American Pale (Citra, Simcoe): Difference between revisions
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By Darren Oakley | '''<big>By Darren Oakley</big>''' | ||
BJCP 2021 Style - 18B American Pale Ale | Recipe is part of [[Recipe Index]] | ||
'''BJCP 2021 Style - 18B American Pale Ale''' | |||
https://share.brewfather.app/S0WhZAGMWbkwFh | |||
<!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> | <!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> | ||
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== Awards == | == Awards == | ||
<!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --> | <!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --> | ||
''' London & Southeast Homebrew Competition, 2013 (Westbourne Park, London)''' | |||
2nd - Best in Show | |||
2nd - Best in Show | |||
1st - American Pale Ales | 1st - American Pale Ales | ||
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=== Water === | === Water === | ||
Luton | Luton tap water treated with a campden tablet and pH 5.2 stabiliser. | ||
Estimated profile ( | Estimated profile (prior to adding stabiliser): | ||
Calcium: 137ppm<br/> | Calcium: 137ppm<br/> | ||
| Line 83: | Line 89: | ||
=== Serving === | === Serving === | ||
Carbonate to 2.6 volumes CO2, drink fresh to get the fresh hop character. | Carbonate to 2.6 volumes CO2, drink fresh to get the fresh hop character. | ||
[[Category:Recipes]] | |||
Latest revision as of 09:21, 12 May 2022
By Darren Oakley
Recipe is part of Recipe Index
BJCP 2021 Style - 18B American Pale Ale
https://share.brewfather.app/S0WhZAGMWbkwFh
Awards
London & Southeast Homebrew Competition, 2013 (Westbourne Park, London)
2nd - Best in Show
1st - American Pale Ales
Measures
- IBU 41
- ABV 5.4%
- OG 1.052
- FG 1.011
- EBC 11.8
Ingredients
Water
Luton tap water treated with a campden tablet and pH 5.2 stabiliser.
Estimated profile (prior to adding stabiliser):
Calcium: 137ppm
Magnesium: 3.6ppm
Sodium: 33ppm
Chloride: 54ppm
Sulfate: 72ppm
Bicarbonate: 289ppm
Stats:
Sulphate/Chloride Ratio: 1.33
Hardness: 356
Alkalinity: 237
Residual Alkalinity: 137
Malt
- Maris Otter, 5.9 EBC, 3496g, 80.2%
- Munich I (Weyermann), 14 EBC, 463g, 10.6%
- Crystal Malt 30L, 59 EBC, 200g, 4.6%
- Wheat Malt (Weyermann), 3.9 EBC, 200g, 4.6%
Hops
- 60 min: 12g Columbus (Tomahawk) - pellet - 7.8% AA
- 60 min: 11.7g Simcoe - pellet - 10.4% AA
- 15 min: 5.8g Simcoe - pellet - 10.4% AA
- 5 min: 11.5g Citra - pellet - 11.5% AA
- 5 min: 5.3g Simcoe - pellet - 10.4% AA
- 0 min: 20g Citra - pellet - 11.5% AA
- 0 min: 10g Simcoe - pellet - 10.4% AA
- dry hop for 8 days: 50g Citra - pellet - 11.5% AA
- dry hop for 4 days: 50g Citra - pellet - 11.5% AA
The second dry hop add 4 days after the previous dry hop - so it is 8 days of dry hop in total.
Yeast
1pkg Fermentis US-05 (rehydrated)
Process
Mash
Single infusion with mash out:
- 66.7C for 60 mins
- 75.6C for 10 mins
Boil
60 minute boil, 25 litres starting, 21-22 litres at end.
Add 1 tsp irish moss (or a whirlfloc tablet) and 1 tsp yeast nutrient at 10 mins to go.
Ferment
Ferment at 19-20C for ~10 days, cold crash before kegging/bottling.
Serving
Carbonate to 2.6 volumes CO2, drink fresh to get the fresh hop character.