Azacca Pale Ale

[soupdragon]

Hi All

Just received a nice parcel in the post so am planning this for Saturday

Fermentable Colour Grams Ratio
Pale Malt 5 EBC 3900 grams 95.1%
Crystal Malt 130 EBC 200 grams 4.9%


Hop Variety Type Alpha Time grams Ratio
Magnum Whole 14.1 % 75 mins 9 grams 8.3%
Azacca Whole 11.5 % 15 mins 20 grams 18.3%
Azacca Whole 11.5 % 0 mins 30 grams 27.5%
Azacca Pellet 11.4 % 0 mins 50 grams 45.9% Dry hops


Final Volume: 20 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Total Liquor: 29.1 Litres
Mash Liquor: 12.3 Litres
Mash Efficiency: 75 %
Bitterness: 29.5691390895663 EBU
Colour: 17 EBC

Yeast US-05

Any thoughts/opinions?

Cheers Tom

[MTW]

I had a local micro's Azacca and it was pretty good. Maybe just fell short of some of the other single hops around, but well worth a go.

"Bitterness: 29.5691390895663 EBU" That's very precise!

[YeastFace Brew Co.]

I just kegged an Azacca Pale Ale/Session IPA, recipe was:


Recipe:

Est OG - 1.040
Est FG - 1.009
Est ABV - 4.04%
Est IBU - 40

3.26kg Pale Malt Muntons Propino (UK) - 85%
380g Fawcett Vienna (UK) - 10%
190g Carapils (Ger) - 5%

15g Magnum (Ger) - FWH
20g Azacca (US) - 10 mins
30g Azacca (US) - 30 Minute Steep/Whirlpool at 80°C
50g Azacca (US) - Dry Hop 5 days

Yeast Bay Vermont Ale Yeast

I added 20g Rakau at dry hop too.

Tasting the trial jar, it was ok, but it wasn't what I was hoping for. The hops just seemed a bit subdued and more spice than fruit. Hopefully it will come alive in the keg.

[soupdragon]

"Bitterness: 29.5691390895663 EBU" That's very precise!

Not my calculations

Cheers. Tom

[soupdragon]

Tasting the trial jar, it was ok, but it wasn't what I was hoping for. The hops just seemed a bit subdued and more spice than fruit. Hopefully it will come alive in the keg.

How long you planning on leaving it in the keg before you crack on with it?

Cheers. Tom

[YeastFace Brew Co.]

Made it for a BBQ on the 6th August.

[soupdragon]

I should be kegging that weekend. I hope the flavour develops ok.....

I've decided to change my hop schedule a bit. It's something I've been thinking about for a while but never bothered.
The leaf will now be 10g each at 20,15,10,5 and flame out with the pellets split between two additions. I've read several times that different flavours appear depending on the timing so I'll give it a go

Cheers Tom

[grunter]

[quote="YeastFace Brew Co."]I just kegged an Azacca Pale Ale/Session IPA, recipe was:


Recipe:

Est OG - 1.040
Est FG - 1.009
Est ABV - 4.04%
Est IBU - 40

3.26kg Pale Malt Muntons Propino (UK) - 85%
380g Fawcett Vienna (UK) - 10%
190g Carapils (Ger) - 5%

15g Magnum (Ger) - FWH
20g Azacca (US) - 10 mins
30g Azacca (US) - 30 Minute Steep/Whirlpool at 80°C
50g Azacca (US) - Dry Hop 5 days

Yeast Bay Vermont Ale Yeast

I added 20g Rakau at dry hop too.

Tasting the trial jar, it was ok, but it wasn't what I was hoping for. The hops just seemed a bit subdued and more spice than fruit. Hopefully it will come alive in the keg.[/quote]

If you're going for a Hop test I'd give the crystal a miss for this sort of recipe, for me vienna or munich is much better a getting malt interest, i just seem to get sweetness / caramel from crystal and seems to mask the hops a bit.

Definitely FWH for bittering all the way, especially in a single hop beer for me less harsh and much different flavor .. bitterness seems to build less as your drink ...less over powering.

You could also increase your boil length if you wanted to use all Azacca at a lower AA% if its single hop, but equally why waste it as magnum's so neutral