During a trip to San Diego, I tasted the Western Coast American Pale Ale for the first time. I was surprised by its pleasant bitterness and its mandarin/orange taste. A very pleasant beer to drink. Back home, I was looking for a recipe for this kind of APA. And yes, it was available on David's CZcams channel. I brewed this recipe and although it is still in its conditioning phase the smell and the taste after fermentation and before bottling brought back the memories. A nice citrus hoppy smell and a taste of mandarin/citrus just like the APAs I drank in San Diego. This is very promising and I cannot wait till this the conditioning is over and I can drink my first glass of this APA. David thanks for this recipe, and I will add some more information when I tasted the APA when ready.
Dear David, just tasted the first bottle after one week of lagering, and this beer tastes good. And it will only grow better in time. Thanks for sharing for this excellent recipe.
Hi David, just made this recipe this morning, 2-5 gallon batches. My numbers have been spot on, Voss is chewing it up. It’ll be ready sooner, but getting ready for a party in 6 weeks! I’ll keep you posted, CheerZ!!!
I love how the foam on the over-pour came down the glass on each side of your brewing avatar. Would have been a great thumbnail! Thanks again for another great recipe!
I accidentally ordered ingredients for a larger batch (23L) instead of my intended size (19L), so I used the oppertunity to test different yeast strains, I did a split the batch, using 4L with US-05 and 19L with verdant IPA yeast. Cooling the smaller batch was straightforward, but I had difficulty cooling the larger one. Worried about infection, I pitched the verdant yeast at 32°C, a bit too soon, but the ferment was done under pressure while the temperature dropped to 25°C, and I still achieved pleasant esters. The brew turned out great, even impressing non-beer drinkers at a bbq. I kegged the 19L batch and have been enjoying it while waiting for the bottles from the smaller batch to condition. Despite using Irish moss, the beer hasn't cleared well, but and whilst I don't mind the haze, family complain about hazy beers not looking right, even if when taste great, yeah I know! I'm impressed with your recipe David, the brew seems to be improving even into week 3. I'm not sure I would recommend pitching at 32C to anyone, but I seemed to get away with it under 12psi. I will try again one day soon and see if I get an even better beer with correct pitching temp, but the bottles should give an hint!
Awesome, sounds like a great plan to me. Great to hear that it went so well. Some beers will take longer to clear, so perhaps this one will be fine in a week or two.
Kegged 7 days ago and tasted first glass. Very tasty and nice balance. Lol, better than my other standard APA which I've been refining for a long time. Nice.
Brewing this recipe this weekend. The water profile for IPAs and now APAs seem to be increasing the SO4/Cl ratio closer to 6 these days, and I oddly prefer it. Thank you for another excellent video!
thanks for the video, this is my favourite style. I use S cap for foam issues as all it takes is one boil over mess to promote it's use. I have a plate chiller but wish I had a grainfather counterflow. I use K97 yeast which I havent bought for years since I use the the last litre from the previous pitch for the new batch. For brewers on a budget this a great way to economize. Hops are also expensive to I've been experimenting with lower BU:GU ratios 0.7 is ok
Hi David,I love your videos,as an absolute beginner I tried to make your recipe today scaling down to suit my new S40(all my budget could afford) brew went well but when I transfered to my fermenter I struggle to get a clear wort I ended up with about two inches of crud on the bottom of the fermenter, but I'm sure it will turn out to be a fantastic beer,thank you for all the informative videos.
Wow, very good timing David. I was just figuring out to create (or steal and tweak) a recipy for an easy drinkable ale. I like the described taste results. This is the one i'm gonna try first. Thanks for this recipe dude! Cheers
Great looking beer David, as always. I've found you can use a counterflow chiller for getting to hopstand temp - recirc straight back into the boiler, just make sure you don't submerge the hose deeply (or at all) otherwise the top part of your hot wort won't cool at all
Thank you. You can, its just not advised due to the time taken is all. Especially when considering that you can buy or make your own immersion chiller cheaply.
TBH when using my G30, getting the wort down to 80 takes only a few minutes with the counterflow chiller. Might be a different story with larger volume brew systems of course ..
Finally tapped mine. Been in keg for about 6 weeks. Really love this. Easy drinking. Good flavour. Not overly bitter and not just a mouthful of hops. Lovely maltiness with just the right amount of bitterness and citrus. Thanks again David. Your recipes and videos have changed my brewing significantly. I've even started experimenting with some changes to a few of them. I did expect a slightly clearer beer and was at first disappointed with the initial pour, but rewatchjng the video I realise it should have a little haze. Is that right?
Hey David, brewed this beer with Centennial and Jester, a British hop I believe? Just a couple that I had on hand as I can't justify ordering anything at the mo. Beer came out absolutely gorgeous, the grain bill and water profile are spot on! I brewed it thinking my efficiency was 72% but it's actually 77/78 so it came out at 6.3%, every day a school day. Thanks for sharing so much knowledge! Will definitely be brewing more of this
I like your use of Caramunich malt. I find myself shying away more and more from crystal malts with the exception being the higher end crystals such as C120 which is hard to replicate in "Cara type malts being that they have somewhat different flavor profiles with the crystals being more candy-like and the "Cara" being more biscuity-like which I personally prefer in general.
Correct me if I‘m wrong, but „cara“-malts are just what the Germans call crystal malt (or from my perspective: crystal malts are what the Brits call caramel malts…). Of course every maltster has their own methods and recipes, so there can be slight differences, but these are essentially the same type of malt, both have caramalized/crystallized sugars in the kernel. Maybe you‘re confusing the current trend of using highly kilned but not caramalized malts like regular Munich malt or Vienna malt instead of cara- or crystal malts, as propagated by Vinnie of Russian River. Both of these have biscuity flavors and less „candy“-sweetness since their sugars haven‘t been caramalized.
There used to be a bigger difference between crystal and caramel malts. Now cara is simply a branding. It varies from maltster to maltster. Caramunich has more flavour that many basic crystal branded malts.
Thanks David, will definitely try this. I have a 3.5kg pilsener with voss kveik (mangrove jack (m12) currently in the fermenter (22c). Want to see what the yeast does before going for a bigger beer.
Hi David, looks a very good recipe and something to brew without doubt. I think it's also a very good base recipe to start and experiment with hops and yeasts. Surely to advise to the beginner as a start to the big playground and adventure brewing is. Nice work again. Thanks.
