North American Origin
CATEGORY 18: AMERICAN-STYLE PALE ALE
American Pale Ales range from golden to light copper-colored. The style is characterized by American-variety hops used to produce high hop bitterness, flavor and aroma. American Pale Ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma moderate to strong. Diacetyl should be absent or at very low levels. Chill haze is allowable at cold temperatures.
| Original Gravity (°Plato): | 1.044-1.056 (11-14 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.008-1.016 (2-4 °Plato) |
| Alcohol by weight (volume): | 3.5-4.3% (4.5-5.5%) |
| Bitterness (IBU): | 20-40 |
| Color SRM (EBC): | 4-11 (10-25 EBC) |
Gold Cup Winner
Snake River Pale Ale
Snake River Brewing Company
265 S. Millward
Jackson Hole, Wyoming, USA 83001
Brewmaster: Curtis “Chip” Holland
Established 1993
Production: 3,500 bbl. (4,100 hl.)
“What the world needs now is not another beer, but a better beer,” reads the mission statement of Wyoming’s first brew-pub and the first brewery to open in the state since 1954. First established by co-owners Albert and Joni Upsher as the lackson Hole Pub & Brewery, the brewery was renamed Snake River Brewing Co. Formerly an Anheuser-Busch distributor
Michael Jackson, beer expert and author, and Curtis “Chip” Holland, Brewmaster
in Oregon for eleven years until 1990, Albert Upsher has accomplished his dream of producing high-quality beers in accordance with the German Purity Laws (malt, hops, water and yeast). Now you’ll find six beers on tap at the brewpub in addition to rotating seasonal beers. Beers are brewed 15 barrels at a time, then served from tanks at the brewpub or kegged and bottled for limited distribution in about twelve states.
Besides the Gold Cup-winning Snake River Pale Ale (also a Silver Medal winner in the American Pale Ale category at the 1995 Great American Beer Festival), you’ll find Snake River Zonker Stout (Silver Medal winner in the Dry Stout category at the 1994 Great American Beer Festival and Gold Medal at the 1995 Great American Beer Festival), Snake River Alpine Fest (Oktoberfest-style lager), Snake River Celebration (Scottish-style) Ale, Snake River Bald Eagle Bock, Snake River Lager (amber lager), Snake River Brown Ale (a.k.a. Buffalo Brown), Smoked Lager (German Rauchbier style) and Pale Morning Lager (European-style Pils).
CHARACTER DESCRIPTION OF GOLD CUP-WINNING SNAKE RIVER PALE ALE
A standout with crystal clarity, a light golden color and an extremely appealing rich, creamy head clinging as lace on the sides of my glass. Malt sneaks through at secondary levels in the aroma. It is difficult to perceive if the beer is served well chilled. What impresses in the aroma is the soft blend of citruslike American Chinook-Centennial-Cascade hops with an intimation of English Kent Goldings due to the low-level presence of diacetyl (butterscotch character).
Clean, dry, low-to medium-bodied mouth feel is complemented by a well-balanced medium level of soft, citrusy hop flavor and bitterness; assertive but not assaulting. The suggestion of Kent Goldings is evident in the flavor, but is unlikely in the original brewery formulation. Fruitiness of ale is present, contributing to the overall balance of this American-style pale ale.
Overall distinctiveness is attributable to an assertive hop character that does not blast the palate, It seems this glass of beer I’m enjoying certainly deserves the label of a quintessential American pale ale. Aftertaste is relatively clean with a slight hop tang lingering briefly. Malt character lacks any hint of caramel. Its fullness takes on a secondary role in overall impression of character. It’s difficult to find any flaws in this beer—and I don’t want to.
