TANDEMBRYGGERIET BrewBlog > Recipes > 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.

Yield:

48.5 liters

Bitterness (Calc):

58 IBU (Tinseth)

BU/GU:

1.07

Calories:

175 (12 ounces)

ABV:

6.3%

ABW:

4.9%

OG:	1.054
OG (Plato):	13.33° P
FG:	1.007
FG (Plato):	1.8° P
Real Extract:	3.88° P
App. Atten.:	86.5%
Real Atten.:	70.9%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

9.00 kilograms

German Pilsen Malt (2-Row)

90% of grist

0.50 kilograms

German Wheat Malt Light

5% of grist

0.50 kilograms

Crystal Malt 40L

5% of grist

10.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	48.5 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	58.9 litres	48.5 litres (final boil volume) ÷ 0.96 (cooling) + 8.4 litres (boil evaporation)
Grain Amount:	10.0 kilograms
Grain Absorbtion:	17.7 litres
Total Water Needed:	80.5 litres	58.9 litres (runoff) + 17.7 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	25 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	55.5 litres	80.5 litres (total water) – 25 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 17 minutes

Hops

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

11-15% Pellets @ 60 minutes
Type: Bittering
Use: Boil

550 AAUs

10.00 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
Use: Boil

69 AAUs

10.00 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

11-15% Pellets @ 30 minutes
Type: Bittering
Use: Boil

110 AAUs

10.00 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
Use: Boil

135 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

6.9% Pellets @ 5 minutes
Type: Aroma
Use: Aroma

207 AAUs

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

11-15% Pellets @ 5 minutes
Type: Aroma
Use: Aroma

207 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

13.5% Pellets @ 5 minutes
Type: Aroma
Use: Aroma

405 AAUs

20.00 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
Type: Aroma
Use: Dry Hop

138 AAUs

20.00 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

11-15% Pellets
Type: Aroma
Use: Dry Hop

220 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
Type: Aroma
Use: Dry Hop

270 AAUs

230.00 grams

Total Hop Weight

2434 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:	2000 ml

Procedure

Hefe: Wyeast Irish Ale (10/2010), Starter up-stepping: 1x 1 l, 2x 2 l. Etwas Wyeast Hefenahrung dem letzten Starter zugefügt. Jeder Starter war ca. 1,5 Tage auf dem Magnetrührer. Hefe kühl (Keller) gestellt am 9. Februar. Maischeschema: Einmaischen: 65 ºC 1. Rast: 90 Min. - 65 ºC 2. Rast: 15 Min. - 78 ºC Brautag: 09:40 Start. Temp.: 6 ºC, ca. 53 l Wasser 11:10 Malzrohr rein 11:26 Malz drin, Programmstart 11:50 gerührt 12:23 gerührt 13:02 gerührt 13:30 Beginn 2. Rast 13:45 Malzrohr hoch 13:50 Spülung, dabei Erhitzen auf 100 ºC . Gespült mit 7,5 l @ 78 ºC 14:20 Malzrohr raus; Temperatur: 94 ºC; SG = 1.036 @ 66 ºC, ca. 53 l 14:30 100 ºC 14:35 6 l kaltes Wasser hinzugefügt um SG herabzusetzen. Temperatur geht auf 91 ºC runter, Timer bleibt stehen 15:12 50 g Chinook 15:43 10 g Chinook, 10 g Amarillo, 10 g Citra 15:55 7 g Hefenahrung 16:00 Kühler rein 16:12 Kochen abgeschlossen, Kühlung an 16:14 Hopfen rein bei 75 ºC 16:28 Würze marsch @ 20 ºC 17:48 1.054 OG 19:40 alles sauber 20.02.2011 SG ca. 1.010 ; je 20 g Amarillo, Chinook und Citra als Trockenhopfen mit abgekochter Huimlepose und Teelöffel als Gewicht ins Bier gegeben. 23.02.2011 Abfüllung. Guter Geruch! FG 1.007 48,5 l

Hefe: Wyeast Irish Ale (10/2010), Starter up-stepping: 1x 1 l, 2x 2 l. Etwas Wyeast Hefenahrung dem letzten Starter zugefügt. Jeder Starter war ca. 1,5 Tage auf dem Magnetrührer. Hefe kühl (Keller) gestellt am 9. Februar.

Maischeschema:

Einmaischen: 65 ºC

1. Rast: 90 Min. - 65 ºC

2. Rast: 15 Min. - 78 ºC

Brautag:

09:40 Start. Temp.: 6 ºC, ca. 53 l Wasser

11:10 Malzrohr rein

11:26 Malz drin, Programmstart

11:50 gerührt

12:23 gerührt

13:02 gerührt

13:30 Beginn 2. Rast

13:45 Malzrohr hoch

13:50 Spülung, dabei Erhitzen auf 100 ºC . Gespült mit 7,5 l @ 78 ºC

14:20 Malzrohr raus; Temperatur: 94 ºC; SG = 1.036 @ 66 ºC, ca. 53 l

14:30 100 ºC

14:35 6 l kaltes Wasser hinzugefügt um SG herabzusetzen. Temperatur geht auf 91 ºC runter, Timer bleibt stehen

15:12 50 g Chinook

15:43 10 g Chinook, 10 g Amarillo, 10 g Citra

15:55 7 g Hefenahrung

16:00 Kühler rein

16:12 Kochen abgeschlossen, Kühlung an

16:14 Hopfen rein bei 75 ºC

16:28 Würze marsch @ 20 ºC

17:48 1.054 OG

19:40 alles sauber

20.02.2011 SG ca. 1.010 ; je 20 g Amarillo, Chinook und Citra als Trockenhopfen mit abgekochter Huimlepose und Teelöffel als Gewicht ins Bier gegeben.

23.02.2011 Abfüllung. Guter Geruch! FG 1.007 48,5 l

Fermentation

Primary:	11 days @ 18° C
Tertiary:	14 days @ 18° C

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