Vossy1
Landlord.
It was good 
, I'd be tempted to enter the "APA" (not) from tonight as a dark horse also....shhhh :grin:
, I'd be tempted to enter the "APA" (not) from tonight as a dark horse also....shhhh :grin:
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snail59
Regular.
In the name of reasearch I went to Aldi and purchased a bottle of Batemans Miss America. I beleive this is what they call an APA. Well I think I will give this brew a miss not to my taste.
unclepumble
Landlord.
Whats happening with this one?
Are we brewing an APA or not?
What are the rules/guidelines?
UP
Are we brewing an APA or not?
What are the rules/guidelines?
UP
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I'm not pretending to know a thing about judging beers, but I figure a decent starting point is the BJCP guidelines for what an APA should be.
According to the BJCP style guidelines, an APA should be:
Vital Statistics
OG: 1.045 â 1.060
FG: 1.010 â 1.015
ABV: 4.5 â 6.2%
IBUs: 30 â 45
SRM: 5 â 14
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Source
An of course, for research purposes:
Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackmanâs Pale Ale
According to the BJCP style guidelines, an APA should be:
Vital Statistics
OG: 1.045 â 1.060
FG: 1.010 â 1.015
ABV: 4.5 â 6.2%
IBUs: 30 â 45
SRM: 5 â 14
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Source
An of course, for research purposes:
Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackmanâs Pale Ale
Muddydisco
Landlord.
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I'm not doing so, as I don't drink APAs so I'll be brewing a mild :twisted:
If anyone wants to play drop me a PM I'll be up for some bottle swaps.
Will be getting it on within the next month.
If anyone wants to play drop me a PM I'll be up for some bottle swaps.
Will be getting it on within the next month.
rickthebrew
Landlord.
snail59 said:
Wish i`d seen you post before I picked up one of those last weekend - not a good beer at all, very dissapointing with no hop aroma or flavour
Waste of £1.49 - Mick get stuck into a Sierra Nevada Pale Ale - thats a real nice example of the style - as for the batemans well.................................. :sick:Well I've bitten the bull on the horns and ordered 300g of Amarillo. As we'll be dragging the wobblebox around the country for 3 weeks once the kids break up from school I thought that if it doesn't get brewed next week it'll be a while before it does.
So I'm brewing my AAAPA next week (All Amarillo APA...Wyeast 1272 version)... hopefully it'll be as nice as last time!
Please don't now say they have to be brewed with Cascade and US-05!
So I'm brewing my AAAPA next week (All Amarillo APA...Wyeast 1272 version)... hopefully it'll be as nice as last time!
Please don't now say they have to be brewed with Cascade and US-05!
rickthebrew said:snail59 said:
Wish i`d seen you post before I picked up one of those last weekend - not a good beer at all, very dissapointing with no hop aroma or flavour
I am at Batemans for a business meeting with them on 20th July, I'll pass the FB on, they are very open to feedback like this as I hope most brewers are.
keith1664 said:
I made an all amarillo apa for my first AG. It wasn't quite hoppy enough to be considered a proper APA (imo), but I'd rather it was that way as I don't like an OVERLY hoppy beer.
It was, however, AMAZING. The smell when making it was absolutely out of this world, and it was delicious as well!
If I brew for this, I'll probably make almost the same recipe, with maybe a bit more hops this time :
snail59
Regular.
Wez said:rickthebrew said:snail59 said:
Wish i`d seen you post before I picked up one of those last weekend - not a good beer at all, very dissapointing with no hop aroma or flavour
I am at Batemans for a business meeting with them on 20th July, I'll pass the FB on, they are very open to feedback like this as I hope most brewers are.
Please do Wez. 3 of my top 10 Commercial beer's are Batemans (XB,XXXB & Nosey Rosie) but the Miss America was very forgetable.
snail59
Regular.
Wez said:
Will do mate :thumb: I do plan on having a day there and do the tour and stuff some time soon. Its only 45mins from me.
Cyclops
Landlord.
Batemans, is that the one in skegness? I am up there at the moment so might pop to the brewery tap :)
snail59
Regular.
Cyclops said:
Its near Skeggy in Wainfleet.
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