Upcoming Competition 8-11-09: American Pale Ale
That's right y'all - the WBC hits Wellington.
Thanks to Colin Mallon for hosting this event - hopefully it will be as successful as the Auckland contingent. Colin has specifically requested that we kick things off in style and brew up some APA for the 1st quarterly meeting.
Mike Neilson will be co-ordinating the WellingtonBC - and will no doubt offer some stiff competition for all those who enter.
Attached are the style guidelenes for your reference - and dont be scared to use NZ hops: there is plenty of "interpretation" on some of the hop descriptors!
Cheers.
10A. American Pale Ale
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 45 FG: 1.010 – 1.015
SRM: 5 – 14 ABV: 4.5 – 6.2%
Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale
Thanks to Colin Mallon for hosting this event - hopefully it will be as successful as the Auckland contingent. Colin has specifically requested that we kick things off in style and brew up some APA for the 1st quarterly meeting.
Mike Neilson will be co-ordinating the WellingtonBC - and will no doubt offer some stiff competition for all those who enter.
Attached are the style guidelenes for your reference - and dont be scared to use NZ hops: there is plenty of "interpretation" on some of the hop descriptors!
Cheers.
10A. American Pale Ale
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 45 FG: 1.010 – 1.015
SRM: 5 – 14 ABV: 4.5 – 6.2%
Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale
Replies to This Discussion
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Permalink Reply by Reviled on
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Know what ya mean Joseph, im just personally a big fan of that fresh passionfruit and citrus aromas, as the pine starts coming through alot more I just cant stop thinking about what I once had lol - if that makes sense??
I mean, my IPA wasnt as balanced either at 2.5 weeks, but i guess its all down to personal preference, im just finding myself being more and more of a hop head as time passes :o) -
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Permalink Reply by Stu McKinlay on
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I like them all - as long as they have the perfect "balance". Big sweaty notes and tropical characters needs to be bitter with clean slender malt character (not too sweet). Pine, citrus and spice can usually carry a bit more malt character, especially if the hop flavour dominates (as opposed to aroma).
That's more an observation, based on my experience, than a rule... in the end it's a riddle, wrapped in a mystery, inside an enigma. Only brewing forever will help us resolve the perfect harmonies of hop/malt/yeast/water balance.
Talking about big and sweaty... those Ninkasi beers at Beervana were great showcases of that. Anyone tried them? I'm in love. There was something raw and unadulterated about them but they were also, contradictorily, quite polished. -
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Well said mate!
Havnt heard of the Ninkasi beers? Where are they from? -
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Permalink Reply by Mike Neilson on
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Im realy liking BAD ASS at the moment, big bitterness cloying sweatness and a mass amount of hops!! I have a beer at the moment that im drinking that if I have 2 pints of it, its so bad I vow never to drink it again, it's so out of of wack out of balance it leaves my mouth feeling numb!! But the next day it's whisling at me and I cant wait to get stuck back into it. Its like Adrenlin Sports!!
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like Dale's "Amen" but bigger?
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YIP!!!!!
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Bad ass? Is that kid rocks beer? lol, cos thats all a google search brings up?
Somehow I doubt its the same one?? -
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Well heres my final recipe.
Biggist Coq in the Coop!!
2.40 kg Kolsch 46.29 %
2.00 kg Pilsner 38.73 %
0.38 kg Cara-Pils 7.39 %
0.22 kg Caramel (30.0 EBC) 4.29 %
0.17 kg Wheat Malt 3.30 %
5.00 gm Simcoe (90 min)
10.00 gm Columbus (20 min)
30.00 gm Riwaka (15 min)
15.00 gm Simcoe (10 min)
15.00 gm Centennial (5 min)
30.00 gm Amarillo Gold (5 min)
30.00 gm Simcoe (20 min) (Aroma Hop-Steep)
10.00 gm Riwaka (20 min) (Aroma Hop-Steep)
10.00 gm Amarillo (20 min) (Aroma Hop-Steep)
10.00 gm Columbus (20 min) (Aroma Hop-Steep)
67 Deg Mash
WLP001
Est Original Gravity: 1.055 SG
Bitterness: 39.5 IBU
11.2 EBC -
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Mikkeller's single hopped beers are BAD ASS.
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Oh Yeah im busting my Nuts to try their Nugget IPA!!!!!
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Apparently the Nugget and Warrior ones are pretty similar, which doesn't surprise me. The both sound like a pet name for your dump.
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Shit!!
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