American Pale Ale Beer Style, Recipe Writing, Brewing Guide

[@andrewstarcevich966]

David finally had a couple pints of this recipe last evening. Took a growler across to the neighbours. Everybody thought it was fantastic. Thank you for making me look good 🍺

[@DavidHeathHomebrew]

That is very good to hear Andrew :) Cheers :)

[@jwalsh5764]

Hi David, thanks for this recipe, it's a great example of the style. I've been all grain brewing on and off for about a decade and I'm still not used to brewing such top level beers as when I use your recipes, so thanks. much appreciated.

[@DavidHeathHomebrew]

Thank you, that is great to hear 🍻🍻🍻

[@frankspeijers5586]

The videos are getting better and better, thx David. I go for centennial & cascade, both from my own garden.

[@DavidHeathHomebrew]

Many thanks Frank! I am constantly trying to enhance further :) Thanks for the hop pairing also :)

[@DamoVill]

Hey mate, followed this recipe about two weeks ago. I ended up cold crashing after day 3, where it says for 6 days until I got home from holidays. This has quickly become my favourite beer. The clarity is lager like, but the colour is more straw like compared to yours. Really happy with this and I'll definitely brew it again. Such an easy drinker. Cheers mate

[@DavidHeathHomebrew]

Great to hear :) Yes it took some trials to get this one right but I think it was well worth the time and effort :)

[@DamoVill]

@@DavidHeathHomebrew I also made your ESB the day after this one. It's turned out very similar to my Marzen I made a couple months ago. Are they meant to be so similar?

[@DavidHeathHomebrew]

Not really no. Let the ESB condition and I sure you will taste the differences :)

[@WexZG95]

David, once again great video, thank you for that! I won a gold medal in Ljubljana with APA made with Denali (new name Sultana) and Simcoe as late boil and whirlpool additions and later small dry hop additions with Denali, Simcoe, and Citra. I dry hoped just because of aroma. Smell was incredible and maybe that pushed for gold in a competition. Who knows... but Sultana with Simoce works great! Yeast was classic US-05.

[@DavidHeathHomebrew]

Great, thank you :) Awesome, that does sound interesting. Thank you for sharing :)

[@diverbob33]

One of the most enjoyable and informative videos on YT, not only for this style but also for homebrewing in general.

[@DavidHeathHomebrew]

Great to hear and very much appreciated :)

[@diverbob33]

@@DavidHeathHomebrew Thank you for posting this. I am brewing a pale ale tomorrow and incorporating some of your suggestions into my recipe and brew day procedures. You obviously put allot of work into producing this video. Subbed!

[@TheWinkingPigBarBQ]

David, I brewed an American IPA using Voss fermented at 39*C using 43% two-row, 43% Maris Otter, and the remaining Crystal 30. The hops were Columbus 1.3 oz., 15 AA, fist wort, 60-minute boil, Amarillo 1.25 oz. 8.6 AA, 5 minutes, and 1.0 oz. Amarillo, 8.6 AA, 0 minuites for 74 IBUs total. This beer has a high estery tartness with an orange or orange peel citrus flavor followed by a lingering bitterness. Maybe with the next one I'll try reducing the fermentation temperature to see if it reduces the fruity tartness. It's still a very satisfying beer.

[@DavidHeathHomebrew]

Yes, a lower temperature will remove this if you are not a fan by the end, sounds good to me :)

[@liammcdevitt3303]

Superb beer. Drinking it in the sunshine now. I could drink it all night. Thanks david

[@DavidHeathHomebrew]

Great to hear Liam 🍻🍻🍻

[@jeremyhill6319]

I did a naughty thing and subbed out centennial for simcoe. Usually I would use your recipe as is but I have been desperate to make a beer with simcoe and trusted your malt bill and hop addition timings etc more than others online. Fermented with Voss. This beer is absolutely delicious... Thankyou and I can't wait to try the original recipe next I'm sure it's even better!

[@DavidHeathHomebrew]

I hope you enjoy it both ways 🍻🍻🍻

[@juanbuys5731]

Mosaic Amarillo Citra Centennial in a large 5 min addition, bittered with Galena. I like to calculate my hop quantities on IBU 'weight', balancing each similarly, but keeping bugu in check.

[@DavidHeathHomebrew]

Many thanks Juan :)

[@Auster555]

I plan to brew that recipe next. About the water profile, the CACO3 was refering the the Alakalinity? I'm using Brewfather and only see adjustement for Bicarbonate (HCO3) in the water profile tool. Thanks David.

[@DavidHeathHomebrew]

Great 🍻🍻🍻 Here are conversion details:- docs.brewfather.app/profiles/water

[@DavidHeathHomebrew]

“From Alkalinity mg/l CaCO3 to ppm Bicarbonate HCO3: multiply by 1.22” I hope this helps 🍻🍻🍻

[@rspaulding]

I brewed this one and used Golden Promise in place of the pale ale malt. Also Wyeast 1272 instead of Voss. It was a big hit!

