15 replies to this topic

[nbbeerguy]

Not so AIPA7.25 lbs. Maris Otter Pale1.5 lbs. American Vienna1 lbs. White Wheat Malt.25 lbs. Weyermann CaraMunich® II1 lbs. Corn Flaked (Maize)Hops.75 oz. Perle (Pellets, 10 %AA) boiled 60 min.5 oz. Czech Saaz (Whole, 5 %AA) boiled 30 min.5 oz. Czech Saaz (Whole, 5 %AA) boiled 3 minYeast : Fermentis US-05 Safale US-05PS from what Ive read Vienna gives a slight biscuit flavor not sure though any feedback would be great.Original Gravity 1.057 1.056 - 1.075 100 %Terminal Gravity 1.012 1.010 - 1.018 100 %Color 8.35 °SRM 6.00 - 15.00 °SRM 100 %Bitterness 45.3 IBU 40.00 - 60.00 IBU 100 %Alcohol (%volume) 5.9 % 5.50 - 7.50 % 100 %

Edited by nbbeerguy, 14 October 2009 - 09:50 AM.

[ThroatwobblerMangrove]

Looks fine to me but wouldn't a session AIPA just be an APA?

[nbbeerguy]

Well most canadian beers are 5.5%-6% and as far as IBU's few of the beers I drink Alexander Keiths are slightly more bitter than the average swillWhen I say AIPA thats based on the IBU and ABV being higherhehe and as far as the name Beertools needed one for me to proceed

Edited by nbbeerguy, 14 October 2009 - 09:48 AM.

[ThroatwobblerMangrove]

Well most canadian beers are 5.5%-6% and as far as IBU's few of the beers I drink Alexander Keiths are slightly more bitter than the average swill When I say AIPA thats based on the IBU and ABV being higher hehe and as far as the name Beertools needed one for me to proceed

I'm not following you but okay

[nbbeerguy]

whats the difference between APA and AIPA is it not the higher Alcohol content and also IBU's ?Im a noob to all of this FYI

[ThroatwobblerMangrove]

whats the difference between APA and AIPA is it not the higher Alcohol content and also IBU's ? Im a noob to all of this FYI

oh yeah that's the major difference in my mind but I couldn't tell what you meant in that other post. A session beer is usually lower alcohol and your brew doesn't seem overly hoppy. Looks like an APA to me.

[Jimmy James]

I agree that if we're going by the official guidelines it's more in APA territory. No reason it can't be named whatever you want though. The part that confused me was the "session" bit - usually a session ale is fairly low in OG/ABV. I have a session strength APA fermenting right now that was 1.037 OG and hopped like an IPA with a load of IBUs. To my palate Vienna malts taste "malty" in a similar way to light Munich - bready flavors with a slight hint of malt sweetness. It is not a spicy flavor like Pilsener, at least not to me. Any particular reason for the corn and wheat? Not questioning them but am used to going with one or the other. I don't know of any reason not to use both though. A touch of wheat in an ale can help with body and head. The flaked corn can add a creamy texture while keeping the body fairly light in my experience.

[nbbeerguy]

I agree that if we're going by the official guidelines it's more in APA territory. No reason it can't be named whatever you want though. The part that confused me was the "session" bit - usually a session ale is fairly low in OG/ABV. I have a session strength APA fermenting right now that was 1.037 OG and hopped like an IPA with a load of IBUs. To my palate Vienna malts taste "malty" in a similar way to light Munich - bready flavors with a slight hint of malt sweetness. It is not a spicy flavor like Pilsener, at least not to me. Any particular reason for the corn and wheat? Not questioning them but am used to going with one or the other. I don't know of any reason not to use both though. A touch of wheat in an ale can help with body and head. The flaked corn can add a creamy texture while keeping the body fairly light in my experience.

I had seen that Ken uses wheat in just about every brew and figure Id go with 1 Lbs of wheat and as far as the corn I like the creamy smooth feel. My first AG brew was basically the same and it turned out fantastic almost 100% clone of Alexander Keiths brewed in Nova Scotia Canada its mass produced swill but the beer of choice for many maritimers here on the east coast of canada. but instead of Vienna I had used Biscuit malt in place of the Vienna but I dont have any biscuit malt available Will the Vienna make a much of a difference in taste or am I better off to leave it out? This batch is for introducing my friend to home brewing so I dont want it to be overly hoppy but still flavorful....

