need some feed back on this apa

[Rictanica]

Gonna try the late hop addition gig. new malt bill too. any feedback or criticism?

ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.50
Anticipated OG: 1.051 Plato: 12.60
Anticipated SRM: 9.1
Anticipated IBU: 53.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.039 SG 9.86 Plato

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 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.1 16.00 lbs. Pale Malt(6-row) America 1.035 2
10.3 2.00 lbs. Melanoidin Malt 1.033 35
5.1 1.00 lbs. Crystal 40L America 1.034 40
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
-----------------------------------------------------------------------------
0.50 oz. Magnum Pellet 14.00 17.2 60 min.
2.00 oz. Centennial Pellet 10.50 17.3 20 min.
2.00 oz. Cascade Pellet 5.75 5.6 10 min.
1.00 oz. Columbus Pellet 15.00 9.8 15 min.
1.50 oz. Cascade Pellet 5.75 3.5 5 min.


Extras

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


Yeast
-----

WYeast 1056 Amercan Ale/Chico


Water Profile
-------------

Profile: salt lake city
Profile known for:

Calcium(Ca): 60.2 ppm
Magnesium(Mg): 14.3 ppm
Sodium(Na): 27.2 ppm
Sulfate(SO4): 29.2 ppm
Chloride(Cl): 43.7 ppm
biCarbonate(HCO3): 220.6 ppm

pH: 8.34


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 19.50
Water Qts: 19.50 - Before Additional Infusions
Water Gal: 4.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 6.44 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

1 L starter with 2 packs 1056

[BDawg]

Generally looks good, though you will end up with more of an IPA, not an APA.
I like both the grain bill and the MIX of hops.

You have a 1.051 OG with 53+ IBUs, for a slightly > 1.00 BU:GU ratio, this is clearly IPA territory.
I'd cut the Magnum down to about 1/4 oz and move it later in the boil (try recalcing at 45 mins and then move it back and forth from there) to get a total of 36-40 IBUs for a nice hoppy American Pale Ale.

my .02-

[thatguy314]

I don't think you have enough maltiness to back up this level of hoppiness. The difference between a high gravity APA and a low gravity IPA is that APAs are somewhat less bitter (though the upper/lower IBUs are close) but more importantly, the balance is less bitter and sweeter. To support this level of hop flavor you need to balance it. I'd say the mellanoidin is good, but you need to at least double the crystal.

I did an APA that I won a few awards for that was similar (1.060, 2 row with 2#C40, 1#Munich, 1# Biscuit, 1# wheat). It's important for it to be malty

On the other hand, you look to be brewing a more austere style of APA. If that's the case, tone down the hops.

[Rictanica]

thanks for the input fellers. changes made.


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

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.50
Anticipated OG: 1.053 Plato: 13.21
Anticipated SRM: 11.7
Anticipated IBU: 40.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.2 15.00 lbs. Pale Malt(6-row) America 1.035 2
9.8 2.00 lbs. Crystal 40L America 1.034 40
9.8 2.00 lbs. Melanoidin Malt 1.033 35
4.9 1.00 lbs. Biscuit Malt Belgium 1.035 24
2.4 0.50 lbs. Wheat Malt America 1.038 2


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Magnum Pellet 14.00 4.3 30 min.
2.00 oz. Centennial Pellet 10.50 17.1 20 min.
2.00 oz. Cascade Pellet 5.75 5.6 10 min.
1.00 oz. Columbus Pellet 15.00 9.7 15 min.
1.50 oz. Cascade Pellet 5.75 3.5 5 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico


Notes
-----

1 L starter with 2 packs 1056


all my pales turn out to be malt forward, so maybe just trying to shock it a little to far. With hop additions latter, do you think it would give flavor and not as much bitterness overall? again over excentuating the malt?

[siwelwerd]

Water Profile
-------------

Profile: salt lake city
Profile known for:

Calcium(Ca): 60.2 ppm
Magnesium(Mg): 14.3 ppm
Sodium(Na): 27.2 ppm
Sulfate(SO4): 29.2 ppm
Chloride(Cl): 43.7 ppm
biCarbonate(HCO3): 220.6 ppm

pH: 8.34

I'd supplement your water with some Gypsum. The sulfates are pretty low -- this is my suspicion as to why all your pales turn out malt forward. Higher sulfates (more like 100 ppm) will accentuate the hops, and with proper attenuation will help lend to a nice crisp, dry finish that really invites you to take another sip.

I like the changes you've made in line with the above comments, though my personal taste would be to maybe show a little more restraint with your crystal malts. Other grains to consider are Munich, Vienna, and Victory depending on what you are going for, but what you have should make a darn tasty beer. Hops look great, other than maybe dry hopping in addition (once again, this is up to your tastes).

[kal_ale]

My 2 cents on APAs:

I've made about 6 of these this year, and keep dialing one particular recipe in to my taste. I'm a big fan of drier APAs with just enough malt to really let the hops pop, while being balanced, in the spirit of something like Firestone Walker Pale 31.

As far as the malt bill goes, I have found simpler to be better (I prefer my APAs w/out caramel). I do a 1.052 OG w/82% 2-Row, 7% Munich, 7% Victory, 6% Wheat and about 38 IBUs. I do a 90 min. boil with about 5 IBU @ 90 min., 9 IBU @ 60 min., and the rest of the IBUs all come from a 10 min. addition (along with a decent hop charge at flameout and dry hops).

All of the late hopping produces a ton of clean, fresh hop flavor/aroma with a very smooth bitterness.

[Weenie Boy]

Just checking in here. You list using American 6-row with a single infusion mash. I have to admit that I do not use 6-row thinking it was more suited for step mashing. Please feel free to educate the Weenie.


Weenie Boy

[Rictanica]

Just checking in here. You list using American 6-row with a single infusion mash. I have to admit that I do not use 6-row thinking it was more suited for step mashing. Please feel free to educate the Weenie.


Weenie Boy

OOOOps... I noticed that when I purchased the ingredients and changed it to 2-row. Pobably because the 6-row was listed just below the the 2-row in the pro mash database.


Kal I was trying to add more hops at the end of the boil, within 20min to flame out, for the purpose of getting that clean, non resiny hop addition in this ale. Thanks for the input. I generally add a small amount of victory to my mash with similar ales, but I wanted to try some different things. I really don't have a house APA. We have perfect stout water, so I do have a great house stout.