Cascade, Citra, Nelson, WLP028 Recipe ideas

[laithclark]

I'm looking for some recipe inspiration using some hops I have in stock - I have Magnum and Challenger for bittering and Cascade, Citra and Nelson S for aroma (or at least that's how I would use them. The yeast I have is Edinburgh Ale yeast.

In my mind I want to create a sort of British Pale Ale but use some other origin hops for flavour

Any and all suggestions are welcome, thanks

[Jocky]

WLP028 is a great workhorse for either dark or hoppy English and American styles.

I recently got a 3rd place and scored 40/50 for an American Pale ale made with Galaxy hops and a little Magnum for bittering and WLP028 fermented at 18C.

The malt was 40% Maris Otter, 40% Pilsner malt and 10% Munich to 1.050, but there's no problem with just using 90 or even 100% Maris Otter.

Hops consisted of 25IBU of Magnum for 60 minutes and then I made equal additions of Galaxy at 5 minutes, at 90C after flameout and dry hop.


I guess the question for you is what are you concentrating on with your beer? Do you want something blond and hoppy or are you trying to make a best bitter with some new world finishing hops?

Following my guidance above will give you something blond and hoppy, just swap Galaxy for one or both of Nelson and Citra. Alternatively you can take a basic best bitter recipe - (e.g. 90% MO, 5% Torrified Wheat, 5% Crystal to 1.042, add 30IBU of Magnum/Challenger and then be very restrained (1 gram per litre or less) with a small amount of new world hops at 5 minutes and dry hop.

[laithclark]

Thanks Jocky - there are some good suggestions there. I think what I had in mind was more a Best Bitter with new world finishing hops, not that I don't like Hoppy Pale ones too but I think this time the BB approach is what I'm looking for. Thanks for the input and well done on the competition - do you find a cleaner more hoppy aroma fermenting at 18C versus 19C? I always ferment at 19 but want to try going lower for those benefits but would be interested to hear your thoughts

WLP028 is a great workhorse for either dark or hoppy English and American styles.

I recently got a 3rd place and scored 40/50 for an American Pale ale made with Galaxy hops and a little Magnum for bittering and WLP028 fermented at 18C.

The malt was 40% Maris Otter, 40% Pilsner malt and 10% Munich to 1.050, but there's no problem with just using 90 or even 100% Maris Otter.

Hops consisted of 25IBU of Magnum for 60 minutes and then I made equal additions of Galaxy at 5 minutes, at 90C after flameout and dry hop.


I guess the question for you is what are you concentrating on with your beer? Do you want something blond and hoppy or are you trying to make a best bitter with some new world finishing hops?

Following my guidance above will give you something blond and hoppy, just swap Galaxy for one or both of Nelson and Citra. Alternatively you can take a basic best bitter recipe - (e.g. 90% MO, 5% Torrified Wheat, 5% Crystal to 1.042, add 30IBU of Magnum/Challenger and then be very restrained (1 gram per litre or less) with a small amount of new world hops at 5 minutes and dry hop.

[Jocky]

Yeah, basically for an APA I want to hold back on the esters a bit as they can get in the way of the hops.

WLP028 isn't an ester bomb, but for the purposes of an APA I only want a bit. At 16C I'd be worried about WLP028 stalling out.

For your purposes I wouldn't be worried about 19C.