American Pale Ale (SNPA Clone)

[Partridge9]

I have reformatted your recipe - ultimately it will be a new thread - but i'll put it hear so you can review it !

[Partridge9]

[size=12]American Pale Ale (SNPA Clone)[/size]
[size=12]BJCP Cat: 10-A American Pale Ale[/size]
[size=10]Author: Jacob[/size] - [size=10]Date: 12/09/2012[/size]

When I first tasted Jacob's SNPA clone in the Bull and Castle my first impression was .. well .. that I was a little jealous ! I couldnt believe that he had got so much flavour out of it - something I quite simply havent managed to do with my attempts at SNPA clones.The original batch size is 10 gallons - I have scaled the recipe best as I can to get to the typical 5 gallons. One thing I have noticed with brewing software is the ulitisation profile completely alter the numbers - I have set this to be match the Rager Utilisation model - you find this under recipe | utilisation on beer tools pro. The important thing with the recipe is the hop profile - make sure you use fresh hops - and make every attempt to keep it balanced. This is a classic, simple beer -  a beautiful example of an American Pale ale but not so simple to get right.

[size=10]Basic Procedure - [/size]

The chosen procedure is a very simple all grain brewing procedure, that uses a picnic cooler and one batch sparge step - numbers, temps and volumes will vary according to your system, Its more of a checklist - but you should make an effort to hit the target temperatures. If your hop additions are in hop bags you may consider adding 10-15% to eash hop step.

[size=10]Size:22 L[/size]
[size=10]Brewhouse Efficiency:72%[/size]
[size=10]Presumed Yeast Attenuation:75%[/size]
[size=10]Presumed Evaporation / Boil loss:10%[/size]
[size=10]Presumed Hops: Wholeleaf hops added loose[/size]

[size=10]Original Gravity: 1.053 (1.045 - 1.060)[/size]
[size=10]|================#===============|[/size]
[size=10]Terminal Gravity: 1.013 (1.010 - 1.015)[/size]
[size=10]|==================#=============|[/size]
[size=10]Color: 14.14 (9.85 - 27.58)[/size]
[size=10]|===========#====================|[/size]
[size=10]Alcohol: 5.17% (4.5% - 6.2%)[/size]
[size=10]|==============#=================|[/size]
[size=10]Bitterness: 39.9 (30.0 - 45.0)[/size]
[size=10]|==================#=============|[/size]

[size=10]Summary of Ingredients:[/size]

[size=10]5000 g Maris Otter Pale Ale Malt[/size]
[size=10]500 g Crystal 15[/size]
[size=10]15 g Magnum (14%) - added during boil, boiled 60 min[/size]
[size=10]15 g Perle (8.8%) - added during boil, boiled 30 min[/size]
[size=10]50 g Cascade (7.6%) - steeped after boil[/size]
[size=10]0.5 t Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min[/size]
[size=10]100 g Cascade (7.6%) - steeped post boil[/size]
[size=10]1 Fermentis US-05 Safale US-05 / White Labs WLP001 California Ale or similar [/size]

[size=10]Pre Mash - [/size]
- Crush and mix your crystal and Maris Otter well.
- Prepare starter (if your not using dry yeast)
- Water Treatments - you might consider filtering your 30l of water or adding Gypsum

[size=10]Mash - [/size]
- Heat 15 Litres to 72C add to you mashtun
- dough in your grains - target temp is 67C
- Mash for 60 minutes - this is a single infusion mash
- Drain off to kettle - remember to recirculate first 2 litres (helps with clarity)

[size=10]Sparge - [/size]
- Heat 15 Litres sparge water to roughly 80C
- Add Sparge water to mashtun - target temp for the grainbed should now be 76-77C
- Give it a good stir and leave for 10 minutes
- Turn on kettle
- slowly add sparge water- remember to recirculate first 2 litres (helps with clarity)
- You should have collected roughly 25 lites for the boil

[size=10]Boil -  [/size]
- It may take some time to get to boil - once you hit 100C and hot break (foam head) start the boil clock
- @60 mins add Magmun
- @30 mins add Perle
- @05 mins add Irish Moss/Whirlfloc Tablet
- @00 mins add Cascade hop bomb !

