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NBC 2016 Cat. 18 Bronze - Pale American ale

Started by Parky, March 08, 2016, 02:26:58 PM

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Parky

Posting this here to show that even a simple extract brew can achieve a medal in the Nationals. Hopefully it will encourage brewers who may not have a lot of time to brew, or have a basic equipment setup, to enter comps and participate fully in their local clubs.

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Total brewday on this one was an hour and a half, although if the hop steep was left out it could be done in under an hour. Equipment was a 12L and a 5L stock pot, and boil time was 30 minutes, nothing more complicated than that  ;).

The goal was to create an American Pale Ale heavy on hop oils and resin, with a grapefruit bitterness and spice to balance. The Chinook provided the spice and resin, and the mosaic added a fruity bitterness to the mix. The majority of hops were added at the end of the boil, or as a lower temp. hop steep, in order to retain as much hop oil in the wort as possible.

Comments from the judges were that the brew was quite dark, although this is sometimes a feature of extract brews, and I would use extra light LME to counter this. Judges also commented that the carbonation was on the low side, and I think if it was carbonated a little more it might lighten the heavy quality of the hop oils, and provide a more refreshing mouthfeel.

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Mostly Ache Ale

Recipe Specs
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Batch Size (L):           10.0
Total Grain (kg):         1.650
Total Hops (g):           74.00
Original Gravity (OG):    1.050  (°P): 12.4
Final Gravity (FG):       1.012  (°P): 3.1
Alcohol by Volume (ABV):  4.98 %
Colour (SRM):             7.9   (EBC): 15.5
Bitterness (IBU):         42.4   (Rager)
Brewhouse Efficiency (%): 60
Boil Time (Minutes):      30

Grain Bill
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1.500 kg Liquid Malt Extract - Light (90.91%)
0.100 kg Crystal 60 (6.06%)
0.050 kg Dextrose (3.03%)

Hop Bill
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10.0 g Magnum Pellet (10.7% Alpha) @ 30 Minutes (Boil) (1 g/L)
10.0 g Perle Pellet (4.4% Alpha) @ 30 Minutes (Boil) (1 g/L)
5.0 g Chinook Pellet (12.5% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
10.0 g Mosaic (leaf) Pellet (14.1% Alpha) @ 10 Minutes (Boil) (1 g/L)
9.0 g Chinook Pellet (12.5% Alpha) for 20 Minutes post boil (hop steep) (0.9 g/L)
18.0 g Mosaic (leaf) Pellet (14.1% Alpha) for 20 Minutes post boil (hop steep) (1.8 g/L)
4.0 g Chinook Pellet (12.5% Alpha) @ 14 Days (Dry Hop) (0.4 g/L)
8.0 g Mosaic (leaf) Pellet (14.1% Alpha) @ 14 Days (Dry Hop) (0.8 g/L)

Misc Bill
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3.5 g Gypsum (Calcium Sulfate) @ 30 Minutes (Boil)
1.5 g Whirlfloc Tablet @ 15 Minutes (Boil)
1.5 g Yeast Nutrient @ 15 Minutes (Boil)

Fermented with 5.5g Safale US-05

Notes
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Prep - put 4L of water in the freezer

1. Weigh, and place steeping grains in muslin bag.
2. Add 6L of water to the boil kettle and add the steeping grains right away (i.e.: when water's still cold).
3. While water in boil kettle is heating, heat 3L of additional water in separate kettle to 71oC (160oF) for sparging later.
4. Before water in boil kettle reaches 71oC (160oF) (approx 20 mins), remove steeping grains and continue to heat to a boil.
5. Place steeping grains in sparge water (for steep sparge) while water in boil kettle is continuing to heat to a boil (approx 10 mins).
6. Place colander over boil kettle, place bag of steeping grains on top and sparge with the 3L of steeping water while boil kettle is still on the flame.
7. Total volume in kettle will now be 9L, continue to heat to a boil.
8. Put LME can in boiling water to soften, prior to adding to wort in boil kettle.
9. Take boil kettle off the flame and add 1/4 can of LME to give gravity of 1.020.
10. Replace boil kettle on flame and bring to boil.
11. Add bittering hop addition and gypsum when wort boils and start timer for 30 mins.
12. Using a sanitised container rehydrate steeping hops.
13. Add aroma hops and misc bill at timings specified above.
14. Remove wort from flame after 30 mins and add remainder of LME and dextrose.
15. Cool using preferred method, adding steeping hops when temp reaches 80oC (176oF).
16. Leave steeping hops without further cooling for approx 20 minutes.
17. Continue to cool wort until temp reaches approx 30oC (86oF).
18. Add 3L of water from freezer to FV and add wort to FV through muslin bag (to filter hop matter). Leave as much hop matter in boil kettle as possible, filling FV up to just over 10L.
19. Aerate wort by agitation with mash paddle.
20. Rehydrate yeast in 100ml of water at 23oC (73.4oF) and add to wort when temperature reaches 18oC (64.4oF).
21. Place in suitable area to ferment for 14 days.
22. Dry hop for 2 days with loose hops in FV.
23. On bottling day batch prime with dextrose to give carbonation level of 2.4vols.