The new hops from the breeding program produced an abundance of cones in their first year. For comparison, I’m brewing the same, simple beer from the most promising varieties.

Normally, I stick to all grain. However, for simplicity these will be extract (don’t have to worry about mash temp/efficiency differences between batches). The same basic procedure (at bottom) will be followed precisely for each batch.

NHB00X Experimental Pale Ale(s)

Create your own recipe with All Grain Beer

• ABV: 5.02%
• IBU: 39.0
• SRM: 10.7
• OG: 1.050, FG: 1.012
• Batch size: 1 gal
• Brewhouse efficiency: 100%
• Boil time: 30 min

Grain

• 1.33 lbs Pale Liquid Extract (36 ppg, 8 srm)
• 0.075 lbs Caramel/Crystal Malt – 40L (34 ppg, 40 srm)

Hops

• 0.333 oz. Generic (6%) at 30 min
• 0.333 oz. Generic (6%) at 10 min
• 0.333 oz. Generic (6%) at 0 min

Yeast

• Pacman (75% attenuation)

Water

• Profile for Burton-on-Trent: Ca 352 (ppm), Mg 24 (ppm), HCO3 320 (ppm), Cl 820 (ppm), Na 44 (ppm), SO4 16 (ppm)

Brew Day(s) Notes

Procedure:

1. Add 1 tsp of “Burtonizing” to 1 gal of water.
2. Place 35g of crystal malt  in nylon bag and suspend in water. Crystal malts do not require a mash.
3. Bring to about 180, remove the crystal and add the 600 g extract.
4. Bring to a boil. Add the 30 min hops (10g) and start the timer. Keep the pot covered for the boil – we do not need evaporation on this one.
5. Add the 2nd batch of hops at 15min
6. Add last hops and cool in sink.
7. Since I am not using a wort chiller, I will pull all the hops after 5 min in the sink.
8. After an hour, pour (using strainer) into a carboy and add a shot of yeast.

Completed:

• 2015-01-12: NHB015, Magnum x Chinook 07 – went very smoothly. Smelled wonderful.
• 2015-01-13: NHB006, Magnum x Cascade 02 – Smelled sweet, almost fruit-like…