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 MrC on
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Started cold crashing my APA last night, she's pretty cloudy at the moment, hoping that it will clear up after a stint in the fridge . It's tasting pretty good, very citrusy with a surprising amount of orange aroma. The carared seems to give it a nice glowing yellow/orange color too. The bitterness might be on the low side but other than that she seems pretty good.
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Permalink Reply by Simon David kelly on
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Can we enter more than one?
I had a taste of my first effort and it's actually drinkable .... -
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Permalink Reply by Mike Neilson on
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Yeah man!! Enter as many as you like, $10 per bottle.
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Permalink Reply by Reviled on
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Shit :o( My keg blew dry last night, I knew I should have bottled my entry in the weekend :o( Bugger!!
Might have to keg my little IPA and send that down ;oP lol -
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Yeah Fresh is the best???
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First taste of my APA tonight. It's looking & tasting pretty good. Slightly hazy still, great head retention and very, very floral. I was expecting more citrus & less floral but I'm not complaining. I think the 1272 has given it a nice fruitiness and the bitterness is solid and lasts loooong into the finish. Still early days yet though, she's only been of of the fermenter for 22 hours :-)
The OG came out at 1.010 which was slightly lower than expected and right at the bottom of the style. 5.7% ABV. -
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Well Lads one more sleep and its on!!!!! My Pale Ale is tasting like one hoppy son of a bitch!!!!!! You better bring your best!!
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Mines ready to rock!!! Tastes better than it smells and it smells great!!!
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Permalink Reply by Bambule on
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At ease Gents. My APA is tasting dangerous. However, I have some issues. My babysitter, and bed for the night has fallen through. If I'm coming I will A) be driving, and B) bringing my kids to the malthouse. Although I could talk myself around to this all for the greater glory of beer, I can understand that some may think it isn't too cool to have kids under there feet while they're trying to have a pint....
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