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APA Bill W Vicotory
American Pale Ale • All Grain • 5.5 gal
proto
April 24, 2014 11:36am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 11.3 lbs
2-Row Brewers Malt;Briess
2-Row Brewers Malt;Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .75 lbs
Munich 10L Malt;Briess
Munich 10L Malt;Briess
Golden orange hue with a robust malty flavor.
- .75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
White Wheat;Rahr
White Wheat;Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .8 oz
Centennial -10.0 AA% whole; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .7 oz
Centennial -10.0 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Centennial -10.0 AA% whole; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .75 oz
Centennial -10.0 AA% pellets; added dry to secondary fermenter
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 10 -American Ale
Subcategory: A -American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.015 | |
| Color: | 8.7 SRM | 5 -14 | |
| Alcohol: | 5.1% ABV | 4.5% -6% | |
| Bitterness: | 40.3 IBU | 30 -45 | |
Discussion
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