TANDEMBRYGGERIET BrewBlog > BrewBlogs > Heldige Hans [American Pale Ale]

Heldige Hans

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:

December 9, 2017

Tap Date:

December 21, 2017

Yield:

43.7 liters

Color (EBC/SRM):

13/6.6

Bitterness (Calc):

20 IBU (Tinseth)

BU/GU:

0.36

Calories:

181 (12 ounces)

Conditioning:

Keg

ABV:

ABW:

4.7%

Batch No:	2017/20
OG:	1.055
OG (Plato):	13.57° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.55° P
App. Atten.:	81.1%
Real Atten.:	66.5%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

8.22 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.

72.7% of grist

2.78 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.

24.6% of grist

0.30 kilograms

Best Caramel Aromatic malt

Color (L):

16-23 °L

Info/Use:

BEST Caramel Aromatic will impart a distinct, almost exaggerated malt aroma and flavor to red lagers, amber lagers, dark lagers, German bocks and other beer styles, even at a rate as low as 10 %.

For light and dark beers, wheat beer, dark ale, porter, stout, bock beers; particularly suited for red lagers based on caramel aroma as well as for various other beers.

Up to 50% of the grain bill.

2.7% of grist

11.30 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	43.7 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	53.9 litres	43.7 litres (final boil volume) ÷ 0.96 (cooling) + 8.4 litres (boil evaporation)
Grain Amount:	11.3 kilograms
Grain Absorbtion:	20.1 litres
Total Water Needed:	77.8 litres	53.9 litres (runoff) + 20.1 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	28.3 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	49.5 litres	77.8 litres (total water) – 28.3 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 10 minutes

Hops

20.00 grams

Ahtanum

Region:	United States
AAU Range:	5 - 6%
Notes:	Floral, citrus, sharp, and piney.
Typical Use:	Aroma, bittering.
Substitution:	Cascade, Amarillo
Example:	Lager, American Ale

3.8% Pellets @ 10 minutes
Type: Bittering
Use: Boil

76 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

6.8% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil

204 AAUs

30.00 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

13.4% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil

402 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

6.8% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil

204 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

6.8% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

510 AAUs

75.00 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 @ 1 minutes
Type: Aroma
Use: Aroma

510 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

6.8% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

510 AAUs

75.00 grams

Ahtanum

Region:	United States
AAU Range:	5 - 6%
Notes:	Floral, citrus, sharp, and piney.
Typical Use:	Aroma, bittering.
Substitution:	Cascade, Amarillo
Example:	Lager, American Ale

3.8% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

285 AAUs

25.00 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

6.8% Pellets
Type: Aroma
Use: Dry Hop

170 AAUs

50.00 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

6-7.1% Pellets
Type: Aroma
Use: Dry Hop

300 AAUs

62.00 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

8.4% Pellets
Type: Aroma
Use: Dry Hop

520.8 AAUs

13.00 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

6.8% Pellets
Type: Aroma
Use: Dry Hop

88.4 AAUs

75.00 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

1012.5 AAUs

25.00 grams

Ahtanum

Region:	United States
AAU Range:	5 - 6%
Notes:	Floral, citrus, sharp, and piney.
Typical Use:	Aroma, bittering.
Substitution:	Cascade, Amarillo
Example:	Lager, American Ale

3.8% Pellets
Type: Aroma
Use: Dry Hop

95 AAUs

50.00 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

510 AAUs

710.00 grams

Total Hop Weight

5900.2 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	English Ale
Manufacturer:	White Labs
Product ID:	WLP002
Type:	Ale
Flocculation:	Very High
Attenuation:	66%
Temperature Range:	18–20°C
Amount:	3500 ml

