So been brewing for 1 year. tired of doing clones. Wondering if this recipe is “well Rounded” per say. I like a little toasty taste and leaning toward the dryer side. Would love some feed back.
Recipe: Snufalufagus Pale Ale TYPE: All Grain
Style: American Pale Ale
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.0 SRM SRM RANGE: 5.0-14.0 SRM
IBU: 40.4 IBUs Tinseth IBU RANGE: 30.0-45.0 IBUs
OG: 1.054 SG OG RANGE: 1.045-1.060 SG
FG: 1.013 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.749 Calories: 151.6 kcal/12oz Est ABV: 5.4 %
EE%: 75.00 % Batch: 12.00 qt Boil: 16.74 qt BT: 60 Mins
—WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
4 lbs 14.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.0 %
9.5 oz Vienna Malt (Briess) (3.5 SRM) Grain 2 10.0 %
3.8 oz Biscuit Malt (23.0 SRM) Grain 3 4.0 %
3.8 oz Wheat, Flaked (1.6 SRM) Grain 4 4.0 %
Total Grain Weight: 5 lbs 15.4 oz Total Hops: 1.76 oz oz.
—MASH PROCESS------MASH PH:5.40 ------
-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name Description Step Temperat Step Time
Mash In Add 8.94 qt of water at 168.5 F 152.0 F 60 min
—SPARGE PROCESS—
-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 10.66qt) of 175.0 F water
—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.040 SG Est OG: 1.054 SG
Amt Name Type # %/IBU
0.26 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 15.0 IBUs
0.25 oz Columbus (Tomahawk) [14.00 %] - Boil 30. Hop 6 18.3 IBUs
0.25 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 7 5.2 IBUs
0.50 oz Simcoe [13.00 %] - Boil 1.0 min Hop 8 1.9 IBUs
—FERM PROCESS-----------------------------
Primary Start: 03/09/2012 - 4.00 Days at 67.0 F
Secondary Start: 03/13/2012 - 10.00 Days at 67.0 F
Style Carb Range: 2.30-2.80 Vols
Bottling Date: 03/23/2012 with 2.3 Volumes CO2:
—NOTES------------------------------------
I would mash at 147-149 if you want to dry it out.
You can also add some table sugar and subtract your base malts to keep the OG where you want it. Aim for 5-10% sugar.
I’m not sure on the IBU’s. Using such a low AA bittering hop and high AA’s in flavor/aroma, seems to the the number are off a little.
Otherwise, looks like it can be a tasty beer.
Dont quite understand whats the best way to bitter/utilize the hops regarding the previous post. Any incite on this
I would bump the Vienna to at least a lb, the biscuit to 1/2 lb. And move the Columbus to FWH. You also could add a dryhop, an ounce or so.
I’d aim for more IBUs from your 60 minute addition. Say, 30-35 IBUs. I tend to do a 60 minute addition, then no other hops until the last 10-20 minutes. Usually a total of 3-4 ounces of hops total, depending on the variety. And maybe another 1-2 ounces as a dry hop. Seems like the amount of hops you’re using is too low.
What you have now will have a very subtle bitterness. I’d think you want a little more bite in an APA.
But then again, it’s all personal preference.
As far as the malt bill goes, I can’t say for sure. I do like your lack of crystal malt, though. The more I drink and make pale ales, the more I enjoy those with little to no crystal malts.
So took the advice and this is what i have. Its nice to have such a resource with being self taught.
Recipe: Snufalufagus Pale Ale TYPE: All Grain
Style: American Pale Ale
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 6.1 SRM SRM RANGE: 5.0-14.0 SRM
IBU: 41.1 IBUs Tinseth IBU RANGE: 30.0-45.0 IBUs
OG: 1.054 SG OG RANGE: 1.045-1.060 SG
FG: 1.011 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.764 Calories: 151.6 kcal/12oz Est ABV: 5.6 %
EE%: 75.00 % Batch: 12.00 qt Boil: 16.74 qt BT: 60 Mins
—WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
4 lbs 3.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.5 %
1 lbs Vienna Malt (Briess) (3.5 SRM) Grain 2 16.8 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3 8.4 %
4.0 oz Wheat, Flaked (1.6 SRM) Grain 4 4.2 %
Total Grain Weight: 5 lbs 15.0 oz Total Hops: 1.86 oz oz.
