Hey all, so I’ve got one batch under my belt (well, almost, got another week left in the bottles yet). I am already pumped about doing my second batch and I figured I’d try my hand at making my own recipe since that’s what interests me the most about this hobby!
So, without further adieu, I present to you the following which I have dubbed “Maiden America.” Thoughts?
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 3 gallons
My two cents, since you stated you want to make an APA:
12.5% crystal is WAY too much–especially in an extract batch, because extract typically has a bit of crystal already. I’d knock the crystal down to no more than 3-4% total if you’re using light extract. Given your extract choice, I would go to 0% cyrstal.
Three varieies of crystal may seem like it adds complexity, but it will muddle your APA and compete with the hops. If you use any crystal, I suggest one variety. Personally I like C40.
You can go a lot of different directions with the hops in an APA, but chuck the Willamette in this recipe. An APA can be nice with 100% Centennial. If you want a bit more complexity, go with a Columbus and Centennial at a ratio of 33/66 or 25/75 as late additions and dry hop.
KC has a good point. If this were my recipe I’d drop the 60 and 90 , although I might keep the 40.
I also agree with Rookie that a little Bisquit malt is a very good thing. I’d add1/4 lb of that.
I have no issues with Williamette in your PA, but to me a strong characteristic of a good APA is the wonderful C-Hops. So, I’d use the Williamette at 60 for bittering and put the Centennial in at 20 for flavor.
Hey guys, thanks for the feedback. I’ve taken some of the advice provided, and I think I’ve simplified the grain bill a bit to clear up any muddled flavors (extracts and steeped). I was interested in the suggestion to use munich malts, however I’ve read that they aren’t recommended for steeping. I don’t know if I want to take the jump and do a partial mash just yet, so I’ve gone with the following:
6lb Pale Liquid 77.4%
1lb Light Dry 12.9%
8oz Crystal 40 6.5%
.4oz Victory 3.2%
1oz Willamette at 60
1 oz Centennial at 20
What are your thoughts on dry hopping for a few days with centennial?
What are your thoughts on dry hopping for a few days with centennial?
Thanks for the advice![/quote]
Will give you more flavor and a lot more aroma. I do an all centennial IPA and have played with 1-2.5 ounces of centennial DH’d in 5 gallons, which I do in the keg.
Still too much crystal for my taste, but now we’re getting into preferences. Since you’re trying to create your first recipe, remember that you will never ruin a batch by being conservative with crystal malt.
You’re hops look better. You won’t get much flavor from the 20 minute addition, though. I would suggest:
60 min: Willammette (if you’re dead set on using this hop) - whatever quantity will get your IBU target
10 min: .5-1 oz Centennial
5 min: .5-1 oz Centennial
You could even use more late hops and add a flameout addition if you want.
Dry hop? Yes. Use 1-3 oz of Centennial for 3-7 days.
Willimette is not really a bittering hop. Something with a higher aa% like nugget for me. It’s great that you are making your own recipe. Thats the fun part of it otherwise it’s just cooking IMO. I think if you like to make your own recipes you should go AG. Opens up more options. :cheers:
