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 Mike Neilson on
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Seriously though heres mine
88% 50/50 Kolsceh Pilsner
6% Caramalt
6% Cara Pils
67 Degree Mash
Hopped with Chinook, Simcoe, Galaxy.
46 Ibus
1.055
WLP001 -
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Permalink Reply by Reviled on
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How many hop additions? and what amounts bro?
Im still experimenting with smaller IBU hoppy beers -
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Sadly I will not be able to make it down, but was intending on posting my entry if thats ok? ;o)
Come on mike, give me your secrets ;oP lol -
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1 Bittering addition of Iso hops into keg along with a Concoction of Liquid Hops all after cold crash.
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How many hop additions? How offen does a beer shit in the woods?
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Permalink Reply by MrC on
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Haven't finalised my recipe yet but the base malt will be Maris Otter and the hops will be Cascade (US) and Centannial (US) cos that's all I have.
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Permalink Reply by Simon David kelly on
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Mightly did I f***-up my attempt on Saturday. But I will try again this weekend with the following.
10lt mini batch
2kg maris otter
280g crystal 20L
30g chocolate
20g roasted barley
Mash in - 6lt @ 67 degrees
Mash out - +3lt @ 75 degrees
[Hopefully I get the mash right this time]
28g goldings @60 boil
28g goldings @10 boil
28g fuggles @0 in whirlpool
56g goldings @day 4 fermentor -
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Looks like a nice beer. Those english hops might be a little out of style for an APA though ;-)
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Do you think if i change from East Kent Golding to Styrian Golding it'll be closer? Or should I order some cascade?
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