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Andy's American Pale Ale

Batch Size (GAL): 10.50 Wort Size (GAL): 10.50

Total Grain (LBS): 19.50

Anticipated OG: 1.047 Plato: 11.6

Anticipated SRM: 10.5

Anticipated IBU: 36.2

Brewhouse Efficiency: 70

Wort Boil Time: 70 Minutes

Grain/Extract/Sugar

% Amount Name

Origin Potential SRM -----------------------------------------------------------------------------

87.2 17.00 lbs. Pale Malt(2-row)

America 1.036 2 5.1 1.00 lbs. Crystal 090L

America 1.033 90 5.1 1.00 lbs. Crystal 060L

America 1.034 60 2.6 0.50 lbs. Wheat Malt

America 1.038 2 Potential represented as SG per pound per gallon.

Hops

Amount Name Form

Alpha IBU Boil Time

-----------------------------------------------------------------------------

1.50 oz. Perle Whole 8.25 26.4 60 min.

1.00 oz. Cascade Whole 5.75 4.1 20 min.

1.50 oz. Cascade Whole 5.75 3.7 10 min.

1.00 oz. Cascade Whole 5.75 2.0 5 min.

1.00 oz. Cascade Whole 5.75 0.0 Dry Hop

Extras

Amount Name Type Time

--------------------------------------------------------------------------

0.10 Oz Irish Moss Fining 10 Min.(boil)

Yeast

-----

WYeast 1056 Amercan Ale/Chico

Mash Schedule

-------------

Mash Type: Single Step

Qts Water Per LBS Grain: 1.25 Total Qts: 24.38

Saccharification Rest Temp : 154 Time: 45

Mash-out Rest Temp : 165 Time: 10

Sparge Temp : 170 Time: 45


Andrew Jones <brewmeisterakj@msn.com>
Westmont, NJ USA - Monday, May 28, 2001 at 21:27:53 (EDT)

Andy's American Pale Ale Batch Size (GAL): 10.50 Wort Size (GAL): 10.50 Total Grain (LBS): 19.50 Anticipated OG: 1.047 Plato: 11.6 Anticipated SRM: 10.5 Anticipated IBU: 36.2 Brewhouse Efficiency: 70 Wort Boil Time: 70 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 87.2 17.00 lbs. Pale Malt(2-row) America 1.036 2 5.1 1.00 lbs. Crystal 090L America 1.033 90 5.1 1.00 lbs. Crystal 060L America 1.034 60 2.6 0.50 lbs. Wheat Malt America 1.038 2 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.50 oz. Perle Whole 8.25 26.4 60 min. 1.00 oz. Cascade Whole 5.75 4.1 20 min. 1.50 oz. Cascade Whole 5.75 3.7 10 min. 1.00 oz. Cascade Whole 5.75 2.0 5 min. 1.00 oz. Cascade Whole 5.75 0.0 Dry Hop Extras Amount Name Type Time -------------------------------------------------------------------------- 0.10 Oz Irish Moss Fining 10 Min.(boil) Yeast ----- WYeast 1056 Amercan Ale/Chico Mash Schedule ------------- Mash Type: Single Step Qts Water Per LBS Grain: 1.25 Total Qts: 24.38 Saccharification Rest Temp : 154 Time: 45 Mash-out Rest Temp : 165 Time: 10 Sparge Temp : 170 Time: 45
Andrew Jones <brewmeisterakj@msn.com>
Westmont, NJ USA - Monday, May 28, 2001 at 21:24:47 (EDT)
This makes a nice American Pale ale similar to Seirra Nevada Pale Ale. Bittereness is in the moderate range so even your Bud drinking friends should like it.

