David Hellen has been brewing beer at home for quite some time and was excited when he got to team up with Bell’s Brewery (Mich.) to enter the 2016 GABF Pro-Am Competition after winning the brewery’s annual homebrew contest.
There were 91 beers judged in the 2016 Great American Beer Festival (GABF) Pro-Am Competition, each having humble beginnings in a kitchen, garage, or back patio. Each beer is an award winner before it even arrives to Denver, having already medaled at a Beer Judge Certification Program/AHA-sanctioned competition and been chosen by a professional brewer for the GABF competition.
Only three of the 91 are dubbed GABF medal winners, but the other 88 are excellent as well. We talked to a few of the non-medal winners about their experiences with the GABF Pro-Am competition and garnered a few recipes in the process. Here is one of them. Enjoy.
Bale So Hard Dry-Hopped Saison | Saison
- 10.5 lb. (4.76 kg) Michigan pale ale malt
- 0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (45 min)
- 2 tsp. yeast nutrient (15 min)
- 1 tsp. Irish moss (15 min)
- 0.3 oz. (8.4 g) Mosaic pellets, 11.7% a.a. (10 min)
- White Labs WLP670 American Farmhouse Blend yeast starter
- 0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (dry hop)
- 0.75 oz. (21 g) Mosaic pellets, 11.7% a.a. (dry hop)
- Original Gravity: 1.052
- Final Gravity: 1.007
- ABV: 5.9%
- IBU: 35
Single infusion mash at 150° F (66° C).
Primary fermentation at 72° F (21° C) for 5 days.
Secondary fermentation at 67° F (19° C) for 5 to 7 days.
Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Bottle after 16 days of fermentation. Prime with table sugar, targeting 2.6 volumes (5.2 g/L) of CO2.
Bottle condition at room temperature.