Jacked Up

American pale ale (or APA) is a style of pale ale developed in the United States around 1980. American pale ales are generally around 5% abv with significant quantities of American hops, typically Cascade. Although American brewed beers tend to use a cleaner yeast, and American two row malt, it is particularly the American hops that distinguish an APA from British or European pale ales.
Source: Wikipedia

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.8 L 60 min 54.9 IBUs 12.0 EBC 1.048 1.014 4.6 %
Actuals 1.054 1.012 5.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 7 1 1.045 - 1.06 1.01 - 1.015 30 - 45 9.9 - 27.6 2.2 - 2.8 4.5 - 6 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.029 kg 94.53
Caramel/Crystal Malt - 40L 59.6 g 5.47

Hops

Name Amount Time Use Form Alpha %
Pacific Jade 1 g 60 min Boil Pellet 13
Centennial 6.9 g 20 min Aroma Pellet 10
Citra 6.9 g 20 min Aroma Pellet 12
Columbus (Tomahawk) 6.9 g 20 min Aroma Pellet 14
Summit 10.3 g 5 days Dry Hop Pellet 17
Centennial 8.3 g 5 days Dry Hop Pellet 10
Citra 8.3 g 5 days Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 2.06 g 60 min Mash Water Agent
Whirlfloc Tablet 0.25 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
US West Coast Yeast (M44) Mangrove Jack's 73% 15°C - 23.33°C

Mash

Step Temperature Time
Mash In 68°C 60 min
Mash Out 75°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

Founders All Day IPA Clone

Founders All Day IPA on Untappd – Satisfies your tastes while keeping your senses sharp. Brewed with a complex array of ingredients. Balanced for optimal aromatics and a clean finish.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 40.5 IBUs 12.3 EBC 1.040 1.009 4.0 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 9.9 - 27.6 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 225 g 24.77
Caramel Malt - 20L (Briess) 136.3 g 15
DME Golden Light (Briess) 218.7 g 24.08
LME Pilsen Light (Briess) 328.4 g 36.15

Hops

Name Amount Time Use Form Alpha %
Cascade 4.8 g 60 min Boil Pellet 6.2
Amarillo Gold 2.4 g 25 min Boil Pellet 10.4
Amarillo Gold 4.8 g 10 min Boil Pellet 10.4
Amarillo Gold 7.5 g 7 days Dry Hop Pellet 10.4
Centennial 7.5 g 7 days Dry Hop Pellet 8.7

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 0.26 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 15°C - 23.89°C

Mash

Step Temperature Time
Mash In 65.56°C 75 min

Fermentation

Step Time Temperature
Primary 10 days 18.33°C
Secondary 10 days 18.33°C
Aging 7 days 18.33°C

Samuel Adams Boston Lager on Untappd – Samuel Adams Boston Lager® is the best example of the fundamental characteristics of a great beer, offering a full, rich flavor that is both balanced and complex. It is brewed using a decoration mash, a time consuming, traditional four vessel brewing process discarded by many contemporary brewers. This process brings forth a rich sweetness from the malt that makes it well worth the effort. Samuel Adams Boston Lager® also uses only the finest of ingredients including two row barley, as well as German Noble aroma hops. The exclusive use of two row barley not only imparts a full, smooth body but also gives the beer a wide spectrum of malt flavor ranging from slightly sweet to caramel to slightly roasted. The Noble hops varieties, Hallertau Mittelfruh and Tettnang Tettnanger, add a wide range of floral, piney and citrus notes, which are present from the aroma, through the flavor, to the lingering smooth finish. We take great pride in the Noble hops used in our beers. They are hand selected by Jim Koch and our other brewers from the world’s oldest hops growing area. Among the world’s most expensive, they cost twenty times as much as other hops.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 35.6 IBUs 13.9 EBC 1.056 1.011 5.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 9.9 - 27.6 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.257 kg 95.85
Caramel/Crystal Malt - 60L 54.4 g 4.15

Hops

Name Amount Time Use Form Alpha %
Liberty 13.2 g 60 min Boil Pellet 4.3
Hallertauer Hersbrucker 2.5 g 15 min Boil Pellet 4
Hallertauer Hersbrucker 2.5 g 5 min Boil Pellet 4
Hallertauer Hersbrucker 3.7 g 7 days Dry Hop Pellet 4

Yeast

Name Lab Attenuation Temperature
Nottingham Yeast (-) Lallemand 75% 16.67°C - 22.22°C

Mash

Step Temperature Time
Mash In 65.56°C 75 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

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