American Pale (Citra, Simcoe)

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Revision as of 12:20, 24 January 2022 by Darren Oakley (talk | contribs)
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By Darren Oakley

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/London tap water treated with a campden tablet and pH 5.2 stabiliser.

Estimated profile (for Luton tap water 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.