Description

DEYA – Dust My Broom Pale Ale Home Brew Recipe – #brewwithus

One of the UK’s most intriguing and ambitious craft brewers, DEYA has been at the forefront of the scene for a decade. It all started when founder Theo Frayne discovered a passion for home brewing while at university. Fast forward to today, and DEYA is renowned for producing high-quality, innovative, and delicious beers such as their house pale ale, Steady Rolling Man. DEYA also creates a wide range of recurring brews, one-offs, and mixed fermentation beers – all crafted with the same commitment to quality and flavour-focused values.

We’re thrilled to have had the opportunity to work with DEYA to bring you a home brew recipe and video series showcasing how to brew Dust My Broom – a delicious 5.8% New England-style Pale Ale that highlights Simcoe hops in all their glory. The finished beer delivers waves of grapefruit, tropical juice, and a touch of dankness – all carried on a bed of smooth malt and soft water that culminates in a glorious mouthfeel.

The accompanying video takes us behind the scenes at DEYA’s Cheltenham-based brewery, where we meet the team and explore how they brew some of the finest beer in the UK. We learn how they produce wort, impart massive hop character, and utilise one of their signature elements – yeast.

Yeast is vital to creating beer in the DEYA style. Their house yeast comprises two strains – a Vermont-style strain that encourages biotransformation and fruity esters, and a London Ale strain, akin to London Fog. Under their guidance, we selected two yeasts for our test batches at TMMHQ: LalBrew New England (for the Vermont-style strain) and WHC Haze Heaven (for the London Fog character). We felt this combination worked really well, but feel free to experiment – you might choose a single strain. If so, we suggest something in the London Fog style or London Ale III. Alternatively, for a dual-pitch approach using liquid yeast strains, consider White Labs London Fog and Tropicale – one of the stand-out options picked by DEYA’s Head Brewer, Gareth Moore, during our recipe discussions.

Aside from yeast, there are a few other aspects of this recipe to be aware of.

First: the boil.
DEYA uses a relatively gentle boil, which results in minimal colour change in the wort – helping to achieve the signature golden-yellow hue. For this reason, we’re only boiling for 45 minutes. On smaller home brew setups, increased contact with your heating element can darken the wort towards orange, which we want to avoid. Additionally, there are no hop additions during the boil – all bitterness is developed during the whirlpool. Keep an eye on your wort as it comes to the boil and be ready to prevent boil-overs.

DEYA also recommends adding kettle finings. After the whirlpool, the hot break can draw in compounds that, in their experience, may inhibit fermentation. We suggest using a single dose of ProMix, which also adds essential yeast nutrients.

Next: the whirlpool.
If possible, maintain your heating system at 80°C throughout the whirlpool. In smaller setups, the temperature can drop quickly, reducing the time you extract IBUs (bitterness), flavour, and aroma. Consistent temperature is key to maximising hop expression during this stage.

Finally: dry hopping.
DEYA has access to liquid hop products – such as Strata and Simcoe – used in both the whirlpool and dry hop. Since these are not yet available to home brewers, we’ve opted to use standard T90 pellets. Over 350g will be added during the dry hop stage. Getting the most out of these hops is a skill you’ll refine over time. We suggest rousing the hops by blasting CO₂ through the bottom of your vessel about 45 minutes after dry hopping. This helps break up the hop pellets and improve saturation. Ensure your lines are oxygen-free beforehand if you can. Repeat the rousing process the next day – once in the morning and again in the evening – to maximise flavour extraction.

Full recipe details and step-by-step instructions are provided below.

While this is a fairly technical brew, the end result is more than worth the effort. It’s a beer that truly stands shoulder to shoulder with the original – but don’t just take our word for it. Grab a few cans of Dust My Broom along with the home brew kit, and see just how close you can get to brewing your very own DEYA beer!

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Ingredients Included

Crisp CaraGold Malt
Crisp Pale Wheat Malt
TMM Oat Flakes 20
Muntons – Super Pale Malt
Strata T90 Hop Pellet (55 grams)
Simcoe – T90 Pellets 100g (4 packs)
Simcoe T90 Pellets (60 grams)
Chinook – BarthHaas® Pure Hop Pellets (25 grams)
LALLEMAND New England 11g Beer Yeast (1 pack) – Optional please choose your yeast separately
WHC Dried Yeast – Haze Heaven – 11g Packet (1 pack) -Optional please choose your yeast separately

Total Grain Bill – 6.589kg

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23
Original Gravity: 1.062
Final Gravity: 1.017
ABV %: 5.8
IBU: 18
Mash efficiency: 78

THE MASH
Temperature °C (Step 1): 70
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 45

Hop / kettle additions and timing:

No Kettle Hops – All IBU”s are generated during the whirlpool

Add Promix (Kettle Finings & Yeast Nutrient) @ 10mins before the end of the boil

Whirlpool / hop stand:

Cool wort to 80c and if possible set the heating control on your brewing equipment to hold 80c for the whirlpool duration. This aids IBU extraction from whirlpool additions.

Add 160g Simcoe @ the start of the whirlpool time (45mins) and then add the 25g of Chinook 15mins before the end of the whirlpool. This aids in extracting the more citrus/grapefruit notes from the Chinook and not so much of the pine/resin notes – which is what DEYA look for in their Chinook.

Yeast (Optional): 1 x Lalbrew New England & 1 x WHC Haze Heaven (choose from options provided, but DEYA’s house yeast is 2 strains, so to emulate this we advice a blend of two – see below for more details)
Fermentation temperature/steps: Pitch yeast at 17c and allow to free rise to 19c for primary fermentation, then towards the end of fermentation raise to 23c for a Diac rest and for final few points to attenuate – perform a forced Diacetyl test to ensure you are clear before moving onto the nest step.

Secondary additions:

After passing a forced diac test, soft cash the beer to 15 and allow 24 hours to stand and for yeast to drop out of suspension. Following this step, dump yeast from your FV if you are able to. Then move to adding your dry hop addition. Now this is a BIG dry hop, so we suggest that after 45mins you blast CO2 through the bottom of your tank to mix the hops into suspension. Do this again after the following day, ideally in the morning and then again in the evening.

The following day start your cold crash to as close to 3c as you can, leave for 24 hours at this temperature and either remove the hops from the cone on your FV or, if possible transfer under pressure to a new clean, sanitised and purged FV for a brief conditioning period and if you wish, and carbonation. DEYA rack all their beer off the hops, rather than dump hops from the cone, into a brite tank ready for carbonation and packaging. Choose the method which works for you but remember, Oxygen is our number one enemy!!

This recipe uses some very interesting and slightly challenging methods, we recommend that you are well versed in low oxygen brewing and can effectively rouse hops. Also, water makes a big difference here – DEYA recommend using a water profile that has around 250 ppm of Chloride and 100ppm of Sulphate, so either buy in some RO water or low mineral content bottled water or filter your own – then build up to these suggested levels.