Upcoming Competition 19-11-11 NZ Pale Ale
Congrats to my brother from another mother - Hamish for taking the Monks Habbit honors - good shit bro: wish I could have been there for a taste: I love Monks.
Thanks again to Hallertau for hosting us bunch of wannabes - it's Oh so great to be able to enjoy the finest brewbar in Auckland whilst getting our beer geek on.
Paul Vester finds himself in the top 3, and has chosen Kiwi Pale Ale as the defining category for our next meet up. I put a bit of research in, and as it turns out the other WBC (World Beer Cup) has a category for this beer type thanks from the Brewers Association... Who needs BJCP aye? Seeing how there is actually a style to brew to - AND I can safely assume that this will attract a GREAT many entries, the judging will be fairly strict this time. So here goes:
OTHER ORIGIN
INTERNATIONAL STYLES
The Brewers Association recognizes that there is a proliferation of creativity by innovative brewers throughout the world. Specific hop characters define the signature qualities of many traditional styles of ales and lagers. Many brewers choose to maintain the overall beer character of a particular style, but use new hop types, resulting in “traditional” styles of beer, which have unique hop character. While many brewers strive to maintain the traditions of certain brewing styles, other brewers seek to reflect the uniqueness of their own beer culture and local produced ingredients. The Brewers Association maintains that” one uniquely brewed beer does not a style create.” Competition organizers who reflect on their own unique circumstances may choose to break out non-traditional varieties of ales or lagers into their own categories, or combine traditional and non-traditional examples as subcategories or larger categories.The styles we will choose to feature in this section of the guidelines reflect the establishment of what we feel has become a style of beer in various world beer markets, thus establishing and recognizing it as a “style” of beer brewed by many breweries perhaps in a particular area. For example, “International Pale Ale” might be designated “New Zealand Pale Ale” if this pale ale is brewed with and possesses the unique character of New Zealand hops, Likewise a “German Pale Ale” could be brewed or dry hopped with German varieties of hops. A French Pale Ale with unique French hops. The same may eventually be true of the “India Pale Ale styles.”
International-Style Pale Ale
International-style pale ales range from deep golden to copper in color. The style is characterized by wide range of hop characters unlike fruity, floral and citrus-like American-variety hop character and unlike earthy, herbal English-variety hop character. Moderate to high hop bitterness, flavor, and aroma is evident. International pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato)
Replies to This Discussion
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Permalink Reply by Haish on
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Thanks to everyone who attended for making it another awesome WBC, especially the judges for giving up their time and pallets, and Kyle for stewarding. A big thanks to Hallertau for hosting us too!
Here is the winning recipe, because good beer is meant to be shared...
96% Golden Promise
3.6% Pale Crystal
0.4% Caramalt
12 IBU Southern Cross @ 60
20 IBU NZ Cascade, Motueka, Sauvin (2:2:1) @ 30
2 g/L NZ Cascade, Motueka, Sauvin (2:2:1) @ 0
4 g/L Wai-iti, NZ Cascade, Motueka (2:1:1) Dry
Wyeast 1272 @ 19°C
OG 1.049 FG 1.012
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Permalink Reply by Dan on
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Well done on the win Haish - it was a spectacular beer indeed. That's 2 in a row now - game on for everyone with a Golden Ale to topple the King at the next round.
I am curious - what was the final score for your beer?
Ditto for a big thanks to everyone involved - my first WBC and not the last!
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49!!! WTF?? I bow down to ya mate - my 37 isn't looking so flash anymore ;)
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Permalink Reply by Tilt on
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Thanks for open sourcing this one Haish. I'm disappointed I haven't made a WBC yet cos this round looked a cracker - but the Golden looks a goer for early 2012. Any chance you can share some info on your process? Like...
What was your mash temp?
Have you adjusted your water - and what to?
Do you use a rising ferment temp or stay at 19 all the way?
How long and when do you dry hop with the NZ hops?
Thanks.
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No problem. Mashed at 66. No water adjustments, just filtered tap water. Tightly controlled at 19 for the start and drifting up to 20 as fermentation winds down. Dry hopped after 7 days, for 5 days.
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Sweet, thanks Haish. Its this stuff that gives me the guidance I'm looking for at the moment. Just working my way through Gordon Strong's book and enjoying knowing about the 'details' that make all the diff.
Just to confirm - we are talking Belgian Strong Golden Ale as the next WBC aren't we?
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Aah - just found Jokings post for the next WBC - I see its Blonde/Golden ale - no worries.
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Permalink Reply by Mark Jackman on
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Classy touch sharing the recipe. I didnt get to try it since we had to leave early but I'll have to add this to the brew list. Scoring 49/50 if I manage to brew it half as well as you did it will be pretty special.
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