Brew an American Pale Ale! (w/ Classic Hops & BRY-97)

I brewed a very nice American Pale Ale with classic American Hops (Centennial, Citra, and Cascade) that was fermented with BRY-97. It was a simple grain bill of American 2-Row, Malted Wheat and Caramel 40. The recipe motivation came from the AvgBrü Pale Ale from The BrüClub.
Full Recipe in BeerSmith: beersmithrecip...
Links
• BrüClub Facebook: / thebruclub
• Brulosophy: brulosophy.com/
• Articles and Info at www.cascadesho...
• Sneak Peaks and Notifications at / cascadesbrewer
Chapters:
0:00 - Introduction
0:54 - The Brü Club
1:47 - AvgBrü Pale Ale
4:37 - Recipe & Brew Day
8:45 - Yeast & Fermentation
10:25 - Evaluation
12:45 - Grain Bill
13:38 - Hop Character
14:41 - APA vs IPA
15:05 - BRY-97 Yeast
16:27 - Brülosophy Exchange
Music from:
• RKCV: / rkvcviews
• The 126ers: / hutchinw
#HomeBrewing #BrewBeer #HowtoBrewBeer #BrewBeeratHome

[@TheBrulosophyShow]

Great work!

[@CascadesHomebrew]

Thanks! Today I learned that Brulosophy has a CZcams channel. With all your "free time", I am sure you can start filming some video content. ;)

[@kobrewing]

Looks great! Your beer looks really clear. I'm not sure the Irish Moss does anything either, but still use it! My switch to a brew bag for a mash filter has shot my efficiency up, except clarity is more of an issue. A little Biofine Clear really seems to clear things up. Are you using anything to fine after fermentation? I just kegged a pale this morning. Mine was like yours with 10% white wheat, but with Golden Promise and victory in place of crystal. I used Amarillo and Taiheke hops with voss yeast under pressure. Definitely not a traditional yeast, but with the pressure ferment it seems pretty clean and adds a little tangerine flavor that compliments the hops well. I'll look forward to checking out the podcast if you post it. Cheers!

[@CascadesHomebrew]

I did not add anything for fining. The beer had a slight haze that cleared up after a few weeks in the keg. I think BRY-97 has a reputation for dropping clear faster than Chico. My beers made with Voss tend to stay hazy.

[@petersmith3931]

Looking at BeeerSmith you did not state the weight of Warrior Hops to use (Boil 30mins) ?

[@CascadesHomebrew]

This batch used 0.15 oz / 4 g of Warrior at the start of the 30 minute boil.

[@petersmith3931]

@@CascadesHomebrew Thank you for your prompt reply

[@rickkeeler75]

What do you think about aerating wort? Ever done it? Also do you ever use yeast nutrient?

[@rickkeeler75]

Btw I really like the idea of 2.5 gal batch size. I sort of have ADHD for hobbies and don’t want to invest too much money into brewing, so gonna stay on the stove.

[@CascadesHomebrew]

Aeration is more important with liquid yeast and higher gravity worts. In this case, I was using a full pack of liquid yeast into only 2.5 gallons of a moderate gravity wort. I get some aeration passing the wort through the strainer. I have an aquarium pump aerator that I use some times.
Yeast nutrient is less needed in beer than other beverages like wine and mead. I use it now and then. It is probably more important when using harvested yeast. I hear that Kveik yeast benefits from added nutrient.
I really enjoy the mid-size stove top batches. Sometimes a good beer can go a bit too fast, but it is easier for me to fit in a brew day inside.