• Recipe for 5 U.S. gallons (19 liters) Snake River Pale Ale
Targets:
Original Gravity: 1.050 (12.5)
Final Gravity: 1.006 (1.5)
Alcohol by volume: 5.8%
Color: 5 SRM (10 EBC)
Bittering Units: 33
ALL-GRAIN RECIPE AND PROCEDURE
| 81/2 lbs. | (3.9 kg.) | American 2-row Klages/Harrington pale malt |
| 1/4 lb. | (114 g.) | American caramel malt—20 Lovibond |
| 1/2 lb. | (0.23 kg.) | American Munich malt—7 Lovibond |
| 91/4 lbs. | (4.2 kg.) | Total grains |
| 7 | HBU | (198 MBU) American Chinook hops (whole)—90 minutes (bittering) |
| 1 | HBU | (28 MBU) English Kent Goldings hops (whole)—30 minutes (flavor) |
| 1/2 | oz. | (14 g.) American Cascade hops (whole)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/2 | oz. | (14 g.) American Cascade hops (whole)—pdry-hop for 2 weeks (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
A step infusion mash is employed to mash the grains. Add 9 quarts (8.6 l.) of 136-degree F (58 C) water to the crushed grain, stir, stabilize and hold the temperature at 128 degrees F (53 C) for 30 minutes. Add 5 quarts (4.8 l.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (19 l.) of 170-degree F (77 C) water. Collect about 6 gallons (23 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 90 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (13—15.5 C) if possible and age for two weeks. Then add aroma-dry hops. Allow to age for two weeks or more.
When aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR SNAKE RIVER PALE ALE
| 5 lbs. | (2.3 kg.) | English light dried malt extract |
| 1/2 lb. | (0.23 kg.) | English amber dried malt extract |
| 1/4 lb. | (114 g.) | American caramel malt—20 Lovibond |
| 3/4 lb. | (0.34 kg.) | Total grains |
| 9 | HBU | American Chinook hops (whole)—60 minutes (bittering) |
| 1 | HBU | (28 MBU) English Kent Goldings hops (whole)—30 minutes (flavor) |
| 1/2 | oz. | (14 g.) American Cascade hops (whole)—steep in finished boiled wort for 2 to 3 minutes (aroma) |
| 1/2 | oz. | (14 g.) American Cascade hops (whole)—dry-hop for 2 weeks (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Steep crushed specialty grains in 1½ gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 2.5 gallons (9.5 1.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep 2 to 5 minutes. Then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 65-70 degrees F (18.5-21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (13-15.5 C) if possible and age for two weeks. Then add aroma-dry hops. Allow to age for two weeks or more.
When aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
South Platte Pale Ale
Columbine Mill Brewery Co.
Littleton, Colorado, USA
Light golden amber with an orange hue. American hop along with a malty caramel-like sweetness is evident in aroma, but the symphony is primarily hops. American Cascade-like, citrusy, fruity aroma with a hint of grassiness. Flavor is exceptionally clean and fermentation character neutral. An imposing bitter hop bite is joined by the fruity, citrus hop flavor of Cascade/Centennial type. Medium body fades to a very dry finish, due to the clean bitterness.
Brewery formulation uses English Munich and Belgian crystal malts with Nugget and Cascade hops for bitterness, flavor and aroma.
Estimated profile based on tasting
Original Gravity: 1.050 (12.5) indicated by brewery
Final Gravity: 1.010 (2.5) indicated by brewery
Alcohol by volume: 5% indicated by brewery
Color: 6-7 SRM (12-14 EBC) (15 EBC indicated by the brewery)
Bittering Units: 40-43 (35 indicated by the brewery)
Bronze Cup Winner
Red Rocket Pale Ale
Bristol Brewing Co.
Colorado Springs, Colorado, USA
Amber ale with orange hue. A blend of caramel and toasted malt with citrusy American-style hopping represent the primary aroma. Malt lends support to a medium-to light-bodied mouth feel followed by a clean, dry finish. Hop flavor and soft bitterness in the classic American-grown Cascade/Centennial tradition permeate but do not overrun the senses. Nicely accomplished balance entices rather than assaults. Pleasant alelike fruitiness verifies ale fermentation. Extraordinarily clean finish, with a small lingering bitterness beckoning a return for another. And another and another.
Brewery formulation uses dark crystals, Cara-Pils, Vienna and Victory malts with American Perle, Willamette and Cascade hops for bitterness, flavor and dry-hopping.
