American Pale Ale Recipe - WAPA Wittja American Pale Ale

Recipe Info

Recipe Image

WAPA Wittja American Pale Ale

by on
All Grain
22 Liter(s)
29 Liter(s)
45 min
68%
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 45 min and add hops acc to recipe. Add 10g Irish Moss and 1/2 teaspoon yeast nutricient at 15 min. 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 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 Simcoe in 1 liter of 85 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.

Fermentables

82% - Pale Ale - DE
4.5
39
2
Mash
9% - Munich Light - DE
0.5
37
6
Mash
5% - Carapils - DE
0.3
33
2
Mash
4% - Acidulated Malt - DE
0.2
27
3
Mash

Hops

Centennial
25
Pellet
Boil
45 min(s)
10.1
25.8
Mosaic
50
Pellet
Boil
0 min(s)
11.4
0.0
Simcoe
50
Pellet
Boil
0 min(s)
12.8
0.0
Mosaic
50
Pellet
DryHop
5 day(s)
11.4
0.0
Simcoe
50
Pellet
DryHop
5 day(s)
12.8
0.0
Simcoe
50
Pellet
DryHop
0 day(s)
12.8
0.0

Yeast

Mangrove Jacks M44
80%

Other Stuff

Irish Moss nutricient 15min
10
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

WAPA Wittja American Pale Ale
American Pale Ale
  • 22.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 45  min Boil Time
  • 1.054 OG
  • 1.011 FG
  • 25.8 IBU (tinseth) Bitterness
  • 0.48 BG:GU
  • 4.5° SRM Color
  • 68% Efficiency
  • 5.6% ABV Alcohol
  • 179 per 12oz Calories
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