It sure is a great base. I do suggest brewing the original first and then experimenting from there. It will get you to your goal faster and learn more.
I brewed this recipe using your water profile too. After one month of secondary fermentation in bottle. I tried it, very interresting ... I think it's still a bit young and it'll improve. it has an intense caramel flavor that's what I feel the most, the hops aroma aren't very present yet. I used Munich Light (Gold Swaen NL 95 EBC) which is a subsitute of Caramunich I instead Caramunich III. Thanks from France for all of your good content .
Thanks for another great recipe presentation! I really love your videos and the way how you bring such a broad knowledge to your subscribers. One minor comment: Towards the end you say you did not take any measures to clear up the final beer, but at 5:00 on the right side you wrote down your ingredients, including Irish Moss. Fun fact: I brewed a quite similar Pale Ale three weeks ago (dry Voss too, Simcoe instead of Amarillo, quite identical vital stats) as a first batch on my new shiny Brewtools system. :-)
Cheers Frank. Its great to share. I really mean on the cold side, so no cold crashing or gelatine as such. Yes, the vitals on this one are pretty commonly sought after. Its very middle ground.
Hello david, thanks again for this great video. I would like to make you a challange, what about a recipt for a gluten-free beer? There is so many people that cannot eat gluten, would be nice to have a great recipt for a gluten-free beer. Think about that :)
Hey David! First I want to thank you for all your videos, they are really useful! I wanted to ask about the fermentation; I read that in this case you do fermentation for 7 days at 35c, is this correct? After that do you transfer to keg already or you do a cold Crash first? If yes at what temperature and for how long? Thanks!
Carlos, I cold crashed, but it didn't improve clarity,for this receipe I wouldn't bother, unless you are really concerned about trub getting into your keg.
This'll be my next brew! It looks like a great recipe. Is there any reason why you use a wooden paddle for the mash and a stainless one for the boil? Love your channel!
Hi David. Thanks again for another great video and recipe. Was just wondering when using Kveik yeast, is it a good idea to cold crash the brew before kegging, or just let it cool down in the keg? Just seems like a huge drop in temp to do in the keg? Thanks
@@DavidHeathHomebrew oh yeah I solves that one quick, bigger kettle and presto, I can let her rip! Might be some ptsd maybe though as this happened on my stove in the kitchen! I brew outside now. I need room to move around and my kitchen is the size of an icebox
Hi @DavidHeathHomebrew! Brewed this a few weeks ago to get something on tap quickly, and even though I've tinkered many times with Voss this recipe is definitely a very nice way to put a new twist on an old classic. A question for you about water chemistry and mash PH: I used my standard Bru'n Water profile for pale ales (Jever (boiled)) that has a slight edge towards S04 over CL, and I add lactic acid to get the PH in around the 5.3-5.4 range. This is very similar (although slightly more total PPM than your profile states in BrewFather). With Kveik strains, I know that there is a drop in PH greater than many other classic ale strains experience in the finished beer, creating a slight citric tartness in both the nose and finish that is pleasant, but not necessarily what everyone might want in their pale ales. Did you design the recipe and water profile to enable this lower PH (and slight, pleasant tartness from the Voss Kveik) or does your system compensate up - as in, do you aim for higher mash PH in the 5.6 range to get the final product in a more neutral finishing PH range? I'm rebrewing this weekend for a party at the end of the month, and this is one thing I'm considering...
Hi, Great to hear. Personally went very much in the middle PH wise to have a balance. I quite like a slight tartness but dont take it too far unless its a sour 🍻🍻🍻.
Thanks for the recipe. Will definitely try it, if I may ask what's your closest substitute for flaked wheat? As I don't have access to flaked wheat. Can flaked oats do? Or Pale wheat?
I love that beer! Brewed it 5 times in a row! But, lately I could’n keep the fermenter at 35. Too cold in the garage. What if I use Verdant at 22 instead of the Voss at 22 deg C? Whitch one will bring me the most fruity and juicy taste in between those 2?
Thank you for yet another great video David. I'm curious about your line length and line diameter in your kegerator. Do you use a flow control keg connector? I have a Kegland series 4 and struggle a bit with either foaming or slow pours. I have only flow control at the taps. My carbonation levels are ok, earlier they where overcarbed.
Water profile? Plan to brew this tomorrow. Now when i look your recipe from brewfather and your youtube video (@1:35) the water profiles look very different. What is the water profile to target for (or did i just mess up the figures 😆). Thanks! Petri
Hi David Thank you again for sharing. This is very similar to an Amarillo/Simcoe PA I make. I have refined mine nicely, however do a 60 min boil and used malted wheat and Caramunich II (both of which I have plenty of) . Ill give the 30 min boil a go, do you think the different wheat and Caramunich will make a differnce?
David as everyone I appreciate you sharing your brewing knowledge. I bbrought your recipe up on brewfather and first scaled it down to 5.5 gal in ferment-er and then lowered the abv to something that a 70 plus year old can have 3 pints in his cave and still find his house! any way I tried to maintain the ibu and bu/gu to retain flavor but they chase themselves when I change the ibu to 41 the bu/gu to to 90 from 75 and if I change it back I loose the ibu. What do you suggest? thanks for all of your time.
Hi, Fair enough 🍻🍻I would go as close as you can and then find a comfortable middle point between abv and IBU. A few points either way are not going to make a huge difference. I would suggest going closer to 5% than 4% for the best result.
@@DavidHeathHomebrew thanks David for advice, I will probably have to use 2 row and a crystal close to your L as the ingredients you have used I don't see available where I get grain. I'll bump it up to 5 abv cause im after good tasting beer! Thanks again
Dear David, I was preparing to brew this nice beer again tomorrow. Looking more closely, I see a difference between the IBU you mention (41 Tinseth) and the IBU when calculating all the hops IBUs (42 IBU Tinseth). I know the difference is marginal, but I wanted to know if Brewfather did some rounding up or down.
Hi Pieter, yes I think it could well be that some rounding up or down has occurred at some point. 1 IBU either way will be unnoticeable though . Enjoy 🍻🍻🍻
Thanks, David! One question on the recipe if you have a moment. I'm trying to understand how you arrived at 6 IBU for the hopstand additions. Maybe this is more obvious to folks using the Brewfather app than myself (I've been using Brewer's Friend). I've been using about 3% utilization for hopstand additons in the 170-180F range. Let me know if think that is in the ballpark or if I should research that some more. Thanks for the great content. Cheers!
