TANDEMBRYGGERIET BrewBlog > BrewBlogs > Heldig Hans m. Nelson [American Pale Ale]

Heldig Hans m. Nelson

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:

November 16, 2012

Tap Date:

December 16, 2012

Yield:

45.9 liters

Color (EBC/SRM):

21/10.7

Bitterness (Calc):

74 IBU (Tinseth)

BU/GU:

1.54

Calories:

154 (12 ounces)

ABV:

5.6%

ABW:

4.3%

Batch No:	2012/23
OG:	1.048
OG (Plato):	11.91° P
FG:	1.006
FG (Plato):	1.54° P
Real Extract:	3.42° P
App. Atten.:	87.1%
Real Atten.:	71.3%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

4.90 kilograms

Best Heidelberger Malz

42.4% of grist

4.90 kilograms

Best Pale Ale Malz

42.4% of grist

0.90 kilograms

Muntons Crystal Malt 150

Color (L):	56 °L
Info/Use:	Not provided.

7.8% of grist

0.55 kilograms

Best Weizenmalz hell

4.8% of grist

0.30 kilograms

Haferflocken Bjørn Havregryn (store)

2.6% of grist

11.55 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	45.9 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	88.8 litres	45.9 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	11.6 kilograms
Grain Absorbtion:	20.5 litres
Total Water Needed:	128.2 litres	88.8 litres (runoff) + 20.5 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	28.9 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	99.3 litres	128.2 litres (total water) – 28.9 litres (mash water)

)

100% of grist

Non-Fermentables

8.1 g

Yeast Nutrient @ 7 minutes

Hops

70.00 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

11.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

798 AAUs

15.00 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

11.4% Pellets @ 30 minutes
Type: Flavor
Use: Boil

171 AAUs

15.00 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

6.9% Pellets @ 30 minutes
Type: Flavor
Use: Boil

103.5 AAUs

20.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 30 minutes
Type: Flavor
Use: Boil

270 AAUs

40.00 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

6.9% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

276 AAUs

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

11.4% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

276 AAUs

40.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

540 AAUs

40.00 grams

Nelson Sauvin

Region:	New Zealand
AAU Range:	12 - 14%
Notes:	Nelson Sauvin, named after the Sauvignon Blanc grape, is a variety of hop developed and grown in New Zealand. It has a strong fruity flavor and aroma that is described as resembling white wine, or fresh crushed grapes or gooseberries. Some reviewers of this hop perceive the fruitiness as being very tropical with descriptions including passion fruit, tangerines, and grapefruit. The distinctive character of these hops limit its aroma/flavor usage to American ales and specialty beers. As a bittering hop, its low cohumulone content imparts a very smooth bitterness.
Typical Use:	Bittering, aroma, flavor, dry hopping

11.9% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

476 AAUs

40.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets
Type: Aroma
Use: Dry Hop

540 AAUs

46.00 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

6.9% Pellets
Type: Aroma
Use: Dry Hop

317.4 AAUs

40.00 grams

Nelson Sauvin

Region:	New Zealand
AAU Range:	12 - 14%
Notes:	Nelson Sauvin, named after the Sauvignon Blanc grape, is a variety of hop developed and grown in New Zealand. It has a strong fruity flavor and aroma that is described as resembling white wine, or fresh crushed grapes or gooseberries. Some reviewers of this hop perceive the fruitiness as being very tropical with descriptions including passion fruit, tangerines, and grapefruit. The distinctive character of these hops limit its aroma/flavor usage to American ales and specialty beers. As a bittering hop, its low cohumulone content imparts a very smooth bitterness.
Typical Use:	Bittering, aroma, flavor, dry hopping

11.9% Pellets
Type: Aroma
Use: Dry Hop

476 AAUs

406.00 grams

Total Hop Weight

4423.9 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Irish Ale
Manufacturer:	White Labs
Product ID:	WLP004
Type:	Ale
Flocculation:	Medium
Attenuation:	71%
Temperature Range:	18–20°C

