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The Electric Pale Ale (batch #130)
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kal
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Joined: 12 Dec 2010
Posts: 4023
Location: Ottawa, Canada

Drinking: Amber Ale, New Zealand IPA, Electric Pale Ale, Russian Imperial Stout, American Lager, Weizen, Irish Stout

Working on: Cream Ale, Kolsch


PostLink    Posted: Thu May 12, 2011 2:40 pm    Post subject: The Electric Pale Ale (batch #130) Reply with quote


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Testimonials:

"Just wanted to share with you my recent happiness with using your recipes from the website. I have been AG brewing for 4years and in the past month made both the Electric Pale Ale and the Electric IPA with outstanding results. Very balanced beers and easily the best Iíve made. I followed the recipes through including the water profiles and canít believe how good they turned out. Last night I tried the EIPA after it had been carbonating for a couple of days, WOW!" - Dan P.

"Brewed this for the first time.... After tasting it, it won't be the last. Especially great on a hot afternoon." - anthonyroggero

"Just had my first taste of this and it's amazing. Looking forward to making many more batches of this!" - RacingRam

"After having this sit in the bottles for just over a week, I found a flaw with this recipe: The beer seems to magically disappear. I just started drinking it a few days ago and a quarter of the batch is gone. Fantastic recipe. Everyone who's tried it can't believe it's home made. This will definitely be a regular on the brew circuit. I think I need better equipment so I can brew larger batches..." - TheWulf

"Wow, if you have not brewed this beer I highly suggest you do. It is getting better as each day goes by. The aroma is just absolutely amazing, the taste is awesome as well. It's just like how a APA should be." - pola0502ds

"This is my new favorite. I entered this into my first beer contest and won first place in the Pale Ale category." - g8tors

"I followed this recipe to the letter and am just now enjoying the first taste after bottle conditioning for a week. It is fantastic! Thanks for the great recipe!" - matto

----------

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!

Purchasing through our links helps support our site at no extra cost to you. We thank you!


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

Ingredients:
15.5 lb Domestic 2-Row Malt (78.5%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
3.5 lb Weyermann Vienna Malt (17.7%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
0.75 lb Crystal Malt 40įL (3.8%) (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
1 oz Centennial Hops (9.2%) - added during boil, boiled 20 min [8 IBU] (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
1 oz Amarillo Hops (8.2%) - added during boil, boiled 20 min [7.2 IBU] (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
2 oz Centennial Hops (9.2%) - added during boil, boiled 10 min [11.5 IBU] (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
2 oz Amarillo Hops (8.2%) - added during boil, boiled 10 min [10.2 IBU] (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
2 oz Centennial Hops (9.2%) - added during boil, boiled 0 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
2 oz Amarillo Hops (8.2%) - added during boil, boiled 0 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
24 g Fermentis Safale US-05 dry yeast (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
2 oz Citra Hops (11.1%) - added dry to secondary fermenter (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)

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:

Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, NB, OBK)

You'll need to use 4 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles.

For complete brewing instructions, see our Brew Day: Step by Step guide.

Enjoy!

Purchasing through our links helps support our site at no extra cost to you. We thank you!

SEE OUR OTHER RECIPES Ľ

Kal

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My basement/bar/brewery build 2.0


Last edited by kal on Fri Jul 18, 2014 7:13 pm; edited 39 times in total
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rmessick



Joined: 20 Feb 2011
Posts: 123
Location: Millers Falls, MA


PostLink    Posted: Fri May 13, 2011 4:24 am    Post subject: Reply with quote

Nice recipe, Kal! I really like the brews I have made that incorporate only late hop additions. Even better when there's Citra involved, too. Razz

-Dick
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Tue Jun 28, 2011 1:35 pm    Post subject: Reply with quote

I'm gonna do this brew on the 4th, I will left you guys know how it turns out.
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Tue Jun 28, 2011 1:43 pm    Post subject: Reply with quote

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?
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omegatke



Joined: 16 Dec 2010
Posts: 4



PostLink    Posted: Tue Jun 28, 2011 4:05 pm    Post subject: Reply with quote

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.
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Burglar



Joined: 11 Feb 2011
Posts: 56
Location: Detroit


PostLink    Posted: Tue Jun 28, 2011 4:47 pm    Post subject: Reply with quote

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.
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Tue Jun 28, 2011 5:07 pm    Post subject: Reply with quote

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?
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Wed Jun 29, 2011 11:02 am    Post subject: Reply with quote

Another question, it says to add the last hops and then put the lid on. On how long to you steep the hops before you remove the lid and chill it?
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4023
Location: Ottawa, Canada

Drinking: Amber Ale, New Zealand IPA, Electric Pale Ale, Russian Imperial Stout, American Lager, Weizen, Irish Stout

Working on: Cream Ale, Kolsch


PostLink    Posted: Wed Jun 29, 2011 12:48 pm    Post subject: Reply with quote

pola0502ds wrote:
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.

