Spanish Cedar IPA NHC 2010

Category 22: Smoke-Flavored and Wood-Aged Beer

226 Entries

Sponsored by Alaskan Brewing Company

Pete Britton, Lake in the Hills, Ill., The Brewing Network

Gold Medal

"Spanish Cedar IPA"

Wood-Aged Beer

Ingredients for 6 U.S. gallons (22.71 L)

16.0 lb (7.26 kg) two-row pale malt

1.0 lb (0.45 kg) dextrin malt

5.0 oz (142 g) honey malt

2.0 oz (57 g) 60° L crystal malt

0.75 oz (21 g) Chinook pellet hops, 11% alpha acid (FWH)

0.5 oz (14 g) Summit pellet hops, 18% alpha acid (60 min)

0.5 oz (14 g) Simcoe pellet hops, 12% alpha acid (45 min)

0.5 oz (14 g) Summit pellet hops, 18% alpha acid (30 min)

1.0 oz (28 g) Centennial pellet hops, 10% alpha acid (15 min)

0.5 oz (14 g) Simcoe pellet hops, 12% alpha acid (10 min)

0.5 oz (14 g) Amarillo pellet hops, 8% alpha acid (10 min)

1.0 oz (28 g) Centennial pellet hops, 10% alpha acid (5 min)

2.0 oz (57 g) Amarillo pellet hops, 8% alpha acid (10 min)

1.0 oz (28 g) Simcoe pellet hops, 12% alpha acid (dry, 7 days)

1.5 oz (42 g) Amarillo pellet hops, 8% alpha acid (dry, 7 days)

0.5 oz (14 g) Chinook pellet hops, 11% alpha acid (dry, 7 days)

8 inches Spanish cedar spiral added in secondary (14 days)

3L White Labs WLP 007 ale yeast starter

2.5 vol forced CO2 to carbonate

Original Specific Gravity: 1.070

Final Specific Gravity: 1.014

ABV (%): 7.4

SRM: 6

Boiling Time: 90 minutes

Primary Fermentation: 10 days at 67° F (19° C)

Diacetyl Rest: 3 days at 70° F (21° C)

Secondary Fermentation: 7 days at 60° F (16° C)

Directions

Treat water with 1 tsp CaCl, and 2 tsp gypsum. Mash grains for 60 minutes at 150° F (66° C). After secondary fermentation, rack off dry hops into keg, but keep cedar spiral in the beer. Chill keg to 45° F (7° C), carbonate and condition another week.

Runners-Up

Silver Medal: Brian Steuerwald, Brownsburg, IN, Wood-Aged Beer, Foam Blowers of Indiana (FBI)

Bronze Medal: Matt Haugo, Scott Wellington, Aliso Viejo, CA, Other Smoked Beer, Mooseknuckle Brewing