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Home Brew Beer Recipes
 
Beer Brew 1 - Hubert's Belgium Trippel
  Beer Brew 2 - Straw Dog Kolsch

  Beer Brew 3 - Blow My Windmill Pilsner
  Beer Brew 4 - What to Wheat for Dinner
  Beer Brew 5 - Let the Oktoberfestivities Begin
  Beer Brew 6 - Belgian Battleground Ale
  Beer Brew 7 - Pablo's Kolsch
  Beer Brew 8 - Belgian Golden Ale
  Beer Brew 9 - Ichabod's Cranium Pumpkin Beer
  Beer Brew 10 - Appalachian Pale Ale (OAPA)
  Beer Brew 11 - Appalachian Pale Ale 2 (OAPA)
  Beer Brew 12 - It's Good to be American Pale Ale

About Appalachian Pale Ale (APA) Home Brew Beer

This is a brand new style of beer, brewed from water native to the Blue Ridge Mountains of the Appalachian Mountain chain.  We are calling it an APA, in hopes that this one becomes appreciated as a serious style of beer.

Hops Used

Bittering - Hops.

Flavoring - Hops.

How Served

Serve APA at about 40 - 45 degrees F. in a standard pint glass.  Make sure your glass is clean, without any soap residue.  Get your two fingers of head when pouring.

Food for this Home Brew

T

Technical Stuff

 

Styles of Beer
Many have said the taste of beer must be "acquired".  That may be true.  Although factors such as the brewing process and various spices, fruits, etc. play a role, the taste of beer chiefly comes from the malt and water used, esters (or lack of) from the yeast, and the hops.  And, it's the hops that people are inherently tasting when we say beer is an acquired taste... more

Choosing the Right Beer Glass

Home Brew Websites

Find a Beer Brewery

Home Brew How To: Brewing Beer at Home

Discover the wonderful world of home brew.  If you've ever wanted to brew at home, but didn't know how to get started, this website serves to provide information on how to make home brew beer and the home brew process.  Get recipes for home brew beer, and step-by-step instructions on how to home brew beer.  No detail has been left out. 

Every new home brewer is going to need a basic set of brew equipment.  Read about all the home brew supplies available and typically used within the hobby.  Get information about home brew kits - one of the first purchases you'll make.  Find your local home brew stores and shops

You'll find that most beginners use bottles for their home brewed beer.  But, as you advance your knowledge and experience in brewing beer at home, you'll likely want to move away from bottling to kegging your beer.  Learn about the various home brew kegs and kegging systems.

Get answers about the home brew system, the best home brew kits, all the different pieces of home brew gear, and even where to obtain beer labels for your bottles!

Our Favorite Brew Supply Store
If you live in Western North Carolina, we highly recommend you visit the guys over at Asheville Brewers Supply!

 

 
Our Favorite Commercial Beers
Chimay Trappistes
Any of the Belgian Monk beers brewed within the walls of the Trappist Monastery and controlled by the International Trappist Association.  World renowned beers that are considered by us among the finest brews.

RJ Rockers
Great beer, brewed in a fashion familiar to any of us who have served with the Army/Air Force in Germany during the Cold War.  Love the new Pint Glass they sent me recently.  Ummmmmm!

BrandBrand Bier - The Brand Beer from The Netherlands.
While stationed in The Netherlands, this was the more popular beer, after Heineken.  In our opinion, it is a far better brew than the big "H" beer!  Unfortunately, Brand beer is not available in the United States.

 
 

 

 

Beer Brew 10 - Original Appalachian Pale Ale (OAPA)

Ingredients for this Home Brew

1. Briess Golden Light Dry Malt Extract 1 Pound
2. Northwestern Gold Malt Extract 6 Pounds
3. Crushed Grain, Pale Blend (.5 Crystal 45, .5 Vienna) 1 Pound
4. Chinook Pellet Hops, AA 11.1% 1 Ounce
5. Nugget Pellet Hops, AA 12.9% 1 Ounce
6. White Labs California Ale Yeast - 1 Vial
7. Briess Dry Malt Extract, Pilsen Light - 1 cup for Priming


October 9, 2012 - So, we are finally going to stray away from the kits with this home brew beer.  After discovering exactly what an IPA (India Pale Ale) is, we decided to clone this beer after our favorite in the style, a Natty Greene's Southern Pale Ale.  Clearly, we are not going to get it exactly like Natty Greene's, but we expect to come close.  And, we are taking it a step further, with a very bold proclamation.  With this home brew, we are coining the term "Original Appalachian Pale Ale" or APA for the first time.  The main difference coming from the water, of course, which is supplied by the upper Pigeon River/Little East Fork branch (coming off Cold Mountain) in Cruso/Canton North Carolina).  The types and amounts of hops, as well as the grains used, also play a role.

