Hello HBT.
I want to brew a session NZ pale. Any suggestions?
I made this recipe last year using only New Zealand hops and it's a big hit. Brewing my 4th batch next week (small tweaks for each batch). I use closed loop fermenting in kegs so that's why the volumes are lower than most recipes you see. I also do not like dry hopping and find with whirlpool additions I can get a nice aroma that way.
Tropical flavors and aromas. I really hate Citra with it's grapefruit flavor and aroma so this was my way of finding a flavorful pale ale without a lot of bitterness and with tropical flavors and aromas with no grapefruit. Everyone that has tasted this, loves it. That's why I'm on my 4th batch.
Recipe: Kohatu pale ale next batch #4
Brewer: Ray Smith
Style: American Pale Ale
TYPE: All Grain
Recipe Notes: original recipe from homebrewacademy.com
modified it to make a tropical pale ale. changed the hops from the original and I changed the yeast from WLP001 to WY1056 because if you ferment 1056 between 60-66 degrees it picks up more fruity flavors. (from the Wyeast website)
Recipe Specifications
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Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.057 SG
Estimated Color: 7.0 SRM
Estimated IBU: 43.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
28.65 mg 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 1 -
10 lbs 5.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 91.6 %
11.5 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.4 %
3.8 oz Carapils (Briess) (1.5 SRM) Grain 4 2.1 %
10.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 5 -
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 6 -
0.15 g Canning Salt (Boil 60.0 mins) Water Agent 7 -
2.00 oz Kohatu [5.50 %] - Boil 30.0 min Hop 8 32.6 IBUs
0.50 oz Zythos [10.90 %] - Boil 15.0 min Hop 9 10.4 IBUs
0.21 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.00 mg Immersion Chiller (Boil 10.0 mins) Other 11 -
0.19 tsp Yeast Nutrient (Boil 5.0 mins) Other 12 -
0.00 mg Turn on pump to sanitize (Boil 5.0 mins) Other 13 -
1.00 oz Kohatu [5.50 %] - Boil 0.0 min Hop 14 0.0 IBUs
0.50 oz Zythos [10.90 %] - Boil 0.0 min Hop 15 0.0 IBUs
0.03 tsp Fermcap (Boil -1.0 mins) Other 16 -
0.8 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 17 -
Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 11 lbs 4.7 oz
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Name Description Step Temperat Step Time
Mash Step Add 31.90 qt of water at 160.4 F 154.0 F 60 min
Mash Step Add 0.00 qt of water and heat to 168.0 F 168.0 F 10 min
Notes:
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Since we are fermenting at lower temps. it's best to use more yeast in the starter than normal.
Since this recipe has whirlpool hops run the pump for a few minutes during the boil to sanitize the lines and pump.
The wort should be cooled below 180 degrees before adding the whirlpool hops. Then run the pump intermittently for a few minutes during the 30 minute whirlpool.
Timer settings for 60 minute boil.
At start of boil:
Set timer to 30 minutes
When timer goes off there are 30 minutes left in the boil at this time
Add 2 oz. of Kohatu
Set timer to 15 minutes.
When timer goes off there are 15 minutes left in the boil
Add .5 oz./ Zythos
Set timer to 5 minutes
When timer goes off there are 10 minutes left in the boil
Add I.C. and Irish Moss
Set timer to 5 minutes
When timer goes off there are 5 minutes left in the boil
Add Yeast nutrients and start pump to sanitize the pump and lines
Set timer to 5 minutes.
When timer goes off boil is done.
Chill to <180 degrees
Set timer to 30 minutes for the whirlpool
Add 0 Minute additions and start pump for a minute or two
Continue to occasionally run the pump to recirculate the hops during the whirlpool.
