TANDEMBRYGGERIET BrewBlog > BrewBlogs > Heldige Hans 2016/2 [American Pale Ale]

Heldige Hans 2016/2

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Brew Date:

September 9, 2016

Tap Date:

October 4, 2016

Yield:

46.8 liters

Calories:

160 (12 ounces)

ABV:

5.2%

ABW:

4.1%

Batch No:	2016/10
OG:	1.049
OG (Plato):	12.15° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.29° P
App. Atten.:	78.9%
Real Atten.:	64.7%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

8.00 kilograms

Best Pale Ale

Color (L):

2.3-3.1 °L

Info/Use:

BEST Pale Ale deepens the light ”golden” color of top-fermented beers, creating a pleasant flavor. It forms an excellent enzyme-rich foundation for intensive colored beer styles. It is an excellent base malt for brewing many different styles of British pale ale as well as for brewing Kölsch beer.

For pale ale, Kölsch and more beers.

Up to 100 % of the grain bill.

72.1% of grist

3.00 kilograms

BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.

For top-fermented beers, light beer, Kölsch, ale, reduced alcohol and non-alcoholic beers.

Up to 60 % of the grain bill.

27% of grist

0.10 kilograms

Thomas Fawcett Red Crystal/Dark Crystal II

Color (L):	120 °L
Info/Use:	Milds - Dark Bitters (strong reddish)

0.9% of grist

11.10 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	46.8 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	89.7 litres	46.8 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	11.1 kilograms
Grain Absorbtion:	19.7 litres
Total Water Needed:	128.3 litres	89.7 litres (runoff) + 19.7 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	27.8 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	100.5 litres	128.3 litres (total water) – 27.8 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 10 minutes

Hops

40.00 grams

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

11.0% Pellets @ 60 minutes
Type: Bittering
Use: Boil

440 AAUs

30.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.6% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

168 AAUs

30.00 grams

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

8.8% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

264 AAUs

100.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.6% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

560 AAUs

100.00 grams

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

8.8% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

880 AAUs

70.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.6% Pellets
Type: Aroma
Use: Dry Hop

392 AAUs

75.00 grams

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

8.8% Pellets
Type: Aroma
Use: Dry Hop

660 AAUs

75.00 grams

Mosaic

Region:	USA
AAU Range:	11 - 13%
Notes:	Also known as HBC369, Mosaic is the first born child of Simcoe. Some have described it as Citra on steroids, but it’s much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes. Mosaic combines a very complex hop aroma with fairly high alpha-acids and low cohumulone which makes it a perfect triple purpose hop (Bittering/Flavor/Aroma). This combination ultimately provides clean bitterness and aroma profiles that cannot be accomplished by other hops or blends, truly a one of a kind and yet another “wonder hop” from the great folks at the Hop Breeding Company.
Typical Use:	Bitterin, flavor, aroma, dry hopping

11.1% Pellets
Type: Aroma
Use: Dry Hop

832.5 AAUs

520.00 grams

Total Hop Weight

4196.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	20–23°C
Amount:	2500 ml

