Bob the Younger

By Joe Hickey

Recipe is part of Recipe Index

BJCP 2021 Style - 18B American Pale Ale

Was a cracking beer that was all drunk way too quickly! Unfortunately I didn’t download the judges feedback…

Awards

Norwich Amateur Brewers Hoptober, October 2022 (Diss, Norfolk)

2nd - American Pale Ale

Measures

• IBU 40
• ABV 6.3%
• OG 1.064
• FG 1.015
• EBC 10.2
• 23 litres into fermenter
• 20.5 litres kegged and bottled

Ingredients

Water

Ca2+ 114; Mg2+ 20; Na+ 9; Cl- 53; SO42- 273; HCO3- 34

Malt

• 3.7 kg (60.5%) — Crisp Finest Maris Otter® Ale Malt — Grain — 6.5 EBC
• 1 kg (16.3%) — Crisp Vienna Malt — Grain — 7.8 EBC
• 300 g (4.9%) — Dingemans Cara — Grain — 14.8 EBC
• 200 g (3.3%) — Carapils/Carafoam — Grain — 4 EBC
• 920 g (15%) — ASDA Rolled Oats — Adjunct — 2.6 EBC
• 220g Dextrose (added to boil)

Hops

• 34 g (13 IBU) — Centennial 8.5% — Boil — 10 min
• 34 g (18 IBU) — Mosaic 12% — Boil — 10 min
• 34 g (4 IBU) — Centennial 8.5% — Aroma — 20 min hopstand using hop rocket @ 80 °C
• 34 g (5 IBU) — Mosaic 12% — Aroma — 20 min hopstand using hop rocket @ 80 °C
• 55 g — Centennial 8.5% — Dry Hop — 3 days
• 55 g — Mosaic 12% — Dry Hop — 3 days

Yeast

2 pkg — Lallemand Verdant

Process

Mash

• Strike Temp — 69.2 °C
• Mash 1 — 65 °C — 60 min
• Mash Out — 75 °C — 10 min

Boil

• 60 minute boil
• Adding protafloc and yeast nutrient with 10 minutes left of boil.
• Brausol added at flameout.

Ferment

• Add Clarity Ferm to fermenter.
• Ferment at 19C for 5 days
• Ramp to 22C for 3 days
• Drop to 15C for dry hopping for 3 days
• Cold crash to 2C for 7 days before packaging.