Oaked Pale Ale / 2nd Place HBT Comp / 37 Points
(Chinook Hopped Oak Aged)
According to the judges this is a good recipe, but not great.
Feel free to use it as a base to build a better brew and post your
results. I've already brewed a second batch with some changes.
Set grain weights by percentages listed below to get an OG
of 1.075 with your system and efficiency.
Hop weights determined by the IBU's listed below from
the AA values of your hops.
Adjust batch sparge to get 5¼ gallons to fermenter depending
on your boil-off rate.
80% Maris Otter Crisp (UK)
5% Crystal 20L Briess (USA)
5% Victory Briess (USA)
2½% Aromatic Dingemans (BEL)
2½% Special B Dingemans (BEL)
Mash Thickness 1.75 quarts/lb
Mash @ 150 degrees for 75 minutes
Mash-out @ 168 for 15 minutes
Batch Sparge 1 x 12 quarts
FWH = 1.02 oz Chinook for 40 IBU
90 minutes = Start boil
30 minutes = .91 oz Chinook for 20 IBU
15 minutes = 1.01 oz Chinook for 15 IBU
10 minutes = Sugar + Yeast Nutrient + Irish Moss
0 minutes = Flame Out + 1.0 oz Chinook
Primary @ 65-70 degrees for 3 weeks
Secondary @ 65-70 degrees for 3 weeks
Cold Crash @ 37 degrees for 36 hours
Dry Hop @ Secondary w/ 1 ounce Chinook
2 ounces of American Oak @ Secondary
2nd Place 2009 HBT Competition w/ 37 points
17A-F Sour Ale and 22A-C Smoked Flavor & Wood Aged
(combined to make 10 entries)
Outstanding (45 - 50): World-class example of style
Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning
Very Good (30 - 37): Generally within style parameters, some minor flaws
Good (21 - 29): Misses the mark on style and/or minor flaws
Fair (14 - 20): Off flavors, aromas or major style deficiencies
Problematic (0 - 13): Major off flavors and aromas dominate
The newest version of this recipe won
first place 22C in a field of 25 beers
at the 2011 War of the Worts in Montgomeryville, PA
Also won NY region and made it to NHC finals in 2011
Scoresheets for this recipe are in. It took its biggest hit for not having enough hop flavor. Interesting to me, because I brewed another batch just after entering the competition and the only change I made was bumping the IBU's from 75 to 100 and made these additions in the flavor and aroma area. So, my early decision of where to make improvement agreed with the judges.
The recipe was entered as an American IPA aged with American Oak. Even with the high gravity I wonder if it may have scored better as an Oaked APA?
Never heard of a Sticke Alt before reading the scoresheet. Something I'll have to look into.
did you have the beer on the oak for the entire 3 week secondary?
The second batch of this (100 IBU's and heavy on the late additions) is getting extended cold conditioning while still on the Oak in a glass carboy @ 35 degrees.
Would anyone be able to help me convert this to an extract recipe? I tried reading about how to do it or finding some sort of converter but got confused pretty quickly.
Haven't done this recipe in extract but this might help:
1 lb grain = .75 lb LME = .6 lb DME
Use this for the MO and steep or PM the other grains.
I've had a batch of this on oak for the past few weeks. The recipe has gone through a lot of tweaks over the past few years, but works fine as posted. One thing I do now that you might consider is to not add the dry hops until the last week of oaking. It helps preserve the hop aroma. My current batch was fermented with Denny's Favorite 50. Can't wait to try it. Good luck!
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