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Procedure

Hefe Starter mit 325 g Moss ME + 2,6 l Wasser mit 2 Packg. WLP001 (Prod.-dat. 07.08.2016) am 06.09. abends angesetzt (OG: 1.038, bis zum 08.09. morgens rühren lassen, danach in den Kühlschrank gestellt. Brautag Maischeschema: Einmaischen: 65 °C 1. Rast: 90 min @ 65 °C 2. Rast: 10 min @ 78 °C Brauvorgang: Brauen mit 60 l Wasser. Wasser am Vorabend in den Braukessel gefüllt; Raum-T: 22 °C, Wasser-T: 15 °C. Braumeister fertig programmiert, Malz geschrotet. Brauwasser im Laufe des Tages auf Einmaischtemperatur gebracht. 15:28 Eingemaischt; Programmstart 15:48 PP; gerührt 16:09 PP; gerührt. Maische sehr locker. Leichter "Speidelvulkan" 17:04 Ende 1. Rast 17:23 Beginn 2. Rast. Immer noch "Speidelvulkan" 17:33 Ende 2. Rast 17:42 Malzrohr hoch. Beginn Aufheizen zum Kochen 18:05 Gespült mit 11,1 l Wasser @ 78 °C 18:40 Würze kocht; pre-boil SG: 1.044_R+H - vergessen, pre-boil Vol. zu messen 19:08 Bitterhopfen hinzugefügt 19:50 Kühler rein 19:53 Aromahopfen I hinzugefügt 19:55 Hefenahrung, aufgelöst in einem Glas warmen Wassers, hinzugegeben 20:07 Aromahopfen II hinzugegeben 20:08 Kochen beendet -- Wasser marsch! 21:03 OG: 1.049_R 21:13 Würze marsch. T=17,1 °C 21:57 Bier fertig abgefüllt (Gärfass #3) und belüftet im Gärschrank 23:30 Fertig -- alles sauber Gärung 09.09. 22:09 Thermostat auf 18,0 °C, T=17,9 °C 10.09. 10:50 1 Plopp/5 Sek., ca. 2 cm Schaum an Oberfläche. T=17,9 °C 13:25 1 Plopp/3 Sek. 16:30 1 Plopp/2 Sek. 11.09. 00:05 >1 Plopp/Sek. 14:40 1 Plopp/Sek. 19:25 <1 Plopp/Sek. 12.09. 07:15 1 Plopp/3 Sek. 23.09. Gäreimer aus dem Gärschrank genommen und ins Gärzimmer gestellt. T=~17 °C 29.09. Trockengehopft 04.10 Abgefüllt in Keg #5, #6, #23; FG: 1.010

Hefe

Starter mit 325 g Moss ME + 2,6 l Wasser mit 2 Packg. WLP001 (Prod.-dat. 07.08.2016) am 06.09. abends angesetzt (OG: 1.038, bis zum 08.09. morgens rühren lassen, danach in den Kühlschrank gestellt.

Brautag

Maischeschema:

Einmaischen: 65 °C
1. Rast: 90 min @ 65 °C
2. Rast: 10 min @ 78 °C

Brauvorgang:

Brauen mit 60 l Wasser. Wasser am Vorabend in den Braukessel gefüllt; Raum-T: 22 °C, Wasser-T: 15 °C. Braumeister fertig programmiert, Malz geschrotet.

Brauwasser im Laufe des Tages auf Einmaischtemperatur gebracht.

15:28 Eingemaischt; Programmstart

15:48 PP; gerührt

16:09 PP; gerührt. Maische sehr locker. Leichter "Speidelvulkan"

17:04 Ende 1. Rast

17:23 Beginn 2. Rast. Immer noch "Speidelvulkan"

17:33 Ende 2. Rast

17:42 Malzrohr hoch. Beginn Aufheizen zum Kochen

18:05 Gespült mit 11,1 l Wasser @ 78 °C

18:40 Würze kocht; pre-boil SG: 1.044_R+H - vergessen, pre-boil Vol. zu messen

19:08 Bitterhopfen hinzugefügt

19:50 Kühler rein

19:53 Aromahopfen I hinzugefügt

19:55 Hefenahrung, aufgelöst in einem Glas warmen Wassers, hinzugegeben

20:07 Aromahopfen II hinzugegeben

20:08 Kochen beendet -- Wasser marsch!

21:03 OG: 1.049_R

21:13 Würze marsch. T=17,1 °C

21:57 Bier fertig abgefüllt (Gärfass #3) und belüftet im Gärschrank

23:30 Fertig -- alles sauber

Gärung

09.09. 22:09 Thermostat auf 18,0 °C, T=17,9 °C

10.09. 10:50 1 Plopp/5 Sek., ca. 2 cm Schaum an Oberfläche. T=17,9 °C
13:25 1 Plopp/3 Sek.
16:30 1 Plopp/2 Sek.

11.09. 00:05 >1 Plopp/Sek.
14:40 1 Plopp/Sek.
19:25 <1 Plopp/Sek.

12.09. 07:15 1 Plopp/3 Sek.

23.09. Gäreimer aus dem Gärschrank genommen und ins Gärzimmer gestellt.
T=~17 °C

29.09. Trockengehopft

04.10 Abgefüllt in Keg #5, #6, #23; FG: 1.010

Special Procedures

Fermentation

Primary:

21 days @ 18° C

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