|BJCP Style||American Pale Ale - 18B|
|Profile||Aroma: Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but hops should be apparent. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none. Dry hopping (if used) may add grassy notes, although this character should not be excessive.|
Appearance: Pale golden to light amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-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 should be supportive, not distracting. Caramel flavors are often absent or fairly restrained (but are acceptable as long as they don’t clash with the hops). Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency and harshness.
Comments: New hop varieties and usage methods continue to be developed. Judges should allow for characteristics of modern hops in this style, as well as classic varieties. Becoming more of an international craft style, with local adaptations appearing in many countries with an emerging craft beer market. Hopping styles can vary from the classic large bitterness addition, to more modern late hop-bursted examples; all variations are allowable.
|Batch Size||12.0 L|
|Mash||66.0° for 75.0 min|
|Boil Time||60.0 min|
|OG||1.044 SG (Est. 1.046 SG)|
|FG||1.012 SG (Est. 1.009 SG)|
|ABV||4.2 % (Est. 4.8 %)|
|Std drinks||1.1 per 330ml stubby|
2.5 per 750ml longneck
0.9 per middy
1.4 per schooner
|Name||Amount||Colour||% of Grain|
|Pale Malt, Traditional Ale (Joe White)||1.80 kg||5.9 EBC||78.26 %|
|Munich Malt||0.25 kg||17.7 EBC||10.87 %|
|Melanoiden Malt||0.15 kg||39.4 EBC||6.52 %|
|Gladfield Sour Grapes Malt||0.10 kg||4.0 EBC||4.35 %|
|Total grain bill||2.3 kg||-||-|
|Mosaic (HBC 369)||12.00 g||60.0 mins||Boil||3.5%|
|Equinox (HBC 366)||25.00 g||0 days||Dry Hop||4.8%|
|Mosaic (HBC 369)||25.00 g||0 days||Dry Hop||3.5%|
|Total hops||62.00 g||-||-||-|
|US-05 - Safale American||DCL/Fermentis||Ale||76.5 %||15.0 C - 23.9 C|
02/11/19 Brew day
06/11/19 Pitched yeast @ 16deg
@16deg until ~1.013
Diacetyl rest 26/09/19 @ 18deg
@18deg until FG reached (3 days).
Cold crash 29/09/19 @1deg
@1deg for 3 days.
29/09/19 Dry hopped (x days)
24/09/19 removed hops
Desired CO2 = 5.3g/lt = 79g sugar
1/10/19 Bottled, 78g sugar
-12.75x 750ml Longecks
=9.9L, racked to secondary, no sediment