Follow along as we take you step-by-step, for the 10th time, on how we brew at home.

As stated previously, we sanitized everything.  This includes the brew pot, spoon, carboy - anything that is involved in the home brewing process.  We also previously (yesterday) added 3 gallons of filtered water to our clean, sanitized carboy.  This went in the fridge for chilling.  If you don't use a wort chiller, this is a great way to quickly cool your brew - just add the chilled water to the brew pot when all cooking has ceased.

Next, we take filtered water from the fridge dispenser and add 2 1/2 gallons of this to our brew kettle.

  

The temperature is increased to 155 degrees and the crushed grains are added for steeping.  It is allowed 50 minutes and then removed.  As you can see from the image below, the grains leave the beer with an almost amber color.

  

During this time, we are enjoying the beer for which this APA is being honored, a fresh Natty Greene's Southern Pale Ale!  Actually, I have two 6-packs ready.  Working on my third beer now!  And, yeah, that's an RJ Rockers pint glass.  RJR is another one of our favorite breweries.  Out of Spartanburg, NC.  They actually sent me this glass as a prize for winning a weekend photo contest.

One thing we should mention is we purchased a new gadget with this batch of home brew.  It's called an "auto siphon".  And, it does exactly that - siphons without the need for applying lips to tube!  We'll see how it performs in a moment.

Back to the brewing.  The 50 minutes of grain-steeping time has passed so we removed our grain bag and placed it in a strainer over a sanitized bowl.  We'll collect the juices and add them to the boil about half-way through.  Never squeeze the grain bag in hopes of garnering more flavors!  This seems to be a logical thing to do when removing your grains - but it isn't!  Instead, simply lift the grain bag out and let it run until it reaches a dripping effect.  Then rest that on top of your strainer/bowl.

The temperature was increased to a near boil and the brew was removed from the heat.  In went the malt extract, dry malt, and hops.  Yeah, the hops.  This represents another first for us - bittering hops are added at the beginning of the boil, as opposed to later during the boil.  In that this is an OAPA/IPA, it has to be a bitter beer.  So, the types of hops, with their high alpha acidity, is required

  

  

After 50 minutes of boil time, the heat was removed and in went the flavoring hops. 

  

A 5-minute rest in a sink of cold water slightly cooled the brew.  We then added the 3 gallons of chilled water, bringing the temperature down to about 84 degrees F.  Since 74 degrees F. is the golden number for yeast pitching, we realized we were still 10 degrees to warm.  So, we auto-siphoned the brew back into the carboy (which had some coolness in the glass after a day in the fridge).  This reduced the brew to a manageable 80 degrees.  We decided to place it in the fridge for an hour.  And, that got it down to 74.

A quick check with the hydrometer revealed an estimated abv of 6%.

Incidentally, the auto-siphon worked very well and is something every brewer should purchase.  Highly recommended!  About $15.

Using a sanitized funnel, we shook the yeast vial and poured it into the brew.  No, we didn't prepare a starter for our yeast.  We have always pitched it directly from the vial and never had any problems with fermentation.  A vigorous shake mixed everything.  We added the air-lock and placed the brew in a cool area of the house where the temperature averages 70 - 72 degrees F (our family room floor).  A dark towel was placed around the carboy to eliminate light entering it.

  

  

October 10, 2012 - After 12 hours, the temperature of the brew is at 70 degrees F.  No fermentation indication as yet.  Ok, fermentation just began... at Y+18 (eighteen hours after yeast was pitched).  Temperature is reading 69-70 degrees F.

October 16, 2012 - Fermentation is still active with about 1 plop of the air-lock every minute or so.  Temperature is at 68-70 degrees F.  It is starting to slow and is showing signs of yeast/sediment dropping.

October 20, 2012 - Fermentation is complete.  The brew was moved to a racking bucket and then bottled.

October 31, 2012 - Tried on and it is pretty good.  Not as hoppy as I had wanted, but very tasty.  We'll brew a second batch to work on some things.  Mainly, we want it more hoppier, and lighter in color.

  

         
 

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