Eric Heinz and Kyle Autry ‘s American Pale Ale
Eric Heinz and Kyle Autry ‘s American Pale Ale
(5 gallons/19 L, all-grain) OG = 1.065 FG = 1.014 IBU = 32 SRM = 6 ABV = 6.7%
By Eric Heinz and Kyle Autry of Houston, Texas, winner of the Alamo City Cerveza Fest (San Antonio, Texas – 302 entries)
Ingredients 11 lbs. 8 oz. (5.2 kg) Maris Otter pale ale malt 1 lb. (454 g) Munich malt 1 lb. (454 g) torrified wheat 3.8 AAU Horizon hops (first wort hop) (0.3 oz./9 g at 12.7% alpha acids) 1.6 AAU Centennial hops (first wort hop) (0.16 oz./5 g at 10.4% alpha acids) 2 AAU Horizon hops (60 min.) (0.16 oz./5 g at 12.7% alpha acids) 2 AAU Centennial hops (30 min.) (0.2 oz./6 g at 10.4% alpha acids) 0.16 oz. (5 g) Centennial hops (0 min.) 0.66 oz. (19 g) Citra® hops (0 min.) 0.66 oz. (19 g) Mosaic® hops (0 min.) 2 oz. (57 g) Citra® hops (dry hop) 2 oz. (57 g) Centennial hops (dry hop) 2 oz. (57 g) GalaxyTM hops (dry hop) White Labs WLP095 (Burlington Ale) or Imperial Yeast A04 (Barbarian) or Gigayeast GY054 (Vermont IPA) yeast 3⁄4 cup corn sugar (if priming)
Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.
Prepare brewing water starting with RO water and adding 1.5 g/gallon of gypsum, 0.1 g/gallon of calcium chloride, 0.77 g/gallon of Epson salt, and 0.18 g/gallon of sea salt. Treat sparge water with phosphoric acid to a pH of 5.6.
On brew day, mash in the malts at 155 °F (68 °C) with 21 quarts (20 L) of the brewing liquor, and hold this temperature for 60 minutes. Sparge and collect 6.5 gallons (25 L) of wort.
Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. The first wort hops hops go in the kettle prior to the boil. The 0 minute hops get added after the heat is shut off. Give the wort a long stir to create a whirlpool and allow 10 minutes for the wort to settle. Chill to 68 °F (20 °C).
Oxygenate, then pitch the yeast starter. Ferment at 68 °F (20 °C), raising temperature slowly to 74 °F (23 °C) as fermentation slows. Dry hop for 4 days just prior to kegging during a 5-day cool-down period.
Prime and bottle condition, or keg and force carbonate.
Eric Heinz and Kyle Autry ‘s American Pale Ale
(5 gallons/19 L, partial mash) OG = 1.065 FG = 1.014 IBU = 32 SRM = 6 ABV = 6.7%
Ingredients 6.6 lbs. (4.1 kg) Maris Otter liquid malt extract 1 lb. (0.45 kg) extra light dried malt extract 1 lb. (454 g) Munich malt 1 lb. (454 g) torrified wheat 3.8 AAU Horizon hops (first wort hop) (0.3 oz./9 g at 12.7% alpha acids) 1.6 AAU Centennial hops (first wort hop) (0.16 oz./5 g at 10.4% alpha acids) 2 AAU Horizon hops (60 min.) (0.16 oz./5 g at 12.7% alpha acids) 2 AAU Centennial hops (30 min.) (0.2 oz./6 g at 10.4% alpha acids) 0.16 oz. (5 g) Centennial hops (0 min.) 0.66 oz. (19 g) Citra® hops (0 min.) 0.66 oz. (19 g) Mosaic® hops (0 min.) 2 oz. (57 g) Citra® hops (dry hop) 2 oz. (57 g) Centennial hops (dry hop) 2 oz. (57 g) GalaxyTM hops (dry hop) White Labs WLP095 (Burlington Ale) or Imperial Yeast A04 (Barbarian) or Gigayeast GY054 (Vermont IPA) yeast 3⁄4 cup corn sugar (if priming)
Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.
Bring 1 gallon (3.8 L) of water in a pot to 160 °F (71 °C). Turn off the heat. Place the crushed Munich and wheat in a grain bag and submerge in the water. Temperature should stabilize around 155 °F (68 °C). Hold this temperature for 45 minutes. Remove grain bag and place in a colander. Wash grains with 1 gallon (3.8 L) of hot water then top off to 6 gallons (23 L).
Off heat, add the liquid and dried malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Add the FWH hops. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. For the hops added at flameout, turn off the heat, add the hops, stir the wort to create a whirlpool, then let rest for 10 minutes before chilling to 68 °F (20 °C).
Follow the remainder of the all-grain recipe.
