Tag Archives: american pale ale

Wight Dust (Zombie Dust clone)

Wight.Dust

I’ve only had a few sips of Zombie Dust when a friend brought a bottle over and I liked it enough to pick up some Citra and look around for a clone recipe. This beer is ridiculously popular for a smallish brewery out of Indiana that pretty much sells all of it at the brewery – I think it sets itself apart because of it’s rich malt character, it’s APA-like low bitterness, and because of the uniqueness of Citra hops. A lot of people seem to think of it as an IPA because it’s a stronger than an APA in terms of ABV, but this really does fall into the APA category for me. It just isn’t bitter enough to make me think IPA and I think bitterness is more of a determining factor with the APA/IPA styles.

DSC_2483

I hadn’t used Citra very much prior to this beer and will definitely add it to the list of hops to buy in bulk next year. For my tastes I probably wouldn’t single hop a beer with it again (unless I made this recipe again), but I know that Heretic uses it with CTZ in their flagship beer Evil Twin which is one of my favorite beers – I could huff that aroma all day long.

It was pretty easy to find a recipe for this as there are 2 very popular threads on Homebrewtalk.com (here and here) with the same recipe that has been tweaked by the OP based on his findings as well as others that have brewed his recipe and provided feedback. I didn’t change the grist much besides increasing the Melanoiden malt a bit and mashing lower (I mashed at 150* where the recipe calls for 152* – I think the OP used a different yeast at first). I also decided to adjust the hopping by moving the 60, 15, 10, 5, and 1 minute additions into a 10 minute addition and a large hopstand for 30 minutes after the boil. I also increased the additions slightly since I try to produce 6.5 gallons of wort as opposed to the 6 gallons the recipe called for.

Here is the recipe I brewed:

Wight Dust:

5 finished gallons (6.5 gallon batch size – 1.25 left in kettle, 5.25 into carboy)

90 minute boil

Mash 150*

1.062 OG (targeting 1.065 – boil off was low)

1.018 FG

80.6% Rahr 2 Row

7.7% Weyermann Munich (8L)

3.9% Briess CaraPils

3.9% Briess Caramel 60L

3.9% Weyermann Melanoiden

21.3 grams Citra 13.9% FWH

56.8 grams Citra 13.9% 10 mins

120.7 grams Citra 13.9% 30 minute hot steep (aka hopstand or whirlpool)

85.2 grams Citra 13.9% Dry hop for 8 days

WLP002

Pitch at 63, let rise to 66F. As fermentation wraps up increase temp to 68F. When within about .002 gravity points of target final gravity add dry hops. After 3 days cold crash for 3 days before packaging.

The aroma is intense – tropical & citrus fruit with some slight dank and malt aromas mixed in. I’m not a fan of tropical fruit, but the aroma in this is pretty specatcular. There is no grassy or other off aromas that I’ve read some people get when using too much Citra. There is a pretty high bitterness for a beer that had no bittering hops added besides a small addition of first worth hops. The flavor is also quite fruity, but it’s kept in check by the bitterness and the firm malt backbone. When I first smelled this beer I feared it would taste like fruit juice, but it certainly does not. This one has a nice tongue-grabbing mouthfeel that I believe I get from the hop-stand and high dry hopping rates. I had to fine this with gelatin as I was not very careful when racking and ended up disturbing the trub-cake in the primary after cold crashing. It now pours a beautifully clear orange/gold with off white head.

I don’t have any Zombie Dust to compare so I really can’t say how I’d change this from a cloning perspective. I really don’t think I’d change anything if I brewed this again – it’s a great beer as it is.

In keeping with the Lord of the Rings/Shire inspired theme of this blog I figured I should start explaining what some of the names of these beers mean. When I am following a clone recipe I try to use that beer’s name as inspiration for the clone. There aren’t zombies in Middle Earth, but there are a few forms of undead. I decided the closest thing to zombies were the Barrow-Wights that Frodo, Sam, Merry & Pippin encounter in the Barrow-downs. That led me to “Wight Dust.”

If you can get your hands on some Citra brew this – it’s a fantastic beer.

