American Pale (Citra, Simcoe)

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.