Description

This is a Community Recipe created by rafal-piszczek

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

---

Ingredients Included

Weyermann Carapils (260 grams)
BESTMALZ Melanoidin Light (160 grams)
Crisp Extra Pale Maris Otter (2410 grams)
Crisp Europils Malt (2410 grams)
Centennial Pellets (90 grams)
Amarillo Pellets (70 grams)
LALLEMAND Voss 11g Kveik Beer Yeast (1 packs)

---

Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 23
Original Gravity: 1.050
Final Gravity: 1.011
ABV %: 5.1
IBU: 50

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

19 grams Centennial 60 min boil
20 grams Amarillo 10 min boil
20 grams Centennial 10 min boil
20 grams Amarillo 5 min boil
20 grams Centennial 5 min boil

Secondary additions and timing:

31 grams Centennial 15 min hopstand/whirpool at 80 celsius
30 grams Amarillo 15 min hopstand/whirpool at 80 celsius

Yeast: Lallemand Voss Kveik
Fermentation temperature/steps: 30 to 40 celsius till fermentation finished

Comments:

Very tasty APA so quick to make and conditioning super quick too.
When decide to bottling sprinkle a little some neutral yeast like Safale 05 to each bottle (works well I’ve tried this)