It’s so easy – APA

by on in APA, Recipe

An American Pale Ale dry hopped with Centennial and Galena hops…

5.3% ABV

Mashup results
After the last few session my disinfectant wasn’t rinsed so the end result was not good. So this time I have been very careful (home brewing is an on going lesson, don’t me afraid of mistakes).  Everything seems to have gone well this time although i did forget the Irish Moss. The brew is a lot darker than hoped, but colour has never put me off. Bring on the fermentation!

Tasting results
2 weeks later and I have just added the brew to the mini keg, I’ve had sneaky sample and it’s lush. I will force carbonate it with the CO2 dispenser. It’s now in the fridge waiting for a proper taste.

% kg fermentable ppg L usage
80 2 Pale 2-Row – US 37 1 mash
10 0.2 Crystal 140L – UK 33 135 mash
10 0.2 Cara 45L – BE 35 10 mash
g variety type usage time AA IBU
5 Chinook Leaf Boil 60 min 13 12.5
10 Centennial Leaf Boil 30 min 10.5 15.5
5 Galena Leaf Boil 15 min 13 6.2
5 Centennial Leaf Boil 0 min 10.5 0
5 Galena Leaf Boil 0 min 13 0
15 Centennial Leaf Dry 5 days 10.5 0
15 Galena Leaf Dry 5 days 13 0
name attenuation  
mangrove jacks M44 77%

PPG: Points per pound per gallon – This is the gravity points that you would get if you extracted 100% of the sugars from a pound of this malt into a gallon of water

Degrees Lovibond is a measurement of the color that a malt or sugar will contribute to a batch of homebrew beer

Indicates how the fermentable is used. All grain brewers will typically select mash while extract brewers will typically select extract or steep. For fermentables added late in the boil such as sugar, select late (late addition).[/vc_column_text]

Alpha Acids are the compounds found inside the cones of the hop plant and contribute to the bitterness of the beer

IBUs (International Bittering Units) are a measure of a beer’s biterness, or in technical terms, the amount of alpha acids isomerised by boiling wort. Brewgr estimates IBUs using either the Tinseth or Rager formulas

Apparent attenuation is the percentage of sugars that the yeast will convert into alcohol and carbon dioxide during fermentation