Procedure

Hefe Starter mit 400 g Briess DME Golden light + 4 l Wasser mit 2 Packg. WLP002 (Prod.-dat. 1x 20.10. und 1x 18.11.2017 = viability 73 %) am 07.12. abends angesetzt und bis 09.12. Mitternacht rühren lassen. Hefestarter danach in den Kühlschrank gestellt und erst kurz vorm Pitchen wieder herausgeholt. Brautag Maischeschema: Einmaischen: 63 °C 1. Rast: 90 min @ 63 °C 2. Rast: 10 min @ 78 °C Brauvorgang: 10:50 Braumeister mit 60 l Brauwasser befüllt und angeheizt. T=7 °C 12:21 Eingemaischt - Programmstart 13:55 Ende 1. Rast 14:20 Beginn 2. Rast/Mash-out 14:30 Ende 2. Rast. Malzrohr hoch. 14:40 Gespült mit 11 l Wasser @ 78 °C 15:00 Malzrohr entnommen 15:13 Pre-boil: 65,83 l, 1.049_H+R --> 90,9 % brewhouse eff. 15:27 Würze kocht 16:43 Hefenahrung und SuperMoss hinzugefügt 16:48 Beginn Whirlpool 16:52 Hopfenzugabe 1 16:57 Kochen beendet - weiterhin Whirlpool 17:03 Wasser marsch! 17:30 Abfüllung zieht sich -- scheinbar ist da was verstopft 17:50 ca. 2 l Würze in Erlenmeyerkolben mit Hefe gegeben und auf den Magnetrührer gestellt 18:42 Abfüllung abgeschlossen 19:08 1,25 l Trub abgelassen. Würze für 3,5 Min. mit O2 belüftet - unklar mit wie viel l/min, da der Druckregler wieder nicht richtig funktionierte. Hefe gepitcht. OG: 1.055 19:16 5,5 l Trub aus Braumeister 21:45 Alles sauber Gärung 09.12. 19:08 Thermostat auf 17,5 °C. Starttemperatur 17,6 °C 10.12. 11:20 1 Plopp/Sek. 11.12. 07:10 1 Plopp/Sek. 17:30 Thermostat auf 18,0 °C 12.12. 06:45 1 Plopp/3 Sek. - Thermostat auf 18,5 °C 17:30 Thermostat auf 19,0 °C 13.12. 07:00 Thermostat auf 19,5 °C 19:00 Thermostat auf 20,0 °C 17.12. 13:00 Dry hopped: Eigentlich mit je 75 g Athanum, Casacde, Amarillo und Citra. Athanum hatten wir nur noch 25 g, daher mit 50 g Centennial aufgefüllt. In zwei "Windelbeutel", beschwert mit jeweils einer Marmel, aufgeteilt un din den Gartank gegeben. 20.12. 13:45 SG: 1.010 - Bier ist fertig. Wir warten noch einen Tag bis zur Abfüllung, um dem Hopfen noch ein bisschen mehr Zeit zugeben, Aroma abzugeben. Abfüllung 21.12. Abgefüllt in Kegs #8, #17, #22 mit Hilfe von CO₂.

Hefe

Starter mit 400 g Briess DME Golden light + 4 l Wasser mit 2 Packg. WLP002 (Prod.-dat. 1x 20.10. und 1x 18.11.2017 = viability 73 %) am 07.12. abends angesetzt und bis 09.12. Mitternacht rühren lassen. Hefestarter danach in den Kühlschrank gestellt und erst kurz vorm Pitchen wieder herausgeholt.

Brautag

Maischeschema:

Einmaischen: 63 °C
1. Rast: 90 min @ 63 °C
2. Rast: 10 min @ 78 °C

Brauvorgang:

10:50 Braumeister mit 60 l Brauwasser befüllt und angeheizt. T=7 °C

12:21 Eingemaischt - Programmstart

13:55 Ende 1. Rast

14:20 Beginn 2. Rast/Mash-out

14:30 Ende 2. Rast. Malzrohr hoch.

14:40 Gespült mit 11 l Wasser @ 78 °C

15:00 Malzrohr entnommen

15:13 Pre-boil: 65,83 l, 1.049_H+R --> 90,9 % brewhouse eff.

15:27 Würze kocht

16:43 Hefenahrung und SuperMoss hinzugefügt

16:48 Beginn Whirlpool

16:52 Hopfenzugabe 1

16:57 Kochen beendet - weiterhin Whirlpool

17:03 Wasser marsch!

17:30 Abfüllung zieht sich -- scheinbar ist da was verstopft

17:50 ca. 2 l Würze in Erlenmeyerkolben mit Hefe gegeben und auf den
Magnetrührer gestellt

18:42 Abfüllung abgeschlossen

19:08 1,25 l Trub abgelassen. Würze für 3,5 Min. mit O2 belüftet - unklar mit
wie viel l/min, da der Druckregler wieder nicht richtig funktionierte. Hefe
gepitcht. OG: 1.055

19:16 5,5 l Trub aus Braumeister

21:45 Alles sauber

Gärung

09.12. 19:08 Thermostat auf 17,5 °C. Starttemperatur 17,6 °C

10.12. 11:20 1 Plopp/Sek.

11.12. 07:10 1 Plopp/Sek.
17:30 Thermostat auf 18,0 °C

12.12. 06:45 1 Plopp/3 Sek. - Thermostat auf 18,5 °C
17:30 Thermostat auf 19,0 °C

13.12. 07:00 Thermostat auf 19,5 °C
19:00 Thermostat auf 20,0 °C

17.12. 13:00 Dry hopped: Eigentlich mit je 75 g Athanum, Casacde, Amarillo und
                     Citra. Athanum hatten wir nur noch 25 g, daher mit 50 g Centennial
                     aufgefüllt. In zwei "Windelbeutel", beschwert mit jeweils einer
                     Marmel, aufgeteilt un din den Gartank gegeben.

20.12. 13:45 SG: 1.010 - Bier ist fertig. Wir warten noch einen Tag bis zur
Abfüllung, um dem Hopfen noch ein bisschen mehr Zeit zugeben,
Aroma abzugeben.

Abfüllung

21.12. Abgefüllt in Kegs #8, #17, #22 mit Hilfe von CO₂.

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