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Recipe – Waimea Pale Ale


Those who have followed the blog for some time (I think there actually are a few ..) know that when it comes to Indian Pale Ale I belong to the school which feels that IPA’s should be very dry bodied and have very little malt character to leave room for the hop aroma to come through. I dislike an IPA that has a heavy malt character, especially if the brewer has been heavy-handed with the caramel malts as often is the case. Personally I think that  what separates a Pale Ale from and Indian Pale ale is not necessarily the amount of hops but rather the balance of hops and malt in a the beer. To me, “just” a Pale Ale is a beer that has less bitterness than a true IPA and also has some malt character along with a medium hop aroma and body. A more balanced beer in the true sense of the word if you will.

To fill the other tap I decided to brew such a Pale Ale using Maris Otter Pale Ale malt with just a touch of Pale Crystal malt. For hops I’ll use some of my diminishing crop of 2013. I’ve written before that I went overboard last year when all the interesting varieties started to appear and bought way too much hops. So I decided to skip buying hops from the 2014 crop and design my purchases much better when the hops of 2015 start to become available. This has meant that my hoppy beers have steadily had less aroma as unfortunately hops start to decline in quality even when stored in a freezer in a barrier pack. The hop I’ll be using for this beer is a variety from New Zealand called Waimea. It smelled robust coming out of the back and had a very American quality about it with Citrus and some Pine. We’ll see how it turns out in the beer. To keep the bitterness in a medium range I did what I’ve often done with Pale Ales; I skipped using a 60 minute bittering addition and threw the first hops in the kettle at the 15 minute mark followed by a hop-stand of 15 minutes after boiling. I also decided to dry hop this one, adding pellets straight into the fermentor. All in all I’m using 200 grams of hops for a 17 litre / 4,5 gallon patch which is still more than some of the IPA recipes floating around the internet. To get hop aroma you have to use hops. To round things up I used my go-to dry yeast for English Bitters and Pale Ales, Mangrove Jack’s M79 Burton Union. It is a fairly fast fermenter, flocculates well and gives a little bit of ester character to the beer.


Here is the recipe :

Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 3,15 / 6,94
Anticipated OG: 1.047
Anticipated SRM: 6,2
Anticipated IBU: 40,3
Wort Boil Time: 60 Minutes

95,2%  3,0kg / 6,6 lbs  – Maris Otter Pale Malt, Thomas Fawcett
4,8%     150g / 0,33 lbs  – Pale Crystal malt, Thomas Fawcett

40g / 1,4 oz. Waimea  (Pellet, 14%  AA) @ 15 min for 40,3 IBU
80g / 2,8 oz. Waimea (Pellet, 14%  AA) @ Hop-Stand for 15 minutes
80g / 2,8 oz. Waimea (Pellet, 14%  AA)  Dry Hop for 5 days

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
4g / 0,14 oz Gypsum in mash


Mangrove Jack’s M79 Burton Union, 1 packet rehydrated

23,9 Litre BIAB @ 66 Celsius for 60 mins (6,3Gal/149F)



From → Recipes

  1. How did your Waimea Pale Ale turn out? What do you think of Waimea hops? Do they work well on their own? I have some in my freezer that I need to use up. Cheers, Aidan (

    • Hey Aidan and thanks for the comment. I think the Waimea hops were pretty decent on their own with a very “American” character of Pine and Orange Citrus-fruit. The beer could have been more aromatic but like I said the hops were a bit old at the time of brewing. It might be interesting to combine Waimea with a fruity hop like Citra or perhaps Galaxy. Let me know how your beer turns out!

      • Thanks for the reply. If I remember I’ll comment back here after I brew it, otherwise you’ll likely see it posted on, it will probably be next beer I brew. I’m even toying with the idea of a Waimea hopped black IPA.

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