Selected Style and BJCP Guidelines
10A-American Ale-American Pale Ale

Recipe Overview
Wort Volume Before Boil:     6.25 US gals     
Wort Volume After Boil:     5.25 US gals
Volume Transferred:     5.25 US gals 
Water Added To Fermenter:     0.00 US gals
Volume At Pitching:     5.25 US gals     
Volume Of Finished Beer:     5.02 US gals
Expected Pre-Boil Gravity:     1.042 SG   
Expected OG:     1.050 SG
Expected FG:     1.013 SG   
Apparent Attenuation:     72.4 %
Expected ABV:     4.8 %   
Expected ABW:     3.8 %
Expected IBU:     65.0 IBU     
Expected Color (using Morey):     6.5 SRM
Mash Efficiency:     75.0 %
Boil Duration:     60.0 mins
Fermentation Temperature:     64 degF

Fermentables
US 2-Row Malt     8.00 lb     84.2 %     2.7     In Mash/Steeped
US Aromatic Malt     1.00 lb     10.5 %     3.8     In Mash/Steeped
US Caramel 20L Malt     0.50 lb     5.3 %     1.9     In Mash/Steeped

Hops
US Cascade     4.5 %     1.75 oz     25.1     Bagged Whole Hops     60 Min From End
US Cascade     4.5 %     2.00 oz     24.5     Bagged Pellet Hops     30 Min From End
US Cascade     4.5 %     1.00 oz     9.6     Bagged Pellet Hops     20 Min From End
US Cascade     4.5 %     1.00 oz     5.8     Bagged Pellet Hops     10 Min From End
US Cascade     4.5 %     2.00 oz     0.0     Bagged Whole Hops     At turn off

Other Ingredients
Irish Moss

Yeast
White Labs WLP008-East Coast Ale

1007 – German Ale Ferments dry and crisp, leaving a complex but mild flavor. produces an extremely rocky head and ferments well down to 55′ F Flocculation- low
apparent attenuation-
73-73% 55-68′ F
1028 – London Ale Rich, minerally profile, bold and crisp, with some diacetyl production. Flocculation-medium
apparent attenuation-
73-77% 60-72′ F
1056 – American Ale Used commercially for several classic American Ales, This strain ferments dry, finishes soft, smooth, and clean, and is very well balanced. Flocculation-
low to medium
apparent attenuation-
73-77% 60-72′ F
1084 – Irish Ale Slight residual diacetyl and fruitiness: great for stouts, Clean, smooth, soft and full-bodied. Flocculation
medium
apparent attenuation-
71-75% 62-72′ F
1098 – British Ale From Whitbread. Ferments dry and crisp, slightly tart, fruity, and well-balanced. Ferments well down to 65′ F Flocculation
medium
apparent attenuation
73-75% 64-72′ F
1272 – American Ale II Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation-high
apparent attenuation-
72-76% 60-72′ F
1275 – Thames Valley Ale Produces classic  British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced Flocculation
medium
apparent attenuation
73-75% 62-72′ F
1335 – British Ale II Typical of British  and Canadian Ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish,  clean, fairly dry,            Flocculation-high
apparent attenuation
73-76% 63-75′ F
1318 – London Ale III From traditional London brewery with great malt and hop profile, True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation-high
apparent attenuation
73-75% 64-74′ F
1728 – Scottish Ale Ideally suited for Scottish-style ales, and high gravity ales of all types Flocculation-high
apparent attenuation
69-73% 55-75′ F
1338 – European Ale From Wissenschaftliche in Munich. Full bodied complex strain finishing very malty. Produces a dense  rocky head during fermentation Flocculation-high
apparent attenuation
67-71% 62-72′ F
1214 – Belgian Ale Abbey-style top-fermenting yeast, suitable for high-gravity beers,  estery. Flocculation-
medium
apparent attenuation
72-76% 58-78′ F
1388 – Belgian Strong Ale Robust flavor yeast with moderate to high alcohol tolerance.  Fruity nose and palate, dry tart finish. Flocculation-low
apparent attenuation
73-77% 65-75′ F
1742 – Swedish Ale
(1187) Stark beer Nordic-style yeast of Scandinavian origin, floral nose, malty finish Flocculation-high
apparent attenuation
68-72% 64-74′ F
1762 – Belgian Abbey Yeast II High  gravity yeast with distinct warming character from ethanol production, Slightly fruity with dry finish. Flocculation
medium
apparent attenuation
73-77% 73-77′ F
1968 – London ESB Ale Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation  is needed. An excellent strain for cask-conditioned ales Flocculation-high
apparent attenuation
67-71% 64-72′ F
2565 – Kolsch A hybrid of ale and lager characteristics.  This strain develops excellent MALTINESS with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation-low
apparent attenuation
73-77% 56-70′ F
LAGER YEAST

2007 – Pilsen Lager A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation-
medium
apparent attenuation
71-75% 48-56′ F

2035 – American Lager Not a Pilsner strain.  Bold, complex and aromatic. producing slightly diacetyl. Flocculation-
medium
apparent attenuation
73-77% 48-58′ F

2042 – Danish Lager Rich, dortmund-style, crisp, dry finish. Soft profile accentuates the hop characteristics. Flocculation-low
apparent attenuation
73-77% 46-56′ F

2112 – California Lager Particularly suited for producing 19th century-style West Coast beers.  Retains lager characteristics temperatures up to 65′ F and produces malty, brilliantly clear beers. Flocculation-high
apparent attenuation
67-71% 58-68′ F

2124 – Bohemian Lager A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation-
medium
apparent attenuation
69-73% 48-58′ F

2206 – Bavarian Lager Used by many German breweries to produce rich, full-bodied,malty beers Flocculation-
medium
apparent attenuation
73-77% 46-58′ F

