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 Simon David kelly on
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Just a thought, but who do we pay our $10 to, and is there an entry form?
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Permalink Reply by JoKing on
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Just bring it along on the day - and it goes into the purse for the winner. Either myself or Mike can take care of it.
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Permalink Reply by Reviled on
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Transferred my APA to 2ndary and dry hopped it yesterday, got an SG sample at 1010, was pretty damn tasty, not too much hop flavour or bitterness, but im hoping the perceieved bitterness and flavour will increase from the 80 odd grams going into the fermenter :o)
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Permalink Reply by Steve Baker on
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Mine is fermenting nicely. No idea what the gravity is as my wife smashed the hydrometer. Will dry hop later this week.
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Permalink Reply by Stu McKinlay on
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I gave away the last couple of bottle of mine (Steph and Graeme Mahy) - I didn't realise until i went to fill some bottles yesterday and the keg blew out foam. nevermind, it was a burtonised NZ pale ale rather than an American one anyway. Nice characterful beer (if you like the burton snatch) but it wouldn't have stood a chance in that category.
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Permalink Reply by Bambule on
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I'm a bit slow off the mark on this one, I went to get my grain crushed at Peak on Sunday and realised he was away for the school holidays (panic!). I've since negotaited another option (no not Mangatainoka) and hope to mash in by Thursday. Ah well, it will be a youthful greenish number I guess.
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a vigorous ferment and a gentle filter... you'll be right.
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Permalink Reply by MrC on
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Plenty of time yet, I wont be brewing mine untill the 10th or 11th. Fresh is best.
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I agree Mr Cherry, I brewed my IPA about 3.5 weeks before the last WBC and I couldnt help but think it was alot better at 2.5 weeks...
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I dunno... I used a lot of caramel malt in my IIPA and it's peaking now - the Pine resin flavour is predominant ATM, whereas during the WBC it was citrus and passionfruit (4 weeks old at that stage). I think a lot of it comes down to recipe... and a truly good beer should be able to stand the most difficult test of them all.
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Depends on what you like as well as how you've built your recipe... loads of dry hopping and it is probably best fresh. But get them in the kettle and it'll age more gracefully.
On that note Plan K is great at the moment. I got a rigger from Regionals last night (got to test the outlets, keep them on their toes) - the phenolics have subdued and the malt has nicely rounded out... it's so moreish, I wish I'd had time to drink more. Much better now than it was at Beervana. -
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As I have a bad habit of drinking the majority of my beer too young, I'm not yet flustered. Facinating how a beer changes, particularly the hops. A recent IPA I made was all riwaka for the first few weeks and now thats subsided and playing second fiddle to the Cascade. Must be quite a challenge to get a big hoppy beer to peak at the right time for a competition.
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