Olly’s Pale Ale

Another version of my Kiwi Pale Ale recipe. For this one I moved all the aroma hops to a ‘hop-stand’ at the end, fermented with different yeast and eliminated the dry hops. This is a test batch to see if it’s the sort of thing my mate would like me to brew for his wedding. I’m picking it will be crowd-pleaser even if it’s not right for the wedding.

Pre-Boil Gravity: 1.051 SG
Original Gravity: 1.054 SG
Final Gravity: 1.012 SG
ABV: 5.6 %
IBU: 40 IBU
Colour: 15 EBC
BU:GU Ratio: 0.7

Mash water: 22L
Sparge water: 11L

Grain (total: 6.6kg):
Pilsner Malt 5.5 kg (83.3%)
Munich Malt 500g (7.6%)
Medium Crystal Malt (40ºL) 300g (4.5%)
Wheat Malt 200g (3.0%)
Dark Crystal 100g (1.5%)

Hops:
10g Pacific Jade 13% (20 IBU) @ 60 min
50g Taiheke 7.2% @ flame out – steep at 90°C for 20 mins
50g Kohatu 8.5% @ flame out – steep at 90°C for 20 mins

Mash at 68°C for 60 mins

Sparge and boil for 60 mins

Ferment at 19°C with Mangrove Jack’s M44 (US West Coast). Use Marshall Schott’s Ale schedule on your upgraded STC-1000, or give it a week or so.

It’s incredible how much aroma you get from that hop stand!

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