Been a while since I contributed anything here. We were fortunate to brew a beer with Cellarmaker earlier this month and we just released it today. It’s a mash up of how we brew our highly hopped 5% beers and what they call Hazy WC Pale Ale. A lot of similarities to the recipes I was contributing here for a while. Clean yeast, present bitterness, permanent haze but no wheat or oats. Full mouthfeel for 5%. All about the hop character. Lots and lots of hop character. Here’s the recipe if anyone would like to try it at home.
Guest Experience
Hazy WC Pale Ale
Rahr 2 Row
20% Pils
-ideally European to help cut FAN down
8% Carafoam
2% crisp Caramalt
1-2% Acidulated
1.052/1.014
Yeast: ECY Old Newark
-the grandfather of most American Yeasts (Ballantine)
mash: 154/162/168
I forget the water profile exactly, pretty sure
100ish Ca
4-1 So4 to Cl
NaCl targeting 50ppm Na
mash pH 5.35-5.45
Preboil ph 5.2-5.3
Simcoe @ 30
HBC586/Simcoe WP @195-200
3
(we usually do larger 30 minute additions and lower WP to 180)
50ish IBUs
KO ph target of 5.0
Ferment at 66 for 3 days then freerise to 68/70 for D rest. Remove yeast, cool to 66 and add DH. 1.3oz/gallon DH all at once. Rouse next day. Remove hops the next day and check for creep/diacetyl. If none then cool to 32 removing more hops.
DH: 60% HBC586 T-90
17% Simcoe
17% Centennial
6% HBC586 Cryo
We keep alternating between DH at 55 vs DH at warmer temps. We had a beer end up with that rotting melon character (otherwise known as hop stank) that was dry hopped at 55 and have been scaredof it ever since. Think it was more yeast health related but time will tell. We consider it an off flavor so try to avoid it at all costs.
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