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Lee’s American Pale Ale
National Homebrew Competition2018
Lee Holyoak and Ross Hendricks of Bluffton, SC won a silver medal in Category 10: American Pale Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Holyoak and Hendrick’s American pale ale earned 2nd place among 309 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Lee’s American Pale Ale | American Pale Ale
INGREDIENTS
For 6 gal (22.7 L)
8.5 lb Pale malt
4 lb Vienna malt
0.6 lb Crystal 60
0.3 oz Apollo, 18.2% a.a. (60 min)
2 oz Centennial, 10% a.a. (whirlpool)
1 oz Citra, 12.0% a.a. (whirlpool)
1 oz Mosaic, 12% a.a. (whirlpool)
1 oz Citra (dry hop - 5 days)
1 oz Mosaic (dry hop - 5 days)
2 oz Centennial (dry hop - 5 days)
Imperial Yeast Flagship A07
From RO water target 100ppm CaCl and 100ppm SO4.
SPECIFICATIONS
Original Gravity: 1.058
Final Gravity: 1.015
ABV: 5.7%
IBU: 60
SRM: 7
DIRECTIONS
Single infusion mash at 155° F for 45 minutes and vorlauf for 15 minutes. Collect wort and boil for 60 minutes. Whirlpool for 30 minutes before chilling.
Primary ferment at 67° F for 5 days. Rack beer off yeast and into secondary (keg) with dry hops. Chill to 34° F after 5 days and transfer to serving keg. Force carbonate to 2.7 vols of CO2.
Cookie Dough Brown Ale
National Homebrew Competition2018
Mark Ranes of Turlock, CA won a silver medal in Category 11: Amber & Brown American Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Ranes’s American brown ale earned 2nd place among 266 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Cookie Dough Brown Ale | American Brown Ale
INGREDIENTS
For 5 gal (19 L)
3kg Thomas Fawcett Golden Promise
1.8kg Briess Pale Ale malt
680g Crisp Brown malt
450g Briess Cara-Pils malt
225g Briess Chocolate malt
42g Carafa II
450g Great Western Crystal 60
21g Northern Brewer (60 min)
21g Centennial (20 min)
28g Northern Brewer (0 min)
28g Centennial (0 min)
28g Northern Brewer (dry hop on day 6)
28g Cascade (dry hop on day 6)
450g dark brown sugar (10 min)
450g dark maple syrup (10 minutes)
300g raisins (10 min)
1 Whrilfloc tablets (10 min)
1 tsp Wyeast Nutrient (10 min)
Whilte Labs WLP001 California Ale (2L starter)
California Central Valley city water (Turlock, CA), filtered the night before brewing.
SPECIFICATIONS
Original Gravity: 1.074
Final Gravity: 1.015
ABV: 7.7%
IBU: 38
SRM: 25
DIRECTIONS
Mash at 149° F for 60 minutes. Recirculate wort until clear, and then boil for 60 minutes. Ferment at 66° F, dry hop on day 6. Ferment until terminal gravity.
Lost Art American Pale Ale
National Homebrew Competition2018
Aaron Vieira and Scott Windsor of Costa Mesa, CA won a bronze medal in Category 10: American Pale Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Vieira and Windsor’s American pale ale earned 3rd place among 309 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Lost Art American Pale Ale | American Pale Ale
INGREDIENTS
For 5 gal (18.9 L)
15 lbs 2-row
454g Munich
225g Biscuit
14g Magnum, 12.1% a.a. (60 min)
28g Citra, 14% a.a. (5 min)
14g Mosaic, 13% a.a. (5 min)
7g Centennial, 8% a.a. (5 min)
28g Citra, 14% a.a. (whirlpool)
14g Mosaic, 13% a.a. (whirlpool)
7g Centennial, 8% (whirlpool)
54g Citra (dry hop)
28g Mosaic (dry hop)
14g Centennial (dry hop)
1 pckg White Labs WLP001 (1.5L starter)
RO water (see directions for water profile)
SPECIFICATIONS
Original Gravity: 1.058
Final Gravity: 1.011
ABV: 6.2%
IBU: 40
SRM: 5.5
DIRECTIONS
Single infusion mash at 152° F for 60 minutes. Lactic acid to reach mash pH of 5.3.
90 minute boil. Add whirlpool hops once wort temperature chills to 150° F and let steep for 10-20 minutes. Dry hop on day 6 at 70° F for 3 days. Transfer and chill to 40° F. Gelatin can be added for clarity.
