Rob the Younger: Difference between revisions
James Wilson (talk | contribs) Created page with "'''<big>By Rob Read</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style - 18B American Pale Ale''' TBA == Awards == ''' Welsh National Homebrew Competition 2023 (Mad Dob Brewing Co, 23/09/2023)''' 1st - Best of Show 1st - American Pale Ale == Measures == * IBU 41 * ABV 4.7% * OG 1.047 * FG 1.011 * EBC 10.4 * 25 litres into fermenter * 23 litres packaged == Ingredients == === Water === Ca2+ 105; Mg2+ 18; Na+ 16; Cl- 51; SO42- 275; HCO3- 16 === Malt ==..." |
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'''BJCP 2021 Style - 18B American Pale Ale''' | '''BJCP 2021 Style - 18B American Pale Ale''' | ||
This recipe was selected to brew for a friends 40th and therefore I wanted to use a tried and tested recipe as the basis for this brew. I'd like to give credit to Joe Hickey for the original recipe ([[Bob the Younger]]), a thank you to him for publishing it on our wiki page. | |||
At the time of brewing I had to use what I had available mind, grist included some Vienna Malt to add some additional breadiness and a touch of Caramunich, more to give that pleasing orange hue to the beer. A classic hop schedule on this beer, it works incredibly well with the only variable that I used Cryo Mosaic for the dry hop and the aroma has lasted so well in keg and bottle I would recommend spending that few extra £'s on these hops. Yeast happened to be a 2 year old packet which was found at the back of the brewing fridge, which did the job well and yeast overall presented the hops very nicely. If you've not used it before for this style its worth a try. | |||
== Awards == | == Awards == | ||
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* 34 g (5 IBU) — Mosaic 12% — Aroma — 20 min hopstand @ 80 °C | * 34 g (5 IBU) — Mosaic 12% — Aroma — 20 min hopstand @ 80 °C | ||
* 50 g — Centennial — Dry Hop — 3 days | * 50 g — Centennial — Dry Hop — 3 days | ||
* 50 g — Mosaic — Dry Hop — 3 days | * 50 g — Cryo Mosaic — Dry Hop — 3 days | ||
=== Yeast === | === Yeast === | ||
Latest revision as of 16:05, 9 October 2023
By Rob Read
Recipe is part of Recipe Index
BJCP 2021 Style - 18B American Pale Ale
This recipe was selected to brew for a friends 40th and therefore I wanted to use a tried and tested recipe as the basis for this brew. I'd like to give credit to Joe Hickey for the original recipe (Bob the Younger), a thank you to him for publishing it on our wiki page.
At the time of brewing I had to use what I had available mind, grist included some Vienna Malt to add some additional breadiness and a touch of Caramunich, more to give that pleasing orange hue to the beer. A classic hop schedule on this beer, it works incredibly well with the only variable that I used Cryo Mosaic for the dry hop and the aroma has lasted so well in keg and bottle I would recommend spending that few extra £'s on these hops. Yeast happened to be a 2 year old packet which was found at the back of the brewing fridge, which did the job well and yeast overall presented the hops very nicely. If you've not used it before for this style its worth a try.
Awards
Welsh National Homebrew Competition 2023 (Mad Dob Brewing Co, 23/09/2023)
1st - Best of Show
1st - American Pale Ale
Measures
- IBU 41
- ABV 4.7%
- OG 1.047
- FG 1.011
- EBC 10.4
- 25 litres into fermenter
- 23 litres packaged
Ingredients
Water
Ca2+ 105; Mg2+ 18; Na+ 16; Cl- 51; SO42- 275; HCO3- 16
Malt
- 4.5kg (80.9%) — Simpsons Pale Ale Finest Maris Otter — 5 EBC
- 960g (17.3%) — Crisp Vienna Malt — 7.8 EBC
- 100 g (1.8%) — Weyermann Caramunich I - 90 EBC
Hops
- 34 g (13 IBU) — Centennial 8.2% — Boil — 10 min
- 34 g (18 IBU) — Mosaic 11% — Boil — 10 min
- 34 g (4 IBU) — Centennial 8.5% — Aroma — 20 min hopstand @ 80 °C
- 34 g (5 IBU) — Mosaic 12% — Aroma — 20 min hopstand @ 80 °C
- 50 g — Centennial — Dry Hop — 3 days
- 50 g — Cryo Mosaic — Dry Hop — 3 days
Yeast
- 2 pkg — Mangrove Jack's M66
Process
Mash
- Mash 1 — 66 °C — 60 min
- Mash Out — 75 °C — 10 min
Boil
- 60 minute boil
- Adding yeast nutrient with 15 minutes left of boil.
Ferment
- Ferment at 19C for 5 days
- Ramp to 22C for 3 days