Thank you for touching on haze in beer it has the very question I just asked my friends and colleagues at work about and they where all good with some amount of haze.
You can't avoid it in well hopped beer really. Polyphenols are going to be hazy in water. After that its just a matter of how much haze you get/want. Cheers! -Mike
Great Content, great analytics, and great looking beer Dudes. Azacca is a personal favorite of for my IPA's since I cannot buy Founder's Azacca Pale Ale anymore. I was worried that I got too complacent buying the 15 packs for $16, that I would miss it in the marketplace. Azacca hopped is always in my monthly schedule. Zum Wohl Dudes.
Sort of a happy accident but it makes sense. Think of how some classic lager styles actually have some zippie spiciness in them yet the hopping rate is stupid low there. Its often because of superior light pilsner malts, really dry ferments and/or the use of adjuncts like corn. It all leaves those small amount of hops bare and exposed. So an APA works then by upping the hop content to fight through the slightly more characterful base, toasted, or caramal malts we tend to use. Cheers! -Mike
Appreciate what you guys do 🍻 I've really been enjoying beers made with British Ale 5 lately. I started with a hazy IPA and them ive been reusing the same yeast for low ABV (4.4%) pale ales and they've been great. For me it's hazy all the way for happy beers and crystal clear for my lagers
Love it. American pale is is my go to brew. Never tried azacca hops, but ive got loads of citra, amarillo and simcoe at the moment, along with marris otter and basic 2-row. Will follow your lead on that recipe.
Go for it. I like those classic APA hops you have already. In today's hop crazy environment I think the success for an APA for me is restraint. You just don't need a ton of hops to get more the adequate hop presence. Cheers! -Mike
Apa number 5 sounds good. Alot of key points and we'll explained. Thanks. I've taken a few key points and will mull over them lol. Cheers from New Zealand guys.😎👍
This grabbed my attention. I’ve been planning an APA for a while and intend to brew a classic Cascade /Amarillo version this weekend. 59.8% Gladfield ale, 22.7% Light Munich (Joe White), 8.3% Munich 1 (Weyermann), 4.6% Gladfield Biscuit, 4.6% Gladfield Medium Crystal (40L) 30 IBU 21g Cascade/14g Amarillo @60 5.4 IBU 5g/3g @30 4.8 IBU 8g/5g @ 10 1.5 IBU 7g/7g @ 0 Mash at 67C Ferment at 20C, BRY 97 Ca 103, Mg 18, Na 12, Cl 49, Sulfate 275 I like the thought about body/fermentability and using wheat and corn in this style. I think I’ll try it. I’ve been including 10% flaked maize in my Best Bitters lately. I can imagine it would work in an APA. Thanks for the video. I always watch, usually learn something or at least I’m encouraged to think about something. Thanks, I appreciate you, Dave.
Timely vid as I'm thinking along the same line. I'll have to try the corn. Your talk about flabbiness is exactly what my current brews have and I would like to get a crisper cleaner tasting brew. Trying to use Kveik Lutra, wondering how much that is a factor. Hoping I can get a clean brew using it. Also leaving out the oats in next brew as I feel that leads to a "thicker" brew?
I did the same thing with an english ipa recently. Favoured the water profile to boost hoppiness and finished dry (1.006) for about 5.6%. Maris Otter and a touch of honey malt, and all amarillo hops. Didn’t bother with the dry hopping and was surprised at how much the hops presented themselves. Most people that taste it would swear it was dry hopped.
I used one packet of yeast. Seeing as the nugget is going in at 60minutes substitutions should be focused on alpha acid content and less concern be placed on flavor. So columbus, target, warrior would work fine. That said, I do think that each hop has some of its own unique character and can't always be exactly substituted. Nugget often pairs with things like cascade, centennial chinook etc. So you could always just double down there and bitter with the cascade or azacca already in the recipe. Hope that helps. Cheers! -Mike
I feel like the flaked wheat and corn might cancel each other out in body. Like the corn thins out body and the flaked adds body so idk seems odd to me... But I will give it a try!
I find that flaked wheat is really a neutral component on body to start with. It lightens malt flavors but for me it doesn't really move the dial on mouthfeel. So in this beer, it helps take some malt flavor out, provides some protein for head retention and the corn then lightens the body/mouthfeel. All of this in the end clears the way for the hops to shine through while using perhaps 2-3 less ounces of hops to achieve the same outcome. Cheers! -Mike
I would dig to see more of your actual brewing processes 🤙
Us too, we're working on it. Cheers! -Mike
Thank you for touching on haze in beer it has the very question I just asked my friends and colleagues at work about and they where all good with some amount of haze.
You can't avoid it in well hopped beer really. Polyphenols are going to be hazy in water. After that its just a matter of how much haze you get/want. Cheers! -Mike
Great Content, great analytics, and great looking beer Dudes. Azacca is a personal favorite of for my IPA's since I cannot buy Founder's Azacca Pale Ale anymore. I was worried that I got too complacent buying the 15 packs for $16, that I would miss it in the marketplace. Azacca hopped is always in my monthly schedule. Zum Wohl Dudes.
I didn't even know there was an azacca focused Pale Ale out there. Amazing! Cheers! -Mike
In my remote part of world there isn't any. It's 70 miles to the nearest homebrew shop.