Estimated profile based on tasting
Original Gravity: 1.050 (12.5) indicated by the brewery
Final Gravity: 1.014 (3.5) indicated by the brewery
Color: 12-14 SRM (24-28 EBC)
Bittering Units: 35-37 (30-32 indicated by the brewery)
CATEGORY 19: AMERICAN-STYLE AMBER ALE
American Amber Ales range from light copper to light brown in color. Amber Ales are characterized by American varietal hops used to produce high hop bitterness, flavor and aroma. Amber Ales have medium to high maltiness with medium to low caramel character. They have a medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent or barely perceived. Chill haze is allowable at cold temperatures.
| Original Gravity (°Plato): | 1.044-1.056 (11-14 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.006-1.016 (1.5-4 °Plato) |
| Alcohol by weight (volume): | 3.5-4.3% (4.5-5.5%) |
| Bitterness (IBU): | 20-40 |
| Color SRM (EBC): | 11-18 (25-45 EBC) |
Gold Cup Winner
Capstone ESB
Oasis Brewery and Restaurant
1095 Canyon Blvd.
Boulder, Colorado, USA 80302
Brewmaster: Bill Sherwood
Established 1992
Production: 9,000 bbl. (10.500 hl.) combined total of brew-pub and brewery annex
Oasis also won the Oatmeal Stout category. See that category for a description of the brewery.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING CAPSTONE ESB
Medium, light orange-amber-hued ale. An immediate impression of American Centennial or Cascade hops dominates the aroma, followed by the sweetness of caramel and a subtle ale fruitiness. A pleasing blend of malt and hops balances the aroma of this classic American-style ale. Flavor impression resounds with hop character immediately followed by a caramel maltiness absent of toffee and toasted character. The character suggests the use of a light-colored crystal malt. As the first impression fades, once again the hop flavor returns, accompanied by a bitterness that remains briefly and balances the delightful malt character. The flavor balance evolves slowly to a refreshing yet dissipating hop flavor. Interestingly, the hop bitterness is assertive, but it does not overpower the overall balance of the beer. Accompanied by a medium body, the flavors dance from one to another: hops, malt, sweet, bitter, caramel. One could use this recipe to make a variety of English ales by manipulating malt dosage and variety of hops. But I digress, for whenever the ale gets good, the good get digressing.
• Recipe for 5 U.S. gallons (19 liters) Capstone ESB
Targets:
Original Gravity: 1.056 (28)
Final Gravity: 1.010 (2.5)
Alcohol by volume: 6.25%
Color: 12 SRM (24 EBC)
Bittering Units: 50
ALL-GRAIN RECIPE AND PROCEDURE
| 83/4 lbs. | (4 kg.) | American 2-row Klages pale malt |
| 11/4 lbs. | (0.57 kg.) | American caramel malt—30/40 Lovi-bond |
| 1/2 lb. | (0.23 kg.) | American Cara-Pils malt |
| 101/2 lbs. | (4.8 kg.) | Total grains |
| 8 | HBU | (227 MBU) Cascade hops (pellets)—75 minutes (bittering) |
| 3 | HBU | (85 MBU) Cascade hops (pellets)—30 minutes (flavor) |
| 3 | HBU | (85 MBU) Cascade hops (pellets)—20 minutes (flavor) |
| 1/2 | oz. | (14 g.) |
| Cascade hops (pellets)—10 minutes (aroma) | ||
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1056 American Ale yeast
A single-step infusion mash is employed to mash the grains. Add 10.5 quarts (10 l.) of 167-degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l.) of 170-degree F (77 C) water. Collect about 6 gallons (21 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 30 minutes remain, add first dose of flavor hops. When 20 minutes remain, add second dose of flavor hops. When 10 minutes remain, add aroma hops and Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add a good dose of a healthy and active yeast culture for maximum attenuation potential. Ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13–15.5 C) if possible and age for two to three weeks.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR CAPSTONE ESB
| 53/4 lbs. | (2.6 kg.) | English extralight dried malt extract |
| 11/4 lbs. | (0.57 kg.) | American caramel malt—30/40 Lovibond |
| 11/4 lbs. | (0.57 kg.) | Total grains |
| 10 | HBU | (284 MBU) Cascade hops (pellets)—60 minutes (bittering) |
| 4.5 | HBU | (128 MBU) Cascade hops (pellets)—30 minutes (flavor) |
| 4 | HBU | (113 MBU) Cascade hops (pellets)—20 minutes (flavor) |
| 1/2 | oz. | (14 g.) Cascade hops (pellets)—10 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Steep crushed specialty grains in 1 ½ gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 2½ gallons (9.5 l.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add first dose of flavor hops. When 20 minutes remain, add second dose of flavor hops. When 10 minutes remain, add aroma hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add a good dose of a healthy and active yeast culture for maximum attenuation. Ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible and age for two to three weeks.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Devils Head Red
Columbine Mill Brewery
Littleton, Colorado, USA
Deep amber ale with orange hues. Sweet and floral hop aroma combine with caramel and toasted malts. Excellent toffeelike character emerges, though not intensely. Aroma also has a slight sweet cocoa character, anticipating a chewy encounter. Medium-bodied mouth feel is wholly supported with full malt flavors: caramel, cocoa and toasted malts. These gentle malt characters are neither confrontational nor acquiescent. Bitterness suggests a roast-malt-and-hop combination that would otherwise be very sharp and excessive if it weren’t for the artful blend of malts used to maintain a balanced celebration. Clean overall character and memory, with the pleasant recollection of floral hops at the beginning of each sip.
