| BJCP Style | American Pale Ale - 18B |
|---|---|
| Type | All Grain |
| 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 | 66.7° for 60.0 min |
| Boil Time | 60.0 min |
| Efficiency | 78.0 % |
| IBU | 45.0 IBUs |
| EBC | 20.8 EBC |
| OG | 1.058 SG (Est. 1.000 SG) |
| FG | 1.014 SG (Est. 1.000 SG) |
| ABV | 5.8 % (Est. 0.0 %) |
| Std drinks | 1.5 per 330ml stubby 3.4 per 750ml longneck 1.3 per middy 1.9 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Total grain bill | 0 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| Citra | 25.00 g | 5 days | Dry Hop | 4.0% |
| Centennial | 20.00 g | 5 days | Dry Hop | 4.0% |
| Total hops | 45.00 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|
| Name | Lab | Type | Att | Temp |
|---|
| #2107 11/07/21 Pitched yeast @ 13deg 19/07/21 @ 1.023 ramp up to 18deg for Diacetyl Rest 19/07/21 Dry hopped with 20g Centennial and 25g Citra 24/07/21 Bottled, 1tsp sugar -12 x 750ml Longecks =9L |