This is an all late-addition American Pale Ale (APA) where hops are only added in the last 20 minutes to give it very smooth bitterness with a massive hop flavour. (More information on late hopping on Jamil's site here).
The Electric Pale Ale is one that I've made a few times now and everyone who tries it raves about it. I've made minor changes to the hop bill over the last year or two until until I got it exactly the way I liked it. It's one of my house beers that I like to always have on tap as it's dry and thirst quenching (my preference for APAs).
A large portion of the hop goodness comes from the Citra dry hops - they're essential (IMHO). I've also tried this recipe with 100% Citra hops but it just wasn't the same (it was somewhat one dimensional). I prefer this version here. Try both and let us know what you think!
My efficiency is 95% so scale as required to suite your setup.
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The Electric Pale Ale
Size: 12.0 gal (post boil)
Efficiency: 95%
Attenuation: 82.0%
Original Gravity: 1.056
Terminal Gravity: 1.010
Color: 5.86 SRM
Alcohol: 6.0%
Bitterness: 37 IBU
Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=275
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle.
Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.
If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Tue Jun 28, 2011 1:43 pm Post subject:
Kal,
IS there a Wyeast yeast that is equal to the US-05? If there is not, how much of a starter did you make for a 5 gallon batch. I actually scaled this for a 10 gallon back.
Also, did you keep it in the primary for 2 weeks and then transfer to secondary for 10 days? Keg after that? How long did you left it age after it came out of the secondary?
Link Posted: Tue Jun 28, 2011 4:05 pm Post subject:
Basically WLP-001, 1056 and Safale US-05 are extremely similar, if notthe same strain of yeast. So you should be able to substitute the White Labs (WLP-001) or Wyeast (1056) equivalent for the Safale US-05.
Link Posted: Tue Jun 28, 2011 4:47 pm Post subject:
I'm still learning here - the lack of early hops is why the IBUs are so low for all that's added, right? So this beer shouldn't actually be bitter, but instead have a ton of citrus / pine in both aroma (dry hop) and mid-palate (late addition)? Never seen a recipe like this before, so pardon if my questions are dumb. _________________ Electric brewing in a bag
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Tue Jun 28, 2011 5:07 pm Post subject:
Burglar wrote:
I'm still learning here - the lack of early hops is why the IBUs are so low for all that's added, right? So this beer shouldn't actually be bitter, but instead have a ton of citrus / pine in both aroma (dry hop) and mid-palate (late addition)? Never seen a recipe like this before, so pardon if my questions are dumb.
Kinda wondering the same thing, there is a crap load of hops going into this.
I just ordered all the hops, Amarillo was hard to find and expensive..
Whats your opinion on using Citra Pellet hops instead of whole hops to dry hop it?
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Wed Jun 29, 2011 1:33 pm Post subject:
kal wrote:
I usually start chilling immediately and leave the lid on.
Kal
Thanks, whats your opinion on using pellet hops for dry hoping?
Also, did you keep it in the primary for 2 weeks and then transfer to secondary for 10 days? Keg after that? How long did you left it age after it came out of the secondary?
Joined: 12 Dec 2010 Posts: 2781 Location: Ottawa, Canada
Drinking: Torpedo Extra IPA, Fullers ESB, English Pub Ale, Janet's Brown Ale, Czech Pils, Hopslam, Ruthless Rye IPA
Working on: Electric Hop Stand APA, Belgian Wit
Link Posted: Wed Jun 29, 2011 1:41 pm Post subject:
I pretty much use pellet hops for everything since they stay fresh longer, there are more varieties available, and they pack smaller.
I ferment in a primary until fermentation is done then use a secondary only as a bright tank for 2-3 days (I add gelatine) and then keg. If there's dry hopping (like this beer) I dry hop in the primary once most of the fermentation is done. I then leave it in the primary for 7-10 after after adding the hops (fermentation will most definitely be done then).
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Fri Jul 01, 2011 11:33 am Post subject:
Just so I understand the schedule. I may change something but let me know if thats okay.
-5-7 days for primary to be almost done fermenting, or how ever long it takes
-Dry hop, leave in primary for an additional 7-10 days
-Transfer to secondary and add gelatine, 2-3 days
-Transfer to keg, put in fridge. How long to you let it age or condition before you carb or until it's drinkable to your standards.
This schedule is for the above recipe.
I've never dry hopped before, I will be using carboys so do you add the hops to a hop bag and just drop them in the carboy? If you do that, do you have to sanitize the hop bag or do anything to the hops?
Joined: 12 Dec 2010 Posts: 2781 Location: Ottawa, Canada
Drinking: Torpedo Extra IPA, Fullers ESB, English Pub Ale, Janet's Brown Ale, Czech Pils, Hopslam, Ruthless Rye IPA
Working on: Electric Hop Stand APA, Belgian Wit
Link Posted: Fri Jul 01, 2011 1:19 pm Post subject:
pola0502ds wrote:
Just so I understand the schedule. I may change something but let me know if thats okay.
-5-7 days for primary to be almost done fermenting, or how ever long it takes
-Dry hop, leave in primary for an additional 7-10 days
-Transfer to secondary and add gelatine, 2-3 days
-Transfer to keg, put in fridge. How long to you let it age or condition before you carb or until it's drinkable to your standards.
That's pretty much what I do for this beer (or similar ales that are dry-hopped).
Once it's in the keg I put it in the serving freezer and attach the gas line right away (no waiting). It then takes about 2 weeks to carb up and is ready to drink then. The 2 weeks also helps to drop out any chill haze that may have formed and also mellows the beer a bit. I always have other stuff to drink first so it's often more than a month before I tap it after having placed it in the freezer.
Quote:
I've never dry hopped before, I will be using carboys so do you add the hops to a hop bag and just drop them in the carboy? If you do that, do you have to sanitize the hop bag or do anything to the hops?
I just drop them in. You don't need to sanitize or do anything to the hops.
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Tue Jul 05, 2011 1:00 pm Post subject:
So I brewed this beer yesterday and it went very well. I was having a problem with my temps but that was it. I bought a thermapen and my thermapen was reading 149-151 throughout the mash but my blichmann dial thermometer and PID both were reading exactly 152 the whole time. I don't know if my thermapen is off or what.
Anyway, I have a new question. I pitched the yeast and this morning i checked on it to find out the krausen has filled up my carboys and into the airlock. It's actually flowing out of it as well. Is this a problem? What should I do?
Oh yeah, I ended up with 91% eff. on my RIMS system.
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Tue Jul 12, 2011 2:49 pm Post subject:
Just wanted to say that I have been checking on this beer everyday and then a few days ago i added the dry hop addition and this beer smells absolutely wonderful. i can't wait to try it.
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Mon Jul 25, 2011 11:29 am Post subject:
Took a little sample the other day and it's still very bitter, needs to mellow out ut behind all that bitterness there is lots of flavor and boy does it smell good!
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Fri Jul 29, 2011 11:17 am Post subject:
Well i transferred to a keg last night. Being that's its not carbed yet I can't give my final verdict but this beer tastes great!! It smells absolutely wonderful. From the way it smells you think it would be a strong IPA but it's not. Right now it's got medium bitterness. So far so good. I recommend this recipe to anyone.
Joined: 14 Mar 2011 Posts: 298 Location: poland, Ohio
Link Posted: Mon Aug 01, 2011 12:43 am Post subject:
Well there was a bjcp beer contest this weekend and i had 2 others going into it. Even though this beer needs to age i said what the heck and entered it. I took 1st place for a cream ale and 3rd place for this APA. I was just a few points off because the bottle was not properly carbed. Just thought id let you know.
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