Low ABV APA

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Recipe Name: Low ABV APA

BJCP Style: 10A. American Pale Ale
Recipe Type: All-Grain
Yeast: US05
Yeast Starter (litres): 0.2
Additional Yeast:
Batch Size (Litres): 21
Original Gravity: 1.046
Final Gravity: 1.01
Colour: 5
Colour Scale: SRM
Bitterness (IBU): 28
Mash Profile (Temp and Times): 68.9C. 60 mins
Boil Time (Minutes): 60
Primary Ferment (Days and Temp):
Secondary Ferment (Days & Temp):
Other Fermentation Notes:
Tasting Notes:

Detailed Ingredients:

A low ABV beer that I brewed for my birthday.

Considering that it was almost finished in one sitting and the comments from BJCP judges were good, I think it may be a good beer.

Have fun!

[Harhm Senior Member Find all posts View Profile Close Harhm]

Thanks !!! I have the grains in stock but would have to order the hops I like the Centennial and Cascade combo. The Equinox I will have to sub with Magnum that I need to use.

[ljm109 Senior Member Find all posts View Profile Close ljm109]

Any chance of getting that in a format non beersmith (or beersmith mobile) user can open?

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[Harhm Senior Member Find all posts View Profile Close Harhm]

Type: All Grain
Batch Size: 21.00 l
Boil Size: 31.93 l
Boil Time: 60 min
End of Boil Vol: 28.13 l
Final Bottling Vol: 18.90 l
Fermentation: Ale - Keg
Date: 29 Dec 2016
Brewer: Atron Seige
Asst Brewer:
Equipment: Jaco - Rubbermaid and SS Pot
Efficiency: 68.00 %
Est Mash Efficiency: 87.4 %
Taste Rating: 30.0

Taste Notes: Based on American Pale Ale, Brewing Classic Styles, p 134
Copied from Just APA
ABV lowered to less than 4, as opposed to the recipe's 6.

1.00 tsp	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
3.40 kg	SAB Pale Malt (4.4 EBC)	Grain	2	84.8 %
0.23 kg	Caraamber (Weyermann) (70.9 EBC)	Grain	3	5.7 %
0.23 kg	Munich I (Weyermann) (14.0 EBC)	Grain	4	5.7 %
0.15 kg	Wheat (BestMälz) (4.5 EBC)	Grain	5	3.7 %
13.00 g	Equinox (HBC 366) [15.00 %] - Boil 60.0 min	Hop	6	23.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
12.00 g	Cascade [5.50 %] - Boil 10.0 min	Hop	8	1.6 IBUs
11.00 g	Centennial [10.00 %] - Boil 10.0 min	Hop	9	2.7 IBUs
18.00 g	Cascade [5.50 %] - Boil 0.0 min	Hop	10	0.0 IBUs
15.00 g	Centennial [10.00 %] - Boil 0.0 min	Hop	11	0.0 IBUs
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	12	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.040 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.8 %
Bitterness: 28.0 IBUs
Est Color: 9.5 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Full Body
Sparge Water: 25.48 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.66
Measured Mash PH: 5.20

Total Grain Weight: 4.01 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:

Mash In	Add 13.26 l of water at 77.0 C	68.9 C	60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 25.48l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale - Keg
Fermenter:

Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 7.00 days
Storage Temperature: 8.0 C

Notes

Created with BeerSmith

[ljm109 Senior Member Find all posts View Profile Close ljm109]

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[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

I'll try it with some Beersluts tweaks............ but I like the wheat and it looks like a decent recipe.

What are you brewing for the SBF?

[Guest Close AtronSeige]

Low ABV APA (updated)

LowABVAPA.pdfThe upgraded recipe. We are having internet issues, so I only have the PDF available for now.

According to @RobCass the beer is good

[jay95 Senior Member Find all posts View Profile Close jay95]

I'm curious why you lose so much wort from post boil to keg, more than 9 liters.

My post boil is normally 22 - 23 liters, tilt the brew kettle and close the valve just before egg soup / hops gets close to valve. Left over about 1.5 - 2 liters and with careful racking from fermenter I lose another 2 liters there. So 18-19 liters into keg, or just below gas dip tube in keg.

[Guest Close AtronSeige]

I'm curious why you lose so much wort from post boil to keg, more than 9 liters.

My post boil is normally 22 - 23 liters, tilt the brew kettle and close the valve just before egg soup / hops gets close to valve. Left over about 1.5 - 2 liters and with careful racking from fermenter I lose another 2 liters there. So 18-19 liters into keg, or just below gas dip tube in keg.

You are right, those numbers seem weird. Unfortunately I do not have access to BeerSmith from the office, so I can't tell you what my losses are.

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

We lose about 5L per 25L batch due to yeast trub, but we generally over-pitch a bit as I don't like stressing our yeast.
Losing almost 10L doesn't look right.

[CraftyZA Senior Member Find all posts View Profile Close CraftyZA]

You are right, those numbers seem weird. Unfortunately I do not have access to BeerSmith from the office, so I can't tell you what my losses are.

I've installed beersmith on my home and work computer. Key works.

[Guest Close AtronSeige]

I've installed beersmith on my home and work computer. Key works.

Having it installed on various devices does not mean that you have access to your recipes

I have tried pointing the folder to an online store (Dropbox/google docs), but I only managed to corrupt a lot of data. I do not save all my recipes online at the moment.

[Harhm Senior Member Find all posts View Profile Close Harhm]

I like the Cascade and Citra combination in version 2 a bit more than Cascade and Centinnial, Im thinking about a Cascade and Amarillo version, then again Im 90% sure that Im going to brew it as is with African Queen and Southern Passion for the next round.
Would you consider dryhopping it? If you dont mind sharing, what was your thinking behind the grain change?

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[Harhm Senior Member Find all posts View Profile Close Harhm]

I copied this from a different tread
(I finished my latest keg of the LAAPA (the new name! ) and connected a more "traditional" APA. Both beer used similar hops, but I noticed a flaw in both beers: The hops is not "American" enough. I want citrus and pine and resin, but I am getting tropical fruit. Almost as if someone sold me wrong hops. Considering the cost of the imported hops, I am not happy. But as I buy my hops from almost everywhere, I have no idea who to contact. I will just be a bit more careful going forward, making sure that I get the right hops.)

I agree that the original hops might be too tropical (unless its what you were aiming for, if so Ill then still go for J17 and S.passion ) so changing the v.1 Cascade and Centennial to v.2 Cascade and Citra may not be the direction to go.

For a more citrus and pine and resin maybe keep Cascade and pair it with Chinook or Simcoe? I see another double batch coming up on this one

[The Flying Brew Senior Member Find all posts View Profile Close The Flying Brew]

Busy with my first hoppy beer. Was pointed to this recipe a bit late. SG of 1.045 and IBU of 30 - Mostly pilsner malt, some aromatic and very small amounts of crystal and Carafa II for colour. Yeast should finish with sugars by this weekend, then I'll dry-hop. Slightly worried that I mashed too low at 66 and that the bitterness will be a bit over powering on what is a relatively low OG and mostly just base malt. For the second cube, I think I'll try go with US-04 rather than the trusty old US-05. Hoping it will leave me with a bit more backbone in the end to support the bitterness. The higher mash temp is a known method of brewing session beers, I just need to kick habits out of my brew day a little...