IPA Guidelines for Octobers 15th contest

[Dave Savoie]

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

[Dave Savoie]

http://www.bjcp.org/docs/BeerScoreSheet-Form.pdf

[JohnQ]

Awesome Dave,
Please confirm which of the October Meetings this is for?
JQ

[Dave Savoie]

Oct 15th that way it gives everyone ample time to brew and age their beers to perfection

[Dave Savoie]

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

[JohnQ]

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

[Dave Savoie]

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

[Richard]

I've made a nice fat 12oz hops order for this one

[Dave Savoie]

About the same I have 4oz Simcoe and 4 OZ Amirillo plus a Lbs of Cascade in my freezer

[Kyle]

I've made a nice fat 12oz hops order for this one

I've got a name for it: Pliny the pallete destroyer!

[Richard]

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?

[Dave Savoie]

IBUs: 40 – 70 FG: 1.010 – 1.018
based on the BJCP guidelines 40 IBU would be the lowest

[Richard]

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.

[Dave Savoie]

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

[Richard]

You'll go off perceived rather than calculated bitterness then?