Upcoming Competition 05-09-09 USA IPA
Thats right y'all.
With winners, there must be losers - and although only by a hair, our newest member Ryan took out the most popular position of "last place".
And at the WBC - we all know that last place is a true privelage. Last place chooses the next beer to be brewed: a truely gratuitous burden bestowed to the recipient of this place.
Ryan chose American IPA... GOOD MAN!
14B. American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
In light of the current Hops crisis the judges will accept beers brewed with locally grown hop varieties.
Cheers!
With winners, there must be losers - and although only by a hair, our newest member Ryan took out the most popular position of "last place".
And at the WBC - we all know that last place is a true privelage. Last place chooses the next beer to be brewed: a truely gratuitous burden bestowed to the recipient of this place.
Ryan chose American IPA... GOOD MAN!
14B. American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
In light of the current Hops crisis the judges will accept beers brewed with locally grown hop varieties.
Cheers!
Replies to This Discussion
-
Permalink Reply by Greig McGill on
-
So Mike, are you actually attending, or just sending a hoppy representative?
-
-
Permalink Reply by Mike Neilson on
-
Yeah I will be there. With my Hoppy Representative.
-
-
-
This is going to get messy! :)
Also:
Couldn't you tell I was slightly pissed? and hugely pulling your leg!
Oh yes, but who wasn't? As for pulling my leg... I don't trust you a bit mate! ;) -
-
Permalink Reply by Reviled on
-
And my IPA is all kegged and sitting at 2*c ready to start conditioning :o) Smells awesome!!
-
-
Permalink Reply by Martin Bridges on
-
Second lot of dry hops has gone into mine. The bitterness is still a bit aggressive, hopefully it will settle down a bit over the next couple of weeks.
-
-
Permalink Reply by denimglen on
-
Haha you guys are conditioning and I only brewed mine yesterday, oops.
-
-
Permalink Reply by JoKing on
-
That's fine... I kegged mine on Friday and drinking it now... Pretty fresh - don't know what happened to my teeth either...
-
-
-
Yeah, plan is to crank the temperature up a couple of degress when the krausen starts to fall, a couple days after will dry hop for a week, then crash cool, and keg onto isinglass, shake and bake, and then it should get about a week cold before the comp.
-
-
-
I got mine into the keg today, Herbal Grassy Tea like Pine Piss. What a drop aye!!
-
-
-
What's the deadline for entering this? Is it possible to send an entry in?
I will get out in the arvo sometime but have to squash it between a Father's day lunch and a 21st later in the evening, so may not be there when entries close... -
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
AMAZING VIABILITY
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