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NHC Round 1 Results

NHC.2013

I received my scoresheets today from NHC Round 1 this morning. I had entered 4 beers and 2 advanced. I was hoping at least 1 would advance so pretty cool that 2 made it. I had actually tried the winning APA after the Mini BOS concluded and was about 75% sure it was mine, but I literally got one sip since so many people wanted to try it and had just been drinking Dark Lagers and eating chips so I couldn’t tell for sure and didn’t want to let myself believe it was for sure mine. As you can see above the APA advanced with a whopping score of 30 – that’s right the lowest possible score to be eligible for the 2nd round – I’ll wear that like a badge of honor. The judges for the APA were not even National in rank and one of the Mini BOS judges was a Grandmaster III so I’m pretty much disregarding the scoresheets. It was clearly a low scoring flight if a 30 advanced to Mini BOS.

I’ll be rebrewing the APA with no recipe changes in the next couple of weeks to be ready for Round 2 judging.

My Robert the Bruce clone was entered in the Specialty Category and scored a much more respectable 43.5. I won’t need to rebrew that beer. The Mild that got 1st at UMMO and 3rd at March Mashness scored a 39.5 and advanced to the Mini BOS, but did not place. My special Bitter did not score well with a 27 as I expected, it had the off flavor I posted about here, but by the time I realized it wasn’t going away it was too late to edit my entries.

 

Beer Entered Date Brewed BJCP Category Score Place
Crickhollow Mild 3.0 11/17/2012 11A 39.5 N/A
Bagshot Pale 3.0 2/23/2013 10A 30 1st
Bucklebury Bitter 2/7/2013 8B 27.5 N/A
Northfarthing Ale 12/27/2012 23A 43.5 2nd

 

On second thought I might even brew 2 versions of the APA and see which I prefer and in case I screw something up so I have a contingency plan – I have 3 bottles from the last batch, but they’d be 4 months old when judged so that isn’t much of a back up plan. I’m pretty confident in my brewing, but this is NHC after all..

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Bagshot Pale 3.0 – APA

APA_3.0

I spoke to the first and second iteration of this recipe in this post so I’ll keep this post brief. Obviously this is the third iteration of this recipe – I brewed this one with NHC in mind. I liked the previous versions a lot, but I think I nailed exactly what I was going for the third time.

I entered both previous versions in 3 competitions each and ended up with some pretty good results. In one competition it was dinged for high diacetyl, which I think was probably from another beer in that flight because the same batch did well in 2 other competitions and I never picked up any diacetyl. I took the feedback from all the scoresheets giving more weight to the 2nd version as well as my notes and decided on a few changes:

  • The hop flavor seemed a bit muddled so I decided to move the Amarillo from the Dry Hop and use it all in the hopstand while moving the Centennial from the hopstand to dry hop. I really liked the aroma of Janet’s Brown Ale which was dry hopped with 2 oz Centennial. I also thought having Cascade and Amarillo in the hopstand without Centennial would focus the flavors a bit more.
  • I thought the bitterness could be a bit higher and some scoresheets more or less concurred, but I didn’t want to add a large bittering addition – in an attempt to preserve the integrity of the original recipe (which focuses on the “whirlpool” hop stand for nearly all bitterness) I decided to use the water profile I use for all my other hoppy beers, which is the one Tasty McDole uses (I had previously used Firestone Walker’s profile for this recipe). I do not know much about water chemistry, but I know this profile works and accentuates bitterness so I figured this was a pretty safe change without modifying the hopping schedule.
  • A couple of scoresheets mentioned malt aroma as being a bit low. The style guideline says low-moderate for both malt aroma and flavor so I opted to increase the Victory from 3.6% to 5.8%. I’m hoping that gets me a hint of malty/toasty aroma as it was pretty much all hop aroma before – hopefully the 2.2% increase was enough to be noticed. I modified the grist percentage for everything to accommodate this change, but only slightly from version 2.0.

