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# Houston, We Have a Pale Ale... an APA Recipe
- URL: https://accidentalis.com/houston-we-have-a-pale-ale-an-apa-recipe/
- Published: 2013-08-16T19:52:13.000Z
- Updated: 2025-11-21T21:03:13.000Z
- Author: Matthew Chrispen
- Tags: Brewer's Notes, Recipes, hoppy, pale ale, #Migrated-1763650309909, #wp, #wp-post, #Import 2025-11-20 08:51, #Import 2025-11-20 09:06

Since I am exploring water issues, and recently purchased several pounds of high-alpha American and New Zealand hops... I thought I would calibrate on a hoppy Pale Ale. The title really references hops varieties that make me think of space and NASA, as well as the problems I have been having with my water profile and efficiency.

While I am fairly carefree when brewing, estimates abounding - I was extremely careful about measuring water amounts, pH at various stages, minor salt additions, etc. I also performed a modified hop stand (we can get into how I do that in a later post) where I pulled the temp down to 80-ish over 30 minutes in the kettle. Since I brewed a few days ago - this is still in the fermenter at 68F, and will be through the next couple of weeks. Will also dry hop this batch.

![I run through a pump into the paint strainer bag, which holds all of my hops, including the boil hops. This catches most of the hot break, as well as any cold break if I cool during recirc.](https://storage.ghost.io/c/c2/87/c2876a49-5c65-4965-946c-679dac007e84/content/images/2025/11/2013-07-30-12-34-18-2.jpg)

I run through a pump into the paint strainer bag, which holds all of my hops, including the boil hops. This catches most of the hot break, as well as any cold break if I cool during recirc.

Recipe:

# Bastrop West Coast Pale Ale (11 Gallon Batch)

> **Brewer's Note:** This is a 10-gallon batch (split into two fermenters) of a West Coast styled Pale Ale. It features a complex malt backbone of Crystal 120L and Biscuit malt, balanced by a heavy whirlpool of dank, piney hops (Summit, Apollo, Columbus).

### Vital Stats

| Stat           | Value                        |
| -------------- | ---------------------------- |
| **Batch Size** | 11.00 Gal                    |
| **Boil Time**  | 60 Min                       |
| **Est. OG**    | 1.053 (13.2 Plato)           |
| **IBU**        | \~36                         |
| **Color**      | 10.0 SRM (Deep Amber/Copper) |
| **Efficiency** | 65%                          |

---

### The Grain Bill

- **22 lbs 8 oz** — Brewers 2-Row Malt (90.9%)
- **1 lb** — Crystal 120L (4%)
- **12 oz** — Biscuit Malt (3%)
- **8 oz** — Acid Malt (2%) *(pH Adjustment)*

### Water Chemistry

- **Base Water:** The Colony, Bastrop Texas (Aqua Water)
- **Mash Additions:**
  - 2.00 tsp Calcium Chloride
  - 1.00 tsp Gypsum (Calcium Sulfate)

### The Hop Schedule

- **Boil (60 min):** 0.50 oz Summit \[17.0%\] (14.5 IBU)
- **Boil (45 min):** 0.75 oz Apollo \[18.0%\] (21.2 IBU)
- **Whirlpool / Steep (30 min):**
  - 1.00 oz Bravo
  - 1.00 oz Columbus (Tomahawk)
  - 1.00 oz Summit
- **Dry Hop (7 Days):** 2.00 oz Apollo \[18.0%\]

### Yeast & Additions

- **Yeast:** 1 pkg Lallemand BRY-97 (American West Coast Yeast)
- **Fining:** Whirlfloc Tablet (15 min)

---

### Brewing Instructions

**1\. The Mash (Medium Body)**

- **Mash In:** Add 7.8 gallons (31.3 qt) of water at 167.3°F. Target a mash temperature of **152.0°F**.
- **Rest:** Hold at 152°F for **60 minutes**.
- **Mash Out:** Add 4.3 gallons (17.3 qt) of water at 202.8°F to raise grain bed to **168.0°F**. Hold for 10 min.
- **Sparge:** Batch sparge with 3.00 gallons of water at 168.0°F.

**2\. The Boil (60 Minutes)**

- **60 Minutes:** Bring to a boil and add the **Summit** hops.
- **45 Minutes:** Add the **Apollo** hops.
- **15 Minutes:** Add the Whirlfloc tablet.
- **Flameout/Whirlpool:** Turn off the heat. Add the **Bravo, Columbus, and Summit** hops. Let them steep for **30 minutes** before chilling to extract aroma without excessive bitterness.

**3\. Fermentation**

- Chill wort to pitch temperature.
- Oxygenate well and pitch the **BRY-97** yeast.
- **Dry Hop:** Add the final 2.00 oz of **Apollo** hops for the last 7 days of fermentation.

Had many issues, despite a fairly smooth brew day. Hitting mash pH took a very long time, and required salt additions in the mash. To eliminate any variability, as I will brew this again with RO water, I preheated the mash tun with the strike water, and then added the grist during recirculation. I also batch sparged, eliminating another possible variable. I normally use a hybrid sparge method, but it's too finicky to expect the same result next time.

In about a week, I will dry hop on 2 ounces of Apollo for 7 days.

First time using BRY-97, and will repitch the yeast after washing and rebuilding to the same sized starter.

The wort came out much darker than anticipated. I used Crystal 120 because I had it sitting around. I would use Crystal 40 or 60 instead. The biscuit came through really nicely in the wort - surprisingly so.