This is the 3rd time round for this recipe using the same malt base. I have been using it to create light beers (under 5%) and trying out different hop combinations. It seems to give me exactly what I want from the malt profile and its not thin with the addition of either flaked wheat or oats depending on whats available at the time.
Last time I used Citra and Vic Secret for the hops both in the kettle and dry hop. I found that the Vic Secret to be a bit harsh and over powering so I won't use that in the kettle again even though it was only for whirlpool, next time it will be only for dry hopping.
This time the only hops going in the kettle would be some 60 minutes hops to get the bitterness and that was it. The rest of the hop bill would all be dry hop. I got this from a Brulosophy podcast that mentioned they haven't used whirlpool hops for quite a while as they see it as a waste of hops when brewing the high aroma hazy beers so this is my attempt at this method.
Brew day went off without a hitch considering there was no hopstand/whirlpool it was about 30 minutes quicker which is a bit of a bonus. It also mean transferring the wort to the fermentor was much quicker as well once chilled. I did get a higher than expected efficiency around 80% so the ABV is bit higher than I was planning for however still under 5%.
Recipe:
Last time I used Citra and Vic Secret for the hops both in the kettle and dry hop. I found that the Vic Secret to be a bit harsh and over powering so I won't use that in the kettle again even though it was only for whirlpool, next time it will be only for dry hopping.
This time the only hops going in the kettle would be some 60 minutes hops to get the bitterness and that was it. The rest of the hop bill would all be dry hop. I got this from a Brulosophy podcast that mentioned they haven't used whirlpool hops for quite a while as they see it as a waste of hops when brewing the high aroma hazy beers so this is my attempt at this method.
Brew day went off without a hitch considering there was no hopstand/whirlpool it was about 30 minutes quicker which is a bit of a bonus. It also mean transferring the wort to the fermentor was much quicker as well once chilled. I did get a higher than expected efficiency around 80% so the ABV is bit higher than I was planning for however still under 5%.
Recipe:
Hazy Pale Ale
OG 1.044
EBC 5.5
IBU 26.7
ABV 4.6%
FG 1.009
Fermentables:
2.4kg Coopers Pilsner Malt (51%)
1.2kg Coopers Pale Malt (26%)
700g Flaked Wheat (15%)
400g Carapils (9%)
1.2kg Coopers Pale Malt (26%)
700g Flaked Wheat (15%)
400g Carapils (9%)
Yeast:
Wyeast American Ale II 1272
Wyeast American Ale II 1272
Mash:
Mashed at 65 degrees C for 60mins
Mash Out at 75 degrees for 10mins
Boil:
Boiled for 60mins
Hops:
Columbus 15g (16.6AA) 26.7 IBU @ 60mins
Fermentation:
Fermented at 19 degrees C for the first 5 days then raised up to 21 to finish it off for another 3 days
Dry Hops:
Citra 40g (12 AA)
Cascade 40g (5.8 AA)
Mosaic 40g (12.3 AA)
Galaxy 40g (13.6 AA)
Fermented at 19 degrees C for the first 5 days then raised up to 21 to finish it off for another 3 days
Dry Hops:
Citra 40g (12 AA)
Cascade 40g (5.8 AA)
Mosaic 40g (12.3 AA)
Galaxy 40g (13.6 AA)
Tasting Notes:
Well it is hazy, all those dry hops definitely added to the haze. I haven't used gelatin on this one as this is the appearance I was after, that light golden colour.
Aroma is awesome, I would say passion fruit is what I get.
The head is a bit low in this pic as its still not 100% carbonated when I took the picture but it still tastes so damn good this keg isn't gonna last long.
The mouthfeel is spot on, its not thin but is still refreshing, again this malt bill is something that I will keep returning to and trying new hop combinations on as its exactly what I want in a beer.
Is it missing anything from not having the kettle hops? I would say no. I think the bitterness from the 60 minute hops is spot on and this is going to be how I make my beers from now on. It is basically half the amount of what I would normally use for my hop count on this type of beer so for me its the way to go.
