This was a style I had only just come across, and one I was eager to attempt. It was also the first time I had used US hops. I popped down to the local home brew shop and grabbed some Citra and Summit, along with some torrified wheat, which I had also not previously used. It would also be the first time I had done more than one dry hop on a single beer. Lots of firsts.
Recipe
SG: 1.069
IBU: 23
SRM: 8
FG: 1.015
ABV: 7.2%
Batch size: 15L
4kg Maris Otter
400g Torrified Wheat
200g Crystal 60L
5g Citra 14%AA @ First Wort
5g Summit 15%AA @ First Wort
30g Citra 14%AA @ Steep 20 mins
30g Summit 15%AA @ Steep 20 mins
30g Citra Dry Hop @ 4 days
30g Summit Dry Hop @ 4 days
20g Citra Dry Hop @ 7 days
20g Summit Dry Hop @ 7 days
Mash @ 67C for 60 mins
Fermentis US-05 dry yeast
The dry hop schedule was to add the 4 day charge just when primary fermentation was starting to slow down. After dry hopping for 4 days, I transferred to a secondary vessel and let it finish fermenting out until FG was reached. I then added the second dry hop schedule and left it for 7 days.
The crystal malt was just added for colour. In hindsight, a much smaller amount of a roasted malt would have done a better job, and not added any extra sweetness. The torrified wheat certainly helped with head retention, and help give the beer it’s hazy appearance.
It was around the time of this brew I joined the local home brew club also. A review of this beer by another member can be read here.