I suggest looking at the recipe in Brewfather. You can make an account and have access for free. I am away right now and cannot recall what BF uses in all honesty but seeing the numbers for comparison will work out.
With modern boil times getting shorter and hop additions getting later, why not just boil for the hop timing the recipe calls for - In this case, why not just boil for 15 minutes with slightly less strike water?
When making a recipe how does one know where the IBU and BUGU should be? In brewfather the scale it gives some numbers should you shoot to be somewhere in the middle of the scales to make it taste right?
Hi David, great recipe. I struggle though with aroma... so far I had two takes in it: 1) I did ferment at 35°C for 7 days, grat taste but zero hops in aroma, it was present only for first few days of fermentation 2) same as first batch but with dry hopping for last two days. Again poor aroma and herbal aftertaste from dry hopping I'm fermenting batch nr 3 and after 5 days I want to lower temperature to 18°C and them dry hop would it help?
@@DavidHeathHomebrew yes, I usually drink >15°C. Now it's 48h from brewing batch 3, after 24h I was able to smell hops from airlock, temperature was 36°C. After 36h the aroma was mostly gone now (48h) temperature dropped to 32°C, fermentation is almost done and I smell little to no hops. Unfortunately my conical grainfather can't keep Kveik's temperature in the basement despite insulating jacket on. Next batch I'll try something lower like 28°C.
You would get far less losses under pressure. Another suggestion ,if you keg, is keg hopping this holds hop aroma for far longer. Naturally using hops that have been held in a freezer for most of their life helps greatly too. Always use store that at least store in a fridge.
I look on at all the grain brewers with the gear to copy these recipes from David :( It would be nice to have a Brewzilla, but for now I'm left with extract kits. My stove can't reach a boil with a big pot! I have plenty of Amarillo at my disposal, so could anyone recommend a steeping temp, time, gram figure to throw into a fermenter of wort (23L batch)? Also a gram figure for dry hopping. I have an old temp control fridge at my disposal. The tin I have right now is Coopers Australian Pale Ale. Thanks for any advice inadvance.
@@DavidHeathHomebrew Thanks David. I used a stock pot, bought a grain bag, thermomenter and gave a small batch ago a year or so back. There wasn't enough output power on my cook top for even that amount - way under a boil temperature. When I sampled the batch later on, it tasted earthy and worse than any of my my extracts - I know that's not typical of extract as I've sampled work colleagues brews. The best I can do at the moment is brew by numbers, but maybe get the water balance and hop steeping working better for me.
Hello, thanks for the recipe. I currently have this in my FV, I have the Grainfather conical, and it is struggling to hold the 35degree fermentation temp, rather its closer to 30degrees. Is this going to cause any issue for me? And would a coat for the conical help with getting this up to 35 degrees?
I'm about to try this as my first ever brew of any kind! Jumped straight in the deep end with all grain. Is the fermentation at atmospheric pressure? Or should I be fermenting under pressure (I have the fermzilla allrounder with pressure kit)
Hi David, I brewed this on Friday (my first G30 brew!), the SG readings dropped from 1.051 after about 3 hours to 1.027 on Saturday (albeit fairly blurry on my refractometer) and seem to be about the same today on Monday - given the outside temp over the weekend I’m wondering if it’s worth giving it a bit of help with a heat pad as worried it may be stuck? It’s bubbling roughly every 60 seconds. Temperature on the fermenter is reading 25c. What do you think?
I’m actually wondering following a watch of some more of your videos if the refractometer is the issue here (though wouldn’t explain the very slow bubbling), have ordered a hydrometer to arrive tomorrow - will see if we get any movement!
Yes, a refractometer is best used before there is alcohol unless you are happy to make some extra calculations. A hydrometer is easier. It is normal to see fermentation go crazy initially and slow down though. Best to check it again once you see activity slow more.
Many thanks David, I bottled today, looking great so far - very excited to get past the conditioning phase (hoping I can sample in a week but will try and leave for two to be safe!). A final question (apologies), I didn’t add any additional yeast at the bottling stage but have since seen your video on Kveik which I used here as you recommended. Do you think this will cause any issue, if so is there any way to resolve/minimize the risk now? Definitely don’t fancy flat APA! Many thanks as ever, Dominic
Dear David, thank you for the recipe. If I would use the Kveik Yeast at 35 C, can I bottle it after +/- 1 week or would you recommend a longer fermentation time? When do you bottle / keg?
@@DavidHeathHomebrew hi David, thank you for the reply. So that is 1 week after brewing or 1 week after finishing fermentation? Do you have an alternative for the chateau wheat flakes? They are not available in my country.
@@DavidHeathHomebrew only unmalted wheat available. Apparently this will change the taste. Would you still add unmalted wheat? The stores suggest first boiling them for 30 minutes.
Is it possible to adapt this receipt to use the no chill method? I'm considering trying the no chill method, as the part of the UK I live in has just imposed water restrictions e.g a "hose pipe ban".
Sure, no problem there. Any recipe can be no chill in fact. I am not sure if cooling wort is covered by a hose pipe ban but good to do your bit Of course 😎🍻
Hey David - great video! Mind two questions? One - what equipment did you brew this on? Looked like Anvil Foundry but wasnt sure. Two - why did you yeast twice? I've only been adding yeast once for all my brews. I use the Anvil Foundry 10.5G for mash and Grainfather concical fermenters. Thanks!!!
I've been planning to brew an APA soon, think I'll give this a try. I have a question, for some reason it's impossible to find ordinary flaked wheat in Croatia, do you think it will be OK if I replace it with flaked oats?
Just brewed this one and when I moved it over I noticed the boil time was 90 minutes. Was suppoesed to be 30 mins .😩 What effect is this likely to have on the end result?
Ops. The effect will be much more bitterness and less volume, so more alcohol. Hopefully its still drinkable but the balance will be off and not as per the recipe sadly.
Hi David. Just wanted to point out that I do, in fact, use my counter-flow chiller for both final chilling on the way to the FV and also for cooling down to hopstand temperature (rapidly!) just by setting the kettle to 80°C and recirculating the chilled wort back into the kettle. This works well and fast and I see no reason not to do so, but you suggest this isn‘t possible, why?
