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Northern Craft Brewers American Pale Ale Competition at Saltaire Brewery
SB_LogoSaturday 13th April

The day started before 10.30 with a few jobs and setting up to do in the brewery, around 11am people started arriving the sun was shining and the pints were starting to be pulled. By 1pm all the competition beers had been signed in and entry fees paid so judging could start, our panel of 6 judges was pretty similar to last year with Zak & Rob beer-writer & beer-blogger a couple of CAMRA judges, a National Guild judge and of course Tony the Head Brewer and owner of Saltaire Brewery.
Northern Craft Brewers & Saltaire Brewery APA Competition
We had around 44 (42 turned up on the day) beers entered into the competition, thats no mean feat for a single style homebrew comp, entries from as far afield as the far North East to the South Coast & Plymouth… this year really has drawn together a great group of like-minded homebrewers, its been good to meet new people, put names to faces , catch up with old friends & swap and taste a few exceptional homebrewed beers.
Northern Craft Brewers & Saltaire Brewery APA Competition
This year we had 9 Handpump beers across two of the bars in the brewery, each handpull having a beer donated by a homebrewer… Now we’re not certain, but does any other homebrew event in the UK offer 2 fully stocked bars like this, we’d like to think not and we’d like to thank all of our brewers for brewing and getting their beers to us for the day… Fantastic Work!
Northern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA Competition
Each brewer using American Hops in a range of beer styles from light to dark and 3.5 – 5.5% ABV.
All the beers were given for a donation, we suggested £2 a pint inline with what the Brewery normally charge on its BeerClub nights, we raised a massive £640 for the charities below:

The Hop Talk
While judging was underway we had lined up Andrew Whalley of Charles Faram Ltd to come along and keep us entertained with an interesting talk about hops.  These are exciting times for hops and hop growing and Andrew had brought along a variety of hop samples, needless to say we made a big mess of rubbed hops all over the floor and got sticky hop hands 🙂
Northern Craft Brewers & Saltaire Brewery APA Competition
Andrew started out at York brewery so knows a thing or two about brewing. Thanks for the talk, I know a lot of us are keen to try the new English varieties in the Farams Hop Development program, Cheers
CharlesFarams on Twitter
@BritishHops

After much deliberation the results were announced for the American Pale Ale:

Kevin Bagshaw from Doncaster took first place:
Northern Craft Brewers & Saltaire Brewery APA Competition
2nd – Andy Black from Leeds
3rd – Steve Syson from Derby
4th – Giles Strother from Oxford
Louis Cowdroy from Harrogate got the Highly Commended

42 Beers entered Judges stated all were of a very high standard & they found it very hard to split 1st and 2nd place.

The Best Cask results, voted for with a show of hands:

‘Pray for Mojo’ by Matt Darcy from Harrogate took first place:
Northern Craft Brewers & Saltaire Brewery APA Competition
2nd Neil Gardener from Guisley
3rd Zak Avery from Leeds
Louis Cowdroy got the Honorable Mention

Sincere thanks to all who took part, brewed beer, entered the competition, turned up to drink beer and talk brewing… we have done our 8 charities proud, well done 🙂
Major thinks also go to Tony Gartland for yet again letting me organise a ‘Piss-up in a Brewery’, Shane Swindells for sorting all the competition entries, our excellent team of Judges, the brewery staff, our  Barmen Dave & Neil
(Even if Neil didn’t have the power of speech by the end of it!), and my wife Emma for running the upstairs Bar, Thanks for a cracking event and here’s to next year! Cheers

The full photo gallery is here…

Northern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA Competition
Northern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA Competition
Northern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA Competition
Northern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA CompetitionNorthern Craft Brewers & Saltaire Brewery APA Competition

Northern Craft Brewers APA Comp Saltaire Brewery 2013, a set on Flickr.

