English summer pale

For my family holiday I decided to make a keg of lowish alcohol sessiony beer which would be light and focused on English hops. I made enough to fit comfortably into my 10L mini keg with the rest bottled.

I largely used Phoenix hops, which lent the beer a fruity (with an accent from the Phoenix) and tobacco/leather aroma, nice and soft rather then harsh and piney like an American IPA.

To boost the mouth feel I also added quite a lot of oats, although this did add a haze to the beer, along with the wheat, this didn't really matter too much.

The beer tasted great, it was consumed in 5 days by my family (14 adults!) - and confirmed for me that it is possible to get a really good hop flavour and aroma even at fairly low gravity.


Single infusion, bath sparge - 15L
Abv 3.5%


Mash @67C for 120mins

Grain bill
0.5 kg Carapils
1.05kg Wheat malt
0.96kg Munich Malt
0.50kg Biscuit Malt
0.36 kg Flaked Oats

Hop Bill
30 mins- 20g Dana
5 Mins - 10 g Phoenix
WP 45 mins @ 75C descending - 12g Calypso, 45g Phoenix

Re-engineering a disappointing IPA

Calypso dryhopping - hopefully an improvement.....

I few weeks back I wrote about two rye-IPAs I brewed, which were both ok but a little less hoppy than I had intended. The IPA that I dry hopped with Mosaic was the less impressive of the two, after a short time in the glass the hop pulled back significantly.

I wondered if I could re-engineer the beer? I had 4L of 5% beer, an empty 5L demijohn, 100g of calypso hops and a hankering for some hoppy beer. Calypso hops are described as having a pineapple flavour, with a bit of piney aroma, so a good contrast to the fruity bowl mosaic taste in the original brew. The hops were 2013 harvest, so even vacuum packed and kept cold (well as cold as my shed will keep them in the winter) they have probably lost a fair bit of potency. It’s worth explaining that I had a bag of calypso hops to experiment a bit with hops away from the IPA cannon, at current prices you can twice as many uncool hops as you would say simcoe or nelson sauvin.

Re-engineering the beer took two steps:

1. A hop tea
2. Dry hopping

The hop tea

The principle behind the hop tea is to steep some hops in some hot (but not boiling water) for a period of time to get lots of flavour, and not so much bitterness from the hops. Many of the hop oils are soluble at different temperatures, and some driven off at higher temperatures. In this instance I took 1l of boiled water and let it stand until it reached 90C  when I added 10g  of Calypso hops. I also added a small amount of DME so that there would be a little fermentation in the demijohn as the dry hopping process happened. The fermentation produces some flavours that are not extracted from the hops alone. Some people keep some heat on the tea to maintain a steady temperature, I didn’t in this case. I let the whole thing cool and then added it with the 4l of beer to the demijohn.

Spraymalt - ready to add for a litte extra fermentation

Dryhopping

The tea and the beer mostly filled the demijohn. There was enough space to add 10g [check] further of calypso hops to the demijohn. I closed the container with a lid and turned it over to make sure the hops were nice and wet, and then switched the top to an airlock and left for 10 days turning over every few days to maximise the amount of exposure the hops go to the beer.