A CFC chiller is not designed to be able to chill the whole wort quickly. You can do this with an immersion chiller in less that one minute and enjoy a decent cold break at the same time. You can make an immersion chiller or buy one cheap enough, which is why I give this advice.
The new recipe is a modern rework. The differences in grainbill, boil time and hop timings make for a more universal and more flavourful experience for most people. I do like how the style and this has evolved due to all this. I take it that you tried my version 2 years ago? If so try this and let me know your thoughts.
@@MadzP1992 For me its when the Hops overpowers malt. If I can't taste the malt and all I get is Hops its an IPA. American Pale is an IPA light and most of them are closer to English IPAs than Pales.
During a trip to San Diego, I tasted the Western Coast American Pale Ale for the first time. I was surprised by its pleasant bitterness and its mandarin/orange taste. A very pleasant beer to drink. Back home, I was looking for a recipe for this kind of APA. And yes, it was available on David's CZcams channel. I brewed this recipe and although it is still in its conditioning phase the smell and the taste after fermentation and before bottling brought back the memories. A nice citrus hoppy smell and a taste of mandarin/citrus just like the APAs I drank in San Diego. This is very promising and I cannot wait till this the conditioning is over and I can drink my first glass of this APA. David thanks for this recipe, and I will add some more information when I tasted the APA when ready.
Great to hear. Yes this recipe should hit that spot 🍻🍻🍻
@@DavidHeathHomebrew
Dear David, just tasted the first bottle after one week of lagering, and this beer tastes good. And it will only grow better in time. Thanks for sharing for this excellent recipe.
Great to hear 🍻🍻 Enjoy 🍻🍻
THANK YOU, YOUR THE BEST, THANK YOU FOR EVERYTHING
Cheers, great to hear 🍻🍻🍻
Hi David, just made this recipe this morning, 2-5 gallon batches. My numbers have been spot on, Voss is chewing it up. It’ll be ready sooner, but getting ready for a party in 6 weeks! I’ll keep you posted, CheerZ!!!
Great to hear Mark 🍻🍻🍻
I love how the foam on the over-pour came down the glass on each side of your brewing avatar. Would have been a great thumbnail! Thanks again for another great recipe!
I am glad you noticed that, it was the main reason I did not refilm it in actual fact 🍻🍻
As usual, another great recipe overview! Thanks for sharing this one! Cheers!
Thank you, much appreciated, Enjoy 🍻🍻🍻
I have tried several of your recipes and never been disappointed. This one will certainly be the next one to try.
Great to hear Jan. A lot goes into my recipes in terms of testing and trial and error. I am still in love with the whole process after some decades.
@@DavidHeathHomebrew And we are many who appreciate your effort and all the knowledge you share. 👋👋
Great to hear 🍻🍻🍻
I accidentally ordered ingredients for a larger batch (23L) instead of my intended size (19L), so I used the oppertunity to test different yeast strains, I did a split the batch, using 4L with US-05 and 19L with verdant IPA yeast. Cooling the smaller batch was straightforward, but I had difficulty cooling the larger one. Worried about infection, I pitched the verdant yeast at 32°C, a bit too soon, but the ferment was done under pressure while the temperature dropped to 25°C, and I still achieved pleasant esters. The brew turned out great, even impressing non-beer drinkers at a bbq. I kegged the 19L batch and have been enjoying it while waiting for the bottles from the smaller batch to condition. Despite using Irish moss, the beer hasn't cleared well, but and whilst I don't mind the haze, family complain about hazy beers not looking right, even if when taste great, yeah I know!
I'm impressed with your recipe David, the brew seems to be improving even into week 3. I'm not sure I would recommend pitching at 32C to anyone, but I seemed to get away with it under 12psi. I will try again one day soon and see if I get an even better beer with correct pitching temp, but the bottles should give an hint!
Awesome, sounds like a great plan to me. Great to hear that it went so well. Some beers will take longer to clear, so perhaps this one will be fine in a week or two.
Just brewing this recipe today with simcoe, cascade and a bit of citra(all i had on hand). Hopefully it turns out🤞
I hope you enjoy it Adam. As long as you matched the IBU levels then it should work 🍻😎🍻
Kegged 7 days ago and tasted first glass. Very tasty and nice balance. Lol, better than my other standard APA which I've been refining for a long time. Nice.
Great to hear Jared 🍻🍻🍻 Enjoy 🍻🍻🍻
Great receipe! This one was a hit. Thank you David!
Great to hear Nathan, much appreciated 🍻🍻
Thanks David, I'll give this a crack in my newly arrived Gen 4 65L....yes...it's finally arrived.
Great to hear mick, enjoy 🍻🍻🍻
Brewing this recipe this weekend. The water profile for IPAs and now APAs seem to be increasing the SO4/Cl ratio closer to 6 these days, and I oddly prefer it. Thank you for another excellent video!
Cheers, enjoy 🍻🍻🍻
Cheers David !!
Another one added to the brewfather to brew list !!
Great to hear, enjoy 🍻🍻🍻
thanks for the video, this is my favourite style. I use S cap for foam issues as all it takes is one boil over mess to promote it's use. I have a plate chiller but wish I had a grainfather counterflow. I use K97 yeast which I havent bought for years since I use the the last litre from the previous pitch for the new batch. For brewers on a budget this a great way to economize. Hops are also expensive to I've been experimenting with lower BU:GU ratios 0.7 is ok
Cheers Mark, yes Pale ale is an easy love. It doesnt have to be expensive to have great flavour 🍻🍻
Brewing this beer today, first time trying RO water and a 30min boil as well :)
Great, enjoy 🍻🍻🍻
Thanks
Many thanks, very much appreciated 🍻🍻😎
Your videos are always a pleasure.
Thanks very much for your time and effort👍
Great to hear Allan , enjoy 🍻🍻🍻
Hi David,I love your videos,as an absolute beginner I tried to make your recipe today scaling down to suit my new S40(all my budget could afford) brew went well but when I transfered to my fermenter I struggle to get a clear wort I ended up with about two inches of crud on the bottom of the fermenter, but I'm sure it will turn out to be a fantastic beer,thank you for all the informative videos.