I’m still editing and updating this post… so hold yer horses, let me know what I did wrong  😉

Scans of Charity reply letters here – http://www.flickr.com/photos/pdtnc/sets/72157634103463615/with/9035519874/

Bravo+Apollo=Citra? – An experimental brewday with added Brew-Monkey! Its something I heard Stan Hieronymus say on a Brewery Network podcast  (1H.27mins in) about the Bravo+Apollo=Citra  so thought I’d give it a go, so ordered some Bravo to go with the Apollo I already had. If its any good I’ll maybe enter it into the Northern Craft Brewers & Saltaire Brewery Competition.
Thats experiment No.1, experiment No.2 was for SimpleOne on JBK  (@Beehaveeor on Twitter) who wanted 5 beers marking for a hopping experiment he’s conducting, this second experiment also involved Dave @broadfordbrewer who came over to eat our food and drink our beer… and most welcome he was too.

Fermentables:
Lager Malt – 45%
Wheat Malt – 33%
Munich Type I (Weyermann) – 15%
Caramalt – 5%
Cara Munich III (Weyermann) – 2%

Hops:
Magnum – 12.7 % @ 60 mins – 25g (FWH)
Magnum – 12.7 % @ 30 mins – 25g
Bravo – 17.3 % @ 0 mins – 40g (80c Steep for 30mins)
Apollo – 19.5 % @ 0 mins – 40g (80c Steep for 30mins)

Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 17 EBC
Yeast: Safale us-05 (I’d actually meant to skim off last weeks brew but totally forgot)
Mash: 60mins minimum, as we had beers to drink!
Liquor treated to Pale Ale via THBF calculator

The Malts:
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Dave Mashing in:
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The part of the brewday where we had to be diligent:
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Running into the copper:
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The 80c Steep hops:
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The wort was certainly smelling very good, hope the yeast works its magic and makes it taste like Citra, in any case the Bravo hops were smelling good too, though the Apollo just smell like Dank Onions 🙂
Did a 2.5 Litre Liquorback to get OG 1055, so less than 1 Litre short on predicted brew length.

*8th Mar ’13 – Gravity at 1020 and tastes rather nice, its definitely not Citra but its certainly good beer 😉 Might Dry Hop with a few grams of Bravo & Apollo.

*Bottled 16th Mar ’13 – with 110g of white sugar to about 20 Litres, tasting good, pretty Peach / Mellon type Uber-Cascade-Amarillo thing going on.

WheatArillo – With 5kg of fresh Amarillo in the garage I’d be silly not to, I’ve also got a fair bit of Wheat Malt that I could do with using up too… 😉
I’d have preferred to brew a big bad Amarillo Wheat like I did back in AG#36 but I figure this could be my entry into the NCB/Saltaire Comp on 13th April, I’ll be brewing again next week so I’ll pick the better of the two to enter.
**Won’t be dry hopping, ferment-out & bottle as soon as possible.

Fermentables:
Wheat Malt – 69%
Lager Malt – 23%
Carapils (Weyermann) – 8%
Oat Husks – 5%
(You may notice the % don’t add up, this is because I added 5% extra Oat Husks after calculating the recipe in BeerEngine)

Hops:
Amarillo – 8.7 % @ 60 mins – 24g
Amarillo – 8.7 % @ 30 mins – 24g
Amarillo – 8.7 % @ 10 mins – 40g
Amarillo – 8.7 % @ 0 mins – 40g

Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.011
Alcohol Content: 4.4% ABV
Mash Efficiency: 70 % (Reduced a little as I’m using a lot of wheat)
Bitterness: 49 EBU
Colour: 5 EBC
Mash: 90mins @ 68c
Boil: 60mins
Yeast: Safale us-05
Liquor Treatment: General Purpose copied of a previous Brewsheet of similar Mash quantity & OG.

The Malts, its pretty cold in the Garage today:
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First Breakfast while the Mash is on, Red Jade Tea & Porridge with Golden Syrup:
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Just adding the second batch sparge liquor:
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The First Wort Hops in the copper:
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I think you’ll agree that was a particularly poor photographic effort!
I wasn’t messing about and made this as easy as I could, it will be nice to have some Amarillo homebrew in stock again.