Brewery formulation uses American Victory and Cara-Pils, English Munich and Belgian crystal malts combined with Nugget and Cascade hops for bitterness and aroma.
Estimated profile based on tasting
Original Gravity: 1.050 (12.5) indicated by the brewery
Final Gravity: 1.010 (2.5) indicated by the brewery
Alcohol by volume: 5% indicated by the brewery
Color: 14-15 SRM (28-30 EBC)
Bittering Units: 35-39 (30 indicated by the brewery)
Bronze Cup Winner
MacTarnahan’s Ale
Portland Brewing Co.
Portland, Oregon, USA
Amber color with an orange hue. Fruity aroma is strongly suggestive of a true fresh ale. Woody, cedarlike aroma combines with a floral character, both of which are mysterious. Medium-bodied mouth feel. Subtle caramel malt contributes to overall balance. Great soft hop bitterness balances the sweetness. Floral fruitiness persists from aroma into flavor and continues to perplex. What is it? One may have to enjoy several bottles before having a clue, but then after that, what good would it be to know? This beer is for enjoying. It’s not a beer that blasts your palate. Aftertaste is a lingering, playful bitterness with constant reminders of the unique fruitiness.
Brewery formulation uses crystal malts and Cascade hops for bitterness.
Estimated profile based on tasting
Original Gravity: 1.052 (13) indicated by the brewery
Final Gravity: 1.014 (3.5) indicated by the brewery
Alcohol by volume: 5% indicated by the brewery
Color: 10-12 SRM (20-24 EBC) (14 indicated by the brewery)
Bittering Units: 29-33 (30 indicated by the brewery)
CATEGORY 20: GOLDEN ALE/CANADIAN-STYLE ALE
Golden Ales and Canadian-style Ales are a straw-colored to golden blond variation of the classic American-style pale ale. However, Golden Ale more closely approximates a lager in its crisp, dry palate, low but noticeable hop floral aroma and light body. Perceived bitterness is low to medium. Fruity esters may be perceived but do not predominate. Chill haze should be absent.
| Original Gravity (°Plato): | 1.045-1.056 (11-14 °Plato) |
| Apparent Extract-Final Gravity (°Plato): | 1.008-1.016 (2-4 °Plato) |
| Alcohol by weight (volume): | 3.2-4% (4-5%) |
| Bitterness (IBU): | 15-30 |
| Color SRM (EBC): | 3-10 (7-20 EBC) |
Gold Cup Winner
Griffon Extra Pale Ale
McAuslan Brewing Company/Brasserie McAuslan
4850, rue St. Ambroise
Bureau 100
Montréal, Québec, Canada H4A 3N8
Brewmaster: Ellen Bounsall
Established 1988
Production: 30,000 bbl. (35,000 hl.)
In the beginning there was homebrew. And just like yours, Peter McAuslan’s homebrew was inspiring. Twenty-five years of quality-oriented homebrewing led Peter and his wife, Ellen Bounsall, to establish one of Montréal’s foremost microbreweries.
Peter left his university registrar job to build the brewery
Ellen Bounsall, Brewmaster
that now makes his beer. It was a partnership that was meant to be. No, not just the beer and Peter, but Peter and Ellen, who embraced the challenge of becoming head brewer for Brasserie McAuslan. Ellen, also a university senior administrator, left the world of office paperwork and politics to become one of North America’s few female master brewers.
The theme of their beginning? Peter McAuslan believed (just as you do in your hometown homebrewery) that he could brew a better beer and that Quebecois consumers would provide a loyal following. A year was spent gathering funding and acquiring expertise and equipment. They gathered a team of skilled people with the temperament needed to take on the challenge of developing a new microbrewery. Alan Pugsley, the well-known British brewmaster, was hired to train the staff and develop their first beers. Soon the beers of McAuslan were receiving critical acclaim from the likes of Michael Jackson and judges in international competitions.
