TANDEMBRYGGERIET BrewBlog > BrewBlogs > Heldige Hans 2016/1 [American Pale Ale]

Heldige Hans 2016/1

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:

April 15, 2016

Tap Date:

May 9, 2016

Yield:

46.2 liters

Calories:

147 (12 ounces)

Conditioning:

Keg

ABV:

4.8%

ABW:

3.7%

Batch No:	2016/5
OG:	1.045
OG (Plato):	11.2° P
FG:	1.009
FG (Plato):	2.31° P
Real Extract:	3.91° P
App. Atten.:	79.4%
Real Atten.:	65%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

7.00 kilograms

Best Pale Ale Malz

70% of grist

3.00 kilograms

Best Weizenmalz hell

30% of grist

10.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	46.2 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	89.1 litres	46.2 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	10.0 kilograms
Grain Absorbtion:	17.7 litres
Total Water Needed:	125.7 litres	89.1 litres (runoff) + 17.7 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	25 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	100.7 litres	125.7 litres (total water) – 25 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 10 minutes

Hops

30.00 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

330 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

6.7% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

201 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

9.2% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

276 AAUs

20.00 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

6.7% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

134 AAUs

75.00 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

420 AAUs

70.00 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

9.2% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

420 AAUs

25.00 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

220 AAUs

75.00 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

420 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

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

10.2% Pellets
Type: Aroma
Use: Dry Hop

765 AAUs

505.00 grams

Total Hop Weight

4070 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 375 g Moss ME + 3 l Wasser mit 3 Röhrchen WLP001 (Prod.-dat. 23.04.2016; viability 82 % -- eigentlich würden 1,5 l Starter reichen, aber damit hätten wir vermutlich viele verhungerte Hefezellen bekommen) am 13.04. abends angesetzt, bis zum 15.04. 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; T=7 °C. Braumeister fertig programmiert, Malz geschrotet. Brauwasser im Laufe des Tages auf Einmaischtemperatur gebracht 15:57 Eingemaischt, Programmstart 16:46 Pumpenpause, Rühren 17:30 Schluss 1. Rast 17:50 Beginn 2. Rast 18:00 Ende 2. Rast, Maischen fertig. SG vorm Spülen 1.044 18:20 Gespült mit 10 l Wasser @ 78 °C. 55 mm über 55 l. SG 1.040 18:35 Malzrohr raus 19:13 Würze kocht 19:39 Bitterhopfen rein 20:24 Aromahopfen Nr. 1 rein 20:25 Kühler rein 20:30 7 g Hefenahrung rein 20:39 Aromahopfen Nr. 2 rein 20:41 Wasser marsch! 21:13 Würze marsch 21:33 Abgefüllt, OG 1.045. Knapp 5 l Trüb 23:05 Alles sauber Gärung: Starttemperatur 15,4 °C 16.04. 13:45 T=18,2 °C; 1 Plopp/3-4 Sek. 19:45 T=18,2 °C; 1 Plopp/2 Sek. 22:10 T=18,2 °C; 1 Plopp/1 Sek. 06.05. 20:25 T=17,8 °C; Cold crash eingeleitet - Thermostat auf 4 °C 07.05. 10:45 T=6,7 °C (=11 °C in 14 Stunden) 22:15 T=4 °C Hopfenstopfen: Trockenhopfen am 1. Mai 2106

Hefe

Starter mit 375 g Moss ME + 3 l Wasser mit 3 Röhrchen WLP001 (Prod.-dat. 23.04.2016; viability 82 % -- eigentlich würden 1,5 l Starter reichen, aber damit hätten wir vermutlich viele verhungerte Hefezellen bekommen) am 13.04. abends angesetzt, bis zum 15.04. 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; T=7 °C. Braumeister fertig programmiert, Malz geschrotet.

Brauwasser im Laufe des Tages auf Einmaischtemperatur gebracht

15:57 Eingemaischt, Programmstart

16:46 Pumpenpause, Rühren

17:30 Schluss 1. Rast

17:50 Beginn 2. Rast

18:00 Ende 2. Rast, Maischen fertig. SG vorm Spülen 1.044

18:20 Gespült mit 10 l Wasser @ 78 °C. 55 mm über 55 l. SG 1.040

18:35 Malzrohr raus

19:13 Würze kocht

19:39 Bitterhopfen rein

20:24 Aromahopfen Nr. 1 rein

20:25 Kühler rein

20:30 7 g Hefenahrung rein

20:39 Aromahopfen Nr. 2 rein

20:41 Wasser marsch!

21:13 Würze marsch

21:33 Abgefüllt, OG 1.045. Knapp 5 l Trüb

23:05 Alles sauber

Gärung:

Starttemperatur 15,4 °C

16.04. 13:45 T=18,2 °C; 1 Plopp/3-4 Sek.
19:45 T=18,2 °C; 1 Plopp/2 Sek.
22:10 T=18,2 °C; 1 Plopp/1 Sek.

06.05. 20:25 T=17,8 °C; Cold crash eingeleitet - Thermostat auf 4 °C

07.05. 10:45 T=6,7 °C (=11 °C in 14 Stunden)
22:15 T=4 °C

Hopfenstopfen:

Trockenhopfen am 1. Mai 2106

Special Procedures

Fermentation

Primary:

21 days @ 18° C

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