[size=10]Chill -[/size]
- chill wort to target 18-19C as quickly as you can
- Sterilise fermentor
- add wort to fermentor - aerate wort as best you can and check temp of wort one final time
- hydrate yeast if using dry yeast or get wet yeast ready
- add yeast and seal it up with an airlock

[size=10]Fermenting -[/size]
- Ferment at 20C - Primary should be complete in 7-10 days.
- add dry hops if you want and leave for a further 3-5 days.
- bottle or keg  - Desired Co2 level - 2.5 to 2.7 Volumes
- Roughly this is 15 psi in keg or 144g dextrose for bottling.

[Partridge9]

[size=12]American Pale Ale (SNPA Clone)[/size]
[size=10]Author: Jacob[/size] - [size=10]Date: 12/09/2012[/size]

When I first tasted Jacob's SNPA clone in the Bull and Castle my first impression was .. well .. that I was a little jealous ! I couldnt believe that he had got so much flavour out of it - something I quite simply havent managed to do with my attempts at SNPA clones.The original batch size is 10 gallons - I have scaled the recipe best as I can to get to the typical 5 gallons. One thing I have noticed with brewing software is the ulitisation profile completely alter the numbers - I have set this to be match the Rager Utilisation model - you find this under recipe | utilisation on beer tools pro. The important thing with the recipe is the hop profile - make sure you use fresh hops - and make every attempt to keep it balanced. This is a classic, simple beer -  a beautiful example of an American Pale ale but not so simple to get right.

[size=10]Basic Procedure - [/size]

The chosen procedure is a very simple all grain brewing procedure, that uses a picnic cooler and one batch sparge step - numbers, temps and volumes will vary according to your system, Its more of a checklist - but you should make an effort to hit the target temperatures. If your hop additions are in hop bags you may consider adding 10-15% to eash hop step.

[size=10]Size:22 L[/size]
[size=10]Overall Brewhouse Efficiency:72%[/size]
[size=10]Presumed Mash/sparge Water loss:5 litres[/size]
[size=10]Presumed Evaporation / Boil loss:10%[/size]
[size=10]Presumed Yeast Attenuation:75%[/size]
[size=10]Presumed Hops: Wholeleaf hops added loose[/size]

[size=10]BJCP Cat: 10-A American Pale Ale[/size]

[size=10]Original Gravity: 1.053 (1.045 - 1.060)[/size]
[size=10]|================#===============|[/size]
[size=10]Terminal Gravity: 1.013 (1.010 - 1.015)[/size]
[size=10]|==================#=============|[/size]
[size=10]Color: 14.14 (9.85 - 27.58)[/size]
[size=10]|===========#====================|[/size]
[size=10]Alcohol: 5.17% (4.5% - 6.2%)[/size]
[size=10]|==============#=================|[/size]
[size=10]Bitterness: 39.9 (30.0 - 45.0)[/size]
[size=10]|==================#=============|[/size]

[size=10]Summary of Ingredients:[/size]

[size=10]5000 g Maris Otter Pale Ale Malt[/size]
[size=10]500 g Crystal 15[/size]
[size=10]15 g Magnum (14%) - added during boil, boiled 60 min[/size]
[size=10]15 g Perle (8.8%) - added during boil, boiled 30 min[/size]
[size=10]50 g Cascade (7.6%) - steeped after boil[/size]
[size=10]0.5 t Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min[/size]
[size=10]100 g Cascade (7.6%) - steeped post boil[/size]
[size=10]1 Fermentis US-05 Safale US-05 / White Labs WLP001 California Ale or similar [/size]

[size=10]Pre Mash - [/size]
- Crush and mix your crystal and Maris Otter well.
- Prepare starter (if your not using dry yeast)
- Water Treatments - you might consider filtering your 30l of water or adding Gypsum