[@DavidHeathHomebrew]

Great to hear, many thanks 🍻🍻🍻

[@rodrigochristoff]

Thanks David. I did this Recipe two weeks Ago. I did well! Og 1,050 and 1,010...I used a sg 0,4 yeaster (i did n found at the suply shop the right yeaster..) 200 grammes total hops....But i loved the grainbill option and the amarillo and centennial effects.... Will repeat this Recipe a Lot of times.....Cheers

[@DavidHeathHomebrew]

Great, glad you enjoyed it :) It is one that took some time to get where it is now :)

[@gnosov]

Yes. A very pleasant update. I was always eager to see the end-beer result of every of you recipes. Thanks a lot!

[@DavidHeathHomebrew]

Thank you. Yes Ive been adding the end beer recently, people seem to want it so in it goes :)

[@demharderdeycome]

Another excellent video. Thanks so much for going to all the trouble of making and posting these, they really are super useful.

[@DavidHeathHomebrew]

Great to hear, thank you :)

[@clivebrooker1]

Great vid again, "When is an APA not and APA, when it's been dry hopped" :-) Nice to see the finished beer.

[@DavidHeathHomebrew]

Haha, thank you. Yes indeed! :)

[@TheWinkingPigBarBQ]

I love the head on that beer at the end, I know a big foamy head isn't appropriate to all beer styles but for me, that's a sign of beer done right.

[@DavidHeathHomebrew]

Great, yes thats how I like it also :)

[@johnmason455]

On my most recent order I bought a lb of Summit which I've never tried and Cascade which I certainly have. My intent was for Summit as bittering and Cascade for flavor and aroma. That changed when I smelled the summit after it hit the kettle. Quick change to the recipe and 50/50 cascade/summit for both flavor and aroma. Beer's still young but I like the result so far.

[@DavidHeathHomebrew]

Summit certainly works very well John, that is for sure :) Let me know what you think later on :)

[@karlpeterson6307]

Super fun to see one of my hometown breweries (Bale Breaker, Yakima WA) represented. I like a citrusy APA, leaning on cascade as a bittering hop, with chinook, citra, and lemondrop as late additions. Thanks so much for the informative videos!

[@DavidHeathHomebrew]

Great! Yes I liked the design so in it went :) Thanks for the hop combinations, much appreciated :)

[@joeymcauley2543]

Hi David. Thanks for all your great recipes. Just a quick question about using Kveik yeast. I brew approx 4.5 gallon batches (I ferment in a corny keg so I need to leave space for krausen). I’m used to buying a pack of dry yeast and pitching the whole thing. But I notice with Kveik you’re recommending 1/3 of a pack for approx 5 gallons. Is this a Kveik thing? Does it perform better when under pitched? Thanks!

[@DavidHeathHomebrew]

Hi Joey, this is when using wet yeast from Omega. With dry stick to that companies pitching rate. Yes the wet yeast overpitch is simply a waste and kveik thrives on a lower pitch. 🍻🍻🍻

[@joeymcauley2543]

Ok great! Thanks for the reply.

[@DavidHeathHomebrew]

@joeymcauley2543 🍻🍻🍻

[@martinfarrimond2925]

Excellent video, David - many thanks for sharing. Will be making up my own recipe based on your ideas here, for which I'm very grateful. Cheers!

[@DavidHeathHomebrew]

Great to hear Martin, cheers 🍻🍻🍻

[@ejmillion]

Thanks David, perfect timing I've been looking to have a crack at something like this.

[@DavidHeathHomebrew]

Great to hear Eddie , thank you :)

[@rousvig]

Hi David. I just bottle this recipe. I was wondering if i can add a bit of color too. From ~9.3 EBC TO ~10.3. Which grain I should add? Next time can I ferment with lallemand Verdant yeast? Thanks once again,!!

[@DavidHeathHomebrew]

Hi Rous, you can adjust any recipes colour by adjusting the crystal malt using a recipe calculator. This small change just means using a little more in the mash when brewing.

[@fdk7014]

Very interesting! I was considering whether I should brew something tomorrow and what. All my kegs are currently in use but maybe I will finish one of them by the time this is done... I like that you post a list of hop combinations, I find that it's hard to come by good recommendations for that. I've also been wanting to try Chinook for a while, maybe I'll do a Chinook+Simcoe combination using Chinook for bittering.

[@DavidHeathHomebrew]

Many thanks FDK :) Yes I think hop combinations are a vital part of this style, they had to go in :)

[@liambrash]

Hey David where did you get the aeration thing for the end of your counter flow chiller ?

[@DavidHeathHomebrew]

It is a Brewtools part 🍻🍻🍻

[@richardallen7360]

David, would substitute of 2 row for pale ale malt be much of a difference? probably not the best question. I should just spring for some pale ale malt.

[@DavidHeathHomebrew]

Hi Richard, I would highly recommend pale ale malt personally.

[@richardallen7360]

@@DavidHeathHomebrew your opinion mean a ton to me. Thank you so much for the reply. You are my go to info for brewing information.

[@DavidHeathHomebrew]

Great to hear Richard, many thanks for your support 🍻🍻🍻

[@nicklumb8143]

Hi David. Great video. I am fairly new to home brew & have moved up from extract & partial mash to full grain. This would be my 2bd brew on the 35 ltr Brewzilla. Could I replace the Omega yeast with the Lallemand Voss Kveik dry yeast as I feel not experienced enough dealing with only using a small amount of liquid yeast & saving & reusing!! I plan to ferment under pressure in the Fermzilla allrounder & in an Inkbird controlled fermentation fridge. All advice welcomed. Thanks Nick.