Great to hear Harry. That trub will settle out, no worries there :)
This looks and sounds great. Love your recipes!! Many thanks for sharing another great one .
Many thanks Alan, this one works super well 🍻
Wow, very good timing David. I was just figuring out to create (or steal and tweak) a recipy for an easy drinkable ale. I like the described taste results.
This is the one i'm gonna try first. Thanks for this recipe dude! Cheers
Cheers Chris, enjoy 🍻🍻🍻
another great recipe david -well done & thank you
Great to hear Tim , enjoy 🍻🍻🍻
Great looking beer David, as always.
I've found you can use a counterflow chiller for getting to hopstand temp - recirc straight back into the boiler, just make sure you don't submerge the hose deeply (or at all) otherwise the top part of your hot wort won't cool at all
Thank you. You can, its just not advised due to the time taken is all. Especially when considering that you can buy or make your own immersion chiller cheaply.
TBH when using my G30, getting the wort down to 80 takes only a few minutes with the counterflow chiller. Might be a different story with larger volume brew systems of course ..
Hmm that sounds much faster than I remember when I had the G30.
You really like to add the centennial to your pale ale/ipas. I like it find it makes it taste like a beer and less like fruit juice
I sure do. Its the ultimate of the citrus hops. Very functional too
Looks great David, looking forward to trying it.
Cheers Paul 🍻🍻🍻
Hi, very nice recipe! Thank you David
Cheers Marc, enjoy 🍻🍻🍻
I’ve just ordered the ingredients to try this one David -sounds nice :)
Cheers Ken, I am sure you will enjoy it, let me know 🍻🍻😎
Finally tapped mine. Been in keg for about 6 weeks. Really love this. Easy drinking. Good flavour. Not overly bitter and not just a mouthful of hops. Lovely maltiness with just the right amount of bitterness and citrus. Thanks again David. Your recipes and videos have changed my brewing significantly. I've even started experimenting with some changes to a few of them.
I did expect a slightly clearer beer and was at first disappointed with the initial pour, but rewatchjng the video I realise it should have a little haze. Is that right?
This is always great to hear, thank you. Haze is to be expected yes 🍻🍻🍻
Thanks again for a super nice recipe
Cheers, enjoy 🍻🍻
Hey David, brewed this beer with Centennial and Jester, a British hop I believe? Just a couple that I had on hand as I can't justify ordering anything at the mo. Beer came out absolutely gorgeous, the grain bill and water profile are spot on! I brewed it thinking my efficiency was 72% but it's actually 77/78 so it came out at 6.3%, every day a school day. Thanks for sharing so much knowledge! Will definitely be brewing more of this
Great to hear. Its a while since I used Jester, hmm 🍻🍻
I like your use of Caramunich malt. I find myself shying away more and more from crystal malts with the exception being the higher end crystals such as C120 which is hard to replicate in "Cara type malts being that they have somewhat different flavor profiles with the crystals being more candy-like and the "Cara" being more biscuity-like which I personally prefer in general.
I enjoy it myself. Flavour is king 🍻🍻
Correct me if I‘m wrong, but „cara“-malts are just what the Germans call crystal malt (or from my perspective: crystal malts are what the Brits call caramel malts…). Of course every maltster has their own methods and recipes, so there can be slight differences, but these are essentially the same type of malt, both have caramalized/crystallized sugars in the kernel. Maybe you‘re confusing the current trend of using highly kilned but not caramalized malts like regular Munich malt or Vienna malt instead of cara- or crystal malts, as propagated by Vinnie of Russian River. Both of these have biscuity flavors and less „candy“-sweetness since their sugars haven‘t been caramalized.
There used to be a bigger difference between crystal and caramel malts. Now cara is simply a branding. It varies from maltster to maltster. Caramunich has more flavour that many basic crystal branded malts.
Thanks David, will definitely try this. I have a 3.5kg pilsener with voss kveik (mangrove jack (m12) currently in the fermenter (22c). Want to see what the yeast does before going for a bigger beer.
Voss and other types of kveik are actually happier in strong worts above all. This is due to their evolution with beers that are typically 8-12%
Hi David, looks a very good recipe and something to brew without doubt. I think it's also a very good base recipe to start and experiment with hops and yeasts. Surely to advise to the beginner as a start to the big playground and adventure brewing is. Nice work again. Thanks.
It sure is a great base. I do suggest brewing the original first and then experimenting from there. It will get you to your goal faster and learn more.
Thanks!
Cheers, much appreciated 🍻🍻🍻
I brewed this recipe using your water profile too. After one month of secondary fermentation in bottle. I tried it, very interresting ... I think it's still a bit young and it'll improve. it has an intense caramel flavor that's what I feel the most, the hops aroma aren't very present yet. I used Munich Light (Gold Swaen NL 95 EBC) which is a subsitute of Caramunich I instead Caramunich III. Thanks from France for all of your good content .
Many thanks, much appreciated :) A little more time will certainly help 🍻🍻🍻
Thanks for another great recipe presentation! I really love your videos and the way how you bring such a broad knowledge to your subscribers.
One minor comment: Towards the end you say you did not take any measures to clear up the final beer, but at 5:00 on the right side you wrote down your ingredients, including Irish Moss.
Fun fact: I brewed a quite similar Pale Ale three weeks ago (dry Voss too, Simcoe instead of Amarillo, quite identical vital stats) as a first batch on my new shiny Brewtools system. :-)
Cheers Frank. Its great to share. I really mean on the cold side, so no cold crashing or gelatine as such. Yes, the vitals on this one are pretty commonly sought after. Its very middle ground.
I will be brewing this one soon
Great to hear, enjoy 🍻🍻🍻
Thanks 😊
🍻🍻🍻
Looks like a good one and would be an ideal opportunity to try Kviek yeast which I haven't yet!
Go for it 🍻🍻🍻
Hello david, thanks again for this great video. I would like to make you a challange, what about a recipt for a gluten-free beer? There is so many people that cannot eat gluten, would be nice to have a great recipt for a gluten-free beer. Think about that :)
Hi Andre, I have thought about something along these lines. It has just never progressed. It is on my list though.
Hey David! First I want to thank you for all your videos, they are really useful! I wanted to ask about the fermentation; I read that in this case you do fermentation for 7 days at 35c, is this correct? After that do you transfer to keg already or you do a cold Crash first? If yes at what temperature and for how long? Thanks!