[size=10]Mash - [/size]
- Heat 15 Litres to 72C add to you mashtun
- dough in your grains - target temp is 67C
- Mash for 60 minutes - this is a single infusion mash
- Drain off to kettle - remember to recirculate first 2 litres (helps with clarity)

[size=10]Sparge - [/size]
- Heat 15 Litres sparge water to roughly 80C
- Add Sparge water to mashtun - target temp for the grainbed should now be 76-77C
- Give it a good stir and leave for 10 minutes
- Turn on kettle
- slowly add sparge water- remember to recirculate first 2 litres (helps with clarity)
- You should have collected roughly 25 lites for the boil

[size=10]Boil -  [/size]
- It may take some time to get to boil - once you hit 100C and hot break (foam head) start the boil clock
- @60 mins add Magmun
- @30 mins add Perle
- @05 mins add Irish Moss/Whirlfloc Tablet
- @00 mins add Cascade hop bomb !

[size=10]Chill -[/size]
- chill wort to target 18-19C as quickly as you can
- Sterilise fermentor
- add wort to fermentor - aerate wort as best you can and check temp of wort one final time
- hydrate yeast if using dry yeast or get wet yeast ready
- add yeast and seal it up with an airlock

[size=10]Fermenting -[/size]
- Ferment at 20C - Primary should be complete in 7-10 days.
- add dry hops if you want and leave for a further 3-5 days.
- bottle or keg  - Desired Co2 level - 2.5 to 2.7 Volumes
- Roughly this is 15 psi in keg or 144g dextrose for bottling.

[Jacob]

U skipped cascade @10'

[Partridge9]

Yeap - and my crystal is wrong !

So fixing that now - do you dry hop with this ? and how much

[Partridge9]

Hold off for a little - there is loads of mistakes !

[Jacob]

Yeap - and my crystal is wrong !

So fixing that now - do you dry hop with this ? and how much

25g of cascade will do the trick but preffer to use amarillo.

[Partridge9]

[size=12]American Pale Ale (SNPA Clone)[/size]
[size=10]Author: Jacob[/size] - [size=10]Date: 12/09/2012[/size]

When I first tasted Jacob's SNPA clone in the Bull and Castle my first impression was .. well .. that I was a little jealous ! I couldnt believe that he had got so much flavour out of it - something I quite simply havent managed to do with my attempts at SNPA clones.The original batch size is 10 gallons - I have scaled the recipe best as I can to get to the typical 5 gallons. One thing I have noticed with brewing software is the ulitisation profile completely alter the numbers - I have set this to be match the Rager Utilisation model - you find this under recipe | utilisation on beer tools pro. The dryhops can be added to either the fermentor towards the end of primary fermentation - (about 1015), or if you are going to use a seconadary fermentor add the dry hops at this stage. The volume loss due to hops maybe a little more than normal with this recipe due to the large volume. The important thing with the recipe is the hop profile - make sure you use fresh hops - and make every attempt to keep it balanced. This is a classic, simple beer -  a beautiful example of an American Pale ale but not so simple to get right.

[size=10]Basic Procedure - [/size]

The chosen procedure is a very simple all grain brewing procedure, that uses a picnic cooler and one batch sparge step - numbers, temps and volumes will vary according to your system, Its more of a checklist - but you should make an effort to hit the target temperatures. If your hop additions are in hop bags you may consider adding 10-15% to eash hop step.

[size=10]Size:22 L[/size]
[size=10]Overall Brewhouse Efficiency:72%[/size]
[size=10]Presumed Mash/sparge Water loss:5 litres[/size]
[size=10]Presumed Evaporation / Boil loss:10%[/size]
[size=10]Presumed Yeast Attenuation:75%[/size]
[size=10]Presumed Hops: Wholeleaf hops added loose[/size]

[size=10]BJCP Cat: 10-A American Pale Ale[/size]