[@DavidHeathHomebrew]

Thanks Nick. Yes, you certainly can. The end result will be very nice but much less fruity. No issues with pressure and voss. I suggest 10-12 PSI. Temp can be 40C plus but does not need to be that high. Voss works at 20 for example but the fermentation will be a little slower. I hope this helps :)

[@liammcdevitt3303]

Well Lallemand Voss do the same job? I have all the rest of the ingredients! Thanks

[@DavidHeathHomebrew]

Yes 🍻🍻🍻

[@liammcdevitt3303]

@@DavidHeathHomebrew thanks 👍

[@4leyOriginal]

Might sound like a weird combination, but I like mixing Saphir with Azacca and/or El Dorado. For bittering I like Galena or Magnum.

[@DavidHeathHomebrew]

That sounds good to me! Many thanks for sharing :)

[@rmg222]

Gonna brew this saturday! I've just reduced a bit of the grist to hit a lower alcohol, 4,6%, and less hops to IBU of 38 ^^

[@DavidHeathHomebrew]

Great. If you made changes then be sure that you have the same BU:GU for the right balance on this one :)

[@rmg222]

@@DavidHeathHomebrew thx!!! Readjusted to 45 ibu and same bu:gu ratio! Thx!!!

[@DavidHeathHomebrew]

Great, that will work nicely :)

[@Pnc2906]

Hi David, this is great video. I followed ur recipe. It seem to be good until I bottled. The colour is change after bottling. I used carbonated drops. What is going on there? Would u please advice me. Thank a lot

[@DavidHeathHomebrew]

Thank you. Has the beer darkened? This can be oxidation. Here is a guide:- kzbin.info/www/bejne/mZe9Xqp-h9l3gac

[@discostucrazymunkey]

As always this was a fantastic and informative video. I have a question The spray nozzle used during the wort transfer, what is it and where can I get one?

[@DavidHeathHomebrew]

Thank you. Thats a wort aerator from Brewtools.

[@A2an]

Super Video, I really intending to brew this beer however I need to finish bye brew kettle, there is at least 1 week of work left and the time is short.

[@DavidHeathHomebrew]

Many thanks Allan, much appreciated :) I would be interested in your thoughts once you have tried this.

[@paulwakefield4329]

Great Video thanks! I’m going to brew this as my next brew on the B40. 1 question if I could, your recipe seems to use the default B40 profile, I’m just wondering if you hit the numbers pretty close to this or do you adjust your equipment profile settings.

[@DavidHeathHomebrew]

Great to hear Paul. Yes this profile works well for me.

[@paskrell]

Thinking of doing this with a bunch of C’s to worship the classic American hops. Possibly a split batch to make an APA & APL

[@DavidHeathHomebrew]

Great, sounds good to me :)

[@anderslindqvist9686]

I just love Citra single hop. Second choice a Colombus Citra combination, heavy on Citra. Third choice Cascade Centennial.

[@DavidHeathHomebrew]

Great, thanks for your feedback here , much appreciated :)

[@larshkj]

Hi David. This will be my next brew. Looks delicious! I've ordered dry Voss Gjernes Kveik from a guy in Denmark. Do you just use the dry yeast directly in the fermentation vessle, or do you rehydrate it? How much dry yeast should I use?

[@DavidHeathHomebrew]

Hi, Thank you :) Yes, just pitch it directly. A teaspoon worth or 5-6g is enough for 25-30L. Enjoy :)

[@sebastiandiazlagos3919]

Sir, lemme tell you: you are my new god.

[@DavidHeathHomebrew]

Haha, thanks :)

[@emilryden8306]

Quality as always David, Thanks alot!

[@DavidHeathHomebrew]

Many thanks Emil, much appreciated :)

[@zorangavrilovic87]

Hi David, I plan on brewing this on Sunday, just one suggestion on yeast. I have both BRY-97 and Lutra, what would be the better option? Should I also ferment it under pressure from the start?

[@DavidHeathHomebrew]

Hi Zoran, either of those will work well. I would probably go with Lutra personally. Yes, pressure from the start.

[@zorangavrilovic87]

@@DavidHeathHomebrew Awesome, many thanks, I'll give it a try!

[@DavidHeathHomebrew]

🍻🍻🍻

[@maximejulliant5368]

@@DavidHeathHomebrew Hi David, hope you're going well ! Why pressure from the start ? You don't want the kveik esther ?

[@DavidHeathHomebrew]

10-12 PSI will work well 🍻🍻

[@clausbroch893]

Thank you for another great video. I noticed that you had a muzzle like device on the end of the transfer tube which seems to be doing the aeration automatically during transfer of the wort to the fermentation vessel. I'm interested in knowing where to get this device. Thanks in advance.

[@DavidHeathHomebrew]

🍻🍻🍻

[@larsrittblad8333]

Hello David. Is it ok to cook this batch for 30 minutes instead of 60 minutes? best regards Lasse

[@DavidHeathHomebrew]

Sure. Just adjust the bittering hop to 30 mins and then adjust that hop to the same IBU. It will not take much more hops.