Take a look at the end of the recipe for Wyeast/White Labs liquid yeast suggestions. I've added these now.

Quote:
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?

I ferment until it's almost done and then add the dry hops in the primary. At 66-68F fermentation temp this means adding the dry hops after about 7 days then leaving for another 7 days, then racking to the brite tanks and adding gelatine and letting it clear for 2-3 days, then kegging. I've added extra information to the original recipe.

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?

Correct!

Quote:
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)?

Correct again - that's the idea! See the link in the recipe description from Jamil's site that explains the ins and outs of late hoping.

pola0502ds wrote:
Whats your opinion on using Citra Pellet hops instead of whole hops to dry hop it?

I pretty much use pellet hops exclusively because they keep better and store better. I only rarely use whole hops, usually when a local farmer gives me some to try out only.

pola0502ds wrote:
Another question, it says to add the last hops and then put the lid on. On how long to you steep the hops before you remove the lid and chill it?


I usually start chilling immediately and leave the lid on. I've updated the instructions to include this.

Kal

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Last edited by kal on Sat Jul 13, 2013 9:53 pm; edited 2 times in total
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Wed Jun 29, 2011 1:33 pm    Post subject: Reply with quote

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?
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4023
Location: Ottawa, Canada

Drinking: Amber Ale, New Zealand IPA, Electric Pale Ale, Russian Imperial Stout, American Lager, Weizen, Irish Stout

Working on: Cream Ale, Kolsch


PostLink    Posted: Wed Jun 29, 2011 1:41 pm    Post subject: Reply with quote

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).

Once in keg I put it in the serving fridge/freezer and attach the gas. Takes a couple of weeks or so to gas up properly which also allows it to mellow a bit.

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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Fri Jul 01, 2011 11:33 am    Post subject: Reply with quote

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?
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4023
Location: Ottawa, Canada

Drinking: Amber Ale, New Zealand IPA, Electric Pale Ale, Russian Imperial Stout, American Lager, Weizen, Irish Stout

Working on: Cream Ale, Kolsch


PostLink    Posted: Fri Jul 01, 2011 1:19 pm    Post subject: Reply with quote

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. Generally speaking, nothing grows on pellet hops. If you get any sort of infection from dry hopping with pellet hops you'll be one of the first (unlucky) people in the world that this happened to. I often measure out my dry hop pellets in cups or other containers that were never sanitized or even cleaned for that matter (full of hop debris). Once the beer has alcohol in it it's also harder for infections to take hold. Knock on wood but I've never had any sort of infection. Generally speaking you cannot infect a beer from adding hops.

Kal

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Support our site by using our links. We thank you!
My basement/bar/brewery build 2.0


Last edited by kal on Thu Apr 03, 2014 12:55 am; edited 2 times in total
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Tue Jul 05, 2011 1:00 pm    Post subject: Reply with quote

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.
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Tue Jul 12, 2011 2:49 pm    Post subject: Reply with quote

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.
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Mon Jul 25, 2011 11:29 am    Post subject: Reply with quote

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!
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Fri Jul 29, 2011 11:17 am    Post subject: Reply with quote

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.
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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4023
Location: Ottawa, Canada

Drinking: Amber Ale, New Zealand IPA, Electric Pale Ale, Russian Imperial Stout, American Lager, Weizen, Irish Stout

Working on: Cream Ale, Kolsch


PostLink    Posted: Fri Jul 29, 2011 12:54 pm    Post subject: Reply with quote

Glad you like it! It's definitely one of my favourites!

Kal

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My basement/bar/brewery build 2.0
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pola0502ds



Joined: 14 Mar 2011
Posts: 298
Location: poland, Ohio


PostLink    Posted: Mon Aug 01, 2011 12:43 am    Post subject: Reply with quote

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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Castermmt



Joined: 03 Jan 2011
Posts: 741
Location: Lowell, In

Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale

Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner


PostLink    Posted: Mon Aug 01, 2011 1:17 am    Post subject: Reply with quote

Anyone have this in BeerSmith format (*.bsm file)? Sounds like a Winner!

I made my own but can't add a .bsm file. If anyone wants my version I'll send it to you. Castermmt
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