*2rd Mar ’13 – **I actually just dry hopped it with 1g/L of Amarillo Pellets 😉 I’d have regret it if I hadn’t, its should be subtle but add an element of freshness.

*Bottled 8th Mar ’13 – with 110g white sugar to 22 litres of beer, tasting good, should be drinkable as soon as its carb’d up 🙂

On the Saturday 13th of April 2013 the Northern Craft Brewers & Saltaire Brewery will be holding a Competition and Meeting as we have done for the previous two years 2012/2011.
Saltaire Brewery
The Competition will be to brew your best American Pale Ale (Full Details Here) a bit of give or take on the style but American Hops are essential, NCB Prizes & Engraved Tankards will be given for First, Second & Third and no doubt a Honorable Mention or two, So get your Brewer/Brewster hat on and get mashing, its open to all who can get themselves & their beer here on the day, One entry per person.

Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 45 FG: 1.010 – 1.015
SRM: 5 – 14 ABV: 4.5 – 6.2%

Entry is 3 500ml-1Pint Brown Bottles with no labels or Identifying Marks any colour crown cork closure allowed.

Entry fee is £5.00 per entry, payable on the day, £2.00 Entry fee to the event on the Day for non competitors.

Cash Prizes for 1st-4th amounts will be announced nearer the event as size will depend on entries received but minimum £25 for 1st place plus Trophies & certificate presented on the Day.

To enter the Competition please email Shane Swindells @ competitions@northerncraftbrewers.co.uk

Please provide Name Address and a preferred contact email when emailing Shane

You will receive a confirmation email on application and any further information/updates will come via email, closing date for entries is midnight on Sunday 31st March 2013 no entries will received after this date.
Bring Your 3 Entry bottles on the Day & we will issue Tags with your entry number to be applied to the bottles on the day of the event.

The Brewery will be open from 11.00am to accept entries, all entries must be in by 13.00

Now… seeing as you are coming to Saltaire Brewery we have a couple of bars that will be needing stocking with beer… not any old beer mind… Homebrewed beer 🙂 We’ll be asking a few of you to brew a beer to be served on Handpull (Bag in Box) and the proceeds will be split between the brewers chosen charities, last year we raised £400 I’m sure we can beat that!
We’ll be giving the peoples choice Cask beer an Engraved Tankard too, the beer to brew for the bar is to be pretty open but it would be good to stick with the American theme and within 3.5 to 5.5% ABV. (Info for invited cask Brewers)

Oh… did I mention we are working on giving you guys a talk on Hops too, thanks to Andrew Whalley of Charles Faram.
And……. we’ll do some Brewery Tours, as if the beer wasn’t enough to keep you busy!
Bring your homebrew,  swapping and tasting is very much encouraged 🙂

If you need food, bring your own as its a 10 minute walk to the nearest eatery as is Shipley Train Station, here’s the Google Map for the Brewery. Their is an Ibis Hotel 10mins walk away too and local Aagrah curry house not too far either 🙂

C.C.A.N – Todays little hop-bomb. This actually started out as being an all Chinook idea as I’ve not done a single hop Chinook yet. I think this will be better though bittering comes from 2 additions of Chinook then a big Aroma Steep of Chinook, Citra, Amarillo & Nelson Sauvin.
This is also my National Homebrew Day (a day late ‘cos I had to work n stuff)

Fermentables:
Pale Malt – 84%
Wheat Malt – 10%
Caramalt – 4%
Crystal Malt, Extra Dark – 2%

Copper Hops:
Chinook – 12.7 % @ 60 mins – 27g (First Wort Hop)
Chinook – 12.7 % @ 30 mins – 27g
Chinook – 12.7 % @ 0 mins – 30g (80c Steep 30mins)
Citra – 13.8 % @ 0 mins – 34g (80c Steep 30mins)
Amarillo – 9.5 % @ 0 mins – 30g (80c Steep 30mins)
Nelson Sauvin – 11.7 % @ 0 mins – 34g (80c Steep 30mins)

