Goofinder
Wild Elephant Brewery
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- 31/3/07
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As I managed to fluke a win in bigh's Irish Red Stammtisch Challenge I now have the honour of presenting the next challenge.
A few people have commented that rather than brewing to a specific recipe the challenge should maybe be to a particular style (at least to see how it works out). So, this time the challenge is set for a style. It's not one of the BJCP styles, it's a style based around easy drinking Aussie microbrews with guidelines developed originally by Jayse here. I thought Jayse's guidelines did a great job of describing the emerging style but that thread sort of died off shortly after. I have cleaned up the guidelines a bit and it is the version below that will be used for the challenge.
Note that this is not an AU/NZ hops/malt/yeast only beer. It's a pretty broad style, and the last case swap had a number of good beers that would fit the style quite well. Hopefully a few of you will jump on and have a crack.
This challenge will be judged at the Autumn 2011 located-in-or-around-Adelaide-but-open-to-pretty-much-anyone case swap. I propose a two pass judging as follows (but open for debate):
So, the next challenge is for a New World Pale Ale, with the style being defined as follows:
Cheers and happy brewing! :icon_cheers:
A few people have commented that rather than brewing to a specific recipe the challenge should maybe be to a particular style (at least to see how it works out). So, this time the challenge is set for a style. It's not one of the BJCP styles, it's a style based around easy drinking Aussie microbrews with guidelines developed originally by Jayse here. I thought Jayse's guidelines did a great job of describing the emerging style but that thread sort of died off shortly after. I have cleaned up the guidelines a bit and it is the version below that will be used for the challenge.
Note that this is not an AU/NZ hops/malt/yeast only beer. It's a pretty broad style, and the last case swap had a number of good beers that would fit the style quite well. Hopefully a few of you will jump on and have a crack.
This challenge will be judged at the Autumn 2011 located-in-or-around-Adelaide-but-open-to-pretty-much-anyone case swap. I propose a two pass judging as follows (but open for debate):
- Does the beer fit the style as described below? (Acknowledging that it's a broad style, but obviously some things are out of place in it)
- Best Of Show style judging
So, the next challenge is for a New World Pale Ale, with the style being defined as follows:
New World Pale Ale
Aroma: Hop aroma moderate to high, and can use any variety of hops although Australian and New Zealand hops are most traditional. Medium-low to medium-high malt aroma, may have a low caramel component (this character will be more subtle if present in paler versions) with soft clean sweetish malt character. Low to medium fruity esters and clean fermentation. Generally diacetyl will be considered a fault.
Appearance: Golden to light amber. Good to very good clarity is usual but some slight haze from the use of dry hopping is acceptable. Good head formation and retention.
Flavor: Medium to medium-high bitterness with supporting malt flavours evident. May have and usually does have a moderately low caramel malt sweetness. Hop flavour moderately high to high (any variety, although floral, resiny, and/or spicy and fruity Australian and New Zealand hops are most traditional). Hop bitterness and flavour should be noticeable, but should not totally dominate malt flavours. May have low levels of secondary malt flavours (e.g. wheat lightness in the mouth, soft grainy character, light toasted malt character) adding complexity. Low to medium fruity esters. Medium-dry finish. Generally no diacetyl.
Mouthfeel: Medium-light to medium body. Carbonation moderate to moderately high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: An average-strength beer in the vein of English and American pale ales with hop influences from Australia and New Zealand and other new world type varieties. Emphasis can be in the moderate to aggressive middle and late hopping seen in American ales however drinkability is a critical component of the style; the balance should be fairly even between malt and hops. A rather broad style that allows for considerable interpretation by the brewer.
Comments: More evident malt and hop flavours than an Australian pale ale as well as more body. Some versions may overlap somewhat from English summer ales or American pale ales. Although paler versions may be not quite as bold as others they should still entertain moderate hop flavours with some soft clean sweetish pale malt. Usually has less malt and yeast character than English style pale ales. May be a hybrid, with lager style examples being somewhat common. Generally these are the flagship hop driven ales of most craft brewers, both at home and commercially.
