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> Pale Ale Recipe Critique, Any remarks appreciated
Tiddy
post Feb 12 2014, 11:17 PM
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I was trying to do my own recipe formulation for an APA using a partial mash and was hoping some of you might have a few minutes to double check my recipe and let me know of any trouble you see in the amounts and ingredients. Thanks in advance for any response.

American Pale Ale

OG = 1.050/FG = 1.006
IBU = 42
ABV: 5.7%

8 lb pale malt
.66 lb crystal malt
.55 lb Munich malt
1 lb dry malt extract

Hops
Chinook = .5 oz @ 60 min
Cascade = 1 oz @ 20 min, .5 oz @ 5 min, Dry hop .5 oz in secondary

Thanks again. I know its not a crazy off the wall exciting recipe...but hope you might toss out a comment or two.
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Vinman
post Feb 21 2016, 08:25 PM
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QUOTE(Tiddy @ Feb 13 2014, 12:17 AM) *
I was trying to do my own recipe formulation for an APA using a partial mash and was hoping some of you might have a few minutes to double check my recipe and let me know of any trouble you see in the amounts and ingredients. Thanks in advance for any response.

American Pale Ale

OG = 1.050/FG = 1.006
IBU = 42
ABV: 5.7%

8 lb pale malt
.66 lb crystal malt
.55 lb Munich malt
1 lb dry malt extract

Hops
Chinook = .5 oz @ 60 min
Cascade = 1 oz @ 20 min, .5 oz @ 5 min, Dry hop .5 oz in secondary

Thanks again. I know its not a crazy off the wall exciting recipe...but hope you might toss out a comment or two.


I'm more of an IPA guy and have made hundreds of them. I suggest you check out the BeerSmith podcast and listen to it on your smart phone. Just search the feed for the topic you're looking for and you can get advice from an expert brewer. I've learned a whole lot from listening to the few episodes with Mitch Steele of Stone Brewing Company. There are episodes dedicated to recipe building as well. Sorry I don't have a specific answer to your recipe.
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TheProfessor
post Mar 16 2016, 05:15 PM
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I think it looks delicious. But if it really finishes at OG 1.006 that's gonna be a pretty thin brew. What's you efficiency and what temperature are you mashing at??
I try to have all of my pale ales/bitter..regardless of sub-type.. finish no lower than 1.010 (and preferably a bit higher than that).
Maybe it's just me.

This post has been edited by TheProfessor: Mar 16 2016, 05:16 PM
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TheProfessor
post Dec 7 2016, 09:57 PM
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QUOTE(Tiddy @ Feb 12 2014, 11:17 PM) *
I was trying to do my own recipe formulation for an APA using a partial mash and was hoping some of you might have a few minutes to double check my recipe and let me know of any trouble you see in the amounts and ingredients. Thanks in advance for any response.

American Pale Ale

OG = 1.050/FG = 1.006
IBU = 42
ABV: 5.7%

8 lb pale malt
.66 lb crystal malt
.55 lb Munich malt
1 lb dry malt extract

Hops
Chinook = .5 oz @ 60 min
Cascade = 1 oz @ 20 min, .5 oz @ 5 min, Dry hop .5 oz in secondary

Thanks again. I know its not a crazy off the wall exciting recipe...but hope you might toss out a comment or two.


I think it looks delicious...but I agree with a prior comment suggesting an adjustment to finish it at a higher gravity. I've done a similar ale fairly regularly for the past 40 years, and try always to finish it at no lower than 1.018. Any lower than 1.010, and it becomes thin and just not very good.

This post has been edited by TheProfessor: Dec 7 2016, 09:59 PM
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