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Arztbräuhaus IPA

My submission to Wort in Show and the Beerthief Competitions.

Batch Size 1.0 gal
Boil Time 90 min
Efficiency 70.0%
1.061 OG
1.011 FG
56 IBU
6.5% ABV
10 SRM
0.97 IBU/OG


Fermentables

Amount Fermentable Use PPG
1.5 lb Pale 2-Row 63 % Mash 36
0.29 lb Caramel/Crystal 40L 12 % Mash 34
0.28 lb Caramel/Crystal 10L 11 % Mash 35
0.15 lb Vienna 6 % Mash 35
0.15 lb Carapils 6 % Mash 35

Hops

Amount Hop Time Use Form AA
0.1 oz Columbus (US) 60 min Boil Pellet 17.5%
0.1 oz Cascade (US) 30 min Boil Pellet 6.8%
0.15 oz Cascade (US) 10 min Boil Pellet 6.8%
0.1 oz Columbus (US) 10 min Boil Pellet 17.5%
0.15 oz Cascade (US) 0 min Boil Pellet 6.8%
0.3 oz Cascade (US) 7 days Dry Hop Pellet 6.8%

Yeasts

Name Lab/Product Attenuation
Safale US-05 Fermentis US-05 80.5%

Extras

Amount Name Time Use
0.25 each Whirlfloc Tablet 15.0 min Boil

Fermented 13 days at 60°F then raised to 65°F for 2 days.
Bottled with sucrose for a carbonation of 2.5

Josh, do you like that much crystal? I'd like that very much the way it is but with much less crystal. I have a feeling I'm going to be wrong about that though. I'll be interested to see how it does. Good luck.

That seems excessive to me too, but the final gravity suggests that it attenuated just fine.

I don't know it any other way.... It's modelled after the base of the Spearhead Hawaiian IPA

How would you guys change it?

If it was me, I probably would go with no more than 5% crystal malt, and maybe one other specialty malt. A good malt background is important, but the focus should really be on the hops.

The stats are similar:

http://www.spearheadbeer.com/hawaiian-style-pale-ale" onclick="window.open(this.href);return false;

Don't mind me, all of my IPAs lately have turned out to be APA's. If you find it tastes good then it probably is good.

I looked at the link. They show their malts. Interesting. Their first three is what I use all the time, minus the crystal, for my APAs.
They show a Silver medal for the beer from Ontario and a bronze medal from Dublin. Do people send beer to European competitions often? I've not seen that before. Would they know much about APAs in Dublin any way? and would they have many APAs in a Dublin Competition?

Not trying to run down the beer but they make a big deal on the site with the bronze from Dublin, and barely mention the silver from Ontario.

Hawaiian Style Pale Ale®


Aloha from Toronto!

The beginning.
Our most popular, critically acclaimed beer.

It began as a homebrew on Dimitri's kitchen stove with some pineapple that was kicking around from breakfast. Aloha from Toronto! As the name suggests, this bold, hoppy West Coast pale ale is brewed Hawaiian style—with pineapple. It is naturally carbonated, unfiltered and dry-hopped to provide a delicate carbonation and complex flavour and bouquet. This perfectly "imbalanced" pale ale has a fresh citrusy character with hints of tropical fruit, zest and pine and a refreshingly dry finish.

Are they claiming "Hawaiian Style Pale Ale" as a registered trade mark of theirs?

It seems like they say it will pair with just about anything...this beer will even pair very well with no food at all

Food Pairings

Hawaiian Style Pale Ale’s fresh citrusy character makes it a versatile beer for food pairings. Enjoy a glass with spicy Indian and South-East Asian dishes. Pair with hearty pub fare and allow its zesty hoppiness to refresh your palate. Indulge in rich, creamy cheeses, some decadent chocolate or a thick slice of cheesecake to bring out the beer’s caramel and tropical sweetness. On its own it is dry, refreshing and perfectly quenching.

....a lesson in beer marketing for sure. I found it all very interesting,

I'm happy I didn't can this recipe. It did really well at the Beerthief Competition with an average score of 31.5

I even received a 36 from a judge who operates a nanobrewery in TO! Called flawless too! Just goes to show that local competitions mean more control of the beer than those western, cross country ones

An IPA with 23% crystal got a 36? Now I don't know what to believe...

Well done Josh. That's great.

evanisnor wrote:An IPA with 23% crystal got a 36? Now I don't know what to believe...

I'd question why a Flawless beer would only receive a 36. Very good (30-37) would entail being good but with some minor flaws. This would need to run in the 38+ range of Excellent.

A valid point; however, the way everyone talks about high proportions of crystal in IPA's you'd think that the beer would score closer to a 20.

Flawlessly made, just too much crystal

...just kidding

Not BCJP accredited judging but whatever! My score ranged from 28-36 with 6 judges. I'm pumped. Does anyone have suggestions on how to knock down the crystal but still achieve the same SRM and OG

If that's how you like it, don't change it. A horse is a camel designed by a committee etc. Keith likes a lot of crystal too. I suspect you guys know how to make a beer with lots of crystal that is drinkable.

GasMD30 wrote:Does anyone have suggestions on how to knock down the crystal but still achieve the same SRM and OG

What's your reasoning behind wanting to keep the SRM the same?

GuingesRock wrote:Flawlessly made, just too much crystal

...just kidding

I heard Mark's next beer is going to contain Hops and Water. He's going to eliminate any chance of oxidation, and label it as a all day summertime light lager.

That looks deeeeelicious.

Hops pickled in vodka would be good too.

Jimmy wrote:

GasMD30 wrote:Does anyone have suggestions on how to knock down the crystal but still achieve the same SRM and OG

What's your reasoning behind wanting to keep the SRM the same?

No particular reason... Just to stay in style. I like its current Amber/copper colour

GuingesRock wrote:That looks deeeeelicious.

Hops pickled in vodka would be good too.

haha that it does. But I think it could use a bit of crystal malt.

GasMD30 wrote:

Jimmy wrote:

GasMD30 wrote:Does anyone have suggestions on how to knock down the crystal but still achieve the same SRM and OG

What's your reasoning behind wanting to keep the SRM the same?

No particular reason... Just to stay in style. I like its current Amber/copper colour

Give that a try for % wise and replace the 30 with the 40.
http://www.brewnosers.org/forums/viewto ... th#p100277" onclick="window.open(this.href);return false;

I make my IPAs and APAs with Dark Munich and Marris Otter, nice orange/amber colour.

GuingesRock wrote:I make my IPAs and APAs with Dark Munich and Marris Otter, nice orange/amber colour.

I don't want it too bready/malty, as that may push it more towards an English style. Vienna has a more sweet/honey flavour that complements the tropical/citrus flavours I'm looking for from my hops.

I may just up my Vienna and drop the crystal %