Hi Carlos. For me it depends. Some beers I cold crash if clarity is an issue. Many do cold crash but its a matter of taste.
Carlos, I cold crashed, but it didn't improve clarity,for this receipe I wouldn't bother, unless you are really concerned about trub getting into your keg.
I think some gelatin would do the trick, if important 🍻
This'll be my next brew! It looks like a great recipe. Is there any reason why you use a wooden paddle for the mash and a stainless one for the boil? Love your channel!
Cheers Jim. You could use either for both but for me this is personal a preference.
Tasty
Great to hear, enjoy 🍻🍻🍻
High quality video as always. Thank you.
Is there a minimum or recommended aging time after kegging?
Thank you. I would try it after about 2 weeks. It might improve more in the following week or two but thats a question of taste really. 🍻🍻
I should add I changed the og to 1.045 and the abv came out to me as a more drinkable 4.5 Its just my preference.
Closer to 5% would make for a better flavour 🍻
Hi David. Thanks again for another great video and recipe. Was just wondering when using Kveik yeast, is it a good idea to cold crash the brew before kegging, or just let it cool down in the keg? Just seems like a huge drop in temp to do in the keg? Thanks
Hi Aaron, both or either will work. Both will clean up faster 🍻🍻
Thanks for another super resource David. I only add salts to my mash water - should I also be adding salts to the sparge water? Cheers, Phil
I think it is something to try and see what you think 🍻
Hi David, Would you recommend ferment this with or without pressure? Thanks again for nice video and recipe..
If you can use pressure then its a great option.
I've had a couple boil overs so this part of the brew is actually the most stressful to me!
As long as you have a route against them then I think you can relax 🍻🍻😎
@@DavidHeathHomebrew oh yeah I solves that one quick, bigger kettle and presto, I can let her rip! Might be some ptsd maybe though as this happened on my stove in the kitchen! I brew outside now. I need room to move around and my kitchen is the size of an icebox
That will certainly help a lot 🍻🍻🍻
Hi. I would love to give this recipie a try. How would you carbonate this naturally in the bottles?
I covered this on my channel 7 years ago :-
czcams.com/video/WLSEJCnRyWo/video.htmlsi=jRge49fcBqRqiFDY
Hi @DavidHeathHomebrew! Brewed this a few weeks ago to get something on tap quickly, and even though I've tinkered many times with Voss this recipe is definitely a very nice way to put a new twist on an old classic. A question for you about water chemistry and mash PH: I used my standard Bru'n Water profile for pale ales (Jever (boiled)) that has a slight edge towards S04 over CL, and I add lactic acid to get the PH in around the 5.3-5.4 range. This is very similar (although slightly more total PPM than your profile states in BrewFather). With Kveik strains, I know that there is a drop in PH greater than many other classic ale strains experience in the finished beer, creating a slight citric tartness in both the nose and finish that is pleasant, but not necessarily what everyone might want in their pale ales. Did you design the recipe and water profile to enable this lower PH (and slight, pleasant tartness from the Voss Kveik) or does your system compensate up - as in, do you aim for higher mash PH in the 5.6 range to get the final product in a more neutral finishing PH range? I'm rebrewing this weekend for a party at the end of the month, and this is one thing I'm considering...
Hi,
Great to hear.
Personally went very much in the middle PH wise to have a balance. I quite like a slight tartness but dont take it too far unless its a sour 🍻🍻🍻.
Thanks for the recipe. Will definitely try it, if I may ask what's your closest substitute for flaked wheat? As I don't have access to flaked wheat. Can flaked oats do? Or Pale wheat?
Hi Jeric, great to hear. Another type of wheat would be best. Check this video out for the differences:- czcams.com/video/UIONhpiN0og/video.html
Can not get the notes on this for deaf skill learning.... any chance you can put closed caption to this?
Hi , You should be able to add subtitles by selecting them in the videos options 🍻🍻🍻
Hi Dave,
Your videos have been a revelation! Quick question - what happens if you sub rolled oats for flaked oats?
Thanks Rory, much appreciated. You can make that sub, it will taste the same for the vast majority. 🍻🍻🍻
I love that beer! Brewed it 5 times in a row! But, lately I could’n keep the fermenter at 35. Too cold in the garage. What if I use Verdant at 22 instead of the Voss at 22 deg C? Whitch one will bring me the most fruity and juicy taste in between those 2?
Verdant for sure 🍻🍻🍻
All right David! Brewed it yesterday and pitched a Verdant sachet in the fermenter. I cant’t wait to taste it! Cheerz!
@@yannicksimard3412how did this go mate?
This is a very tried and tested beer, brew with confidence. This is the same for all my shared recipes.
Thank you for yet another great video David. I'm curious about your line length and line diameter in your kegerator. Do you use a flow control keg connector? I have a Kegland series 4 and struggle a bit with either foaming or slow pours. I have only flow control at the taps. My carbonation levels are ok, earlier they where overcarbed.
I use the following:- 3m beer lines with 4mm ID and 8mm OD. I use 10-12 PSI and use this the whole time. No need for flow control really.
Water profile? Plan to brew this tomorrow. Now when i look your recipe from brewfather and your youtube video (@1:35) the water profiles look very different. What is the water profile to target for (or did i just mess up the figures 😆). Thanks! Petri
Hi Petri, use the water profile in the video. The one in the recipe is supposed to be blank
Surprised at the virtual eye rolling and snobbery APAs sometimes cop. No matter what other style I dabble in, its the one I return to most often.
Me too!! Like most snobbery it has a side serving of ignorance though.
Hi David
Thank you again for sharing. This is very similar to an Amarillo/Simcoe PA I make. I have refined mine nicely, however do a 60 min boil and used malted wheat and Caramunich II (both of which I have plenty of) .
Ill give the 30 min boil a go, do you think the different wheat and Caramunich will make a differnce?
Hi Dennis, I would suggest going with mine totally as is, then working from there.
David as everyone I appreciate you sharing your brewing knowledge. I bbrought your recipe up on brewfather and first scaled it down to 5.5 gal in ferment-er and then lowered the abv to something that a 70 plus year old can have 3 pints in his cave and still find his house! any way I tried to maintain the ibu and bu/gu to retain flavor but they chase themselves when I change the ibu to 41 the bu/gu to to 90 from 75 and if I change it back I loose the ibu. What do you suggest? thanks for all of your time.