Interesting comment about using flaked corn. I will give it a try!
Sort of a happy accident but it makes sense. Think of how some classic lager styles actually have some zippie spiciness in them yet the hopping rate is stupid low there. Its often because of superior light pilsner malts, really dry ferments and/or the use of adjuncts like corn. It all leaves those small amount of hops bare and exposed. So an APA works then by upping the hop content to fight through the slightly more characterful base, toasted, or caramal malts we tend to use. Cheers! -Mike
Appreciate what you guys do 🍻 I've really been enjoying beers made with British Ale 5 lately. I started with a hazy IPA and them ive been reusing the same yeast for low ABV (4.4%) pale ales and they've been great. For me it's hazy all the way for happy beers and crystal clear for my lagers
Nice! Cheers! -Mike
Love it. American pale is is my go to brew. Never tried azacca hops, but ive got loads of citra, amarillo and simcoe at the moment, along with marris otter and basic 2-row. Will follow your lead on that recipe.
Go for it. I like those classic APA hops you have already. In today's hop crazy environment I think the success for an APA for me is restraint. You just don't need a ton of hops to get more the adequate hop presence. Cheers! -Mike
Great video as usual.
Excellent comment! Cheers! -Mike
Apa number 5 sounds good. Alot of key points and we'll explained. Thanks. I've taken a few key points and will mull over them lol. Cheers from New Zealand guys.😎👍
Cool. Thanks for watching and commenting! Cheers! -Mike
Just when I think I’ve decided what to brew next, I watch your latest video….. cheers dudes🍻
You need to be quicker! We do it every week so don't hesitate! Cheers! -Mike
I literally kegged a cascade/Azacca amber ale with home roasted crystal malt yesterday, it’s a great pairing!
Oh yeah! Sounds great. Cheers! -Mike
This grabbed my attention.
I’ve been planning an APA for a while and intend to brew a classic Cascade /Amarillo version this weekend.
59.8% Gladfield ale, 22.7% Light Munich (Joe White), 8.3% Munich 1 (Weyermann), 4.6% Gladfield Biscuit,
4.6% Gladfield Medium Crystal (40L)
30 IBU 21g Cascade/14g Amarillo @60
5.4 IBU 5g/3g @30
4.8 IBU 8g/5g @ 10
1.5 IBU 7g/7g @ 0
Mash at 67C
Ferment at 20C, BRY 97
Ca 103, Mg 18, Na 12, Cl 49, Sulfate 275
I like the thought about body/fermentability and using wheat and corn in this style. I think I’ll try it. I’ve been including 10% flaked maize in my Best Bitters lately. I can imagine it would work in an APA.
Thanks for the video. I always watch, usually learn something or at least I’m encouraged to think about something. Thanks, I appreciate you,
Dave.
Cascade and Amarillo is a great combo. You're recipe looks great from here. Thanks for watching and commenting. Cheers! -Mike
Timely vid as I'm thinking along the same line. I'll have to try the corn. Your talk about flabbiness is exactly what my current brews have and I would like to get a crisper cleaner tasting brew. Trying to use Kveik Lutra, wondering how much that is a factor. Hoping I can get a clean brew using it. Also leaving out the oats in next brew as I feel that leads to a "thicker" brew?
Definitely worth experimenting - best of luck!
I did the same thing with an english ipa recently. Favoured the water profile to boost hoppiness and finished dry (1.006) for about 5.6%. Maris Otter and a touch of honey malt, and all amarillo hops. Didn’t bother with the dry hopping and was surprised at how much the hops presented themselves. Most people that taste it would swear it was dry hopped.
Exactly. I think big NaCl heavy NEIPA water needs a truck load of hops to push through. I'm trying to find my own happy medium here. Cheers! -Mike
Thanks for the video. Couple of questions… what would you substitute for the nugget? Also, did you use more than 1 packet of dry yeast? Thanks.
I used one packet of yeast. Seeing as the nugget is going in at 60minutes substitutions should be focused on alpha acid content and less concern be placed on flavor. So columbus, target, warrior would work fine. That said, I do think that each hop has some of its own unique character and can't always be exactly substituted. Nugget often pairs with things like cascade, centennial chinook etc. So you could always just double down there and bitter with the cascade or azacca already in the recipe. Hope that helps. Cheers! -Mike
What's up with John's T-shirt?
It is a t-shirt my wife made for me - it's a joke about taking out the trash. - John
Caramel malt additions in all my IPA's. Even a little in my NEIPA's. Bit more depth👍
Truth. And for me its just nice to get that favorite orange color I love in beer. Cheers! -Mike
I feel like the flaked wheat and corn might cancel each other out in body. Like the corn thins out body and the flaked adds body so idk seems odd to me... But I will give it a try!
I find that flaked wheat is really a neutral component on body to start with. It lightens malt flavors but for me it doesn't really move the dial on mouthfeel. So in this beer, it helps take some malt flavor out, provides some protein for head retention and the corn then lightens the body/mouthfeel. All of this in the end clears the way for the hops to shine through while using perhaps 2-3 less ounces of hops to achieve the same outcome. Cheers! -Mike