#9AUGUST 2007
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THIS BEER IS
A perfect pale ale showcase for the tropical profile of New Zealand hops and the intense citrus of US hops.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 4.1% | |
| Target FG | 1010.0 | |
| Target OG | 1042.0 | |
| EBC | 17.0 | |
| SRM | 8.5 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 76.19% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 19°C | 66°F |
INGREDIENTS
MALT
| Extra Pale Maris Otter | 4.02kg | 8.9lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Nelson Sauvin | 2.0g | Start | Bitter |
| Nelson Sauvin | 5.0g | End | Flavour |
| Amarillo | 2.5g | End | Flavour |
YEAST
- Wyeast 1272 - American Ale II
FOOD Pairing
- Quince cheese
- Shredded chicken and mango salsa taquitos
- Poached pear
BREWER'S TIP
After the beer has fermented, leave it to rest for 2 – 3 days at the lowest temperature possible (ideally 0 – 2'C). This will allow the flavours to marry together, and will transform it into a balanced and amazing beer.