[@larsrittblad8516]

@@DavidHeathHomebrew you are the best 😉

[@DavidHeathHomebrew]

Cheers Lars 🍻🍻🍻

[@paulwalter4708]

Hi David, great video. Many of the APA recipes online call for American 2-row pale malt, which is not so widely available in Europe. Do you have a preferred European pale malt substitute?

[@DavidHeathHomebrew]

Hi Paul, not really to be honest. Pale ale malt from major malsters in Europe has a good high quality throughout thankfully :)

[@Multijuicee]

I had have many different answers to this. What is American 2-row really? Is it just whatever 2 row variety (which leaves us with a lot if options) or is it an actual type? I usually just see it as a pilsner malt type, don't know if that is right though

[@DavidHeathHomebrew]

It's types of barley. 2 row is what the vast majority of the world use for brewing. Six row is livestock feed. I've no idea why some in the US use it for brewing in all honesty it is cheaper though.

[@Multijuicee]

@@DavidHeathHomebrew yeah i am familiar that it is a type of barley. But is it a sort as such? I mean vienna or Maris Otter is also a 2-row. There are recepies that say 40% of 2-row and 40% of Vienna etc. Is it a "fill in the gap" trickery for whatever suits your need 😂 Sometimes 2-row seem to be mentioned as a generic "whatever 2-row type" and other times as if it is a specific variety itself. That i find confusing as a brewer in Europe

[@DavidHeathHomebrew]

This isn't really something to think about in Europe. If you see 2 or six row pale then just use pale malt or if it's a malt forward style you may wish to upgrade to maris otter.

[@AstroHAM]

Very nice video again. Sure going to do some APA brews

[@DavidHeathHomebrew]

Great, thanks Ferry much appreciated :)

[@boardmanphil]

Hi there, just wondering if the BU/GU is supposed to be a high as 1.00? Only asking as in your guide you say the BU/GU should have a max of 0.75. Many thanks

[@boardmanphil]

Ignore me, I’ve just read your reply to a similar comment!!

[@DavidHeathHomebrew]

No problem :)

[@DavidHeathHomebrew]

I clarify this more in later videos, when it comes up :)

[@Ajyn4Life]

I just found you through brew father. Aaaaaand subbed.

[@DavidHeathHomebrew]

Thanks AJ. Plenty more guides like this one on the channel. I hope you find them useful :)

[@mattainsworth3281]

Hi David, love your videos and content. They have been keeping me sane during lockdown. I thanks you kindly :) I have just bought in all the required grains/hops etc for this recipe but can’t get the yeast. Will US-05 work ok? Any tips for the yeast starter? Also do you have a Grainfather recipe link for this one to use with the G30 system?

[@DavidHeathHomebrew]

Yes, US05 will work. No need for a starter as long as you stick to this volume. I only share these days to Brewfather but you can save the recipe there and then export/import. There is a link to this in the videos description.

[@Dts1953]

First class David, thank you so much!👍👍👍👍👍👍👍

[@DavidHeathHomebrew]

Great, glad you enjoyed it :) Many thanks for the feedback :)

[@estigolembo402]

If i dont have a kviek yeast i can do this recipe with a regular ale yeast? And which temperature i need?

[@DavidHeathHomebrew]

Hi Esti, yes no problem. You can use Fermentis US-05. Start at 18C for the first week and then ramp up to 21C over 3 days. Hold this until it is finished.

[@estigolembo402]

@@DavidHeathHomebrew thanks

[@DavidHeathHomebrew]

🍻🍻🍻

[@ModernGameChangers]

Could you explain or do you have a video explaining the percentages? I get what they mean in terms of 46% of the total grain bill (for example), but how do you choose what the total weight should be? Do I start at 15 lbs (again, for example) and scale amounts thusly? Where is the starting point or how is that determined?

[@DavidHeathHomebrew]

The easy way is to look at the recipe in the videos description or check it out on Brewfather. This is adjusted correctly for the volume. You can also use software to change it to a different volume.

[@jakerowland7334]

Hey David. Great video as all yours are. Recently purchased a Brewzilla 35L and am thinking I will do this recipe as my first brew. I have a question, in this video you say to ferment the Voss Kveik at 25c but your Brewfather recipe says 35c, which would you recommend? I will not be fermenting under pressure.

[@DavidHeathHomebrew]

Thanks Jake, great to hear. Depends on the profile you seek :) Lager like 25C or less, Ale 30-35C

[@jakerowland7334]

David Heath Homebrew What profiled do you think works best with this recipe?

[@DavidHeathHomebrew]

Its really a question of taste but I prefer an ale profile personally.

[@jakerowland7334]

David Heath Homebrew Cheers mate

[@luclaferriere8017]

Hi David, Thanks for repliying so quickly to my last question on dry hopping. Your new student is preparing his third brew, not even tasted the first yet, and I would like to brew this APA. 1st there seems to be something wrong with the transfert of your recipe into Brewfather; the selected yeast is Omega OYL-062 Voss Kveik. I can't find this yeast even on Omega's web site... Could it be OYL-061? 2nd I wish to brew this beer with dry yeast 'cause my local brew store only stocks dry ones; when changing the yeast for Mangrove Jack's M36 Liberty Bell in brewfather the amount remains at 0.33 pack. I am really to newbie to figure that out... can you tell me what amount I should use for your 23 litres recipe? Again, thank you so much for sharing your knowledge with us, beer lovers.