ProMash Recipe Formulation Printout

Recipe : Golden Ale

AHA Style and Style Guidelines
-------------------------------

Ale      Category : American-style Ale    Name: American Pale Ale

Min OG:  1.044   Max OG:  1.056
Min IBU:    20   Max IBU:    40
Min Clr:     4   Max Clr:    11

Recipe Specifics
----------------

Batch Size (GAL):        5.50     Wort Size (GAL):    5.50
Total Grain (LBS):      11.50
Anticipated OG:         1.055     Plato:             13.44
Anticipated SRM:          4.7
Anticipated IBU:         27.3
System Efficiency:      75.00
Wort Boil Time:            60     Minutes

Formulas Used
-------------

SRM Color Formula Used: Morey
Hop IBU Formula Used:   Tinseth
Tinseth Concentration Factor: 1.35
 

Grain/Extract/Sugar

         Amount     Name                          Origin        Gravity Color
-----------------------------------------------------------------------------
  8.7     1.00 lbs. Crystal 10L                   America        1.035    10
 13.0     1.50 lbs. Vienna Malt                   America        1.035     4
 73.9     8.50 lbs. Lager Malt(2-row)             America        1.035     1
  4.3     0.50 lbs. Cara-Pils Dextrine Malt                      1.033     2
 

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Cascade                           Whole    5.50  18.8  60 min.
  0.75 oz.    Cascade                           Whole    5.50   5.1  10 min.
  1.00 oz.    Willamette                        Whole    5.00   3.4  5 min.
 

Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Irish Moss                     Fining    15 Min.(boil)
 

Yeast
-----

WYeast 1056 Amercan Ale/Chico
Mike Lane <tmlane@ebicom.net>
Columbus AFB, MS USA - Friday, March 31, 2000 at 16:34:43 (EST)

Fighting Irish Stout

====================

(yes, I'm a domer)

Extract w/ specialty grains

Batch Size: 5 gal

OG: 1.052

FG: 1.012

Ingredients:

6.6 lbs (2 cans) Light LME

1 lb Roasted Barley

0.5 lb Chocolate Malt

0.5 lb Black Patent Malt

2 oz Goldings pellets (6.1% AA) - boil 60 minutes

1 oz Fuggles pellets (5.1% AA) - boil 15 minutes

Irish Moss

Wyeast 1084 XL (extra large slap pack, no starter)

3/4 cup priming sugar (bottling)

Brewing Notes:

1) Steep grains in 1 gallon 165F water for 45 minutes

Sparged with 1/2 gallon water

2) 3 gallon boil

Primary Ferment: 10 days

Secondary Ferment: 1 month

Bottle Conditioning: 2-3 weeks


Dan Langrill <langrill@mcs.com>
Chicago, IL USA - Tuesday, December 29, 1998 at 13:19:23 (EST)

I decided to name the recipe below "SuperStock Ale" as it makes a GREAT "Stock Ale" when cold conditioned (if you can keep your paws off it that long) ..oh and its for 5 gallons and 1056 American Ale yeast sets everthing into motion!
Maury <hopboy53@hotmail.com>
Northbridge , Ma USA - Wednesday, October 07, 1998 at 00:04:08 (EDT)
This latest recipe I put together needs a name...Its OUTRAGEOUSLY GOOD!! Better than 98.9% of any Microbrew made..by anyone!! Please help me name it wont you?? Maury 10 Lbs 2 Row Breiss Pale ale malt 1/2 lb Dextrine Cara Pils 1 1/2 lbs 72 Lovibond CaraMunich Mashed at 158 degrees for 1 1/2 hrs (dont skimp) 1 Tsp Gypsum to mash & 1 to sparge - sparge as usual 1 oz Fuggles for 90 mins 1oz Saatz for 30 1 oz EK Goldings for 10 mins & a 10 min steep at knockout Irish moss at appropriate time 1 1/2 oz EK Goldings Dry hop in Keg
Maury <hopboy53@hotmail.com>
Northbridge, Ma USA - Monday, September 28, 1998 at 09:11:02 (EDT)
I forgot to mention that the recipe by TEX directly below is called "Choco Razzy Stout" !!
Beer list Member <ber@cuy.net>
USA - Wednesday, September 02, 1998 at 19:04:55 (EDT)
I forgot to mention that the recipe by TEX directly below is called "Choco Razzy Stout" !!
Beer list Member <ber@cuy.net>
USA - Wednesday, September 02, 1998 at 19:04:44 (EDT)
This Homebrew Recipe was added by TEX on April 30, 1998 at 13:29:08: (Please contact him any day on SkotRats Brew Rat Chat if you have questions about the Recipe..but contact Maury if you reaaly want to know how good this recipe really is ...I asked his permission to submit this!!) Brewing Method: All Grain Yeast: Edme Dry Yeast Starter: 1 US quart Batch Size: 5.5 US Gallons Original Gravity: 1.057 Final Gravity: 1.018 ? Alcohol Content: 6 % Total Grains: 12.50 US pounds Color: 113.1 Extract Efficiency: 76 % Hop IBU's: 50.3 Boiling Time: 60 minutes Primary Fermentation: 4-5 Days at 68F Secondary Fermentation: 10-14 days at 68F Additional Fermentation: Grain Bill: 10lbs of Klages 2 Row 1 lbs of Crystal 60L 1/2 lbs of Roasted Barley 1/2 lbs of Black Patent Malt 1/2 lbs of Flaked Barley 1/2 lbs of Baker's Brand unsweetened chocolate 2-12 oz packages of frozen raspberries 2 tsp Gypsum (one in mash, one in boil) Hop Bill: 1.5 oz of Northern Brewer 8.5% AA for 60 mins 1/2 oz of Willamette 4.2% AA steeped for 2 mins Mash Schedule: Single infusion in 3.25 gallons of 156F water for 120 minutes. Brewers Notes: Sparge with 170F water to collect 6.5 to 7 US gallons. Bring to boil and add gypsum, Northern Brewer hops and chocolate. (Be careful not to scorch chocolate on bottom of brew pot) Boil for 60 mins. Turn off heat and add raspberries. Avoid splashing. Cover and steep for 13 mins then add Willamette hops and let sit for 2 mins. Cool and dump entire mess into primary. Aerate and pitch yeast starter.
Tex <gtex@star.com>
USA - Wednesday, September 02, 1998 at 16:09:11 (EDT)
                           SUDS Recipe Report                        Page:   1
11/02/1996 10:45:58     First Pilsner