Beers produced by McAuslan Brewery include St. Ambroise Pale Ale, St. Ambroise Oatmeal Stout, Griffon Brown Ale and Frontenac Extra Pale Ale, as well as the award-winning Griffon Extra Pale Ale.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING GRIFFON EXTRA PALE ALE
Medium golden hue with no hint of orange color. Notable head retention and foam “cling” quality. A soft, almost vanillalike hop aroma with the suggestion of an herbal-minty and floral character. American hop character, yet not citruslike. A medium body and fullness of flavor are apparent in the first impression. Flavor is wonderfully refreshing, not assaulting. Good clean malt character. A very light touch of caramel, but barely detectable. Perhaps a hint of Vienna and/or Munich malts, but more likely wheat malt—but most likely neither. Signature fruitiness from a true ale fermentation. The softness of malt and hops retrieves the alelike fruitiness in a way to bring balance to the overall flavor. Artfully achieved bitterness provides great drinkability by underpinning the immediate and final impression without assertiveness or sharpness.
• Recipe for 5 U.S. gallons (19 liters) Griffon Extra Pale Ale
Targets:
Original Gravity: 1.048 (12)
Final Gravity: 1.012 (3)
Alcohol by volume: 4.6%
Color: 7 SRM (14 EBC)
Bittering Units: 28
ALL-GRAIN RECIPE AND PROCEDURE
| 8 lbs. | (3.7 kg.) | Canadian 2-row Harrington pale malt |
| 1/2 lb. | (.23 kg.) | wheat malt |
| 0.4 lb. | (182 g.) | American caramel malt—40 Lovibond |
| 8.9 lbs. | (4 kg.) | Total grains |
| 4 | HBU | (113 MBU) American Mt. Hood hops (pellets)—60 minutes (bittering) |
| 1.5 | HBU | (43 MBU) American Tettnanger hops (pellets)—30 minutes (flavor) |
| 3 | HBU | (85 MBU) American Tettnanger hops (whole)—20 minutes (flavor) |
| 3 | HBU | (85 MBU) American Tettnanger hops (pellets)—10 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1318 London Ale III or 1968 London ESB yeast is suggested. Use a yeast that lends malty, very low sulfur, soft palate with some sweetness and low but evident fruitiness.
A single-step infusion mash is employed to mash the grains. Add 9 quarts (8.6 l.) of 170-degree F (77 C) water to the crushed grain, stir, stabilize and hold the temperature at 153 degrees F (67 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4.5 gallons (17 l.) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add first dose of flavor hops. When 20 minutes remain, add second dose of flavor hops. When 10 minutes remain, add aroma hops and Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR GRIFFON EXTRA PALE ALE
| 51/4 lbs. | (2.4 kg.) | English extralight dried malt extract |
| 1/2 lb. | (0.23 kg.) | American caramel malt—40 Lovibond |
| 0.5 lb. | (.23 kg.) | Total grains |
| 5.5 | HBU | (156 MBU) American Mt. Hood hops (pellets)—60 minutes (bittering) |
| 1.5 | HBU | (43 MBU) American Tettnanger hops (pellets)—30 minutes (flavor) |
| 3 | HBU | (85 MBU) American Tettnanger hops (whole)—20 minutes (flavor) |
| 3 | HBU | (85 MBU) American Tettnanger hops (pellets)—10 minutes (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1318 London Ale III or 1968 London ESB yeast is suggested. Use a yeast that lends malty, very low sulfur, soft palate with some sweetness and low but evident fruitiness.
Steep crushed specialty grains in 1.5 gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 2.5 gallons (9.5 l.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the first dose of flavor hops. When 20 minutes remain, add the second dose of flavor hops. When 10 minutes remain, add aroma hops and Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 65 to 70 degrees F (18-21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) if possible and add aroma-dry hops. Allow to age for two weeks or more.
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Molson Golden
Molson Breweries—MCI
Etobicoke, Ontario, Canada
Pale golden straw color. Aromatic sweet-malt character is so light and neutral it almost is not detectable. Light-bodied mouth feel leads directly to a clean, dry finish with only a hint of bitterness. A simple lager with finesse. So clean and simple there is not much to write about. No hop or malt character to discuss. Refreshing drinkability for a parched and thirsty palate.
