Drunk Monk Pale Ale NHC06

Category 10: American Ale

Gold Medal NHC 2006

Sponsored by: BJ's Restaurant & Brewery

Joe Formanek, Bolingbrook, Ill., American Pale Ale, Urban Knaves of Grain

AHA 2006 NHC Ninkasi Award Winner

"Drunk Monk Pale Ale"

American Pale Ale

Ingredients for 5 U.S. gallons (19 liters)

5.0       lb (2.27 kg) Munton's Maris Otter pale malt

4.0       lb (1.81 kg) pale two-row malt

1.0       lb (0.45 kg) Cargill Special Pale malt

1.0       lb (0.45 kg) M/W wheat malt

0.75     lb (340 g) DMC aromatic malt

0.5       lb (227 g) DMC biscuit malt

0.25     lb (113 g) DMC caramel Vienna malt

2.0       oz (56 g) Centennial whole hops, 10% alpha acid (60 min.)

1.0       oz (28 g) Willamette whole hops, 4% alpha acid (60 min.)

1.0       oz (28 g) Centennial whole hops, 10% alpha acid (10 min.)

1.0       oz (28 g) Willamette whole hops, 4% alpha acid (10 min.)

1.0       oz (28 g) homegrown whole hops (10 min.)

1.0       oz (28 g) Centennial whole hops, 10% alpha acid (dry)

1.0       oz (28 g) Willamette whole hops, 4% alpha acid (dry)

1.05     qt (1 L) White Labs WLP 002 English ale yeast starter

0.5       cup corn sugar to prime

Irish moss to clarify

Original Specific Gravity: 1.060

Final Specific Gravity: 1.014

Boiling Time: 75 min.

Primary Fermentation: 8 days at 65° F (18° C) in glass

Secondary Fermentation: 10 days at 65° F (18°C) in glass

Directions

Mash grain at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 10 minutes.

Judges' Comments

"Bitterness high, malt flavor good. Biscuit notes, clean aftertaste lingers on the hoppy side. Really enjoyable."

"A very nice APA but the finish is harsh and dry-consider your water quality (sulfates?). Hops are almost over the top for the style, but the hop/malt balance is very good."