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 Reviled on
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Delicious :oP
I dry hopped mine on friday, smells awesome coming out of the airlock!!! Hydrometer sample tasted pretty good too... -
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Permalink Reply by Greig McGill on
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I'm still convinced you're trying to lull us all into a false sense of security...
Captain Paranoia, that's me! -
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Permalink Reply by Mike Neilson on
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Yeah smells like tropical fruit bit it like eating a hops pellet!!
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You're not out of time! I'm brewing one weeknight this week. Fresher == better! ;)
Actually, it's not choice, it's necessity. My craftbrewer hop order hasn't arrived yet. ;) -
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Right, so my hop order arrived yesterday. Thieving government bastards had ripped it open and stolen the malt. I say stolen, as I completed a transaction in good faith with someone outside this country who has sent plenty of it here before, and MAF opened it without my permission, and stole something I had paid for.
Governments. Give them an inch and they'll take the whole country. Bastards, the lot of them.
Anyway, post-rant, I am brewing today. 10 days in primary, 10 days on the dry hops, a couple of days to force carb. She might be a bit rough, but she'll be there! -
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Permalink Reply by Martin Bridges on
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Just checked my entry (The Tonguesplitter) and it has dropped from 1.064 to 1.012 in a week. Tasting pretty good, definite lingering afterburn (or 'bitterness' as I've occasionally heard it described). First lot of dry hops has gone in (15g Centennial, 10g Cascade, 12g Simcoe). Another round of dry-hopping planned next weekend, then maybe some more in the keg, depending on how it's going.
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Permalink Reply by NVIOUS on
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Here is my attempt
WBC-USIPA
Batch Size (L): 27.00
Total Grain (kg): 6.75
Anticipated OG: 1.065
Anticipated EBC: 14.0
Anticipated IBU: 91.5
Brewhouse Efficiency: 86 %
Wort Boil Time: 90 Minutes
4.50 kg. Gladfields Ale Malt
2.00 kg. Munich Malt
0.25 kg. Cane Sugar (added during fermentation along with 2ltr recovered wort)
First 6 litres reduced to .8ltr
20.00 g. Southern Pellet 14.20 25.8 60 min.
60.00 g. Simcoe Pellet 9.00 24.5 10 min.
40.00 g. Amarillo Pellet 8.20 14.9 10 min.
60.00 g. Simcoe Pellet 9.00 10.2 0 min.
40.00 g. Amarillo Pellet 8.20 6.2 0 min.
50.00 g. Simcoe Pellet 9.00 6.8 Dry Hop
30.00 g. Amarillo Pellet 8.00 3.0 Dry Hop -
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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.
Have this pencilled in, after falling in love with Blind Pig this is inspired by and based on a BP clone recipe I saw. Will brew next Sat which works out as 3 weeks primary and one week in the keg if I have my shit sorted. So may be a touch green haha.
Recipe: Fat Pig
Brewer: Glen Simpson
Style: American IPA
Recipe Specifications
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Batch Size: 20.00 L
Boil Size: 30.50 L
Estimated OG: 1.066 SG
Estimated Color: 7.4 SRM
Estimated IBU: 87.7 IBU
Ingredients:
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5.60 kg Pale Malt UK
0.20 kg Wheat Malt, Pale
0.10 kg Cara Malt
0.10 kg Cara-Pils
0.10 kg Crystal, Pale
0.15 kg Sucrose
67C Mash.
25.00 gm Southern Cross (60 min)
15.00 gm Columbus (Tomahawk) (30 min)
30.00 gm Columbus (Tomahawk) (15 min)
15.00 gm Amarillo (0 min)
15.00 gm Simcoe (0 min)
15.00 gm Ahtanum (Dry Hop)
10.00 gm Amarillo (Dry Hop)
15.00 gm Chinook (Dry Hop)
10.00 gm Simcoe (Dry Hop)
15.00 gm Columbus (Dry Hop)
WY1056 -
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Sounds interesting. Not knowingly had anything with Ahtanum in it before. Really looking forward to tasting all these beers, although not fancying my chances of winning.
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Neither am I - with the likes of Mike's 20 bazillion kilo dry hop. Should be good for shits and giggles though.
I've used Ahtanum only once before in a blonde ale, gave a really interesting lychee character, I think everything else will overshadow that in this beer though, but will be good to add some fruitiness at least. -
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Yeah mine is a little ott!! almost IIPA
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