[@DavidHeathHomebrew]

Hi, it would seem that this yeast has changed to OYL-062 now. You could use MJ Voss kveik instead or Lallemands version. I would suggest one sachet for 23L. I hope this helps :)

[@luclaferriere8017]

@@DavidHeathHomebrew Thank you Sir.

[@DavidHeathHomebrew]

Cheers Luc 🍻🍻🍻

[@diegoyrebecapenas158]

Hi, good videos, thanks for sharing. One question? How long do you keep the beer in the keg before pooring the first ones? My question is to know aprox when is the best time to drink this type of beers, considering that the hop beers is better to drink it young. Regards from Argentina

[@DavidHeathHomebrew]

Hi Diego. This is really relative to style. Hoppy beers, regular stouts and wheat beers are ready the fastest. Higher alcohol can take much longer. However, if you use Kveik yeast then this can be greatly reduced. See my style guides released this year for Belgian strong styles that are ready quickly via Kveik/Belgian yeast co- fermentation.

[@susniand]

Hey David, thanks for sharing the recipe, got ingredients and will prepare for tomorows brew in grainfather. I have a question tough; mind explaining hopstand? does that means you cool worth to 80°C and keep it at 80 for 15 minutes and then continue to cool down, adding hops when it reaches 80°C? Thanks ^^

[@DavidHeathHomebrew]

Sure, no problem :) Yes, cool to 80 and hold at 80 for 15 mins.

[@susniand]

@@DavidHeathHomebrew add hops @80 or flameout?

[@noelvandenbogaard5509]

APA is the Antwaarpse pale ale brwewed by de Koninck in Antwerpen Belgium. A very nice ale.

[@DavidHeathHomebrew]

Great, thank you :)

[@pedropedroso8992]

Hello David, thanks for this video. I'm using US-05 fermentis, and i want to ferment it on Fermzilla at 20ºC. Bur i'm not sure which pressure should i put on. Which one do you suggest? Is there any chart or calculator that you use to guide you through styles and pressure fermentation? Another thing: should i pressurize it right away after i put it on the Fermzilla or should i wait a couple of days? Thank you once again for sharing you expirience!

[@DavidHeathHomebrew]

Hi Pedro, 10-12 PSI is a general sweet spot but US05 is known to handle higher pressure. You can go further up on that temperature also once under pressure. With a neutral yeast like this one you can go straight into pressure. Only hold back for 3-4 days when you want a yeasts flavour and aroma.

[@pedropedroso8992]

@@DavidHeathHomebrew thank you David onde more!

[@DavidHeathHomebrew]

No problem :)

[@esamThaRed]

Love your videos David. I have a question, do you recommend to do a coldcrash on this beer??

[@DavidHeathHomebrew]

Thank you. Yes, if you want early clarity.

[@esamThaRed]

Thanks for the answer. I forgot to point out that I'm bottling the beer is it still a great idea then??

[@DavidHeathHomebrew]

Sure, no problem:)

[@billroberts5650]

Thanks for the video Very new to brewing . Do you use a Tilt Hydrometer in the fermzilla?

[@DavidHeathHomebrew]

Thanks Bill. Welcome to the channel :) Yes I do :) Very handy stuff :)

[@ruanmuller3577]

David the Alpha acids of Simcoe and Cascade are way different. When using them in a beer, will you balance the flavour by IBU's or by mass? Say at 10min boil, do you add 14g each or 8.5 IBU's each. 8.5 IBU will mean 14g Simcoe but 24g of Cascade?

[@DavidHeathHomebrew]

Very sorry for the late comment for some reason KZbin hid this from me. IBUs are not the full picture, its also about flavour and aroma. These are the parts to balance.

[@barrycranston5122]

Excellent and most professional as always, thanks.

[@DavidHeathHomebrew]

Many thanks Barry, much appreciated :)

[@lewisburdette6047]

What if I wish to get this nice citrus flavor, but also wish to add a slight hint of pine?

[@DavidHeathHomebrew]

Columbus, Simcoe, and Chinook all add pine. So you could add small amounts of any of these. Just keep the same IBU on the addition times.

[@lewisburdette6047]

David Heath Homebrew thank you!

[@DavidHeathHomebrew]

No problem, anytime :)

[@rapureila]

If i somehow use only flavour and aroma hops that are put in the wort 15min left in the boil, do i have to do a 60min boil then? Would it effect the end result if i only do the 15min boil. Thanks!

[@DavidHeathHomebrew]

I would go with a 30 min boil personally, it just sits better. Try both and see what you think :) Also try no boil (raw) brewing, I have videos on this also :)

[@brennanroy7842]

Thanks for a great video, David. Question about that Mosher water profile: those Sulfates seem exceedingly high compared to some sources I've come across. Have you tried something closer to a 2:1 sulfate:chloride ratio? Maybe more like a 200:100 rather than that 351:110 in Mosher's recommendation? How has that worked out for you?

