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Recipe – Motueka Pale Ale


I went a little overboard last year when the first hop harvest came in – Having found a supplier that has a lot of varieties and good quality I just “had to” buy this and that new hop that just came in. Now, with a freezer full of different hops, most of which I haven’t tried before I’m faced with a bit of a problem. Do I make 5 single hop beers or do I try to read about the hops from forums and other blogs and make educated guesses on which varieties work well together? To make things a bit more complicated I have varying amounts, I bought either 100 or 200 grams of the new varieties and 100 grams is not a lot if the aroma characteristics are on the muted side, like the case was with Wai-iti for example. My latest purchases were a bit more planned, I bought half a kilo of some American hops that I’ve either tried or which have been well received by the home-brewing community and 200 grams of trusted English hops for bitters and other English style beers. Though it’s nice to try out new hops there is also the risk that some of the rarer ones won’t be available later so I think I’ll focus on learning to use a narrower range of hops and try not to buy every new tempting variety that comes out.

First shopping spree hop to be tested is a New Zealand variety called Motueka. Some positive experiences using it in American style beers can be found online so I’ll do a pale ale using nothing but the 200 grams I have. The hop additions will all be done in the last 15 minutes of the boil and I’ll dry hop with pellets straight in the fermentation vessel and then keg it without any serving hops. The malt bill is simple, some 2 row pale malt, light crystal and torrified barley. I’ll keep this one fairly low in gravity since the other tap is occupied by the hefty IPA I brewed earlier.

I still have some issues with the new software I’m using. The amounts of water don’t quite work out properly and it underestimates my pre-boil and original gravity even when I set the extraction efficiency (unrealistically) high. I’ll also use this beer to test whether the hop stand addition really gives such a significant amount of IBU’s to the beer as the software states. I’m a little skeptical since the wort cools down pretty quickly to about 80C/176C after flame-out and then the cooling progresses more slowly towards ambient.  I’ll have to do some digging to get the numbers closer. So as always, If you happen to use the recipe, it has to be scaled to the equipment used.


Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 3,30 / 7,27
Anticipated OG: 1.050
Anticipated SRM: 6,9
Anticipated IBU: 46,9
Wort Boil Time: 60 Minutes

87,9%  2,9kg / 6,39 lbs  – Pale Ale malt, Viking
6,1%   200g / 0,44 lbs  – Pale Crystal malt, Thomas Fawcett
6,1%   200g / 0,44 lbs  – Torrified Barley

30,0g / 1,05 oz. Motueka (Pellet, 7%  AA) @ 15 min for 14,6  IBU
30,0g / 1,05 oz. Motueka (Pellet, 7%  AA) @ 5 min for 5,9 IBU
70,0g / 2,46 oz. Motueka (Pellet, 7%  AA) 30 minute hop-stand for 26,4 IBU (?)
70,0g / 2,46 oz. Motueka (Pellet, 7%  AA) Dry hop for 5 days

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
6g / 0,21 oz Gypsum in mash
2g / 0,07 oz Calcium Chloride in mash


Mangrove Jack’s M79 Burton Union, 1 packet rehydrated

22 Litre BIAB @ 65 Celsius for 60 mins (5,81Gal/149F)

5/8 Overshot the OG by 6 points, added 1,5L of boiled water before cooling, OG at 1,051. Collected about 17,5 litres of wort. Shook for 2 minutes, added the rehydrated yeast. Moved to freezer set at 19C/66F

6/8 Fermentation started well, nice citrus smell in the freezer.

10/8 Krausen had fallen and no signs of fermentation. Added the dry hop pellets to the fermentation vessel.

15/8 Set the freezer to 6C/42F – will let it cold crash for at least 3 days and then move it to a keg. Still thinking whether I should force or naturally carbonate this one.

25/8 After naturally carbonating for about a week in ambient I lifted the keg to the kegerator.

Tasting here


From → Recipes

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