   Category         :  Bohemian Pilsner         
   Method           :  Full Mash
   Starting Gravity :  1.055
   Ending Gravity   :  1.014
   Alcohol content  :  5.3%
   Recipe Makes     :  6.0 gallons
   Total Grain      : 12.00 lbs.
   Color (srm)      :  4.3
   Efficiency       : 75%
   Hop IBUs         : 38.6

Malts/Sugars:
 10.00	lb.	Belgian Pilsner          
  1.00	lb.	Cara-Pils Dextrine       
  1.00	lb.	British Munich           

Hops:
 1.00	oz.	Saaz           	 3.0%	90 min
 2.00	oz.	Saaz           	 3.0%	60 min
 1.00	oz.	Saaz           	 3.0%	15 min
 1.00	oz.	Saaz           	 3.0%	 5 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  3.00 gallons of water at 135F
First Mash Temperature: 122F

Water Absorbed by Grain:  1.20 gal
Water Evaporated during boil:  1.50 gal
Wort Left in Brewpot:  0.33 gal
Add  6.03 gal of water to yield  6.0 gal of wort

Notes:
This will be a double decoction mash.
I will be using Wyeast Czech Pils.
This recipe placed 2nd in the AHA Luscious Lager Club-only in 1996
Zymie <zymie@writeme.com>
long Beach , CA USA - Tuesday, August 18, 1998 at 22:17:03 (EDT)

7 pounds pale liq

1 pound DME wheat

pound 120 crystal

pound belgian carapils

ounce Nugget pellets 60 mins

ounce Nugget 30 mins

ounce Cennt. end of boil

ounce Cennt. dry hop

California Ale Yeast

This has such a great fruity aroma with the Cenntenial, and is very popular with

my friends
mike <mikev@accesscom.com>
Los Gatos, CA USA - Sunday, July 12, 1998 at 01:36:16 (EDT)

Doogie's Kols

3lbs Extra Light DME

3lbs Light DME

1lb Wheat Malt (52%/48%)

1lb Munich Malt

1oz Tettang 40min bitter

1/2 oz Saaz 15min

1tsp Irish Moss 10min

1/2 oz Saaz after of boil for 5min

Steep Grains till just be fore boiling, add malts. 20 min into boil add tettang hops 45 in add Saaz, 50 in add irish moss. When boil is complete, take of heat and add rest of saaz and let sit with kettle lid on for 5min. Cool to 75 degrees and pitch 2565 Kolsch yeast

4 days in primary at 75 degrees then rack to secondary. Keep at 57 degrees for 15 days, prime with 1/2 cup corn sugrar (Kolsh should not be very carbonated), bottle and have fun.
Jim Hinze <jhinze@vbs-net.com>
Southfield, MI USA - Friday, July 10, 1998 at 17:28:11 (EDT)

This is the recipe and method used to produce what tastes remarkably like Belhaven St. Andrews Ale.

