TANDEMBRYGGERIET BrewBlog > BrewBlogs > Heldig Nelson [American Pale Ale]

Heldig 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:

September 21, 2012

Yield:

41.7 liters

Color (EBC/SRM):

20/10.2

Bitterness (Calc):

70 IBU (Tinseth)

BU/GU:

1.3

Calories:

174 (12 ounces)

Conditioning:

Cask

ABV:

6.5%

ABW:

5.1%

Batch No:	40
OG:	1.054
OG (Plato):	13.33° P
FG:	1.005
FG (Plato):	1.28° P
Real Extract:	3.46° P
App. Atten.:	90.4%
Real Atten.:	74%

General Information

Method:	All Grain

Method:

All Grain

- Hatten keine 500 g Haferflocken mehr, daher nur 250 g

- Zwischendurch pH-Werte gemessen; alles im grünen Bereich (Wasser: 7, Maische: 5), keine Wasserjustierung notwendig.

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

9.00 kilograms

Best Pilsener Malz

85.3% of grist

0.80 kilograms

Muntons Crystal Malt 150

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

7.6% 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 %.

4.7% of grist

0.25 kilograms

Haferflocken Bjørn Havregryn (store)

2.4% of grist

10.55 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	41.7 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	84.4 litres	41.7 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	10.6 kilograms
Grain Absorbtion:	18.7 litres
Total Water Needed:	122 litres	84.4 litres (runoff) + 18.7 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	26.4 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	95.6 litres	122 litres (total water) – 26.4 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 37 minutes

Hops

50.00 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 @ 60 minutes
Type: Bittering
Use: Boil

595 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 @ 30 minutes
Type: Bittering and Aroma
Use: Boil

476 AAUs

120.00 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 @ 5 minutes
Type: Aroma
Use: Aroma

1428 AAUs

82.80 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

985.3 AAUs

292.80 grams

Total Hop Weight

3484.3 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

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:	27.6	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 Wiederverwendet vom letzten Heldig Hans (ca. 1 l gewaschene Hefe, aufbewahrt im Kühlschrank bis zum Brautag) 21.09.2012 BRAUTAG Maischeschema: Einmaischen: 65 °C 1. Rast: 90 min @ 67 °C 2. Rast: 15 min @ 78 °C Brauvorgang: 17:20 Speidel mit 55 l Wasser @ 14 °C befüllt, Programmstart Tauchsieder rein @ 56 °C 18:30 Eingemaischt 18:35 67 °C erreicht, Beginn 1. Rast 18:49 1. Pumpenpause - gerührt 19:12 2. Pumpenpause - gerührt 19:24 Pumpenpause 19:45 Pumpenpause 19:55 Pumpenpause 20:05 Pumpenpause 20:13 Ende 1. Rast 20:26 Beginn 2. Rast 20:41 Ende 2. Rast. Malzrohr hoch und sofort Aufheizen gestartet. Gespült mit 9 l Wasser @ 78 °C 21:16 Vor dem Spülen: SG 1.033 @ 63 °C (= korrigiert SG 1.050) 21:22 Nach dem Spülen: SG 1.024 @ 76 °C (= korrigiert SG 1.049) 21:33 Menge 58,33 l; Ausbeute: 88,61 % xx:xx kocht 22:01 55 g Bitterhopfen hinzugegeben 22:24 7 g Hefenahrung hinzugegeben 22:30 2. Hopfenzugabe 22:48 Kühler rein 22:50 Irish Moss rein 22:55 Aromahopfen zugefügt 23:00 Kochen beendet -- Wasser marsch! Wasser läuft heute mal auf die Strasse... 23:34 OG 1.054 @ 20 °C 23:37 Würze marsch! 00:02 Belüftet mit Farbmischer und Bohrmaschine 01:10 alles sauber; Temperatur: 19-20 °C 06.10.2012: trocken gehopft mit 82,8 g Nelson

Hefe

Wiederverwendet vom letzten Heldig Hans (ca. 1 l gewaschene Hefe, aufbewahrt im Kühlschrank bis zum Brautag)

21.09.2012 BRAUTAG

Maischeschema:

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

Brauvorgang:

17:20 Speidel mit 55 l Wasser @ 14 °C befüllt, Programmstart

Tauchsieder rein @ 56 °C

18:30 Eingemaischt

18:35 67 °C erreicht, Beginn 1. Rast

18:49 1. Pumpenpause - gerührt

19:12 2. Pumpenpause - gerührt

19:24 Pumpenpause

19:45 Pumpenpause

19:55 Pumpenpause

20:05 Pumpenpause

20:13 Ende 1. Rast

20:26 Beginn 2. Rast

20:41 Ende 2. Rast. Malzrohr hoch und sofort Aufheizen gestartet. Gespült
mit 9 l Wasser @ 78 °C

21:16 Vor dem Spülen: SG 1.033 @ 63 °C (= korrigiert SG 1.050)

21:22 Nach dem Spülen: SG 1.024 @ 76 °C (= korrigiert SG 1.049)

21:33 Menge 58,33 l; Ausbeute: 88,61 %

xx:xx kocht

22:01 55 g Bitterhopfen hinzugegeben

22:24 7 g Hefenahrung hinzugegeben

22:30 2. Hopfenzugabe

22:48 Kühler rein

22:50 Irish Moss rein

22:55 Aromahopfen zugefügt

23:00 Kochen beendet -- Wasser marsch! Wasser läuft heute mal auf die Strasse...

23:34 OG 1.054 @ 20 °C

23:37 Würze marsch!

00:02 Belüftet mit Farbmischer und Bohrmaschine

01:10 alles sauber; Temperatur: 19-20 °C

06.10.2012: trocken gehopft mit 82,8 g Nelson

Special Procedures

Fermentation

Primary:

21 days @ 20° C

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a 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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