Estimated profile based on tasting
Color: 4-5.5 SRM (8-11 EBC)
Bittering Units: 15-18
Bronze Cup Winner
Independence Gold
Independence Brewing Co.
Philadelphia, Pennsylvania, USA
Light amber color. A geranium-type of floral fruitiness initiates aromatic impressions. This is followed with suggestions of slightly toasted malt and an elevated alcohol content. A sharp bitterness predominates in overall balance. Clean, complex fruitiness is mild in flavor, but evident. Medium-to light-bodied mouth feel. Plenty of hop character for a golden ale. As in the aromatic impression, the aftertaste is somewhat geranium or roselike with accompanying bitterness. Crisp and clean memory, hoppy with floral hops that emphasize a delicate touch of secondary sweet maltiness.
Estimated profile based on tasting
Original Gravity: 1.049 (12.3) indicated by the brewery
Final Gravity: 1.010 (2.5) indicated by the brewery
Alcohol by volume: 4.7% indicated by the brewery
Color: 7-8 SRM (14-16 EBC) (7 indicated by the brewery)
Bittering Units: 32-36 (23 indicated by the brewery)
CATEGORY 21: AMERICAN-STYLE BROWN ALE
American Brown Ales look like their English counterparts but have an evident hop aroma and increased bitterness. They have medium body. Estery and fruity-ester characters should be subdued; diacetyl should not be perceived. Chill haze is allowable at cold temperatures.
| Original Gravity (°Plato): | 1.040-1.055 (10-14 °Plato) |
| Apparent Extract–Final Gravity (°Plato): | 1.010-1.018 (2.5-4.5 °Plato) |
| Alcohol by weight (volume): | 3.3-4.7% (4-5.9%) |
| Bitterness (IBU): | 25-60 |
| Color SRM (EBC): | 15-22 (35-90 EBC) |
Gold Cup Winner:
Slow Down Brown Ale
Il Vicino Wood Oven Pizza and Brewery
3403 Central NE
Albuquerque, NM USA 87106
Brewmaster: Tom Hennessy
Brewers: Brady McKeown and Dustin Maas
Established 1993
Production: 550 bbl. (640 hl.)
Il Vicino also won the India Pale Ale category. Please see that category for a description of the brewery.
CHARACTER DESCRIPTION OF GOLD CUP-WINNING SLOW DOWN BROWN ALE
Brady McKeown, Brewmaster, and Dustin Maas, Assistant
Brown beer with a red hue. A sweeping sense of sweet caramel malt combines with a dry-roasted malt aroma along with suggestions of nuttiness. No distinct hop aroma nor ale fruitiness emerges. First flavor impression is of a perfectly balanced and targeted medium-bodied brown ale. No flaws, but plenty of suggestive character in all the right places. Roast malt, with a small hint of nutty-chocolate character. Several complex characters highlight Slow Down Brown Ale, all coming together as a singularly great expression. The low-profiled bitterness is a bit on the harsh side but does not assault or offend the palate, while still providing the punch necessary for this style of brown ale. The palate pleasantly recalls the softer characters of roast malt. Black burnt-malt character is absent. With some attention one notes a gentle floral hop flavor, which contributes to the overall pleasant character of this ale. One really needs to pay attention to identify each component, but the effort is worth it. Skillfully accomplished American-style Brown Ale.
Recipe for 5 U.S. gallons (19 liters) Slow Down Brown Ale
Targets:
Original Gravity: 1.056 (14)
Alcohol by volume: 5.5%
Color: 18 SRM (36 EBC)
Bittering Units: 27
ALL-GRAIN RECIPE AND PROCEDURE
| 9 lbs. | (4.1 kg.) | American 2-row pale malt |
| 1/2 lb. | (0.23 kg.) | American caramel malt—80 Lovibond |
| 1/2 lb | (0.23 kg.) | American Cara-Pils malt |
| 0.15 lb. | (68 g.) | American chocolate malt |
| 0.1 lb. | (45 g.) | American roasted barley |
| 101/4 lbs. | (4.7 kg.) | Total grains |
| 3.5 | HBU | (99 MBU) German Northern Brewer hops (pellets)—75 minutes (bittering) |
| 4 | HBU | (113 MBU) German Northern Brewer hops (pellets)—30 minutes (flavor) |
| 2.5 | HBU | (71 MBU) American Cascade hops (pellets)—10 minutes (flavor) |
| 1/4 | oz. | (7 g.) American Cascade hops (pellets)—dry-hop for 2 weeks (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1187 Ringwood Ale yeast or Wyeast 1742 Swedish Ale yeast
A single-step infusion mash is employed to mash the grains. Add 10 quarts (9.5 l.) of 172-degree F (78 C) water to the crushed grain, stir, stabilize and hold the temperature at 155 degrees F (68 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4.5 gallons (17 l.) of 170-degree F (77 C) water. Collect about 6 gallons (23 l.) of runoff, add bittering hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 30 minutes remain, add the first dose of flavor hops. When 10 minutes remain, add the second dose of flavor hops and the Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) and let age one week. Then add dry-aroma hops and let age two more weeks at 55 degrees F (13 C).