2247 – European Lager II Clean dry flavor profile often used in aggressively hopped pilsner.  Clean, very mild flavor , slight sulpher production, dry finish. Flocculation- low
apparent attenuation
73-77% 46-56′ F 2272
North American Lager Traditional culture of North America and Canadian lagers and light pilsners. Malty finish. Flocculation-high
apparent attenuation
70-76% 52-58′ F

2278 – Czech Pils Classic pilsner strain from the home of pilsners for a dry, but malty finish.  The perfect choice for pilsners and bock beers. Sulpher produced during fermentation, dissipates with conditioning. Flocculation-
medium to high
apparent attenuation
70-74% 50-58′ F

2308 – Munich Lager A unique strain, capable of producing fine lagers.  Very smooth, well-rounded and full-bodied. Flocculation-
medium
apparent attenuation
73-77% 48-56′ F
WHEAT YEAST

3068 – Weihenstephen Weizen Unique top-fermenting  east which produces the unique and spicy weizen character, rich with clove, vanilla and banana.   Best results are achieved when fermentation are held around 68′ F Flocculation-low
apparent attenuation
73-77% 64-75′ F

3333 – German Wheat Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation-high
apparent attenuation
70-76% 63-75′ F

3787 – Trappist High Gravity Robust top cropping yeast with phenolic character. Alcohol tolerance to 12% . Ideal for Biere de Garde. Ferments dry   with rich ester profile. and malty palate. Flocculation
medium
apparent attenuation
75-80% 64-78′ F

3942 – Belgian Wheat Estery low phenol producing   yeast from small Belgian brewery. Apple and plum like nose with dry finish Flocculation-
medium
apparent attenuation
72-76% 72-76′ F

3944 – Belgian Whitbier A tart, slightly phenolic character capable of producing  distinctive withbiers and grand cru-style ales alike. Alcohol tolerant Flocculation-
medium
apparent attenuation
732-76% 62-75′ F
WYEAST BLENDS

3056 – Bavarian Wheat Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation-
medium
apparent attenuation
73-77% 64-74′ F

1087 – Wyeast Ale A blend of the best ale strains to provide quick starts, good flavor and good flocculation. T he profile of the strains provides a balanced finish for British and American style ales Flocculation
good
apparent attenuation
71-75% 64-72′ F

2178 – Wyeast Lager A blend of  Brewers Choice(TM) lager strains for the most complex flavor profiles.  For production of classic pilsners to full-bodied “bock” beers Apparent attenuation
71-75% 48-58′ F

3278 – Belgian Lambic Blend Belgian lambic-style yeast blend with lactic bacteria.  Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers, and faro Flocculation-
low-medium
apparent attenuation
65-75% 63-75′ F

Fermentables
Ingredient    Amount    %    MCU    When
US 2-Row Malt     1.00 lb     59.7 %     1.4     In Mash/Steeped
US Caramel 20L Malt     0.50 lb     29.9 %     7.8     In Mash/Steeped
US Aromatic Malt     0.10 lb     6.0 %     1.6     In Mash/Steeped
German Carafa III     0.08 lb     4.5 %     30.8     In Mash/Steeped

Hops
Variety    Alpha    Amount    IBU    Form    When
US East Kent Golding     5.0 %     0.10 oz     9.5     Loose Pellet Hops     60 Min From End
US Willamette     4.5 %     0.15 oz     9.9     Loose Pellet Hops     30 Min From End
US Willamette     4.5 %     0.20 oz     6.2     Loose Pellet Hops     10 Min From End

Other Ingredients
Ingredient    Amount    When

Yeast
Danstar-Windsor

Mash Water at Temperature, ready to dough in… well drop in the bag that is.

Grain Bag in. I know I know, it’s to tight of a bag, I frequently opened the bag and stirred it, I got great efficiency 78%, but i have since bought paint strainer bags for this very purpose!

Mash near done, notice the nice chocolaty brown wort.

The Boil, I didn’t loose as much water to evaporation as I though I would, I only lost 1/4 gallon, not the 3/4′s i anticipated for.

This is the loaf f bread I made with the spent grains, sadly I haven’t figured out how to get this bread to come out right, it’s always got too hard of a crust and is too moist, yes I said it moist on the inside. if you have any insight please send it my way.

Recipe Overview

Expected Pre-Boil Gravity:     1.042 SG
Expected OG:     1.051 SG
Expected FG:     1.012 SG
Apparent Attenuation:     74.9 %
Expected ABV:     5.1 %
Expected ABW:     4.0 %
Expected IBU:     32.2 IBU
Expected Color :     6.9 SRM

Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 4.50 lb 69.2 % 2.5 In Mash/Steeped
US White Wheat Malt 1.00 lb 15.4 % 0.8 In Mash/Steeped
US Caramel 20L Malt 1.00 lb 15.4 % 6.1 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
German Perle 8.0 % 0.50 oz 22.7 Bagged Pellet Hops 60 Min From End
German Tettnang 4.5 % 0.25 oz 4.9 Bagged Pellet Hops 30 Min From End
German Tettnang 4.5 % 0.50 oz 4.6 Bagged Pellet Hops 10 Min From End

Other Ingredients
2 Tbs Irish Moss

Yeast
White Labs WLP029-German Ale/Kolsch

The Limited Release Black IPA is packaged and ready for consumption. This recipe is still under development, i think with a few tweaks of the hop additions as well as finding the perfect yeast strain will make this beer a great one.

The original Black IPA I brewed was overly roasty, tasted too much like a stout for such a high hop beer, the hops were no match for the chocolate roasted grains. By pulling some of that out, this beer is much more balanced although I would like a silkier smoother mouth feel, this brew feels a bit watery.