Dry Hops:
Motueka: 28g (pellets, what I had left)
Amarillo: 30g
Chinook: 18g (what was left in the packet)
Citra: 10g (just a touch of Citra, I wasn’t impressed with them dry)
Nelson Sauvin: 30g

Final Volume: 23 Litres
Original Gravity: 1.051
Final Gravity: 1.012
Alcohol Content: 5.1% ABV
Total Liquor: 33.2 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 80 %
Bitterness: 60 EBU
Colour: 23 EBC
Liquor: Burton Pale Ale profile in GW Calc (should help accentuate the hops and the bitterness)
Mash: 67c for 60mins
Sparge Liquor: 76c
Boil: 60mins
Yeast: Safale US-05

Malt Temp, with Liquor treatments added to the malts before mashing:
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A collection of hops from ThriftyShopper, BarleyBotton, GrimsbyHomebrew and WorcesterHopsShop, Motueka dry hops are from CraftBrewer in Australia:
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Some weighed out hops etc:
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Late 80c Steep hops in for 30min soak:
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Brewsheet notes and Yeast:
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Suppose to be 1051, near enough eh:
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Bit of a cock up, I was recycling my cooling water back to my HLT, watching a mark on my sight glass rather than the water level, showered water all over and wet a socket (eek!) Hopefully no damage done. Other than that a fairly lazy brewday, rehydrated my yeast for the first time in ages (reminded or guilted into it by others on Twitter, I should be nice to my yeast more often rather than the usual Dry Sprinkle on the wort).

*13th May ’11 Dry Hopped with 116g of Hops ;)
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*Bottled 21st May ’11 with 75g White Sugar primings, I filled 20x 500ml bottles and 1x 330ml, there must have been a good litre or so soaked into the Dry hops.

*Taster 28th May ’11 – Mmmmm Dry Hopped lovliness. Tasting this good this early probably means that in a couple of weeks it will be amazing 🙂

*Reviewed 20th Aug ’11 at www.davelozman.co.uk/beer/ag-54/ Dave had the oldest and very last bottle of this Hoppy brew, many thanks for the kind review.

Citrallenger – The second of today’s brews and my 50th All Grain brew anniversary, this called for something a bit special. I’m thinking that spicy/ peppery Challenger are going to Blend well with the Herbal pungency of the Citra, backed up by a very solid bitterness from the Centennial Hops.
A pretty big beer, double IPA bla bla

Fermentables:
Lager Malt – 52.6%
Pale Malt – 32.4%
Flaked Oats – 5.4%
Caramalt – 5%
Wheat Malt – 4.6%

Hops:
Centennial Whole – 11.5 % 60 mins – 41g (FWH)
Centennial Whole – 11.5 % 30 mins – 51g
Challenger Whole – 7.6 % 0 mins – 50g (80c Steep for 30mins)
Citra Pellet – 11.1 % 0 mins – 31g (80c Steep for 30mins)

Final Volume: 15 Litres
Original Gravity: 1.070
Final Gravity: 1.017
Alcohol Content: 6.9% ABV
Total Liquor: 24.2 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 80 %
Bitterness: 118 EBU
Colour: 10 EBC

Yeast: Safale US-05
Mashed for 90mins
Liquor Treatment: GW Calc General Purpose

Malts and temp:
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Centennial were used to bitter at 60mins & 30mins:
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Batch sparge liquor at 77c running to mash tun:
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Action shot, in go the lates:
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Annoyingly the Pellet hops clogged up my ‘Works like magic every-time’ regular hop-stopper, so pretty slow run-off to fermenter… Just a couple of OG points low.

Easy brewday bar the slow run-off, doing a bit different hop schedule on this one, with the 2 centennial bittering additions and just one fairly large Aroma steep at 80c.