Hi, Fair enough 🍻🍻I would go as close as you can and then find a comfortable middle point between abv and IBU. A few points either way are not going to make a huge difference. I would suggest going closer to 5% than 4% for the best result.
@@DavidHeathHomebrew thanks David for advice, I will probably have to use 2 row and a crystal close to your L as the ingredients you have used I don't see available where I get grain. I'll bump it up to 5 abv cause im after good tasting beer! Thanks again
Great, I hope you enjoy it 🍻🍻
Dear David, I was preparing to brew this nice beer again tomorrow. Looking more closely, I see a difference between the IBU you mention (41 Tinseth) and the IBU when calculating all the hops IBUs (42 IBU Tinseth). I know the difference is marginal, but I wanted to know if Brewfather did some rounding up or down.
Hi Pieter, yes I think it could well be that some rounding up or down has occurred at some point. 1 IBU either way will be unnoticeable though . Enjoy 🍻🍻🍻
Thanks, David! One question on the recipe if you have a moment. I'm trying to understand how you arrived at 6 IBU for the hopstand additions. Maybe this is more obvious to folks using the Brewfather app than myself (I've been using Brewer's Friend). I've been using about 3% utilization for hopstand additons in the 170-180F range. Let me know if think that is in the ballpark or if I should research that some more. Thanks for the great content. Cheers!
I suggest looking at the recipe in Brewfather. You can make an account and have access for free. I am away right now and cannot recall what BF uses in all honesty but seeing the numbers for comparison will work out.
Thanks for another great recepie! Did you ferment this one under pressure? Would you recommend doing so?
I did not but you can if you like. It will bring a cleaner end result.
@@DavidHeathHomebrew thanks! Bonus question then, what pressure do you recommend/use when using this kveik yeast?
10-12 PSI. Same for all yeast really. No need for more 🍻🍻🍻
With modern boil times getting shorter and hop additions getting later, why not just boil for the hop timing the recipe calls for - In this case, why not just boil for 15 minutes with slightly less strike water?
Sure, it does work for my taste usually. See what you think.
Hi David, for this recipe what is the recommended fermentation temperature, if I won’t be able to reach 35°?
Hey, If you are using Voss kveik then 20 plus will work :) Go as high as you can 🍻🍻🍻 Enjoy 🍻🍻
Many thanks for your advice.. I’ll try this recipe, very excited with it! Greetings from Portugal to you 🍻🍻🍻
Great, enjoy 🍻🍻🍻
When making a recipe how does one know where the IBU and BUGU should be? In brewfather the scale it gives some numbers should you shoot to be somewhere in the middle of the scales to make it taste right?
That is a very difficult question to answer as it really depends on your vision. The style guides will give you a head start though.
When fermenting this in a keg under 6psi of pressure, how much headspace would you need? Is it a bad idea with 16L wort in a 19L keg?
That will be fine. 10-12 PSI is a better level though 🍻🍻
Hi David, great recipe. I struggle though with aroma... so far I had two takes in it:
1) I did ferment at 35°C for 7 days, grat taste but zero hops in aroma, it was present only for first few days of fermentation
2) same as first batch but with dry hopping for last two days. Again poor aroma and herbal aftertaste from dry hopping
I'm fermenting batch nr 3 and after 5 days I want to lower temperature to 18°C and them dry hop would it help?
Have you tried tasting at a higher temperature? Often aroma is hidden by beer served too cold.
@@DavidHeathHomebrew yes, I usually drink >15°C. Now it's 48h from brewing batch 3, after 24h I was able to smell hops from airlock, temperature was 36°C. After 36h the aroma was mostly gone now (48h) temperature dropped to 32°C, fermentation is almost done and I smell little to no hops. Unfortunately my conical grainfather can't keep Kveik's temperature in the basement despite insulating jacket on. Next batch I'll try something lower like 28°C.
You would get far less losses under pressure. Another suggestion ,if you keg, is keg hopping this holds hop aroma for far longer.
Naturally using hops that have been held in a freezer for most of their life helps greatly too.
Always use store that at least store in a fridge.
@@DavidHeathHomebrew unfortunately I can't do pressure fermentation with my grainfather... thanks for tips! and for great recipe 👍
Cheers 🍻🍻🍻
I look on at all the grain brewers with the gear to copy these recipes from David :(
It would be nice to have a Brewzilla, but for now I'm left with extract kits. My stove can't reach a boil with a big pot!
I have plenty of Amarillo at my disposal, so could anyone recommend a steeping temp, time, gram figure to throw into a fermenter of wort (23L batch)? Also a gram figure for dry hopping. I have an old temp control fridge at my disposal. The tin I have right now is Coopers Australian Pale Ale. Thanks for any advice inadvance.
You can convert my recipes to extract with speciality grains, known as partial mash.
Then just follow my hop times.
@@DavidHeathHomebrew Thanks David. I used a stock pot, bought a grain bag, thermomenter and gave a small batch ago a year or so back. There wasn't enough output power on my cook top for even that amount - way under a boil temperature.
When I sampled the batch later on, it tasted earthy and worse than any of my my extracts - I know that's not typical of extract as I've sampled work colleagues brews.
The best I can do at the moment is brew by numbers, but maybe get the water balance and hop steeping working better for me.
What about getting a heat stick or a plug in element? Doesnt have to be expensive.
Hello, thanks for the recipe. I currently have this in my FV, I have the Grainfather conical, and it is struggling to hold the 35degree fermentation temp, rather its closer to 30degrees. Is this going to cause any issue for me? And would a coat for the conical help with getting this up to 35 degrees?
Hey Alessio, no do not sweat it :) Kveik is fine like this. A jacket would help though yes.
I'm about to try this as my first ever brew of any kind! Jumped straight in the deep end with all grain.
Is the fermentation at atmospheric pressure? Or should I be fermenting under pressure (I have the fermzilla allrounder with pressure kit)
Hi Mark, A great one to start with I would say.
I would go with pressure seeing as you can for this one.
Hi David, I brewed this on Friday (my first G30 brew!), the SG readings dropped from 1.051 after about 3 hours to 1.027 on Saturday (albeit fairly blurry on my refractometer) and seem to be about the same today on Monday - given the outside temp over the weekend I’m wondering if it’s worth giving it a bit of help with a heat pad as worried it may be stuck? It’s bubbling roughly every 60 seconds. Temperature on the fermenter is reading 25c. What do you think?