Edited by nbbeerguy, 14 October 2009 - 01:29 PM.

[Jimmy James]

Will the Vienna make a much of a difference in taste or am I better off to leave it out?

Only one way to find out

[cavman]

Besides the ABV and IBU's of the 2 styles, typically APA's are darker than IPA's. I agree with Jimmy on what is a "session beer", they are meant for long drinking sessions. You can have a few and a few and still get off your stool. As for Vienna I feell it adds a nice smooth malt flavor that in large enough quantity gives an almost creamy mouthfeel.

[ThroatwobblerMangrove]

Besides the ABV and IBU's of the 2 styles, typically APA's are darker than IPA's. I agree with Jimmy on what is a "session beer", they are meant for long drinking sessions. You can have a few and a few and still get off your stool. As for Vienna I feell it adds a nice smooth malt flavor that in large enough quantity gives an almost creamy mouthfeel.

when you say dark are you referring to SRMs?

[Jimmy James]

While I am not sure what Cavman meant by it, many IPAs are on the lighter end of the spectrum, while APA and American amber tend to lie on a continuum. I think that since IPAs have higher - sometimes very high - gravities, the brewers stay away from specialty malts as they are not needed. This helps with attenuation and keeping the beer balanced. Not always the case, but in general I would say APAs run darker in SRM. Belgian Dubbel/Tripel is a more extreme example of maybe a similar phenomena. All this thinking about your question has made me thirsty.

when you say dark are you referring to SRMs?

[ThroatwobblerMangrove]

While I am not sure what Cavman meant by it, many IPAs are on the lighter end of the spectrum, while APA and American amber tend to lie on a continuum. I think that since IPAs have higher - sometimes very high - gravities, the brewers stay away from specialty malts as they are not needed. This helps with attenuation and keeping the beer balanced. Not always the case, but in general I would say APAs run darker in SRM. Belgian Dubbel/Tripel is a more extreme example of maybe a similar phenomena. All this thinking about your question has made me thirsty.

According to BJCP they are pretty much the same color range with AIPA having a slightly darker range. Take this for what it's worth. I tend to make my AIPAs and APAs pretty dark in terms of SRM so there you have it

[cavman]

According to BJCP they are pretty much the same color range with AIPA having a slightly darker range. Take this for what it's worth. I tend to make my AIPAs and APAs pretty dark in terms of SRM so there you have it

It seems to me in the real world not the BJCP one that APA's have a hgher SRM, hell the guy who rights the guidelines recently traveled to Dusseldorf and realized Dussy Alts are much lighter in color and hoppier than their guidelines. They are exactly that: Guidelines not gospel.

[ThroatwobblerMangrove]

It seems to me in the real world not the BJCP one that APA's have a hgher SRM, hell the guy who rights the guidelines recently traveled to Dusseldorf and realized Dussy Alts are much lighter in color and hoppier than their guidelines. They are exactly that: Guidelines not gospel.

I think narrowing down the guidelines for beers like an alt makes sense but APAs and AIPAs always seemed a little more open to interpretation to me so the wide range of SRMs makes sense. So even though you may think in general an APA is darker in color than an AIPA there is no reason that an APA couldn't be lighter (I've brewed APAs that were lighter than my current AIPA). What I don't think is as open to interpretation is the OG and IBU levels. There is no question in my mind that an AIPA should have a higher OG and more IBUs - to me it's essentially what takes an APA into AIPA territory.

[Howie]

I had seen that Ken uses wheat in just about every brew and figure Id go with 1 Lbs of wheat and as far as the corn I like the creamy smooth feel. My first AG brew was basically the same and it turned out fantastic almost 100% clone of Alexander Keiths brewed in Nova Scotia Canada its mass produced swill but the beer of choice for many maritimers here on the east coast of canada.

First off, I'm sorry, but Alexander Keith's IPA in NOT EVEN CLOSE to an IPA, at least not an American or British style IPA. I mean, there is nothing about it to even suggest IPA, even the slightest little bit. It's roughly the same as an American/Canadian light lager. When I ordered one at the airport in Toronto, I thought they brought me the wrong beer. Second, I've never thought of corn as giving you a "creamy" sensation in a beer. Usually it thins the body and adds a touch of sweetness.