New Brunswick Craft Brewers Association
Uncategorized Boards => General => Topic started by: Dave Savoie on August 11, 2011, 10:44:05 AM
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Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
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http://www.bjcp.org/docs/BeerScoreSheet-Form.pdf (http://www.bjcp.org/docs/BeerScoreSheet-Form.pdf)
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Awesome Dave,
Please confirm which of the October Meetings this is for?
JQ
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Oct 15th that way it gives everyone ample time to brew and age their beers to perfection
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I would like to see more submissions for this as I am going to try to get an outside Judge to come to the meeting
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That's a great idea,
Are we allowed to brew "clone" recipes?
I'd like to try a version of...
http://nbcba.org/forum/index.php?topic=473.0 (unless it's too far from the guidelines)
as well as something more original.
JQ
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I would say yes as we are not really judging the beer recipe itself but the brewing technique
Hence any contestants should Submit their recipe to the Forum prior to the meeting
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I've made a nice fat 12oz hops order for this one :D
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About the same I have 4oz Simcoe and 4 OZ Amirillo plus a Lbs of Cascade in my freezer
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I've made a nice fat 12oz hops order for this one :D
I've got a name for it: Pliny the pallete destroyer!
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btw Dave: given it's an IPA competition, I think the only IBU limit should be at the bottom end... say 30.
Perhaps include both IPA and IIPA/DIPA categories?
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IBUs: 40 – 70 FG: 1.010 – 1.018
based on the BJCP guidelines 40 IBU would be the lowest
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Sure thing. If you include IIPA then the top end becomes 120, which isn't actually achievable according to Zainasheff. 100 is supposed to be the limit you can actually get to isomerise.
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I figure the reg IPA would be fine because at the low end 40 IBU its just a Hoppy Pale Ale and the high end 70 IBU is fairly hoppy so that people who not really a fan of an IPA can still brew something they will like VS having 5 gallons of stuff that will age for te next 5 years
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You'll go off perceived rather than calculated bitterness then?
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for the most part
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Do the guidelines prevent the use of non-US hop varieties or simply mean that the dominant flavour/aroma should be that of an American/Hops variety?
Just wondering if you lose points by using some European varieties in the recipe or not, or score more points by remaining only with American varieties?
JQ
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I would say you are correct John these are more of Guidlines what im looking for is IBU's ABV Color and Clearness because if it tastes good it will be hard to knock points off for flavor becuse its non american hops I want the focus to be on brewing technique VS specific ingredients
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Just my 2 cents but this competition might have been bitter( Hehe) scheduled in Nov so everyone could have harvested and dried their home grown hops for use.
Then again maybe that's another comp.
P.S. I just made a damn English IPA which apparently doesn't meet your North American guidelines (SG just over 1.050) :)
B
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Well Ive been thinking about changing the guidelines as it seems everyone is brewing hoppier beers than a regular IPA maybe a
range from IPA - IIPA
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btw Dave: given it's an IPA competition, I think the only IBU limit should be at the bottom end... say 30.
Perhaps include both IPA and IIPA/DIPA categories?
Well Ive been thinking about changing the guidelines as it seems everyone is brewing hoppier beers than a regular IPA maybe a
range from IPA - IIPA
:wavebeer: