Gyle #13 – Motueka SMaSH

It was decided at one of the club meetings that we should have a SMaSH comparison, each picking a different hop to showcase. The malt and yeast would be the same across all beers, and the same mash and fermentation temps would be used. Choice of hop and additions would be left up to the brewer. I chose to go with Motueka, as I figured a citrusy hop would work really well with a pale ale, and I’d not used New Zealand hops before.

Recipe

SG: 1.050
IBU: 42
SRM: 4
FG: 1.012
ABV: 5%
Batch size: 14L

3.1kg Lager Malt

25g Motueka 7.5%AA @ FWH 60 mins
15g Motueka 7.5%AA @ Whirlpool, 90C, 20 mins

15g Motueka dry hop 4 days


Mash @ 68C for 60 mins

Fermentis US-05 dry yeast @ 19C


I tried a little something different with this one. I took about 4 litres of first runnings and put is aside, finishing the batch sparge and collecting the rest into the kettle. While the main pot was getting up to the boil, I started boiling up the 4 litre pot with the intention of reducing it down to a syrup. I was attempting to get a little extra sweetness going by slightly caramelising the sugars. At the point where the cooled sugar was starting to stick to the spoon I pulled it off the heat and added it to the main kettle. In hindsight I stopped it too early, and it didn’t actually have much of an effect on the finished beer.


The Motueka hops have a very pungent lemon-lime aroma, and really worked well with this beer. It started to fade quickly though, and I can’t help thinking that a much larger dry hop charge would have helped preserve those wonderful citrus aromas much better. I should also have whirlpooled at a lower temperature to try and keep those volatile compounds in the beer. That would have required a higher bittering amount also though, as the target for the recipe was 40 IBU.

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