Bagshot Pale 3.0:

5 finished gallons (6.5 gallon batch size – 1.25 left in kettle, 5.25 into carboy)

90 minute boil

1.054 OG

1.014 FG

73% Rahr 2 Row

15.4% Weyermann Munich (8L)

5.8% Briess CaraPils

5.8% Briess Victory Malt

5 grams Cascade 5.6% 90 mins

5 grams Cascade 5.6% 30 mins

46.8 grams Cascade 5.6% 0 mins – 30 minute hot steep

56.8 grams Amarillo 9.2% 0 mins – 30 minute hot steep

28.4 grams Cascade 5.6% Dry hop for 6 days

56.8 grams Centennial 8.7% Dry hop for 6 days

WLP002

Pitch at 63, let rise to 66F. As fermentation wraps up increase temp to 68F. When within about .002 gravity points of target final gravity add dry hops. After 3 days cold crash for 3 days before packaging.

I have found that this beer is very drinkable after a week in the keg, but even better if you wait until about 6 weeks from brew day. This particular version has an intensely citrusy and spicy aroma with hints of orange,  grapefruit and some clean malt character. The spiciness is a bit higher than in 2.0 and I’m really liking it – overall the aroma screams American C hops, and more importantly it screams American Pale Ale. The color is golden with a hint of orange – brilliantly clear (it’s lighter than the picture above shows – had trouble with lighting). The bitterness and moderate carbonation hit you first, but the flavor quickly shifts to citrus/grapefruit with some breadiness and orange flavor. I don’t pick up any toastiness still, that is one thing I’d consider trying to increase, but it’s just so drinkable as is I think any more malt character might detract from the beer overall. The finish is dry by design with a hint of lingering bitterness and even hop flavor. The older it gets the more the malt flavor comes through (as the hops fade).

I entered this in NHC, but category 10 is never easy so I’m not holding my breath.

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The Great Northern Brew-Ha-Ha results

medals

The Great Northern Brew-Ha-Ha competition was last weekend and I entered 3 beers. The scoresheets were mailed on Monday and I got mine on Tuesday – pretty cool to get them that fast.

Bagshot Pale (APA – 10A) scored a 38.5 and got 1st place out of 12 other APAs. Interesting that there was not even a hint of diacetyl mentioned where in UMMO they said it was far too high for the style – maybe they had some leftover on their palates from a previous entry or something – who knows. I took some steps to reduce diacetyl anyway in a Bitter brewed last week and will do the same when I brew this APA again. One judge went as far as saying no flaws detected in both aroma and flavor – diacetyl (and marked it as flawless) would have been mentioned if they picked any up. Anyway though, the scoresheets both were quite good and neither noted any real criticisms nor recommendations to improve. 39 is a good score, but it would have been nice if one or both judges had given some feedback on how this would score higher. Aroma was 8/12 on both and I’m thinking it could use a little more malt aroma so I might increase Victory by a little bit, we’ll see though. I think I might also change the hopping slightly.

Ivy Bush Oat Stout (Oatmeal Stout – 13C) scored a 34.5 and did not place (11 entries). I entered this one for feedback, didn’t really expect it to place and I’m pretty happy with the 35. The judges both noted that it needs more oatmeal to get some additional creaminess and oatmeal flavor. One noted that it had poor head retention as I had noticed as well and he said increasing the oatmeal would help. I probably will brew the same recipe as before and will just increase the flaked oats or maybe do flaked oats and Golden Naked Oats. Even with toasting the flaked oats I didn’t pick up very much oatmeal flavor in this one.

Hamfast the Gaffer (Imperial IPA – 14C) scored a 36.5 and got 1st place out of 28 entries. I didn’t realize it until I read the summary sheet that came with the scoresheets, but this was the biggest category in the competition – which makes the 1st place win a little sweeter. I was really impressed with one of the scoresheets, I’ve seldom seen so much writing on one (filled every line and the section between each category as well as some in the margin).  The description and detail was great and I appreciated it enough to email the judge and thank him as well as ask a question as he adjusted the score down to average with the other judge. Essentially he is a really high ranked judge and gave it a 43, but had to average the score down to be in line with the other judge who, in my opinion, didn’t seem to be real knowledgeable on Imperial IPAs. I don’t want to go into it too much or it’ll look like I’m whining, but I’ll just post both sheets below. The 2nd judge gave it a 33 and changed to a 35, but the 1st judge didn’t know that it had changed from a 33 or he would’ve given it a 40 instead of a 38 to be within 5 pts (he confirmed this in the email) which was a requirement of this competition.

