Opening Day Pale Ale NHC 2010

Category 10: American Ale

509 Entries

Sponsored by BJ's Restaurant & Brewery

Keith Baute and John Showalter, Indianapolis, Ind., MECA Brewers

Gold Medal

"Opening Day Pale Ale"

American Pale Ale

Ingredients for 6.25 U.S. gallons (23.66 L)

13.0 lb (5.9 kg) pale malt

1.0 lb (0.45 kg) biscuit malt

1.0 lb (0.45 kg) 20° L crystal malt

1.0 lb (0.45 kg) torrified wheat

1.0 oz (28 g) Centennial hops, 8% alpha acid (30 min)

1.0 oz (28 g) Simcoe hops, 12% alpha acid (30 min)

1.0 oz (28 g) Centennial hops, 8% alpha acid (10 min)

1.0 oz (28 g) Simcoe hops, 12% alpha acid (10 min)

1.0 oz (28 g) Centennial hops, 8% alpha acid (0 min)

1.0 oz (28 g) Simcoe hops, 12% alpha acid (0 min)

1.0 oz (28 g) Centennial hops, 8% alpha acid (dry)

1.0 oz (28 g) Simcoe hops, 12% alpha acid (dry)

Wyeast No. 1056 ale yeast (starter)

2.75 vol. forced CO2 to carbonate

1 Tbs Irish moss (20 min)

Servomyces yeast nutrient (10 min)

Original Specific Gravity: 1.060

Final Specific Gravity: 1.013

ABV (%): 6

IBUs: 53.3

SRM: 8.6

Boiling Time: 60 min

Primary Fermentation: 7 days at 64° F (18° C)

Secondary Fermentation: Dry hop for 4 weeks in secondary.

Directions

Water treated with Burton salts. Mash grain at 153° F (67° C) for one hour.

Runners-Up

Silver Medal: Gregory Robles, Livermore, CA, American Brown Ale, Mad Zymurgists

Bronze Medal: Duane Evans, Owasso, OK, American Brown Ale, Fellowship of Oklahoma Ale Makers (FOAM)