Art’s Pale Ale
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 |
|---|---|---|---|---|---|---|
| 5 L | 60 min | 33.8 IBUs | 14.0 EBC | 1.054 | 1.014 | 5.3 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Pale Ale | 18 B | 1.045 - 1.06 | 1.01 - 1.015 | 30 - 50 | 9.9 - 19.7 | 2.3 - 3 | 4.5 - 6.2 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 642.5 g | 61.97 |
| Caramel/Crystal Malt - 40L | 41.6 g | 4.01 |
| Munich Malt | 41.6 g | 4.01 |
| Light Dry Extract | 311.1 g | 30.01 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Northern Brewer | 5.3 g | 90 min | Boil | Pellet | 8.5 |
| Northern Brewer | 5.3 g | 10 min | Boil | Pellet | 8.5 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| American Ale II (1272) | Wyeast Labs | 74% | 15.56°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 66.67°C | 60 min |
| Mash Out | 75.56°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 14 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Download
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