TANDEMBRYGGERIET BrewBlog > BrewBlogs > Heldig Hans 2012/2 [American Pale Ale]

Heldig Hans 2012/2

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:

August 24, 2012

Tap Date:

September 14, 2012

Yield:

46.53 liters

Color (EBC/SRM):

20/10.2

Bitterness (Calc):

75 IBU (Tinseth)

BU/GU:

1.67

Calories:

147 (12 ounces)

Conditioning:

Cask

ABV:

4.6%

ABW:

3.6%

Batch No:	38
OG:	1.045
OG (Plato):	11.2° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.12° P
App. Atten.:	77.1%
Real Atten.:	63.2%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

9.00 kilograms

Best Pilsener Malz

83.3% of grist

0.80 kilograms

Muntons Crystal Malt 150

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

7.4% of grist

0.50 kilograms

Weyermann Weizenbraumalz hell

Color (L):

1.5-2.5 °L

Info/Use:

Für Weizenbiere, Kölschbiere, Altbiere, obergärige Schankbiere, Leichtbiere, alkoholreduzierte Biere, alkoholfreie Biere.

Förderung des typischen obergärigen Aromas, Erzielung schlanker spritziger Biere, Unterstreichung des typischen Weizenaromas.

Zugabe bis zu 80 %.

4.6% of grist

0.50 kilograms

Haferflocken Bjørn Havregryn (store)

4.6% of grist

10.80 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	46.53 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	89.4 litres	46.53 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	10.8 kilograms
Grain Absorbtion:	19.2 litres
Total Water Needed:	127.5 litres	89.4 litres (runoff) + 19.2 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	27 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	100.5 litres	127.5 litres (total water) – 27 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 10 minutes

Hops

57.00 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

649.8 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: Bittering and Aroma
Use: Boil

103.5 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: Bittering and Aroma
Use: Boil

171 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: Bittering and Aroma
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 @ 5 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 @ 5 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 @ 5 minutes
Type: Aroma
Use: Aroma

540 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% Leaf
Type: Aroma
Use: Dry Hop

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
Type: Aroma
Use: Dry Hop

540 AAUs

307.00 grams

Total Hop Weight

3282.3 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Irish Ale
Manufacturer:	Wyeast
Product ID:	1084
Type:	Ale
Flocculation:	Medium
Attenuation:	73%
Temperature Range:	17–22°C
Amount:	3000 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

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	27	Efficiency:	748.4%
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

Procedure

Hefe 21.08.2012 3x Wyeast Irish Ale 1084 nachmittags "gesmackt". Prod.-datum: 12.07.2012, viability: 68 %. Hefepackungen waren bereits am nächsten Morgen prall. 22.08.2012 Hefestarter: ca. 400 g Moss maltekstrakt, mit Wasser aufgefüllt auf 3 l. Im Kochtopf gekocht, anschl. runtergekühlt und abends im Kochtopf auf den Rührer gestellt. 23.08.2012 Topf ist recht warm. Abends Topf in den Kühlschrank gestellt. 24.08.2012 BRAUTAG Maischeschema: Einmaischen: 65 °C 1. Rast: 90 min @ 67 °C 2. Rast: 15 min @ 78 °C Brauvorgang: 18:40 Speidel mit 55 l Wasser @ 16 °C befüllt, Programmstart 19:03 Tauchsieder rein @ 32 °C 19:30 67 °C erreicht 19:36 Eingemaischt 19:44 1. PP - gerührt 19:58 2. PP - gerührt. Malz bereits sehr locker 21:10 Ende 1. Rast 21:27 Beginn 2. Rast 21:42 Ende 2. Rast. Malzrohr hoch und sofort Aufheizen gestartet. Gespült mit 10 l Wasser @ 78 °C 22:25 Malzrohr raus. 93 °C 22:30 SG 1.050, 58,3 l; Ausbeute: 88,6 % 22:35 Kocht 23:05 57 g Chinnook Bitterhopfen hineingegeben 23:34 15 g Amarillo, 15 g Chinook, 20 g Citra hinzugegeben 23:49 Kühler rein 23:50 7 g Hefenahrung rein 23:53 1/4 Teelöffel SuperMoss, in warmem Wasser aufgelöst, hinzugegeben 23:59 40 g Amarillo, 40 g Chinook, 40 g Citra hinzugegeben 00:04 Kochen beendet, Beginn Kühlung 00:40 Würze marsch! 20 °C xx:xx 4 l kaltes Wasser hinzugegeben; OG: 1.045, belüftet mit Farbmischer und Bohrmaschine 02:16 alles sauber 25.08.2012 Bier gärt bereits am Vormittag (1 Plop/3 sek), ab Nachmittag > 1 Plop/sek 02.09.2012, Trockenhopfen: 40 g Amarillo Pellets 6,9 % AA 40 g Citra Pellets 13,5 % AA

Hefe

21.08.2012 3x Wyeast Irish Ale 1084 nachmittags "gesmackt".
Prod.-datum: 12.07.2012, viability: 68 %. Hefepackungen
waren bereits am nächsten Morgen prall.

22.08.2012 Hefestarter: ca. 400 g Moss maltekstrakt, mit Wasser aufgefüllt
auf 3 l. Im Kochtopf gekocht, anschl. runtergekühlt und abends im
Kochtopf auf den Rührer gestellt.

23.08.2012 Topf ist recht warm. Abends Topf in den Kühlschrank gestellt.

24.08.2012 BRAUTAG

Maischeschema:

Einmaischen: 65 °C
1. Rast: 90 min @ 67 °C
2. Rast: 15 min @ 78 °C

Brauvorgang:

18:40 Speidel mit 55 l Wasser @ 16 °C befüllt, Programmstart

19:03 Tauchsieder rein @ 32 °C

19:30 67 °C erreicht

19:36 Eingemaischt

19:44 1. PP - gerührt

19:58 2. PP - gerührt. Malz bereits sehr locker

21:10 Ende 1. Rast

21:27 Beginn 2. Rast

21:42 Ende 2. Rast. Malzrohr hoch und sofort Aufheizen gestartet. Gespült
mit 10 l Wasser @ 78 °C

22:25 Malzrohr raus. 93 °C

22:30 SG 1.050, 58,3 l; Ausbeute: 88,6 %

22:35 Kocht

23:05 57 g Chinnook Bitterhopfen hineingegeben

23:34 15 g Amarillo, 15 g Chinook, 20 g Citra hinzugegeben

23:49 Kühler rein

23:50 7 g Hefenahrung rein

23:53 1/4 Teelöffel SuperMoss, in warmem Wasser aufgelöst, hinzugegeben

23:59 40 g Amarillo, 40 g Chinook, 40 g Citra hinzugegeben

00:04 Kochen beendet, Beginn Kühlung

00:40 Würze marsch! 20 °C

xx:xx 4 l kaltes Wasser hinzugegeben; OG: 1.045, belüftet mit Farbmischer
und Bohrmaschine

02:16 alles sauber

25.08.2012

Bier gärt bereits am Vormittag (1 Plop/3 sek), ab Nachmittag > 1 Plop/sek

02.09.2012, Trockenhopfen:

40 g Amarillo Pellets 6,9 % AA
40 g Citra Pellets 13,5 % AA

Special Procedures

Fermentation

Primary:

21 days @ 18° C

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

Refresh Page

	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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