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New World Pale Ale

New World Pale Ale

American Pale Ale • All Grain • 19.50 L

bear2bear

After a long break due to the pandemic of COVID-19, I am back to brewing. This is an ordinary pale ale with a bit of residual style except the choice of hops. I am looking for the best mix of hops including Nelson Sauvin.

September 4, 2020  06:53pm

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 4.35 kg American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.14 kg Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.10 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.08 kg Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.04 kg Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • 7 g Summit™ - 17.0 AA% pellets; boiled 90 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 14 g Nelson Sauvin - 14.0 AA% pellets; boiled 10 min

    Nelson Sauvin

    Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.

  • 14 g Summit™ - 17.0 AA% pellets; boiled 10 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 7 g Nelson Sauvin - 14.0 AA% pellets; boiled 0 min

    Nelson Sauvin

    Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.

  • 7 g Summit™ - 17.0 AA% pellets; boiled 0 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 7 g Nelson Sauvin - 14.0 AA% pellets; added dry to secondary fermenter

    Nelson Sauvin

    Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.

  • 0.5 tsp Yeast Nutrient (AKA Fermax) - Add to boil for 10 mins. (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 1.0 tsp Irish Moss - Add to boil for 15 mins. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Omega Yeast Labs OYL061 Voss Kveik

    Omega Yeast Labs OYL061 Voss Kveik

    Voss Kveik is a proprietary strain that you will not find anywhere else. A traditional Norwegian "kveik"? strain from the farmhouse brewery of Sigmund Gjernes in Voss, Norway, this strain (like OYL-057 HotHead) is capable of fermenting across a broad temperature range with little change in flavor profile. Voss Kveik is non-phenolic and produces a beer with moderate citrus notes allowing it to pair very well with citrusy and fruity hops. This strain is not fast at the low end of the range so don be afraid to pitch at temperatures in the middle to upper part of the range. Ferments between 68-98° F.

Notes

1 campden tablet is added for each of mashing water and sparging water. 1 tsp gypsum is added to mashing water. 1 step temperature mashing for 90 mins with mash-out for 10 mins. Temperatures are, strike: 74.9C, saccharification: 67.0C, mash-out: 75.6C. FWH with 7g of summit pellet hop. Brewed on 9/2/20. OG was 1.062. Moved to the secondary on 9/27/20. Dry hopped with 7g of Nelson Sauvin.

Style (BJCP)

Category: 18 - Pale American Ale

Subcategory: B - American Pale Ale

Range for this Style
Original Gravity: 1.052 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 10.8 SRM 5 - 10
Alcohol: 5.2% ABV 4.5% - 6.2%
Bitterness: 34.9 IBU 30 - 50

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