Upcoming Competition 05-09-09 USA IPA
Thats right y'all.
With winners, there must be losers - and although only by a hair, our newest member Ryan took out the most popular position of "last place".
And at the WBC - we all know that last place is a true privelage. Last place chooses the next beer to be brewed: a truely gratuitous burden bestowed to the recipient of this place.
Ryan chose American IPA... GOOD MAN!
14B. American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
In light of the current Hops crisis the judges will accept beers brewed with locally grown hop varieties.
Cheers!
With winners, there must be losers - and although only by a hair, our newest member Ryan took out the most popular position of "last place".
And at the WBC - we all know that last place is a true privelage. Last place chooses the next beer to be brewed: a truely gratuitous burden bestowed to the recipient of this place.
Ryan chose American IPA... GOOD MAN!
14B. American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
In light of the current Hops crisis the judges will accept beers brewed with locally grown hop varieties.
Cheers!
Replies to This Discussion
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Permalink Reply by denimglen on
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"Thought this was gonna be another case of 'can't get out to the middle of nowhere' ;-) but looks like I may have turned this into a family outing."
Haha awesome, just found out a good mates 21st party is the same day, will still come out just won't be able to hang around too long. -
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Permalink Reply by Greig McGill on
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Did anyone else just see Joseph's confession here? Then it vanished... maybe he dropped the fermenter? :)
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Permalink Reply by Mike Neilson on
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What was the confession?
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It involved an unclothed flower of the variety favoured in opium production...
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And thats code for? Come on im a simple man.
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Naked. Poppy.
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Permalink Reply by JoKing on
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It's true... it's been tormenting me for weeks now.
I had confessed... but then retracted it to avoid public outcry and retribution.
I brewed it... a few weeks ago. It's dry hopping at the moment. Only few people know this...
... And I would have got away with it if it wasn't for Greigs RSS Feeder.... and his nosey dog...
I don't think it's a contender though. -
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Permalink Reply by Martin Bridges on
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I knew there was something up your sleeve mate. And does that make me Greig's nosey dog??
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Well, you are a bitch... ;)
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You bastard!!!!!! Just remember I have the Randeliser!!!!! it will be Hoppyier I will make sure!!!!! lol;) brings some with you to Wellington
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Don't forget - The comp is for a IPA, not a IIPA... so mine should be outside of the style guidelines.
Here's the recipe:
Naked Poppy II
14-C Imperial IPA
Author: Joseph Wood
Size: 26.4 L
Efficiency: 80.5%
Attenuation: 83%
Calories: 255.17 kcal per 12.0 fl oz
Original Gravity: 1.077 (1.070 - 1.090)
Terminal Gravity: 1.013 (1.010 - 1.020)
Color: 17.35 (15.76 - 29.55)
Alcohol: 8.45% (7.5% - 10.0%)
Bitterness: 141.0 (60.0 - 120.0)
Ingredients:
3.5 kg Global Kolsch Malt
3.5 kg Pilsner Malt
.3 kg Pale Wheat Malt
.5 kg CaraMalt
.5 kg White Table Sugar (Sucrose)
50 g Nugget (11.6%) - added during boil, boiled 60 min
30 g Simcoe (12.3%) - added during boil, boiled 45 min
40 g Columbus (13.7%) - added during boil, boiled 30 min
40 g Amarillo (8.4%) - added during boil, boiled 15 min
40 g Riwaka (5.1%) - added during boil, boiled 15 min
20 g Simcoe (12.3%) - added during boil, boiled 15 min
50 g Centennial (9.7%) - added during boil, boiled 1 min
50 g Simcoe (12.3%) - added during boil, boiled 1 min
50 g Columbus (13.7%) - added dry to secondary fermenter
80 g Simcoe (12.3%) - added dry to secondary fermenter
50 g Amarillo (8.4%) - added dry to secondary fermenter
50 g Centennial (9.7%) - added dry to secondary fermenter
Schedule:
Ambient Air: 21.11 °C
Source Water: 15.56 °C
Elevation: 0.0 m
00:03:00 Mash In - Liquor: 19.5 L; Strike: 74.85 °C; Target: 67.0 °C
01:03:00 Mash - Rest: 60 min; Final: 67.0 °C
01:48:00 Sparge - Sparge Volume: 28.25 L; Sparge Temperature: 75.6 °C; Runoff: 32.64 L -
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Don't forget - The comp is for a IPA, not a IIPA... so mine should be outside of the style guidelines.
I hear an ale won a lager contest... ;) -
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