To Mike McDole - Thank You for a Great Recipe

[bcmaui]

.....it would have been a violation of "the code" not to share it: http://beerdujour.com/Recipes/Tasty%20APA.html

You are making the world a better place with that attitude Tasty. Let's all spread it around!

I'm drinking my second batch (my 5th brew to date) of the older Tasty APA recipe kit from B3. It came out much better than the first batch I made which was my first brew ever. I can tell the difference more happy yeast and nutrients for that yeast is doing vs. the first batch.

Filtering will soon be in my future.

Aloha and thanks for taking the time you do on the show and in the forum sharing your wisdom.

[Dirk McLargeHuge]

I kegged my Tasty APA, hereafter called Dirktastic. Thanks for the recipe, Tasty. This is the best Pale Ale I have ever made! And thanks to Justin for giving Tasty a place to influence me. And thanks to JP. He knows why.

[Deathrider]

The link http://beerdujour.com/Recipes/Tasty%20APA.html is not working. It says Web page not available. In fact, just tried any of beerdujour.com and non of it is working.
Any where else Tasty's APA recipe is located?

[Dirk McLargeHuge]

The link http://beerdujour.com/Recipes/Tasty%20APA.html is not working. It says Web page not available. In fact, just tried any of beerdujour.com and non of it is working.
Any where else Tasty's APA recipe is located?

It's probably just down temporarily. The recipe I used, adjusted for the hop alpha acids and my crappy 60% efficiency, is here http://homebrewer2005.blogspot.com/2009/02/tasty-apa-brew-day.html. But give beerdujuor a try tomorrow.

[Deathrider]

Wow, thanks. Fast replies around here! I'll plug this in to my generic 70% efficiency ( since I've only done 2 AG batches) and try this out.
From all the accolades about this beer, I am already salivating.

[Dirk McLargeHuge]

Mine turned out great! I need to brew it again.

[breyton]

McDoles Tasty APA will now become my standard house beer.

Yum.

[Brandon]

Tasty APA (by Mike McDole)

A ProMash Recipe Report


Recipe Specifics
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 26.00
Anticipated OG: 1.056 Plato: 13.74
Anticipated SRM: 5.7
Anticipated IBU: 37.0
Brewhouse Efficiency: 71 %
Wort Boil Time: 90 Minutes


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For Mash Hoppings: -30 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
61.5 16.00 lbs. Pale Malt(2-row) America 1.036 2
23.1 6.00 lbs. Pilsener Germany 1.038 2
7.7 2.00 lbs. Cara-Pils Dextrine Malt 1.033 2
3.8 1.00 lbs. Crystal 40L America 1.034 40
3.8 1.00 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz. Chinook Whole 13.00 9.1 Mash H
0.50 oz. Warrior Pellet 15.60 15.6 60 min
0.50 oz. Simcoe Pellet 12.00 4.0 20 min
0.50 oz. Columbus Pellet 15.00 3.0 10 min
0.50 oz. Northern Brewer Whole 9.00 1.6 10 min
0.50 oz. Centennial Pellet 10.50 1.7 1 min
0.50 oz. Simcoe Pellet 12.00 2.0 1 min
4.00 oz. Cascade Whole 5.75 0.0 0 min
2.00 oz. Columbus Pellet 15.00 0.0 Dry Hop
1.00 oz. Centennial Pellet 10.50 0.0 Dry Hop
1.00 oz. Simcoe Pellet 12.00 0.0 Dry Hop


Yeast
White Labs WLP001 California Ale


Mash Schedule
Mash Type: Single Step
Grain Lbs: 26.00
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.38 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 154 30 Min
Mash-out Rest: 165 15 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 11.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
The water was R/O to which was added gypsum, epsom salt, and table salt to bring it to Ca-110ppm, Mg-118ppm, Na-17ppm, SO4-350ppm, Cl-50ppm.

Mashed at 154F. This grain bill tends to want to attenuate below 1.010. Higher diastatic power of Pilsner malt may be the reason.

The beer will seem hoppier than 37 IBU. Probably a better APA at 30 IBU.

The 0 minute hop (cascade) was a hopback. A hop addition of half as much at flameout could be substituted.

Pitched 2000ml starter.

Fermentation temperature was 68F.

A 7 micron filter was used prior to carbonating to 2.5 volumes.