Constructing an Original American Pale Ale with the Usage of Honey as a Sweetening Agent to Balance Bitterness — Presentation Detail — Celebration of Scholars

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Student presentations must have a faculty sponsor.

Abstracts must include a title and a description of the research, scholarship, or creative work. The description should be 150-225 words in length and constructed in a format or style appropriate for the presenter’s discipline.

The following points should be addressed within the selected format or style for the abstract:

A clear statement of the problem or question you pursued, or the scholarly goal or creative theme achieved in your work.
A brief comment about the significance or uniqueness of the work.
A clear description of the methods used to achieve the purpose or goals for the work.
A statement of the conclusions, results, outcomes, or recommendations, or if the work is still in progress, the results you expect to report at the event.

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Additional Information

More information is available at carthage.edu/celebration-scholars/. The following are members of the Research, Scholarship, and Creativity Committee who are eager to listen to ideas and answer questions:

Jun Wang
Kim Instenes
John Kirk
Nora Nickels
Andrew Pustina
James Ripley

Constructing an Original American Pale Ale with the Usage of Honey as a Sweetening Agent to Balance Bitterness

Name: Rachel Murray
Major: Biology
Hometown: Elgin, IL
Faculty Sponsor: Justin Miller
Other Sponsors:
Type of research: Course project

Name: Alex Abbott
Major: Physics/Mathematics
Hometown: Carpentersville, IL
Faculty Sponsor: Justin Miller
Other Sponsors:
Type of research: Course project

Name: Michelle Bordenet
Major: Biology
Hometown: Barrington, IL
Faculty Sponsor: Justin Miller
Other Sponsors:
Type of research: Course project

Name: Matt Bowman
Major: Environmental Science
Hometown: Geneva, IL
Faculty Sponsor: Justin Miller
Other Sponsors:
Type of research: Course project

Name: Alex Ortland
Major: Chemistry
Hometown: Rockford, IL
Faculty Sponsor: Justin Miller
Other Sponsors:
Type of research: Course project

Abstract

The question that was pursued in this experiment was, will adjusting the hops added into an American Pale Ale as well as adding honey as a sweetening agent create a less bitter APA. Also, will too much of the sugars in the honey be converted into alcohols thus increasing the ABV percentage and therefore creating a strong alcohol aroma and taste. This study was unique to itself because there has never been an American Pale Ale made using honey as an element to balance the bitterness to reach the target IBU. American two row malt, Crystal malt, and CaraVienne were all added to a bag and mashed for 60 minutes at 158°F strike-in-temp. The gain bag was removed and all excess wort was drained. The substance was then brought to a boil and 0.378 oz of Columbus hop was added to the boiling wort and left in for 60 minutes. 1 oz of Centennial hops was added with 15 minutes left to boil and 1 oz of German Northern Brewer was added with 5 minutes left to boil. 90 g of honey was added to the mix after the boil. The concluding synopsis was that the beer had a light-yellow color, almost light orange but not bright orange. The smell was a pine and citrus hop aroma but not an overpowering scent. The flavor consisted of a very hoppy aftertaste, smooth body, light feel, and was not bitter.

Poster file