I'm thinking about doing this later this week (trying out the WAI ITI hops for the first time):
Batch Size: 22.7 litres
Ingredients:
7.5kg Maris
800g Carared
200g Torrified Wheat
50g EKG at 45 mins
50g EKG at 30 mins
50g Wai Iti at 5 mins
50g Wai Iti Dry Hop
Estimated OG: 1.071
Estimated ABV: 7.2%
IBUs: 44.5
Colour: 8.7 srm
I have pretty bad efficiency so lots of grain for that ABV and volume. I want a strong citrus hop smacker (which I usually get from Citra and Summit type PA's).
Will pop this one in the corny when done and slowly carb over about 4 weeks before touching it.
Anglo Zealand Pale Ale
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Mr. Dripping
Re: Anglo Zealand Pale Ale
I didn't think Wai-iti were all that citrus when I used them......more fruity to me, but not citrus fruit. They were in a combo with Galaxy for bittering and EKG for flavour; so maybe I overwhelmed them as the Galaxy are very distinctive?
I added 60g at 2 mins (40 litre brew) and then added 40g as a dry hop to one half of the batch.
Be interesting to learn about your result with just the EKG in as the bittering addition.
I added 60g at 2 mins (40 litre brew) and then added 40g as a dry hop to one half of the batch.
Be interesting to learn about your result with just the EKG in as the bittering addition.
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faeyd
Re: Anglo Zealand Pale Ale
Interesting Mr D. I'd read a lot about 'lime' in terms of aroma which is what attracted me.. I'll let you know how it turns out 
The EKG is because I have a packet lying around for a long time and finally whittled down my stash to just that and the Wai. So it's a necessity recipe to use some stuff up
The EKG is because I have a packet lying around for a long time and finally whittled down my stash to just that and the Wai. So it's a necessity recipe to use some stuff up
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YeastWhisperer
Re: Anglo Zealand Pale Ale
Any recipe that includes torrified wheat is good in my book!
By the way, I am just curious, but how are you mashing and sparging? What are you using to crush your grain? What is the pH and basic mineral composition of the water source that you are using (if you are obtaining your water from a public utility, they should be able to supply you with this information)? I would like to help you improve your efficiency. You are currently obtaining about 22.7 points per pound per U.S. gallon/190 points per kilogram per liter (most British base malts have a hot water extract rating of in the 300 to 320 points per kilogram per liter range). With a little tweaking, I am sure that you can get your average batch extraction rate up to around 28 points per pound per U.S. gallon/234 points per kilogram per liter (efficiency rating of 76%). That difference in extraction rate may not sound like much, but it results in a 1.5 kilogram reduction in grist for this recipe.
By the way, I am just curious, but how are you mashing and sparging? What are you using to crush your grain? What is the pH and basic mineral composition of the water source that you are using (if you are obtaining your water from a public utility, they should be able to supply you with this information)? I would like to help you improve your efficiency. You are currently obtaining about 22.7 points per pound per U.S. gallon/190 points per kilogram per liter (most British base malts have a hot water extract rating of in the 300 to 320 points per kilogram per liter range). With a little tweaking, I am sure that you can get your average batch extraction rate up to around 28 points per pound per U.S. gallon/234 points per kilogram per liter (efficiency rating of 76%). That difference in extraction rate may not sound like much, but it results in a 1.5 kilogram reduction in grist for this recipe.
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faeyd
Re: Anglo Zealand Pale Ale
Hi YW,
Thanks for the help on this one... I've not focused on improving it yet so just throw loads more grain into the mash. I'll try answer that lot
- Mash is usually at 152f for 60 mins. I then batch sparge... I do have fly sparge facilities but lack time to set it up (3 kids and wife who wants her kitchen back). So I generally vorlauf, slowly drain, dump in 168f water, rest for 10 mins, vorlauf and drain slowly. My pre-boil comes out way off if I set Beersmith to 70% efficiency so I know my mash is a major problem;
- Grain is coming pre-crushed from Malt Miller or Hop And Grape;
- Water here is quite hard, I have PH strips on order... I usually only treat with half a campden tablet but want to start looking at water composition. I'll get the mineral info from Thames water so we know what is going on there- my town is Swindon;
Cheers,
Jeff
Thanks for the help on this one... I've not focused on improving it yet so just throw loads more grain into the mash. I'll try answer that lot
- Mash is usually at 152f for 60 mins. I then batch sparge... I do have fly sparge facilities but lack time to set it up (3 kids and wife who wants her kitchen back). So I generally vorlauf, slowly drain, dump in 168f water, rest for 10 mins, vorlauf and drain slowly. My pre-boil comes out way off if I set Beersmith to 70% efficiency so I know my mash is a major problem;
- Grain is coming pre-crushed from Malt Miller or Hop And Grape;
- Water here is quite hard, I have PH strips on order... I usually only treat with half a campden tablet but want to start looking at water composition. I'll get the mineral info from Thames water so we know what is going on there- my town is Swindon;
Cheers,
Jeff
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faeyd
Re: Anglo Zealand Pale Ale
Well I just brewed this one and it came out at 1.080 OG after an overnight mash, so I expect that gave me a lot more bang for the buck than the usual 60 minute job.
I think it will be a furious ferment on this one.
I think it will be a furious ferment on this one.
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seymour
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Re: Anglo Zealand Pale Ale
Thanks for sharing. Can't wait to hear what you think of that hop combo. What was your first impression of the aromas coming off the boil and fermentor?
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faeyd
Re: Anglo Zealand Pale Ale
To be honest the boil was mush more muted in terms of aroma than I had anticipated. I use Citra a lot normally so am used to getting a massive grapefruit hit whenever hops touch anything
The EKG filled the kitchen with a lovely hop fragrance... nothing distinctive coming through, and then the Wai Iti hit the boil and seemed to take about 10 mins to really give off a strong aroma (so as the wort had begun to cool) and was actually far more earthy than fruity... it was a very nice scent combo so I think it will work out OK.... I will dry hop after the initial ferment (which was blazing away after 24 hours) and use a good 50g.
In the fermenter the wort reminded me of classic West Coast US IPA's - it had a Sierra Nevada tang... will give it a sniff in 7 days and when the dry hops go in.
A bit taken aback that if this thing ferments all the way down I'm looking at a 9% brew. I aimed high hith lots of grains expected a big pullback in ABV via bad efficiency and ended up creating a nuclear PA.
In the ferm
The EKG filled the kitchen with a lovely hop fragrance... nothing distinctive coming through, and then the Wai Iti hit the boil and seemed to take about 10 mins to really give off a strong aroma (so as the wort had begun to cool) and was actually far more earthy than fruity... it was a very nice scent combo so I think it will work out OK.... I will dry hop after the initial ferment (which was blazing away after 24 hours) and use a good 50g.
In the fermenter the wort reminded me of classic West Coast US IPA's - it had a Sierra Nevada tang... will give it a sniff in 7 days and when the dry hops go in.
A bit taken aback that if this thing ferments all the way down I'm looking at a 9% brew. I aimed high hith lots of grains expected a big pullback in ABV via bad efficiency and ended up creating a nuclear PA.
In the ferm