[@DavidHeathHomebrew]

Yes, ive tried all sorts and continue to try more. Mosher hits well with his profile :)

[@rodrigochristoff]

Hello Dude, how are you!? I found your recipe on brewfather app, any tip beyound your full recipe lol? I have a question, i m using a brewzilla 35 L and i bought a roller grain malt mill. What is the better grain size to regulate the roller grain? And if i s the same size for all the grain used in this recipe? Thank you!

[@DavidHeathHomebrew]

Hi :) All the tips are in the video :) Grain milling wise you will need to test with the grain you obtain. I have a full guide here that gives all the information you need:- kzbin.info/www/bejne/eqGsZZ2ebbqdapY I hope this helps, do let me know if you need any help :)

[@rodrigochristoff]

@@DavidHeathHomebrew thank you so much David!

[@thomassmall8556]

Inspired by your video I've ordered some Omega Labs - Hornindal Kveik and will use with 2.7kg Simpsons finest Maris Otter, 2.7kg Pilsner, Carapils 250g, Melanoidin 150g, with Centennial 28g at 60 minutes then Centennial, Cascade and Citra 14g each at 10 minutes, 5 minutes and hop stand.

[@DavidHeathHomebrew]

Great to hear, many thanks Thomas.

[@surreypiscator]

I'm brand new to homebrew as I gather a lot of people are during these times. Had a go at writing my own recipe in Brewfather (after only one brew thus far mind) as below: 5kg grain bill 70% Maris Otter 20% Munich 10% Caramalt Usual 65c mash in 75c mash out Hops are all Citra, Mosaic & Simcoe: 5g each 60 min boil 8g each 10 min boil 13g each 5 min boil 15g each 15 min hopstand 20g each 3 day dry hop Yeast: US05 Million dollar question to you Mr Heath... How did I do? Any suggestions? Should I just brew it and learn from my mistakes? P.S. Thanks for all the useful content!

[@DavidHeathHomebrew]

Fantastic :) Could you send me a link for the recipe on brewfather? I need to see bitterness and alcohol levels. Also what are you hoping for here?

[@surreypiscator]

@@DavidHeathHomebrew I’m currently in the trial period for brewfather so not sure I can/ know how to share the recipe. Stats are: OG1.057 FG1.011, 13.8 EBC, IBU 68, BU/GU 1.18, RBR 1.22 and 6% ABV. I’ve not gotten into water corrections as a) the water report available on my supplier’s website is 10mo old and b) quite frankly it’s like reading the matrix. Apparently we have ‘some of the best drinking water’ due to being fed by chalk streams. I’m after a nice IPA style with plenty of hops shining through, but I’m not after perfection, just something I can make to my liking!

[@surreypiscator]

If you search ‘Citmosim IPA’ it should be visible now :)

[@DavidHeathHomebrew]

This looks fine except for the BU:GU ratio. This beer will be more bitter than the style would usually be. I would bring this down to between 0.89 to 1.0. It is currently at 1.18. Do you see this at the bottom of the green indicators on the top left? If not then you can enable it in yhe hop section below. The fast way to adjust would be to set the IBU to 57. This will adjust all hops down a little to give a BU:GU of 1.00 for example. Hope this helps :)

[@Neale_Gray]

Another quick question regarding the BU:GU ratio. In the video you mention the importance of the BU:GU ratio which you say should be between 0.667 and 0.750, yet the brewfather recipe has a BU:GU ratio of 1. I'm not concerned about brewing to the BJCP guidelines but a BU:GU ratio of 1 seem quite a lot more than the 'maximum' 0.750 for the style?

[@DavidHeathHomebrew]

Yes, I personally prefer the style outside of the BJCP guidelines. You will find many commercial breweries do too.

[@jefraz2003]

Hey David!! Had a question about the fermentation. Do you still let the Kveik clean up for 7 days in the fermenter under pressure? Also, in your opinion what is the max amount of pressure that Kveik can handle? Cheers and thanks for all the videos!!

[@DavidHeathHomebrew]

Hi Joe, Yes, I do :) I am not so much focussed on the max possible pressures. More, which pressure gives the best result. Remember there are yeast health downsides to pressure. Ive stuck with 10-12 PSI mostly for this reason with very pleasing results along with a 24 hour ferment.

[@jefraz2003]

@@DavidHeathHomebrew thank you!! Brewing this now!

[@DavidHeathHomebrew]

Great :)

[@AdslVerbe]

Is the waterprofile for the mashwater or for the sparge as well?

[@DavidHeathHomebrew]

Just use it for the mash water :)

[@ianharrison295]

Hi David, I’m about to do APA recipe, using LaBrew Voss Kveik for my very first time. Do you recommend adding whirlfloc and yeast nutrient? Thanks & regards

[@DavidHeathHomebrew]

Thanks Ian. Yes I would suggest using both. With kveik a triple amount of yeast nutrient is becoming standard advice.

[@francescotassini4321]

Hi David, thanks always for your superb job! This APA is next on my to brew list and I would like to ask you something related with the fermentation: in the video you say that you pitch the yeast at 41° C and then cool to 25°, but in the recipe on brewfather the profile reads 35° C... Which one is correct? Many many thanks for your help, it is a a great part of my success as a homebrewer!

