Description

This Low ABV Hazy Pale Ale, which featured in our recent video, is the perfect way to experiment with brewing low ABV beers – with lots of deep haze in the glass, a bright yellow colour and some interesting citrus/orange notes on the aroma and flavour. The use of WHC Lab Sweet Release Yeast allows you to experiment with techniques to release bound thiols and unlock flavours and aroma that may not have ben found with other yeast strains in this recipe.

We strongly recommend you watch the accompanying video for this beer as there are some technical aspects you may wish to review and incorporate to your brew, such as monitoring your gravity points and back liquoring the wort to the gravity we are aiming to start at, that being said it’s also a great opportunity to experiment with these concepts and learn more about lower strength brewing, whilst not compromising on flavour and aroma.

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Ingredients Included

TMM Oat Flakes 20
Simpsons Malt – Malted Oats
TMM Rolled Wheat Flakes (Flaked Wheat)
Simpsons Malt – Low Colour Golden Promise
Nelson Sauvin T90 Pellets – Hop Revolution (50 grams)
Idaho 7 – BarthHaas® Pure Hop Pellets (50 grams)
Citra® – BarthHaas® Pure Hop Pellets (50 grams)
Cascade – BarthHaas® Pure Hop Pellets (50 grams)
WHC Dried Yeast – Sweet Release – 11g Packet (1 pack)
Maltodextrin 500g (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23
Original Gravity: 1.038
Final Gravity: 1.015
ABV %: 3
IBU: 20

THE MASH
Temperature °C (Step 1): 68
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:

Mash Hopping Stage – Add 50g Cascade Hop Pellets to your Mash for the full 60mins

Whirlpool / hop stand:

60g Idaho 7 at 80c for 30mins Whirlpool

Dry Hop:

Add the Citra and Nelson Sauvin Hop Pellets at either 2-3 days into Fermentation or at the end of fermentation, if you wanted you could also split the dose and add them at both points to see what flavours and aromas you could unlock from the hops as they interact with the yeast.

Yeast: WHC Sweet Release
Fermentation temperature/steps: 19c – 5-7 days primary fermentation

Secondary additions:

Add either 100g or 200g Maltodextin at 15mins of the boil remaining. Ideally by drawing off 1l of boiling wort and using this to resolve the Maltodextrin and then add back to the boil, the amount you use is down to your personal preference. For more body at 200g, however please refer to our experience brewing this beer in our recent video.

Once fermentation is complete we recommend you draw off the yeast, and if you have opted to add the hops at this point, allow them to stand for 24 hours and rouse using CO2 through the bottom of your fermenter (if you are able to) – leave to stand for a further 25 hours and then move to packaging.