American pale ale

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Going to an American pale and wondered how this looks
6D9E832A-3BE4-41B5-8765-F11C97D1FAA8.jpeg
 
I would leave the Chocolate out too. The hop mix is a classic so will be good and as CC said a more neutral yeast to let the hops shine SO5 or a equivalent
 
I brew US style pale ales quite often, and I agree with others that you should leave out the chocolate malt. I usually include some flaked wheat in my recipes (~300g in a 20-22l batch ). I've found that it improves the body and the head retention, and it also helps to keep the colour nice and light.
I'm also a big fan of US-05. I've used it many many times, and it has never failed to ferment out well.
 
My previous batch was an apa that I added two ounces of caraffa II for a bit of color. It was a bit too much, next time I'll reduce it to 1 ounce or none.
 
Looks lovely - but no dry hop? I really need it branch out from the beers I always brew - but my citra/cascade 'APA' goes down so well - may give this a good if you rate it - let me know how it goes!
 

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