[@DavidHeathHomebrew]

It really depends on the profile you want from voss kveik. If you go 25 then it will be lager like, if you go 35 then more ale like. Both work well with this recipe but I like to give the options so people can decide for their own taste :) Sadly I cannot give all options on Brewfather though.

[@aaronutman]

First off, thank you for your channel! I have learned a TON from your content :) I brewed this recipe on Saturday and am wondering if you recommend cold crashing prior to bottle conditioning, or keep the beer at 95 degrees when transferring from the fermenter to the bottles? Also, it appears my fermentation is complete after only ~36 hours, but my FG stopped at 1.013 with an OG of 1.046. Any recommendations?

[@DavidHeathHomebrew]

Thanks Aaron, that is awesome to hear. Education is my primary channel interest. Cold crashing is a matter of taste. Use it if you are looking for clarity faster. Over time the beer will clear, this speeds that up. In terms of your fermentation I would see if you can bring it lower. This is usually solved by motions back and forth with you fermenter to rouse the yeast at the bottom. You can also look at raising temperature if possible. I hope this helps. I cover this and more in this guide:- kzbin.info/www/bejne/aaCqk5SEbc9qfck

[@aaronutman]

@@DavidHeathHomebrew thanks so much 🙏🏻

[@DavidHeathHomebrew]

Anytime Aaron :)

[@jeffbrislane5782]

David ive seen a lot of people recommend the use of wheat malt in a pale ale for body and head retention, what do you think about wheat malt in an APA? I just brewed an APA with 85% pale, 10% wheat and 5% crystal and hopped with magnum and cascade

[@DavidHeathHomebrew]

I think it's a question of taste really.

[@ktmouritzen]

Great video David! I’m planning on doing this In the middle of the week and have gotten my hands on some Omega west coast 1, but how would you go about temp schedule? Start low until 50 % attenuation and then rise half a degree until finished, would that work? Kind regards, Kresten

[@DavidHeathHomebrew]

Thank you :) Yes start low for the first week and then build to its maximum at 1 C per day.

[@ModernGameChangers]

Two hop combos I have played within the APA style is Magnum and Centennial. Great combo and I have done the same beer with adding galaxy as well. Magnum is early addition and the other two are late additions.

[@DavidHeathHomebrew]

Great, many thanks for sharing :)

[@James-vf5gs]

Hi David, cheers for the videos, been learning a lot from you lately. Would you classify this APA as a hop bomb, or moderate. I like the hop combination and want to give it a try. I'm new to AG.

[@DavidHeathHomebrew]

Thank you. This one is medium I would say :)

[@James-vf5gs]

@@DavidHeathHomebrew Thanks for responding mate! I will keep the quantities as is then. It's brew day tomorrow. Looking forward to it.

[@James-vf5gs]

Hi David, Just wanted to report back, I brewed this 3 weeks ago, AMAZING! My Favorite APA for sure. Thanks again! I will be trying more of your recipes because of this.

[@DavidHeathHomebrew]

Great to hear Morgan. I only share very tried and tested recipes, so should all be good :)

[@roytjee95]

Hey David, I'm going to brew this recipe soon with the Voss kveik. I ordered al the ingredients, but I forgot to order F2 bottle yeast. I'm planning to put the beer in bottles after one week in the fermentation vessel. Is it necessary to use bottle yeast or will the kveik do the job? Or is there something else that I should do?

[@DavidHeathHomebrew]

Hi Roy, it could well work in bottles, there is just always that risk. You can use most regular types of yeast also.

[@roytjee95]

@@DavidHeathHomebrew thanks for the response!

[@DavidHeathHomebrew]

Anytime :)

[@scottmuller]

Thanks. Great video. Ill definitely be using this one as a reference

[@DavidHeathHomebrew]

Great to hear Scott, thank you :)

[@usit86]

Hello David, will be brewing this recepie shortly. So you suggest pitching yeast at 40 and drop to 25 celcius for fermentation? How fast you drop to 25 C? How is this preferable to fermenting at 35 C. Thank you

[@DavidHeathHomebrew]

If you are using Kveik then that will be fine. Let it cool naturally if you cannot keep it at 35.

[@usit86]

@@DavidHeathHomebrew I am able to control temperature, so keeping at 35 c is plausible. Thank you again

[@DavidHeathHomebrew]

Great, hold 35C with the Kveik :)

[@poisonpotato1]

Do I half the hop amounts for 2.5 gallon batches?

[@DavidHeathHomebrew]

Sadly that will not work. Add the recipe into a brewing calculator and then resize it. Try Brewfather for free. Great FAQ with it telling you how to use it also :)

[@ejmillion]

David what is a Galaxy and Cascade combo like?

[@DavidHeathHomebrew]

Actually very good. Citrus, tropical mix. Im not so keen on galaxy for bittering though, tastes pretty odd. So I would use warrior or magnum instead with this mix. Personal taste though ;)

[@richardbuchanan7091]

Hi David, did you cold crash it or does the yeast clean it up?