*Bottled 23rd Mar ’11

Stateside Torpedo IPA – A serious double boiled (due to being a bit tipsy) Hopped-to-F@#K American Pale Ale with the Malt Bill coming from a Mikkeller Stateside IPA and Most of the Hopping coming from a Sierra Nevada Torpedo clone… Yeahhh!! We Made Beer!!! Eventually 😉
Today was mainly about giving a brewing lesson to Rob….

Fermentables:
Lager Malt – 3800g – 70%
Munich Malt – 650g – 12%
Flaked Oats – 540g – 10%
Cara Munich Type I – 430g – 8%

Hops:
Magnum 75 mins @ 20g
Crystal 25 mins @ 80g
Magnum 25 mins @ 40g
Crystal 15 mins @ 10g
Magnum 15 mins @ 5g
****At this point in the day we re-boiled for 15mins as we’d forgot the Protafloc Tablet, obviously caused by starting drinking at 11am (see photos)
Then decided to give it some more hops as the extra 15mins would have killed the Aroma

Centennial – 0 mins @ 28g
Centennial – 0 mins @ 28g
Hallertauer Mittlefruh – 0 mins 0 lbs. 1.1 oz 30 grams 12.4% – Dry Hop in Fermenter after initial fermentation

Final Volume: 19 Litres – (Ended up with a good bit less!)
Original Gravity: 1.065 – (Actually ended up with 1.073 after the re-boil)
Final Gravity: 1.019
Alcohol Content: 6% ABV
Total Liquor: 29.3 Litres
Mash Liquor: 13.6 Litres
Mash Efficiency: 80 %
Bitterness: 114 EBU – (Re-calculated, should have been about 70 I think!)
Colour: 26 EBC

90min Mash, 60min Boil then cool followed by a 15min boil then cool!!
Yeast – Safale US-05

Bit drunk, but an interesting brewday with Rob from http://www.hopzine.com 🙂
Cheers to Paul from http://www.BarleyBottom.com for the Last minute Crystal Hops 🙂

No Brewday pictures as we were busy nattering and drinking a fine selection of beers Rob brought 🙂

The Aftermath Pictures….
We had a few beers!:
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Leftovers:
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Mess:
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Lots of hops!:
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This mornings fine layer of head forming, sat at 18c so I’ve put it somewhere a little warmer now:
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Mash Efficiency was 82.5% – 25L @ 1.051 collected in the copper.

🙂

*Bottled 19th Oct ’10 with 65g sugar

FG was 1020 meaning that this beer is about 6.9% ABV

Dry Hopping was actually; 15g Mittlefruh, 5g Magnum, 5g Cascade for 9 days

H.O.P.P.Y

Fermentables:
Wheat Malt – 1730g – 50%
Lager Malt – 1380g – 40%
Munich Malt – 170g – 5%
Crystal Malt, Extra Dark – 87g – 2.5%
Crystal Malt – 87g – 2.5%

Hops:
Columbus (Tomahawk) @ 60 mins 10g
Columbus (Tomahawk) @ 15 mins 20g
Simcoe @ 15 mins 20g
Ahtanum @ 0 mins 26g (80c Steep for 25mins)
Ahtanum @ 0 mins 13g (Dry Hop)

Final Volume: 15 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 23 Litres
Mash Liquor: 8.7 Litres
Mash Efficiency: 75 %
Bitterness: 68 EBU
Colour: 29 EBC

Yeast is Safale US-05
I’ve not used any of these hops before, fingers crossed 😉

The malts & Water treatment:
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A first for me, Re-circulating the Sparge which resulted in some really clear wort in the copper and I hit a Mash efficiency of 89%, mashed for about 75mins:
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Hops Columbus & Simcoe, smelling quite pine-like:
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Hops Columbus & Simcoe going in @ 15mins:
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Cold Break:
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Should have been 1052, I got 1048 for some reason my Mash was a bit thin I think I gained a litre or so extra somewhere:
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The wort colour:
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🙂
*Bottled 10th Aug ’10 with 70g of white sugar.

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