Water Profile:
Ca: 50 ppm
Mg: 10 ppm
Na: 5 ppm
SO4: 105 ppm
Cl: 45 ppm
Alabama Hopslammer American Pale Ale
2018
Jon Weaver of Chicago, IL won a gold medal in Category 10: American Pale Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Weaver’s American pale ale was chosen as the best among 309 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Alabama Hopslammer American Pale Ale | American Pale Ale
INGREDIENTS
For 6 US gallons (22.7 L)
MALTS
8 lb. (3.63 kg) Rahr pale two-row malt
3 lb. (1.36 kg) Weyermann pale ale malt
1 lb. (454 g) Weyermenn Barke Munich malt
8 oz. (227 g) Weyermann CaraMunich II malt
4 oz. (113 g) Weyermann acidulated Malt
HOPS
0.5 oz. (14 g) Crystal @ 45 min
0.5 oz. (14 g) Mosaic @ 20 min
0.5 oz. (14 g) Glacier @ 20 min
0.5 oz. (14 g) Centennial @ 15 min
0.5 oz. (14 g) Mosaic @ 5 min
0.5 oz. (14 g) Glacier @ 5 min
0.5 oz. (14 g) Centennial @ 0 min
0.5 oz. (14 g) Amarillo @ 0 min
0.5 oz. (14 g) Crystal @ 0 min
2 oz. (57 g) Amarillo (hopback)
2 oz. (57 g) Simcoe (dry hop 3 days)
1 oz. (28 g) Citra Cryo (dry hop 3 days)
0.5 oz. (14 g) Mosaic Cryo (dry hop 3 days)
WATER
100 ppm Ca, 70 ppm Cl, 150 ppm SO4</li
YEAST
Blend of Wyeast 1056 and Safale US-05
SPECIFICATIONS
Original Gravity: 1.056 (13.8° P)
Final Gravity: 1.014 (3.5° P)
ABV: 5.60%
IBU: 45
SRM: 6
DIRECTIONS
Mash at 154° F (68° C) for 45 minutes, 162° F (72° C) for 20 minutes, and 172° F (78° C) for 10 minutes. Ferment in primary for 3 days at 66° F (19° C). If possible, dry hop using a stainless steel dry hopping canister (it helps to add a layer of leaf hops on top of the pellets to contain the small particles). With about 1° P remaining, perform a closed transfer to a keg and attach a spunding valve, then allow to carbonate/finish. Otherwise ferment in primary to terminal gravity and rack/package as usual.
Flatbed Pale Ale
2017
John Horton of Oceanside, CA, member of the QUAFF (Quality Ale and Fermentation Fraternity), won a gold medal in Category #9: American Pale Ale during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Horton’s American Pale Ale was chosen as the best among 358 entries in the category.
To see other winning homebrew recipes from the 2017 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Flatbed Pale Ale | American Pale Ale
INGREDIENTS
For 11 gallons – Divide everything below by half
13.41 lb (6.08 kg) pale 2-row malt
5.36 lb (2.43 kg) Maris Otter pale malt
2 lb (0.9 kg) 10°L crystal malt
1.35 lb (612 g) white wheat malt
0.5 oz (14 g) Columbus hops, 13.8% a.a.
0.4 oz (11 g) Chinook hops, 14% a.a. (90 min.)
1.43 oz (41 g) Cascade hops, 7.6% a.a. (20 min.)
1.5 oz (43 g) Citra hops, 13.9% a.a. (5 min.)
2.9 oz (82 g) Citra hops, 13.9% a.a. (dry hop for 10 days)
2 oz (57 g) Columbus hops, 13.8% a.a. (dry hop for 10 days)
2 vials White Labs WLP001 California Ale yeast (2.5 L starter
2.2 tsp yeast nutrient @ 15 min.
2 Whirlfloc tablets
2 packs Clarity Ferm
SPECIFICATIONS
Original Gravity: 1.057
Final Gravity: 1.01
DIRECTIONS
Mash in at 150°F (66°C) for 60 minutes. Raise mash to 164°F (73°C) to mash out for 10 minutes. Force carbonate to 2.4 vol. (4.8 g/L) CO2.
Water: 50 reverse osmosis water, 50% carbon filtered tap water, 21 g gypsum, 4 g Epsom salts.
Primary Fermentation: 10 days at 68°F (20°C).
Secondary Fermentation: 10 daysa at 65°F (18°C).
VCR Brown Ale
2017
Rob Hardisty of Colleyville, TX, member of the Cap and Hare Homebrew Club, won a gold medal in Category #11: Amber and Brown American Ale during the 2017 National Homebrew Competition Final Round in Minneapolis, MN with the help of Vince Turley & Chuck Epperson. Hardisty’s Amber and Brown American Ale was chosen as the best among 324 entries in the category.
To see other winning homebrew recipes from the 2017 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
VCR Brown Ale | American Brown Ale
INGREDIENTS
For 5 gallons (18.9 L)
6.5 lb (2.95 kg) Maris Otter pale malt
2.5 lb (1.13 kg) Munich malt
0.6 lb (272 g) 60° crystal malt
0.37 lb (167 g) chocolate malt
1.4 oz (41 g) Carafa Special II malt
0.25 oz (7 g) Magnum hops, 12.4% a.a. (50 min.)
0.6 oz (17 g) Willamette hops, 4.6% a.a. (40 min.)
0.25 oz (7 g) CTZ hops, 15% a.a. (40 min.)
0.6 oz (17 g) Willamette hops, 4.6% a.a. (30 min.)
0.7 oz (20 g) Willamette hops, 4.6% a.a. (15 min.)
1 oz (28 g) Chinook hops, 11.8% a.a. (0 min.)
Wyeast 1450 Denny's Favorite 50 ale yeast (starter)
SPECIFICATIONS
Original Gravity: 1.053
Final Gravity: 1.012
DIRECTIONS
Mash in at 145°F (63°C) and hold for 30 minutes. Raise to 162° F (72°C) and hold for 30 minutes. Mash out at 170°F (77°C) for 10 minutes. Force carbonate to 2.4 vol. (4.8 g/L Co2.
Water: Ca 78 ppm, Mg 1 ppm, Na 13 ppm, SO4 80 ppm, Cl 93 ppm.
Primary Fermentation: 7 days at 64°F (18°C).
