Heavy on the hops with double dry hopping, a high percentage of those lush golden naked oats to big up the mouthfeel, and you’ve got the perfect summer haze hitting pale ale thanks to FM55 Vermont strain yeast.
Be prepared for this to be your go to beer of the summer with its citrus marmalade notes.
Crisp Lager Malt (3800 grams)
SIMPSONS MALT GOLDEN NAKED OATS® (800 grams)
Oat Husks (200 grams)
Flaked Wheat (200 grams)
NZ Pacifica Pellets (100 grams)
Southern Cross Pellets (100 grams)
FM55 Green hill (1 packs)
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23
Original Gravity: 1047
Final Gravity: 1007
ABV %: 5.3%
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
Boil time (mins): 60 m minutes
Additions and timing:
0 mins/whirlpool – 20g Southern Cross
0 mins/whirlpool – 20g Pacifica
Secondary additions and timing:
Day 2 – 30g Southern Cross
Day 2- 30g Pacifica
Day 7 – 50g Southern Cross
Day 7 – 50g Pacifica
Fermentation temperature/steps: 10 days at 18c
A hazy pale ale using Southern Hemisphere hops.
If you have experience of water additions then you should look to do this on this style of beer to extend the life of the hoppy flavour.
Hop additions are added late to avoid bitterness, bringing to the front the citrus and marmalade flavours of these hops. The first hop addition should be done at flame out or even better by chilling the wort down to 80c and whirlpooling.
Avoid oxygen contact as much as possible, as this style of beer will oxidise easily and you will loose the impact of the hops.
Its essential get that first dry hop addition in whilst yeast is active to gain biotransformation and add to the haze from the lush golden naked oats.
The second dry hop addition is to be done once FG is achieved and whilst lower the temp. Ensure you get at least 2 days hopping and then cold crash.