Description

Stiffo adores Hazy New England Style Pale Ales and as such pushes himself to try and move forward with new techniques and products in the quest to perfect a recipe. This latest endeavour has lots login on, a tribute to Citra and Mosaic, that combination that is adored by many for its over ripe dank tropical fruit paired with pithy citrus notes. The use of both BarthHaas Pure Hop Pellets and liquid format hop products delivered a balance of flavour and yield.

In the glass you’ll be faced with a beautiful hazy light straw colour and thick head with plenty of aroma and then a drinkability to balance. WHC Saturated Yeast compliments the malt and hops with its naturally juicy aroma and additional flavours, the perfect partner to this juicy fruit forward pale ale!

We know once you’ve brewed this you’ll be having your own ceremony of enjoyment!

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Ingredients Included

Crisp Dextrin Malt
TMM Jumbo Oat Flakes 26
Crisp Pale Wheat Malt
Simpsons Malt – Low Colour Golden Promise
Mosaic – BarthHaas® Pure Hop Pellets – 100g (1 pack)
Citra® – BarthHaas® Pure Hop Pellets – 100g (1 pack)
WHC Dried Yeast – Saturated – 11g Packet (2 packs)
BarthHaas® INCOGNITO® – Citra® 16g (1 pack)
BarthHaas® SPECTRUM® – Mosaic® 20g (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23l
Original Gravity: 1.052
Final Gravity: 1.013
ABV %: 5.17
IBU: 9.5
Mash efficiency:
Brewing equipment: Grainfather G30

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Add 1g Flex at 60mins

Whirlpool / hop stand:

Chill to 85c and add 50g Mosaic PHP Hop Pellets and the packet of Citra Incognito.

Whirlpool for 20mins and then let stand for a further 30mins before transferring to your FV and cooling.

Yeast: WHC Saturated 1 x Packet
Fermentation temperature/steps: 19c 10days

Secondary additions:

At the 5th day of fermentation, add the packet of Spectrum Mosaic and leave now until fermentation is complete. At this point add the Mosaic and Citra PHP Hop Pellets. Allow to sit for 24 hours and if possible then rouse the hops in the FV using CO2, do this for two more days and then chill to 4c over a period of 24 hours. After this time period, draw off the hops and yeast from the FV, if you can. Do this for each day for 3 days before packaging the beer.

Comments:

Carbonate to a moderate level and enjoy fresh! This beer pops with the dank, over ripe fruit you get from Mosaic but also has fresh citrus tones from the Citra which work wonderfully together. The addition of the yeast strain from WHC brings in tons of juicy notes which helps to bring harmony to this classic hop combination!