TANDEMBRYGGERIET BrewBlog > BrewBlogs > Heldige Hans 2013/1 [American Pale Ale]

Heldige Hans 2013/1

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:

January 5, 2013

Tap Date:

January 27, 2013

Yield:

49.3 liters

Color (EBC/SRM):

20/10.2

Bitterness (Calc):

75 IBU (Tinseth)

BU/GU:

1.44

Calories:

166 (12 ounces)

Conditioning:

Keg

ABV:

6.4%

ABW:

Batch No:	2013/1
OG:	1.052
OG (Plato):	12.86° P
FG:	1.004
FG (Plato):	1.03° P
Real Extract:	3.17° P
App. Atten.:	92%
Real Atten.:	75.4%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

6.00 kilograms

Best Pale Ale Malz

51.7% of grist

3.30 kilograms

Best Heidelberger Malz

28.4% of grist

0.50 kilograms

Best Aromamalz

4.3% of grist

0.90 kilograms

Muntons Crystal Malt 150

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

7.8% of grist

0.60 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 %.

5.2% of grist

0.30 kilograms

Haferflocken Bjørn Havregryn (store)

2.6% of grist

11.60 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	49.3 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	92.3 litres	49.3 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	11.6 kilograms
Grain Absorbtion:	20.6 litres
Total Water Needed:	131.8 litres	92.3 litres (runoff) + 20.6 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	29 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	102.8 litres	131.8 litres (total water) – 29 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 10 minutes

Hops

85.00 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

969 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

9.7% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

145.5 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

15.00 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

202.5 AAUs

50.00 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

5.0% Pellets @ 5 minutes
Type: Aroma
Use: Aroma

250 AAUs

50.00 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 @ 5 minutes
Type: Aroma
Use: Aroma

250 AAUs

50.00 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

675 AAUs

52.00 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

5% Leaf
Type: Aroma
Use: Dry Hop

260 AAUs

60.00 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

810 AAUs

392.00 grams

Total Hop Weight

4033 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
Amount:	3500 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:	25.6	Efficiency:	658.6%
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 Wiederverwendete Hefe von "Heldig Hans m. Nelson". 02.01.2013 Hefestarter: Abends 450 g Moss maltekstrakt mit 4 l Wasser vermengt. Im Kochtopf gekocht, anschl. runtergekühlt und im Erlenmeyerkolben auf den Rührer gestellt. 04.01.2013 Rührer abgeschaltet und Hefe im Kühlschrank absetzen lassen. 05.01.2013 BRAUTAG Maischeschema: Einmaischen: 67 °C 1. Rast: 90 min @ 67 °C 2. Rast: 15 min @ 78 °C Brauvorgang: Am Abend vorher Speidel mit 60 l Wasser @ 5 °C befüllt Morgens Programmstart 11:02 Eingemaischt @ 67 °C 11:11 1. PP - gerührt 11:24 2. PP 11:34 3. PP - gerührt. Malz bereits herrlich locker 11:46 4. PP 11:56 5. PP 12:06 6. PP 12:16 7. PP, gerührt 12:28 8. PP 12:39 Ende 1. Rast, Aufheizen zur 2. Rast 12:57 Beginn 2. Rast 13:08 11. PP 13:11 Ende 2. Rast. Malzrohr hoch und sofort Aufheizen gestartet. Gespült mit 8 l Wasser @ 78 °C 13:56 Malzrohr raus. 90 °C 13:58 SG 1.048, 60.83 l - Brewhouse efficiency 81.5 % 14:16 Mit 4 l kaltem Leitungswasser verdünnt --> SG 1.045 14:21 Kocht 14:50 85 g Chinnook Bitterhopfen hineingegeben 15:19 15 g Amarillo, 15 g Chinook, 20 g Citra hinzugegeben 15:27 8 g Hefenahrung rein 15:35 Kühler rein 15:46 50 g Amarillo, 50 g Chinook, 50 g Citra hinzugegeben 15:50 Kochen beendet, Beginn Kühlung 16:27 Würze marsch! 14 °C 16:54 Fertig abgefüllt: OG: 1.052 @ 17 °C, ~50 l 16:59 Belüftet mit Farbmischer und Bohrmaschine 06.01.2013 Bier gärt, ca. 1 Plop/Sek., 20 °C 07.01.2013 Starker Schwefelgeruch, der auch in Wohnzimmer und Treppenhaus spürbar ist 20.01.2013 Trockengehopft mit 52,5 g Ahtanum und 60 g Citra 27.01.2013 Abgefüllt in 3 Corneliusfässer

Hefe

Wiederverwendete Hefe von "Heldig Hans m. Nelson".

02.01.2013 Hefestarter: Abends 450 g Moss maltekstrakt mit 4 l Wasser
vermengt. Im Kochtopf gekocht, anschl. runtergekühlt und im
Erlenmeyerkolben auf den Rührer gestellt.

04.01.2013 Rührer abgeschaltet und Hefe im Kühlschrank absetzen lassen.

05.01.2013 BRAUTAG

Maischeschema:

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

Brauvorgang:

Am Abend vorher Speidel mit 60 l Wasser @ 5 °C befüllt

Morgens Programmstart

11:02 Eingemaischt @ 67 °C

11:11 1. PP - gerührt

11:24 2. PP

11:34 3. PP - gerührt. Malz bereits herrlich locker

11:46 4. PP

11:56 5. PP

12:06 6. PP

12:16 7. PP, gerührt

12:28 8. PP

12:39 Ende 1. Rast, Aufheizen zur 2. Rast

12:57 Beginn 2. Rast

13:08 11. PP

13:11 Ende 2. Rast. Malzrohr hoch und sofort Aufheizen gestartet. Gespült
mit 8 l Wasser @ 78 °C

13:56 Malzrohr raus. 90 °C

13:58 SG 1.048, 60.83 l - Brewhouse efficiency 81.5 %

14:16 Mit 4 l kaltem Leitungswasser verdünnt --> SG 1.045

14:21 Kocht

14:50 85 g Chinnook Bitterhopfen hineingegeben

15:19 15 g Amarillo, 15 g Chinook, 20 g Citra hinzugegeben

15:27 8 g Hefenahrung rein

15:35 Kühler rein

15:46 50 g Amarillo, 50 g Chinook, 50 g Citra hinzugegeben

15:50 Kochen beendet, Beginn Kühlung

16:27 Würze marsch! 14 °C

16:54 Fertig abgefüllt: OG: 1.052 @ 17 °C, ~50 l

16:59 Belüftet mit Farbmischer und Bohrmaschine

06.01.2013 Bier gärt, ca. 1 Plop/Sek., 20 °C

07.01.2013 Starker Schwefelgeruch, der auch in Wohnzimmer und
Treppenhaus spürbar ist

20.01.2013 Trockengehopft mit 52,5 g Ahtanum und 60 g Citra

27.01.2013 Abgefüllt in 3 Corneliusfässer

Special Procedures

Fermentation

Primary:

21 days @ 20° C

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

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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