast: US05

[mysterio]

Looks good, I would drop the brown malt (flavour doesn't work in an APA), use Nottingham yeast or liquid White Labs WLP051 (US-05 attenuates too much for me), maybe chuck some dry hops in there too.

[sllimeel]

Mysterio,

Dropped the brown, thanks also for the yeast advice. Now what to do with this US05?

[sllimeel]

Now looks like this:

Pale Malt 5000 grams
Munich Malt 1000 grams
Flaked Oats (use up item) 400 grams


Hop Variety
Chinook 90 mins 35 grams
Centennial 10 mins 20 grams
Cascade 10 mins 20 grams
Centennial 0 mins 25 grams
Cascade 0 mins 25 grams

Final Volume: 25 Litres
Original Gravity: 1.056
Final Gravity: 1.013
Alcohol Content: 5.8% ABV
Bitterness: 52 EBU
Colour: 14 EBC
Yeast: Nottingham

[mysterio]

Looks perfect!

[Barley Water]

Oh, I don't know about the brown malt comment. I put about 6oz of brown malt in a 5 gallon batch of American IPA and I really like the effect. You end up with a hint of flavor, it darkens the beer just a bit and tends to lead to a dryer interpretation. There are currently two ways to go with an APA. One version uses a fair amount of crystal, similar to what you would do with a best bitter or ESB. The other way to go is to use American 2 row as a base then maybe just a bit of character malt, I have seen Munich malt and some of the other lightly roasted specialty malts used this way. You end up with a dryer beer which showcases the hops better. I personally like the dryer version if I want an American Pale ale, I think the British have the crystal malt version covered really well so if I want that type of beer I brew something British.

[coatesg]

If you want to use the US05, mash high (69C say) - it seems to be fairly responsive to mash temp in my experience. Looks very nice though!

[196osh]

With regards to the brown malt I would leave it out. I think you can get a similar but better affect of perceived dryness and biscuityness with amber malt. Which goes in all my IPAs

[sllimeel]

If you want to use the US05, mash high (69C say) - it seems to be fairly responsive to mash temp in my experience. Looks very nice though!

I would like to use the US05, as i haven't tried it before, so the higher mash temp is very useful, thanks.

I think you can get a similar but better affect of perceived dryness and biscuityness with amber malt.

If i was to use the Amber, how much would you suggest?

[196osh]

Replacing the brown malt with amber would be a good shout imo.

[sllimeel]

Replacing the brown malt with amber would be a good shout imo.

Ok will use Amber as a direct replacement

Now looks like this:

Pale Malt 5000 grams
Munich Malt 1000 grams
Flaked Oats (use up item) 400 grams
Amber Malt 200 grams

Hop Variety
Chinook 90 mins 35 grams
Centennial 10 mins 20 grams
Cascade 10 mins 20 grams
Centennial 0 mins 25 grams
Cascade 0 mins 25 grams

Final Volume: 25 Litres
Original Gravity: 1.058
Final Gravity: 1.013
Alcohol Content: 5.8% ABV
Bitterness: 52 EBU
Colour: 17 EBC
Yeast: US 05

[Rookie]

A couple of years ago I was on vacation in Astoria, OR and there was a brewpub there that brewed a pale ale with oatmeal. I thought it was pretty good.

[sllimeel]

I brewed this recipe in the end as i realised the flaked oats were actually oat husks Mashed high at 68c as stated by "Coatesg" I hit the 1.057 bang on and the yeast was going great guns @ 19 -20c, huge head of yeast. Took a reading at day five 1.024 , day seven 1.020 and today, day 11 1.017. First time using this yeast and i thought it was a quick fermenter. What would cause this slow ferment? Tastes good though

Pale Malt 5000 grams
Munich Malt 1000 grams
Caramalt 200 grams
Amber Malt 200 grams

Hop Variety
Chinook 90 mins 35 grams
Centennial 10 mins 20 grams
Cascade 10 mins 20 grams
Centennial 0 mins 25 grams
Cascade 0 mins 25 grams

Final Volume: 25 Litres
Original Gravity: 1.057
Final Gravity: 1.013
Alcohol Content: 5.8% ABV
Bitterness: 52 EBU
Colour: 19 EBC
Yeast: US 05

[196osh]

It should get down lower than that. I would expect it to get down to 1012-13ish. Should be plenty left in solution as it doesn't floc quickly.

[floydmeddler]

If you want to use the US05, mash high (69C say) - it seems to be fairly responsive to mash temp in my experience. Looks very nice though!

I agree. I mashed at 71c and my beer finished at 1010. 2 months later, it's still at 1010. I love S05 in APAs and IPAs. Go for it!