Category : Scottish Heavy Ale Method : Full Mash Starting Gravity : 1.056 Ending Gravity : 1.014 Alcohol content : 5.4% Recipe Makes : 5.5 gallons Total Grain : 11.75 lbs. Color (srm) : 29.9 Efficiency : 75% Hop IBUs : 26.8 Malts/Sugars: 10.00 lb. Pale Ale 0.75 lb. Crystal 120L (Hugh Baird if possible) 0.50 lb. Crystal 60L (Hugh Baird) 0.25 lb. Special Roast 0.25 lb. Peated Malt Hops: 1.00 oz. Fuggles 4.6% 60 min 1.00 oz. Fuggles 4.6% 30 min Single infusion mash at 158F for first hour, 150F for second hour. Mash out at 175F for 10 mins. Sparge with 170-180F water to collect 6.5 gallons for boil. Boil 1 gallon of first runnings down to one quart and add to last ten minutes of main boil.Cool to 70F. Transfer to Primary. Aerate with pure O2. Pitch Scottish Ale liquid yeast. Ferment @ 65 degrees. Dream of Scotland!!
Maury LaPrade <mlaprade@juno.com>
Northbridge , Mass. USA - Friday, July 10, 1998 at 16:38:25 (EDT)

HopBoys "Columbus Daze Ale" This recipe produces a fantastic Ale with the unique bittering & aromatic qualities of Columbus Hops... Hops that have simply got to be tried by any serious Hop-Head-Wannabe. PS: Maury is otherwise known as "HopBoy" on SkotRats Brew-Rat-Chat. Brewer: Maury LaPrade Email: mlaprade@juno.com Beer: Hopboys "Columbus Daze Ale" Style: American IPA Type: All grain Size: 5 gallons Color: 13 HCU (~8 SRM) Bitterness: 55 IBU OG: 1.063 FG: 1.010 Alcohol: 6.9% v/v (5.4% w/w) Water: Adjust PH of all water to 5.8 with food grade acid. I use 3 Tsp of Gypsum as my water is soft with little Calcium & virtually no Sulphates. I put 1 tsp in mash, 1 in sparge & 1 in kettle. Grain: 8 lb. 0 oz. Breiss 2 Row Pale Ale Malt 2 lb. 0 oz. American Munich .5 lb. 0 oz. British Crystal 60 .5 lb. 0 oz. Belgian Cara Pils Mash: 80% efficiency Mash at 155 degrees. Mash & sparge as usual. Aroma Hops are added as DryHops in keg. Boil: 60 minutes SG 1.049 6.5 gallons Irish Moss Hops: .75 oz. Columbus Leaf (16.9% AA, 60 min.) .5 oz. Cloumbus Leaf (16.9% AA, 10 min.) .5 oz. Columbus Leaf (aroma) Yeast: Pitch a large & healthy starter of Wyeast 1056. Areate well after pitching. Log: Ferment at 65 to 68 degrees Carbonation: I force carbonate in keg. Dont overdo CO2 levels. Tasting: Tasting Notes: WOW...WOW...WOW...WOW...WOW !!!
Maury LaPrade <mlaprade@juno.com>
Northbridge, Ma USA - Friday, June 19, 1998 at 19:07:47 (EDT)
beer list back up
tom <tom@cuy.net>
USA - Thursday, June 18, 1998 at 22:50:28 (EDT)
"My Donnas Brown Eyes" Brown Ale This recipe produces an excellent & extremly well balanced Brown Ale...A nice creamy head with just the right amount of bitterness & hop aroma from the use of the very freshest German & American hops. I named it after my wife Donna who is the love of my life. If you love Brown Ales, this brew may very well become the love of yours too!!!! Brewer: Maury LaPrade Email: mlaprade@juno.com Beer: "My Donnas Brown Eyes" Brown Ale Style: American Brown Ale Type: All grain Size: 5 gallons Color: 45 HCU (~20 SRM) Bitterness: 43 IBU OG: 1.057 FG: 1.014 Alcohol:5.6% v/v (4.4% w/w) Water: Adjust water to PH 5.8 with Lactic Acid. The goal is to moderately Sulphate the water. My water is soft with few carbonates so I add 2 Tsp. Gypsum. ( one to the mash and one to the