I’m actually wondering following a watch of some more of your videos if the refractometer is the issue here (though wouldn’t explain the very slow bubbling), have ordered a hydrometer to arrive tomorrow - will see if we get any movement!
Yes, a refractometer is best used before there is alcohol unless you are happy to make some extra calculations. A hydrometer is easier. It is normal to see fermentation go crazy initially and slow down though. Best to check it again once you see activity slow more.
Many thanks David, I bottled today, looking great so far - very excited to get past the conditioning phase (hoping I can sample in a week but will try and leave for two to be safe!). A final question (apologies), I didn’t add any additional yeast at the bottling stage but have since seen your video on Kveik which I used here as you recommended. Do you think this will cause any issue, if so is there any way to resolve/minimize the risk now? Definitely don’t fancy flat APA! Many thanks as ever, Dominic
Great to hear. You might be ok, though I would not rely on kveik alone for bottle carbonation as a rule. Its unreliable.
If I can't get Flaked Wheat, will oats give me a similar result?
I would suggest using whatever wheat you can obtain for a closer effect.
Dear David, thank you for the recipe. If I would use the Kveik Yeast at 35 C, can I bottle it after +/- 1 week or would you recommend a longer fermentation time? When do you bottle / keg?
Hi Michiel, my usual process with kveik is to give it 1 week before transfer into a keg. The fermentation is usually finished in 1-3 days.
@@DavidHeathHomebrew hi David, thank you for the reply. So that is 1 week after brewing or 1 week after finishing fermentation? Do you have an alternative for the chateau wheat flakes? They are not available in my country.
One week after pitching your kveik yeast. Any wheat flakes will work :)
@@DavidHeathHomebrew only unmalted wheat available. Apparently this will change the taste. Would you still add unmalted wheat? The stores suggest first boiling them for 30 minutes.
Hmm no this would not work sadly. I would suggest wheat malt instead.
Quick question on the fermentation, do you maintain 35c for the full 7 days?
Yes 🍻🍻🍻
Is it possible to adapt this receipt to use the no chill method? I'm considering trying the no chill method, as the part of the UK I live in has just imposed water restrictions e.g a "hose pipe ban".
Sure, no problem there. Any recipe can be no chill in fact. I am not sure if cooling wort is covered by a hose pipe ban but good to do your bit Of course 😎🍻
Hey David - great video! Mind two questions? One - what equipment did you brew this on? Looked like Anvil Foundry but wasnt sure. Two - why did you yeast twice? I've only been adding yeast once for all my brews. I use the Anvil Foundry 10.5G for mash and Grainfather concical fermenters. Thanks!!!
pretty sure David used the new Brewzilla G4 here ...
Sorry must of missed this one. Yes, Brewzilla GEN 4. When you say I used the yeast twice, what do you mean?
What's the best water profile for this on brewfather? Going to make it this week. Thanks David
I suggest the pale ale profile, its in the video :)
@@DavidHeathHomebrew sorry missed that bit 🤦
No problem. I suggest a profile for each recipe these days :)
I've been planning to brew an APA soon, think I'll give this a try. I have a question, for some reason it's impossible to find ordinary flaked wheat in Croatia, do you think it will be OK if I replace it with flaked oats?
Hey Iggy. I would suggest going with wheat malt personally. It will give the most similar effect. Enjoy 🍻🍻🍻
Thanks David, wheat malt is obtainable, looking forward to brewing this recipe 🍻
Great to hear, enjoy 🍻🍻🍻
Just brewed this one and when I moved it over I noticed the boil time was 90 minutes. Was suppoesed to be 30 mins .😩 What effect is this likely to have on the end result?
Ops. The effect will be much more bitterness and less volume, so more alcohol. Hopefully its still drinkable but the balance will be off and not as per the recipe sadly.
@@DavidHeathHomebrew the hop addition was at 15 minutes so hoping bitterness should be the same or similar?
Yes, the 15 min addition remains the same.
Hi David. Just wanted to point out that I do, in fact, use my counter-flow chiller for both final chilling on the way to the FV and also for cooling down to hopstand temperature (rapidly!) just by setting the kettle to 80°C and recirculating the chilled wort back into the kettle. This works well and fast and I see no reason not to do so, but you suggest this isn‘t possible, why?
A CFC chiller is not designed to be able to chill the whole wort quickly. You can do this with an immersion chiller in less that one minute and enjoy a decent cold break at the same time. You can make an immersion chiller or buy one cheap enough, which is why I give this advice.
So no pressure is used on this one right?
You could do it either way.
@@DavidHeathHomebrew thanks David, I need to turn this one over a bit fast. Will pressure aid in terms of speed?
Yes, pressure will often speed things up, the gain will vary though.
How does this compare to your old apa recipe?
The new recipe is a modern rework. The differences in grainbill, boil time and hop timings make for a more universal and more flavourful experience for most people. I do like how the style and this has evolved due to all this. I take it that you tried my version 2 years ago? If so try this and let me know your thoughts.
@@DavidHeathHomebrew i will try this, loved the old one though
Let me know which you prefer. 🍻🍻🍻
At least this isn't an IPA disguised as a Pale Ale. Nothing makes me more upset when a brewery says its X and serves you Y.
Very common these days for sure!!
where do you draw the line from pale ale to ipa? i have a similar recipe but just with an added dry hop of about the same as whirlpool
Bitterness is the main factor these days if you refer to the BJCP. However in commercial brewing the lines are very blurred.
@@MadzP1992 For me its when the Hops overpowers malt. If I can't taste the malt and all I get is Hops its an IPA. American Pale is an IPA light and most of them are closer to English IPAs than Pales.
Yes. I agree that a pale ale is best with malt and hop balance.
looks too malty....
Why would you think that? Can you elaborate?
I can just tell by the colour and clarity.... did you find it too malty?@@DavidHeathHomebrew
No, at no point has this recipe been thought of as too malty. It is very in keeping with the style 🍻🍻
Fancy sending me some to Vietnam? lol@@DavidHeathHomebrew
@@user-cw3pl8xy9w I do not have an export licence for alcohol. The idea is that you brew it yourself 🍻🍻🍻