Scoresheet 1 (click and zoom if necessary):

14C sheet 1

Scoresheet 2 (click and zoom if necessary):

14C sheet 2

Midwinter Competition is this weekend – they have some cool medals I’m hoping to get at least one. After that I’ll probably enter 2 or 3 beers in March Mashness and there really aren’t many more competitions around here until 1st round of NHC.

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UMMO Results

UMMO.medals

The scoresheets came back from the first competition we’ve entered so far in 2013 (Upper Mississippi Mashout). As I said in an earlier post, this is supposed to be one of the best judged competitions of the year so I wasn’t really sure what to expect having not entered this one before (or possibly even a competition as well ran/judged as this one).

The results were posted sometime between Saturday night and Sunday morning (I checked when I woke up) and the scoresheets were apparently mailed out right away, but there was a postage issue and they had to resend them all out last weekend – no big deal, still had within about 10 days of the competitions which is plenty fast.

We ended up with 1 gold (Mild 3.0), 2 silvers (Scottish 70/- and IIPA)  and 1 beer that didn’t place (APA 2.0). I talk about each beers in the post linked in the top paragraph as well as other posts so I won’t go into great detail in this post.

The Mild that got 1st (39.5) is one that I don’t like and neither has anyone else that has tried it so far. Apparently it’s a good example of the style though, but I won’t brew that recipe again. I am going to enter it in NHC though since it did fairly well and I don’t know what else to do with the rest of the batch. The judges stated it could improve with a little more fruity ester complexity – that’s the problem with competing in the English styles- if they don’t taste like fruit-cake you will hear about it on your scoresheets, I just like my English beers with very limited ester character so I won’t be changing that.

The Scottish 70/- got 2nd (41 adjusted to 39) and was noted to be slightly over carbonated which detracted from the malt flavor – I blame my piece of shit regulator, but ultimately that’s my fault and overcarbonation is something I’m almost never accused of (quite the contrary…). One judge thought it had a little too much roasted grain and slight diacetyl (from WLP001?!?) – this was Jamil’s recipe and I probably wouldn’t tweak much if/when I rebrew it.

The IIPA got 2nd (37 adjusted to 43!) was the 2nd time I brewed a Pliny clone with some minor changes. One judge thought it had too much hop flavor and aroma, the other thought it needed more hop flavor and aroma. Both seemed to like the beer though, but the aroma was a bit subdued from the last batch which, I think, came from using gelatin. Based on the timelines though I had to use it and it really does make the beer sparkle. I think I’ll try to not use gelatin on APAs, IPAs and IIPAs when I can help it though.

The APA didn’t place (28.5) and that really surprised me as I thought it was about as classic of an APA as you can get. It also tasted really clean and I didn’t pick up any flaws. The judges thought it had too much diacetyl, which I either am not sensitive to or the judges maybe had some on their palates from a beer earlier in the flight – I’m not out to make excuses, but it’s got to be one or the other.

I will have to dig in and figure out how to adjust my process if I’m throwing off diacetyl and not picking it up myself. The yeast in question is WLP002, which I’ve had diacetyl comments from in several batches now and it is a pretty notorious strain for diacetyl, but it is still precious to me and I will fight through this.

I’m brewing a Special Bitter this week and the APA (with some adjustments) in 2 weeks both for NHC and both with WLP002 so I need to make some adjustments immediately starting with going from a 1L starter to 1.5L and probably doing my D rest earlier in fermentation than I have been (instead of when krausen drops I think I’ll do this about a day after high krausen (probably 2.5-3 days from pitching). I think I will also rouse the fermenter as I ramp up the temp – not sure what else to do besides leave the beer on the yeast a bit longer (I usually give these about 10 days from pitching, maybe I’ll go closer to 2 weeks). I sent an email to White Labs, but I don’t know if they’ll respond or, if they do, if it will be real constructive.

There are a couple more competitions coming up (this Saturday and next Saturday) so I’m hoping to have more scoresheets back before tweaking my process too much. This kind of feedback is part of the reason I enter competitions – if I truly don’t detect diacetyl (which some people are not sensitive to) than I may be serving friends/family buttery slick beer which is unacceptable, but I wouldn’t have known without getting feedback. I’ll know more once I see the results from the next 2 competitions, but it has identified some simple things I can do to reduce the amount of diacetyl that ends up in the finished product.

