Description

A bold, juicy all-grain home brew recipe kit bursting with Citra Lupomax, Krush & Motueka hops. Expect a vibrant explosion of zesty lime, ripe mango, and juicy pineapple, balanced by subtle hints of stone fruit and fresh citrus zest. A soft, pillowy mouthfeel which is driven by the water profile used and smooth bitterness make this hazy pale a refreshing, crushable brew.

Stiffo’s love for brewing juicy pale ales has been pushed even further over the last 12 months, following trips to both Track and Verdant to learn about their processes and approach to brewing world class juicy pale ales and a deeper dive into the world of water chemistry, with the help of Fraser from Middlechild Brewing Co. Over the last few months, Stiffo has been brewing a number of iterations of a hazy pale to become his “house” brew and this is the final result.

The last piece of the puzzle was the use of the new dried version of Haze Heaven Yeast from WHC, which brings a ton of smooth haze and delicate tropical fruit notes which compliment the hops and malt used in the recipe perfectly.

There are some key steps outlined in the recipe to re-create this at home, the main one to focus on is your water though. Either starting with RO water that you have filtered yourself or, as Stiffo does – buy in RO water using a service such as Spotless Water – which only adds a few pounds to your brew day total cost.

 

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Ingredients Included

BESTMALZ Chit Malt

Thomas Fawcett – Oat Malt
Crisp Extra Pale Malt
Motueka – Hop Revolution – T90 Pellets 100g (1 pack)
Citra® – BarthHaas® LUPOMAX® – Pellets 50g (1 pack)
Krush™ HBC 586 – BarthHaas® Pure Hop Pellets – 100g (1 pack)

Total Grain Bill – 6810g

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23
Original Gravity: 1.055
Final Gravity: 1.012
ABV %: 5.7
IBU: 14

THE MASH
Temperature °C (Step 1): 69
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

1.5g Krush @ 60min

Whirlpool / hop stand:

25g Citra Lupomax & 48.5g Krush – 30min Whirlpool @ 80c

Yeast: WHC Haze Heaven x 1 Pack
Fermentation temperature/steps: 7-10 day at 18-20c – check final gravity is stable for 2-3 days, raise to 21c for Diac rest

Secondary additions:

After your Diac rest is completed, soft crash to 14c, dump yeast slurry if possible and dry hop with the remaining Citra, Krush and Motueka. Ideally add a dose of ALDC at this time too, to avoid any further diac formation due to hop creep. Leave hops in contact for 72 hours before removing them and cold crashing to 4c over 3-4 days. If you can, remove hops every day from the bottom of the FV. After 48 hours at 4c move on to packing your finished beer and carbonating.

Comments:

If you are treating your water, aim for Stiffo’s preferred water chemistry for his hazy pale ales, which is:

Calcium – 120ppm
Magnesium – 2ppm
Sodium – 40ppm
Sulfate – 84ppm
Chloride – 210ppm