Description

This is a Community Recipe created by woodside-brewery

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

PALE WHEAT ALE BREWED WITH MOSAIC HOPS

This American take on a wheat ale is brewed using heaps of mosaic hops and fermented with a neutral yeast. Its mild bitterness and gentle malt character take a back seat to the tangerine, papaya and gooseberry aromas from this New-World hop.

Ingredients: Water, malted barley, malted wheat, oats, hops, yeast

Flavours: Mango, Honey, Gooseberry

 

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Ingredients Included

Crisp Extra Pale Maris Otter (2790 grams)
Crisp Pale Wheat Malt (1410 grams)
Crisp Munich Malt (250 grams)
Flaked Oats Including Husk (250 grams)
Weyermann® Acidulated Malt (50 grams)
Mosaic Pellets (138 grams)
LALLEMAND New England 11g Beer Yeast (2 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 23 litres
Original Gravity: 1.048
Final Gravity: 1.010
ABV %: 5%
IBU: 30

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

10.8 grams of Mosaic First Wort Hops.

35 grams of Mosaic after boil hops. Chill wort down to 90 degrees Celsius then add the hops. Whirlpool five minutes, then hop stand a further fifteen minutes.

Secondary additions and timing:

Dry hop with 92 grams of Mosaic hops after four or five days of fermentation. Leave for five days.

Yeast: Lallemand New England 11g beer yeast x 2
Fermentation temperature/steps: 18 degrees Celsius for 14 days

Comments:

This home brew recipe originates from Stephan Wiswedel the owner of Little Wolf Brewery in Cape Town South Africa.

It is his signature beer. It was put on the internet by Mike Halls of Realbeerrevolution.co.za for people to try at home.
I met Stefan in South Africa and he is thrilled to share his recipe with all home brewers.
It is a simple recipe with no hops in the boil.

Water profile is 100ppm of Chloride to 50ppm of Sulphate to bring out the hoppy flavour.
Feel free to try other Vermont style yeasts.