History: With influences from English summer ales and American pale ales these beers became popular with the increasing availability of new varieties of hops available fresh and in whole form, grown in New Zealand and Australia. To a smaller degree this style has developed through some international hop prices rising and availability declining with varieties such as Amarillo.
Ingredients: Any pale malts but generally Australian malts. Lacks the deep complex character of English floor malted varieties so English malts should be kept to a minimum. Small amounts of lightly toasted (e.g. Munich, Vienna) malts are not uncommon. Crystal malts are very common, may use a touch of darker roasted malts for colour adjustment. Wheat malt is sometimes used to add further complexity. May use sugar adjuncts but not to the extreme in other Australian light bodied industrial beers. New Zealand and Australian hops are most typical, although American, European and the more floral English varieties are also being used. Yeast character is low with relatively clean fermentation.
Vital Statistics: OG: 1.048 1.058
IBUs: 30 50 FG: 1.010 1.014
EBC: 10 25 ABV: 4.5 5.5%
Commercial Examples: Steam Exchange Steam Ale, Brewboys Maiden Ale, Little Creatures Bright Ale, James Squire Golden Ale.
Aroma: Hop aroma moderate to high, and can use any variety of hops although Australian and New Zealand hops are most traditional. Medium-low to medium-high malt aroma, may have a low caramel component (this character will be more subtle if present in paler versions) with soft clean sweetish malt character. Low to medium fruity esters and clean fermentation. Generally diacetyl will be considered a fault.
Appearance: Golden to light amber. Good to very good clarity is usual but some slight haze from the use of dry hopping is acceptable. Good head formation and retention.
Flavor: Medium to medium-high bitterness with supporting malt flavours evident. May have and usually does have a moderately low caramel malt sweetness. Hop flavour moderately high to high (any variety, although floral, resiny, and/or spicy and fruity Australian and New Zealand hops are most traditional). Hop bitterness and flavour should be noticeable, but should not totally dominate malt flavours. May have low levels of secondary malt flavours (e.g. wheat lightness in the mouth, soft grainy character, light toasted malt character) adding complexity. Low to medium fruity esters. Medium-dry finish. Generally no diacetyl.
Mouthfeel: Medium-light to medium body. Carbonation moderate to moderately high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: An average-strength beer in the vein of English and American pale ales with hop influences from Australia and New Zealand and other new world type varieties. Emphasis can be in the moderate to aggressive middle and late hopping seen in American ales however drinkability is a critical component of the style; the balance should be fairly even between malt and hops. A rather broad style that allows for considerable interpretation by the brewer.
Comments: More evident malt and hop flavours than an Australian pale ale as well as more body. Some versions may overlap somewhat from English summer ales or American pale ales. Although paler versions may be not quite as bold as others they should still entertain moderate hop flavours with some soft clean sweetish pale malt. Usually has less malt and yeast character than English style pale ales. May be a hybrid, with lager style examples being somewhat common. Generally these are the flagship hop driven ales of most craft brewers, both at home and commercially.
History: With influences from English summer ales and American pale ales these beers became popular with the increasing availability of new varieties of hops available fresh and in whole form, grown in New Zealand and Australia. To a smaller degree this style has developed through some international hop prices rising and availability declining with varieties such as Amarillo.
Ingredients: Any pale malts but generally Australian malts. Lacks the deep complex character of English floor malted varieties so English malts should be kept to a minimum. Small amounts of lightly toasted (e.g. Munich, Vienna) malts are not uncommon. Crystal malts are very common, may use a touch of darker roasted malts for colour adjustment. Wheat malt is sometimes used to add further complexity. May use sugar adjuncts but not to the extreme in other Australian light bodied industrial beers. New Zealand and Australian hops are most typical, although American, European and the more floral English varieties are also being used. Yeast character is low with relatively clean fermentation.
Vital Statistics: OG: 1.048 1.058
IBUs: 30 50 FG: 1.010 1.014
EBC: 10 25 ABV: 4.5 5.5%
Commercial Examples: Steam Exchange Steam Ale, Brewboys Maiden Ale, Little Creatures Bright Ale, James Squire Golden Ale.
Cheers and happy brewing! :icon_cheers:
