Based on my recent beer Zythos Session APA but with a few tweaks:
- NZ hops blend (The Bruce) instead of US hops blend (Zythos)
- 0.5kg more malt – 1kg of Vienna instead of 0.7kg and 0.2kg of Sour Grapes malt
- German Vienna and Munich malt instead of NZ
- Medium crystal instead of light crystal malt
- Chill instead of no-chill
- US-05 instead of Mangrove Jacks Empire Ale yeast
- Fermented under pressure
Again I’m aiming for a lowish alcohol beer that tastes like full on APA, so mashed high at around 69°C (70-68°).
Here’s a blurb about “The Bruce”, an NZ hops blend created by Freestyle Hops:
The Bruce is a vibrant, aromatic and concentrated blend of Freestyle Hops created in honor of Bruce Eggers. To make The Bruce they’ve used early Nelson Sauvin, early Motueka, late Pacifica and mid Pacific Jade (that’s the picking times). The aroma has fresh gooseberry, citrus peel, ripe tropical fruit and orange blossom. When brewed, the complex aromatics remain true to rubbing.
Pressure ferment – I’ve now got a spunding valve so will attempt a pressure ferment.
Style Information
Name:
APA/NZPA
Recipe Type:
All Grain
Grains & Extracts
| Name | Amount | Notes |
|---|---|---|
| Maris Otter Malt | 2.5 kg | |
| Bestmalz Vienna | 1 kg | |
| Gladfield Medium Crystal | 0.5 kg | |
| Bestmalz Munich I | 0.5 kg | |
| Flaked Oats | 0.3 kg | |
| Gladfield Sour Grapes | 0.2 kg |
Hops
| Name | Amount | Alpha Acid % | AAU | Time | Notes |
|---|---|---|---|---|---|
| The Bruce blend | 0.018 kg | 9.6% | 0.1728 | 30 | |
| The Bruce blend | 0.031 kg | 9.6% | 0.2976 | 5 | |
| The Bruce blend | 0.051 kg | 9.6% | 0.4896 | 0 | Flameout hops |
| The Bruce blend | 0.05 kg | 9.6% | 0.48 | 0 | Added after 10mins @ 90°, steep for 15+mins |
| The Bruce blend | 0.050 kg | 9.6% | 0.48 | 0 | Dry hop |
Adjuncts
| Name | Type | Use | Amount | Time | Notes |
|---|---|---|---|---|---|
| Calcium Chloride | Water Agent | Mash | 0.004 kg | 0 | |
| Gypsum (Calcium Sulfate) | Water Agent | Mash | 0.012 kg | 0 |
Yeasts
| Name | Amount | Notes |
|---|---|---|
| US-05 | 1 pkg | Rehydrated |
Mash Steps
| Name | Step Type | Step Time | Temperature |
|---|---|---|---|
| Saccharification Rest | Infusion | 50 minutes | 69 C |
Boil
Amount:
27.3 liters
Water Description:
Time:
30 minutes
Target Batch Size:
26 liters
Fermentation
| Step Time | Temperature | Container |
Additions
|
Notes | |
|---|---|---|---|---|---|
| first 3 days | 18 | Fermzilla |
|
pressure up to 17psi | |
| 3 days in | 18 |
|
released pressure & dry hopped, fermentation still active. Oops: Attached spunding valve to liquid post! Cleaned it and reattached to gas post. Let pressure build up again from fermentation. | ||
| 4 days in | 18 |
|
pressure up to 20psi (too high?) - reduced to 15psi, set temp to 22C | ||
| 1 day before kegging | 1 |
|
cold crashed after unsuccessful attempt to transfer to keg while warm. Cold crash solved the problem |
Profile
Estimated OG:
1.045
Estimated FG:
1.011
Estimated ABV:
4.45%
Actual OG:
1.047
Actual FG:
1.012
Actual ABV:
4.51%
Tasting notes
Tasting great after kegging. A clean tasting, hoppy, easy drinking, moreish beer.