[@DavidHeathHomebrew]

Best to cold crash to be sure :)

[@James-vf5gs]

Hi David, Question on the BU:GU for this recipe. I noticed it has a ratio of 1. Have you gone off scale for the style? Or have you not included some of the later additions? I'm trying to create a recipe of my own and just trying to understand this.

[@DavidHeathHomebrew]

Congratulations you are the second person to notice this :) Yes, it is a little off style according to the numbers but its tastes very much to style. It took quite some brews to get it to this state. I am happy with it and the feedback has been very good :)

[@RobsRockinRoll]

Great as always! Thanks David. I have brewed this and pitched Lallemand Kveik. Its been in the fermenter for 10 days at 30 degrees c. I will be bottling this weekend and my question is should I leave it at 30 degrees c until bottling or is it advisable to cold crash and if so what temps do you recommend?

[@DavidHeathHomebrew]

Many thanks Rob :) You can certainly cold crash it but I would recommend adding a small amount of regular yeast to your bottles as kveik can be problematic for bottle carbonations. I have a video coming about this soon.

[@deegee1921]

Thank you for another awesome video.

[@DavidHeathHomebrew]

Great, thank you :)

[@januscastanedo]

Thanks for the video, I assume you let the pressure to rise naturally instead of adding CO2 since the beginning?

[@DavidHeathHomebrew]

Thanks Janus, much appreciated. Either way will work. I tend to use a co2 bottle at first to make sure the spending valve is well set.

[@jamesleehunter]

I've recently been using dried Voss isolate and have noticed a distinctly bitter character to its beers and even its starters. Is this consistent with your experience?

[@DavidHeathHomebrew]

Ive used it a lot and have never had this effect personally. Is this the same for multiple sachets from different batches?

[@kevmath11]

I did too James, weird !

[@DavidHeathHomebrew]

Maybe I am just too used to using Kveik, so I don't notice!

[@rodrigochristoff]

I m brewing this recipe tomorrow!

[@DavidHeathHomebrew]

Great, hope you enjoy the brew and the end result :)

[@MinhaCervaMinhaVida]

Best movie . Congratulations Guy!

[@DavidHeathHomebrew]

Thank you :)

[@DraGon-cg6ge]

I was confused with the choice of a brewery for 60-100 liters, who will advise what? the main thing that would work well

[@DavidHeathHomebrew]

The Brewtools 150L would cover this.

[@rodrigochristoff]

Hello David, How are you? I did your Recipe last Sunday....but i made a mistake hehe.. The worth cooled fast and i loose the right temperature to add the final hops (80 c in this Recipe) and added at 55 c, any thoughts about that? I mean, about the aroma etc...thanks dude.

[@DavidHeathHomebrew]

Hi Rodrigo, great thanks :) Hope you are well :) The main difference will be perceived bitterness in the short term. You may notice less aroma but some different type of aroma also. The difference will not be huge, I am sure you will enjoy it anyway :)

[@davidsilva-eo2bs]

I am brewing this this weekend I will let you know how it comes out

[@DavidHeathHomebrew]

Great, thanks David :)

[@jafarym77]

I for one agrees with you about not dry hopping my pale ales...I think when you dry hop pale ale then it becomes an IPA. The only I think I do is to make sure I get all the hops bitterness and aromas during the boil and that's it. Others might disagree.

[@DavidHeathHomebrew]

Yes there are clearly two camps on this and I find it disappointing that the BJCP went the other way.

[@abhidewan]

problem is unless you're pressure fermenting , most of the aroma would be lost during fermentation . how to overcome that

[@davidsilva-eo2bs]

I copied the recipe I am going to try it I will be using voss from omega I will let you know how it turns out thank you for the videos

[@DavidHeathHomebrew]

Great, thanks David, much appreciated :) I look forward to hearing your feedback after brewing this.

will brew this recipe today probably.

[@DavidHeathHomebrew]

Great, hope you enjoy it :)

[@jafarym77]

I want to plug that water profile to bru'n water for my next pale ale. My question is this, how do you change caco3 to bicarbonate? Or this caco3 given here is already converted to bicarbonate?

[@DavidHeathHomebrew]

CaCO3 is calcium carbonate. So you will need to covert CaCO3 to HCO3.

[@jafarym77]

@@DavidHeathHomebrew how?

[@bormotore6013]

How would you ferment this with us-05? 🤓

[@DavidHeathHomebrew]

Sorry for some reason your comment was put in a spam bin. I would start at 18C for 5 days and then ramp up to 21C over 3 days until I had a stable FG.

[@chrisnewman861]

Magnum for bittering & an equal late additions of Vic Secret, Ella & Enigma.. Tropical & citrus for days!

[@DavidHeathHomebrew]

Great, many thanks Chris :)

[@rodrigochristoff]

guess at the brewfather app the fermentation temperature it s wrong, 35 C, ...just to let you know

[@DavidHeathHomebrew]

Thanks Rodrigo. It is one of the two options. It depends on the profile you want from Voss Kveik. 35C will give you ale

[@sarexsarex8497]

Not in connection but would it be likely that you might put a video up on low or no alcoholic beer recipes

[@DavidHeathHomebrew]

I would like to do more lower ABV beers in the future, though a no alcohol beer is not so possible with my equipment at home. I have some already like the English mild and German wheat beers.