[size=10]Original Gravity: 1.053 (1.045 - 1.060)[/size]
[size=10]|================#===============|[/size]
[size=10]Terminal Gravity: 1.013 (1.010 - 1.015)[/size]
[size=10]|==================#=============|[/size]
[size=10]Color: 25.17 (9.85 - 27.58)[/size]
[size=10]|=====================#==========|[/size]
[size=10]Alcohol: 5.23% (4.5% - 6.2%)[/size]
[size=10]|==============#=================|[/size]
[size=10]Bitterness: 43.8 (30.0 - 45.0)[/size]
[size=10]|======================#=========|[/size]

[size=10]Summary of Ingredients:[/size]

[size=10]5000 g Maris Otter Pale Ale Malt[/size]
[size=10]500 g Crystal 60[/size]
[size=10]14 g Magnum (14%) - added during boil, boiled 60 min[/size]
[size=10]14 g Perle (8.8%) - added during boil, boiled 30 min[/size]
[size=10]25 g Cascade (7.6%) - added during boil, boiled 10 min[/size]
[size=10]0.5 t Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min[/size]
[size=10]50 g Cascade (7.6%) - steeped after boil[/size]
[size=10]1 Fermentis US-05 Safale US-05 / White Labs WLP001 California Ale or similar [/size]
[size=10]25 g Amarillo (9.4%) - added dry to secondary fermenter[/size]


[size=10]Pre Mash - [/size]
- Crush and mix your crystal and Maris Otter well.
- Prepare starter (if your not using dry yeast)
- Water Treatments - you might consider filtering your 30l of water or adding a little Gypsum (5g)

[size=10]Mash - [/size]
- Heat 15 Litres to 72C add to you mashtun
- dough in your grains - target temp is 67C
- Mash for 60 minutes - this is a single infusion mash
- Drain off to kettle - remember to recirculate first 2 litres (helps with clarity)

[size=10]Sparge - [/size]
- Heat 15 Litres sparge water to roughly 85C
- Add Sparge water to mashtun - target temp for the grainbed should now be 76-77C
- Give it a good stir and leave for 10 minutes
- Turn on kettle
- slowly add sparge water to kettle - but remember to recirculate first 2 litres (helps with clarity)
- You should have collected roughly 25 lites for the boil

[size=10]Boil -  [/size]
- It may take some time to get to boil - once you hit 100C and hot break (foam head) start the boil clock
- @60 mins add Magmun
- @30 mins add Perle
- @10 mins add 1st Cascade hop bomb
- @05 mins add Irish Moss/Whirlfloc Tablet
- @00 mins add 2nd Cascade hop bomb

[size=10]Chill -[/size]
- chill wort to target 18-19C as quickly as you can
- Sterilise fermentor
- add wort to fermentor - aerate wort as best you can and check temp of wort one final time
- hydrate yeast if using dry yeast or get wet yeast ready
- add yeast and seal it up with an airlock

[size=10]Fermenting -[/size]
- Ferment at 20C - Primary should be complete in 7 days.
- add dry hops - 25g of preferably Amarillo but Cascade will do
- leave for a further 3-5 days.
- bottle or keg  - Desired Co2 level - 2.5 to 2.7 Volumes
- Roughly this is 15 psi in keg or 144g dextrose for bottling.

[Jacob]

This is going through its diacetyl rest at the moment, so it better be good!

What's the story? Is it good?

[Jacob]

Didn't take a sneaky sample when I was kegging it!

WHAT??!! What's the FG then?

[Partridge9]

Numbers sound good

Slightly higher - coming in a 5.8 ABV rather than 5.2 ABV

- you just couldn't resist could you !

[Jacob]

Keep a bottle or two for me. Wanna try that receipe brewed by someone else..

[Mike]

Made this yesterday. Smells great!

[Richie71]

I started the extract version of this on the 7th of December and decided to leave it 6 weeks - 2 weeks fermenting, 2 weeks conditioning in the house & 2 weeks conditioning in the shed. 

Living away from home during the week is making it easier to ignore during conditioning but looking forward to cracking open the 1st of 40 bottles tomorrow night. 

Has anyone else tried the extract ?

[DEMPSEY]

I had 1, or 2, or was it 3, glasses of this beer as brewed by Tube and can say,it is very moreish