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Nz Pale Ale

07/03/2016

The ordinary bitter I brewed recently with Wyeast 1968 was so good that I wanted to try how the same malts and yeast would work in a more hoppy beer. I had some 2015 crop New Zealand hops at hand and decided to use them. Nelson Sauvin is a very characterful hop and I’ve learned to be careful with it since it can really overwhelm the beer. So I went with a 1/2 mix of Nelson together with some robust smelling NZ Cascade. Otherwise the recipe is very similar, I just increased the OG a bit and the aroma hops are added at flame-out.

Sometime after this I plan to do a third patch with the same yeast and malt bill and dry hop it in the fermenter. I’m interested to see if this method of dry hopping is the reason for the persistent haze I’ve seen in some of the IPA’s I’ve done lately and with all other things being equal (and since beers fermented with Wyeast 1968 are usually crystal clear) such a test would tell whether this is the case (or it might be that dry hopping in the primary leaves a haze only with certain yeasts but we will see).

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Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 2,9 / 6,4
Anticipated OG: 1.042
Anticipated SRM: 7,8
Anticipated IBU: 30,4
Wort Boil Time: 60 Minutes

Fermentables
—–

89,7%   2,6 kg / 5,73 lbs     Pale Malt, Maris Otter (Thomas Fawcett)
8,6 %   0,25 kg / 0,55 lbs     Pale Crystal Malt (Thomas Fawcett)
1,7 %   0,05 kg / 0,11 lbs    Amber Malt (Thomas Fawcett)

Hops
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15g / 0,35 oz. Bravo (Pellet, 13%  AA) @ 60 min for 30,4 IBU

50g / 0,7 oz. Nelson Sauvin (Pellet, 11%  AA) Hop-stand for 20 minutes
100g / 0,7 oz. NZ Cascade (Pellet, 7%  AA) Hop-stand for 20 minutes

Extras
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½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
2g Calcium Chloride in mash
3g Gypsum in mash

Yeast
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Wyeast London ESB Ale 1968, 1,5 Litre starter

Mash
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24 Litre BIAB @ 66 Celsius for 60 mins (5,97Gal/150F)

Notes

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  • My numbers were way of again, with the pre-boil gravity too high. Otherwise everything went smoothly. Cooling to 18C took only 10 minutes with the new cooler and the cold weather! Fermentation seemed to be done at about 2 weeks and I ragged the beer to a keg after 17 days. Lifted to the kegerator to carbonate. Pulled a sample and the Nelson Sauvin aroma was veeery strong.
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