sparge) Grain: 9 Lbs Breiss Pale Ale Malt 1 lb. American Munich 8 oz. Belgian aromatic 1 lb. British crystal 50-60L 6 oz. American chocolate Mash: 67% efficiency Single infusion mash at 154 degrees for 90 mins. Mash & sparge as usual. Boil: 60 minutes Irish moss optional but reccomended Hops: 1.5 oz. Hallertau Northern Brewer (7% AA, 60 min.) 1 oz. American Tettnanger (4% AA, 10 min.) 1 oz. Hallertau Northern Brewer (aroma) Yeast: Pitch a large & active starter of Wyeast American Ale # 1056. Ferment at 65 degrees. Dry Hop with 1/2 oz. Hallertau Northern Brewer in keg if possible Carbonation: Force Carbonate in keg
Maury LaPrade <mlaprade@jno.com>
Northbridge , Mass USA - Thursday, April 09, 1998 at 16:29:21 (EDT)
Drink It Too Much Ale 3.3# Pale LME 3# Light DME 1# Crystal Malt (20L) 1# Light Honey 1oz Hallertauer Pellets (Boil - 45min) 1/2oz Hallertauer Plug (Flavor - 15min) 1/2oz Hallertauer Plug (Aroma - 15min Steep) Put the crushed Crystal Malt in a grain bag and put it in the brew pot with 2 gallons of water. Bring the water just to a boil and remove from heat. Steep the crystal for 15min. Remove the grain bag and sparge into brew pot with 1/2 gallon boiling water. Add the DME and LME to the 2 1/2 gallons of liquid in the brewpot and stir until dissolved. Bring the wort to a full boil. Add the ounce of hops pellets. I put them in a sanitized length of nylon stocking my wife was about to pitch. After 30min add the fi rst 1/2 ounce of plug hops. At 45 minutes remove from the heat and add the last 1/2 ounce of plug hops. Allow to steep for 15min. Strain into another pot and cool to pitching temperature. When cool add to primary containing 3 gallons of cool water and mix well. Pitch yeast starter. I normally use Wyeast #1272 American Ale II, but I have also used EDME Dry Ale yeast and it worked well also. Prime with 1 1/2cup DME. O.G. 1.061 F.G. 1.002 Time in Primary 3-5 days Time in Secondary 7 days
Timothy Green <timgreen@ix.netcom.com>
Elyria, OH USA - Thursday, April 09, 1998 at 12:39:43 (EDT)


Travo's Strong Buzz Dark Ale 10 pounds Dark LME 1 pound each 40L Crystal, Chocolate and Dark Grain 20 HBU's N. Brewer Bittering Hops 1 oz. Hallertau Aroma Hops Ale Yeast (Wyeast 1007 German Ale works great). Add grains to 2 gallons cold water, steep until temp reaches 170 degrees F. and remove. Allow water to boil, remove from heat, add extract, dissolve, and return to heat. Bring to boiling again, add 1/2 of the bittering hops, total boil time 75 minutes. 20 minutes before end of boil, add remaining 1/2 of bittering hops. 5 minutes before end of boil add 1/2 of aroma hops. Rack to fermenter, cool to less than 78 degrees F., pitch yeast. If using plastic bucket fermenter, add remaining aroma hops to fermenter. If using a carboy, either wait until primary fermentation subsides to add dry hops, or use a weighted hop bag. Ferment to completion, boil 125g bottling sugar in 2 pints of water, cool, and add to finished beer before bottling. Bottle, age for 3 - 4 weeks at room temp, then allow to cool to serving temp. and hold for a week. Makes a robust strong ale, very dark, great body, a meal in itself.
Travis Hancock <travis@mindspring.com>
Atlanta, GA USA - Thursday, April 09, 1998 at 09:27:35 (EDT)