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
MALT-EXTRACT RECIPE AND PROCEDURE FOR SLOW DOWN BROWN ALE
| 6 lbs. | (2.7 kg.) | English light dried malt extract |
| 1/2 lb. | (0.23 kg.) | American caramel malt—80 Lovibond |
| 1/4 lb. | (68 g.) | American chocolate malt |
| 0.1 lb. | (45 g.) | American roasted barley |
| 0.85 lb. | (0.39 kg.) | Total grains |
| 4.5 | HBU | (128 MBU) German Northern Brewer hops (pellets)—60 minutes (bittering) |
| 5.5 | HBU | (156 MBU) German Northern Brewer hops (pellets)—30 minutes (flavor) |
| 2.5 | HBU | (71 MBU) American Cascade hops (pellets)—10 minutes (flavor) |
| 1/4 | oz. | (7 g.) American Cascade hops (pellets)—dry-hop for two weeks (aroma) |
| 1/4 | tsp. | Irish moss |
| 3/4 | c. | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg. |
Wyeast 1187 Ringwood Ale yeast or Wyeast 1742 Swedish Ale yeast
Steep crushed specialty grains in 1½ gallons (5.7 l.) water at 150 degrees F (65.5 C) for 30 minutes. Strain and sparge with enough 170-degree F (76.5 C) water to finish with a little over 2½ gallons (9.5 l.) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the first dose of flavor hops. When 10 minutes remain, add the second dose of flavor hops and the Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 65 to 70 degrees F (18-21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 55 to 60 degrees F (13-15.5 C) and let age one week. Then add dry-aroma hops and let age two more weeks at 55 degrees F (13 C).
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
Silver Cup Winner
Saint Arnold Brown Ale
Saint Arnold Brewing Co.
Houston, Texas, USA
Red-copper-hued brown ale. Rich intense cocoa aroma with biscuit notes at a lower level. Any hop aroma is overshadowed in first impression by roast-malt character. Mouth feel is medium-bodied. Perception of hop bitterness is mild at first, but then, in combination with roast malt, rises to a more noticeable level. Substantial bitterness is possibly masked by bigness of malt character. Very clean overall impression with roast malt, cocoa character and balancing bitterness. As the beer warms there is a bit of floral sweetness from hops, but nothing remarkable.
Brewery formulation uses Belgian Munich, CaraMunich, Special B and chocolate malts with American Perle, Liberty and Cascade hops for bitterness and flavor.
Estimated profile based on tasting
Original Gravity: 1.053 (13) indicated by the brewery
Final Gravity: 1.013 (3) indicated by the brewery
Alcohol by volume: 5.3% indicated by the brewery
Color: 13-15 SRM (26-30 EBC)
Bittering Units: 27-32 (24 indicated by the brewery)
Bronze Cup Winner
Nightwatch Dark Ale
Maritime Pacific Brewing Co.
Seattle, Washington, USA
A rich, ruby red-brown ale. Complex fruity aroma includes hints of banana and berries. No hop aroma is perceived. First flavor impression is a complex combination of fruitiness with hints of banana and rich caramel toffee. Pleasant roast flavor underlies a balanced bitterness and a notable complement of caramel and toffee. Hop flavor is absent, but bitterness seduces like a love bite. Mouth feel is low-to medium-bodied. Clean and neutral aftertaste is unimposing.
Estimated profile based on tasting
Color: 16-19 SRM (32-38 EBC)
Bittering Units: 30-34