—MASH PROCESS------MASH PH:5.40 ------
-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name Description Step Temperat Step Time
Mash In Add 8.91 qt of water at 166.2 F 150.0 F 60 min
—SPARGE PROCESS—
-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 10.68qt) of 175.0 F water
Amt Name Type # %/IBU
0.23 oz Columbus (Tomahawk) [14.00 %] - First Wo Hop 5 23.9 IBUs
—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.039 SG Est OG: 1.054 SG
Amt Name Type # %/IBU
0.20 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 6 11.6 IBUs
0.23 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 7 4.8 IBUs
0.20 oz Simcoe [13.00 %] - Boil 1.0 min Hop 8 0.8 IBUs
—FERM PROCESS-----------------------------
Primary Start: 03/09/2012 - 4.00 Days at 67.0 F
Secondary Start: 03/13/2012 - 10.00 Days at 67.0 F
Style Carb Range: 2.30-2.80 Vols
Bottling Date: 03/23/2012 with 2.3 Volumes CO2:
—NOTES------------------------------------
Looks great to me, I like an amarillo/columbus/simcoe blend. I’d maybe add a little crystal 40 but only a few percent, and for a dry APA its not necessary. I don’t know how Amarillo is as a bittering hop, its so nice as a late addition that I’d maybe go with Magnum for bittering or Chinook if you like a biting bitterness. But if these hops are what you have it’ll work I’m sure.
My friend and I are making a 15gal batch of APA using the Hop Union Zythos blend, thats Simcoe Amarillo and Sorachi Ace. We bittered with Chinook. I just dry hopped it, and we’re planning to keg next week if it is clear enough. Unfortunately I can’t cold crash since I don’t have a fridge for the conical.
Gotta speak to the combo also, very happy with the it!
Just made a Rye APA and to be brief the hopping schedule was:
.50oz Columbus @ 60min
.40oz Amarillo @ 35min( had a tinge left over and didn’t want to break out ounces as this was meant to let the Simcoe shine so in it goes! A little Amarillo can only help EH!)
.50oz Simcoe @ 15 min
.50oz " " @ 10 min
1.00oz " " @ 0 min
2.00oz dry hop
1.050 SG-1.009 FSG = 5.5% ABV/ 40 IBU
[quote=“tom sawyer”]Looks great to me, I like an amarillo/columbus/simcoe blend. I’d maybe add a little crystal 40 but only a few percent, and for a dry APA its not necessary. I don’t know how Amarillo is as a bittering hop, its so nice as a late addition that I’d maybe go with Magnum for bittering or Chinook if you like a biting bitterness. But if these hops are what you have it’ll work I’m sure.
My friend and I are making a 15gal batch of APA using the Hop Union Zythos blend, thats Simcoe Amarillo and Sorachi Ace. We bittered with Chinook. I just dry hopped it, and we’re planning to keg next week if it is clear enough. Unfortunately I can’t cold crash since I don’t have a fridge for the conical.[/quote]
I have been wondering about these blends I have had tasted plenty made with Falconers flight and I have heard nothing but positive on the Zythos (havent sampled myself yet though) and could dig the Amarillo/Simcoe and wouldn’t mind Sorachi I guess. Is this the bottom line three from a bonafide source then? As I have been climbing quite a few grapevines and they have held these blends pretty close to the chest. Everybody that should be in the know is saying no clue, they are not being given answers whatsoever.
I can’t say for sure, I got these from MO Malting and they first listed Zythos as a proprietary blend but more recently it said the three hops I mentioned. I can believe it based on the flavor and my experience with that blend. If anything I’d like a little more pine in the Zythos, maybe some Columbus. Of course that is probably just my fond remembrances of that summer’s blend.
I think I like the Falconers Flight blend a little better, it has more of a fresh/bright citrus character. Early tastes of Zythos indicate a little more dankness.
[quote=“tom sawyer”]I can believe it based on the flavor and my experience with that blend.[/quote]I haven’t tried it yet, but the description that I read, something like “citrus, tropical fruit, and pine” could easily come from Amarillo, Simcoe, and Sorachi Ace. And yeah, I think some Columbus or Chinook would be a good addition to that mix.
Thanks for the reply, thought maybe you were at the right place at the right time and heard the lowdown. I would still rather compose my own blend and will wait until they start disclosing what the heck the blends are. Until then Ill let others spend the dough and sample theirs until I get enough assimilation to what they are composed of. The secrecy is kewl and all and gives an element of surprise, but whatever. I dont think the three blends are a bad thing, just not my style to run with unknown aspects.
I was kind of like that and only bought Falconers Flight because it was a tribute thing, but it tasted good so I figured what the heck. I don’t tend to brew the same thing twice the same way so a lack of total knowledge or control isn’t an issue.