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

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5

Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Water Profile

Source:

Leitungswasser

Amount:

60 liters

Procedure

Hefe Starter: 4 l + 500 g Moss ME. Am 14.11. gegen 22 Uhr angesetzt, mit 2 Röhrchen WLP004 (Prod.-datum 17.10.2012). Ein weiteres Röhrchen wird am Brautag der Würze zugegeben. Hefe am 16.11. morgens gegen 8:00 Uhr in den Kühlschrank gestellt. Maischeschema Einmaischen @ 65 °C 90 Min. @ 67 °C 15 Min @ 78 °C Brautag 17:00 Start Aufheizen zum Einmaischen. Temp.: 15 °C 17:45 Bei 48 °C Tauchsieder zum Heizen hinzugenommen 17:58 Einmaischtmeperatur erreicht 18:04 Programmstart 18:10 Beginn 1. Rast 18:13 1. PP, gerührt; SG: 1.018 18:36 3. PP, gerührt; SG: 1.037 18:48 4. PP; SG: 1.044 18:58 5. PP, gerührt 19:11 6. PP 19:22 7. PP 19:30 8. PP 19:41 9. PP 19:48 Ende 1. Rast 19:50 10. PP 20:00 11. PP 20:04 Beginn 2. Rast 20:10 12. PP 20:19 Ende 2. Rast 20:24 Malzrohr hoch, Aufheizen zum Kochen 20:40 Gespült mit 8 l Wasser, 78 Grad 21:15 60 l, 1.044 xx:xx kocht (über...) 21:40 Bitterhopfen hinzugefügt 22:09 Geschmackshopfen hinzugefügt 22:25 Kühler rein 22:32 Hefenahrung rein 22:36 Aromahopfen rein 22:39 Kochen beendet -- Wasser marsch! 23:15 Würze marsch! 00:05 Abgefüllt, OG 1.048 .... 16 Grad 27.11.2012 Trockengehopft

Hefe
Starter: 4 l + 500 g Moss ME. Am 14.11. gegen 22 Uhr angesetzt, mit 2 Röhrchen WLP004 (Prod.-datum 17.10.2012). Ein weiteres Röhrchen wird am Brautag der Würze zugegeben.
Hefe am 16.11. morgens gegen 8:00 Uhr in den Kühlschrank gestellt.

Maischeschema
Einmaischen @ 65 °C
90 Min. @ 67 °C
15 Min @ 78 °C

Brautag

17:00 Start Aufheizen zum Einmaischen. Temp.: 15 °C

17:45 Bei 48 °C Tauchsieder zum Heizen hinzugenommen

17:58 Einmaischtmeperatur erreicht

18:04 Programmstart

18:10 Beginn 1. Rast

18:13 1. PP, gerührt; SG: 1.018

18:36 3. PP, gerührt; SG: 1.037

18:48 4. PP; SG: 1.044

18:58 5. PP, gerührt

19:11 6. PP

19:22 7. PP

19:30 8. PP

19:41 9. PP

19:48 Ende 1. Rast

19:50 10. PP

20:00 11. PP

20:04 Beginn 2. Rast

20:10 12. PP

20:19 Ende 2. Rast

20:24 Malzrohr hoch, Aufheizen zum Kochen

20:40 Gespült mit 8 l Wasser, 78 Grad

21:15 60 l, 1.044

xx:xx kocht (über...)

21:40 Bitterhopfen hinzugefügt

22:09 Geschmackshopfen hinzugefügt

22:25 Kühler rein

22:32 Hefenahrung rein

22:36 Aromahopfen rein

22:39 Kochen beendet -- Wasser marsch!

23:15 Würze marsch!

00:05 Abgefüllt, OG 1.048 .... 16 Grad

27.11.2012 Trockengehopft

Special Procedures

Fermentation

Primary:

21 days @ 20° C

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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