American Pale Ale Recipe - WAPA Lemondrop

Recipe Info

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WAPA Lemondrop

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All Grain
22 Liter(s)
29 Liter(s)
60 min
75%
Comments  Brew Sessions (0)
Clone of Justin Rawleigh’s awardwinning APA. Changes from original recipe: batch size 22 liters (instead of19); 4,5 kg Pale ale malt (instead of 4,1); 0,5 kg Munich (instead of 0,4 kg); 20 l mash water (instead of 16); 25g Centennial (instead of 15g) and other changes according to notes below. 1. Mash in (20 liters of water) at 67 degrees C for 60 min. 2. Mash out at 76 C for 10 minutes (we forgot that in the virgin brew...) 3. Sparge slow with 12 liters of water at 78 C up to 29 liters of wort. 4. Boil for 40 min and add hops acc to recipe. The whirlpool hops (0 min) are added at flameout, stirred, and allowed to steep for 10 minutes before chilling (original recipe 17 minutes steep). We used hop bags for the zero’s in virgin brew and didn’t do any whirlpool. 5. Chill to 40 C and start racking it over to sanitized vessel (keep chilling meanwhile doing this). 6. Measure OG (we only got OG 1053 in virgin brew, perhaps because we forgot the mash-out...) 7. When below 30 C (not lower than 20 C) - Pitch in the dry yeast, close lid and oxygenize by shaking/rotating vessel. (Original ”Imperial Yeast A24” is changed to Mangrove Jacks M44 in recipe). 8. Start fermentation and keep it at 20 C - 22 C until fermentation is complete (ca 9-12 days). 9. Add Mosaic, Simcoe and Lemondrop dry hops 5 days before bottling. (Original recipe = dry hop after the fermentation has started). 10. Before bottling: Cold crasch in 2-8 C for 8 hrs (at least) or over night. On bottling day: 1. Make a hop-tea with 50g Lemondrop in 1 liter of 80 C water and let it chill to at least 37 C. (Hop-tea is instead of Original recipe ”The final dry hop of Simcoe is added when fermentation is complete”). 2. Add hop-tea and sugar syrup in a new sanitized bucket before racking over the condition. (Syrup = 5g table sugar / liter wort). Be sure of not get to much oxygen in the condition when racking. 3. Bottle and store in 20 C for 2 weeks.

This recipe was cloned from WAPA Wittja American Pale Ale.

Fermentables

% kg fermentable ppg   L   usage  
82% 4.5 Pale Ale - DE 39
Mash
9% 0.5 Munich Light - DE 37
Mash
5% 0.3 Carapils - DE 33
Mash
4% 0.2 Acidulated Malt - DE 27
Mash
5.5 kg

Hops

g variety type usage time AA   IBU  
25 Centennial Pellet Boil 60 minutes 10.5 27.8
50 Mosaic Pellet Boil 0 minutes 12.7 0.0
50 Simcoe Pellet Boil 0 minutes 13.0 0.0
25 Mosaic Pellet Dry Hop 5 days 12.7 0.0
25 Simcoe Pellet Dry Hop 5 days 13.0 0.0
50 Lemondrop Pellet Dry Hop 5 days 5.7 0.0
50 Lemondrop Pellet Dry Hop 0 days 5.7 0.0
275 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Mangrove Jacks M44 80%
 

Other Stuff

amount unit name usage
10 each Irish Moss nutricient 15min Boil
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

WAPA Lemondrop
American Pale Ale
22.00 Gallons Liters
29.00 Gallons Liters  @  60  min
1.060
1.012
4.5° SRM
75%
27.8 IBU (tinseth)
0.47
6.1% ABV
199 per 12oz
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