I’m still looking for more gold and hopefully a BOS or two this year, stay tuned readers.

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In Search of Gold……Medals

As happens several times throughout the year there are several competitions coming up within weeks of each other in the area that allow drop offs at Northern Brewer – meaning no hassle with shipping. Whenever this happens I try to brew up a few beers to enter in each – which I’ve made mention of in some recent posts. I also had some bottles left of other beers brewed last year that I decided to enter. I was really hoping to volunteer at the Mashout, but couldn’t get out of work Friday and Saturday (during judging) so hopefully I’ll have that chance later this year as I’ve never helped out with a competition.

 

Bagshot Pale

Bagshot Pale

American Pale Ale – Bagshot Pale – this is the second iteration of the recipe, see the post for more info there. The first iteration got 1st, 1st, 3rd in the three competitions I entered it in. I’m really happy with the changes made in this version – the hop flavor is amazing. I’m planning to enter this recipe in NHC, which may or may not change depending on scores/feedback from the upcoming competitions. This is entered in Upper Mississippi Mashout 1/26, The Great Northern Brew-Ha-Ha! 2/9 and MMXIII Midwinter Home Brew Competition 2/15.

 

Hamfast the Gaffer

Hamfast the Gaffer

Imperial IPA – Hamfast the Gaffer – once again, this is the second iteration of a Pliny clone – lots of info in that post. Also, once again, I’m really happy with how this turned out in it’s second iteration. I probably wont rebrew this to enter it in NHC, but I will brew it at some point again this year probably whenever the next group of competitions around here are together (probably late summer/early fall). Upper Mississippi Mashout 1/26, The Great Northern Brew-Ha-Ha! 2/9 and MMXIII Midwinter Home Brew Competition 2/15.

 

Crickhollow Mild

Crickhollow Mild

English MildCrickhollow Mild – this is my third attempt at a Mild – I go into great (probably too much) detail about the recipe in the post, but in this case I’m not thrilled with what the amber malt brought in – almost an astringent-like flavor that is a bit strong at this point. I’ve read that the flavor can/will fade over time, but I’m not sure how patient I’ll be with it. I figured I’d enter it anyway and see if the judges like it better than I do or if they think the astringent flavor is a process issue or something. This is entered in Upper Mississippi Mashout 1/26.

 

MacAulish

MacAulish

Scottish 70/- MacAulish – I brewed this back in August and it has been at about 35* F since early September – for whatever reason this beer really improves with extended cold storage. This got a silver medal in Hoppy Halloween scoring 36.5. This is Jamil’s recipe with Simpson’s Caramalt/Extra Dark Crystal (as opposed to American crystal) and Northdown for bittering. This is entered in Upper Mississippi Mashout 1/26.

 

Oatmeal Stout w/ Espresso shot

Oatmeal Stout w/ Espresso shot

Oatmeal Stout – Ivy Bush Oat Stout – This was brewed in early October and turned out fairly good. This is essentially Jamil’s recipe with a few tweaks (UK crystals, toasted the oats, etc) – see recipe in the post (which is in the Oatmeal Stout Chili post) for more info. The only glaring issue with this beer is the head retention is fairly poor (unlike when you add a shot of espresso as in the pic) – I know that will count against the score as it’s mentioned in the style guidelines (“Thick, creamy, persistent tan- to brown-colored head.”), but I wanted to get some feedback anyway since I haven’t entered a stout in a competition yet. This is entered in The Great Northern Brew-Ha-Ha! 2/9.

 

Janet's Brown Ale

Janet’s Brown Ale

American Brown Ale – Janet’s Brown Ale – brewday post here and tasting notes here. I happened to have exactly 2 bottles left of this after giving some away and decided to enter them instead of drink them. Last time I had one of these (1-2 weeks ago) it tasted excellent so I’m hoping it’ll hold up for another month until the competition. They’ll be picking one Brown Ale (English or American) to be ramped up and brewed at the Milwaukee Ale House sometime this year so I figured it was worth a shot, just wish this was fresher (brewed 10/27/12). This is entered in MMXIII Midwinter Home Brew Competition 2/15.

 

I’ll get a post up at some point after each or all of the competitions. For past results see competition results page.

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