So I wanted to see what people think of this recipe, and to see if anyone has used Pacific Jade hops before. It's description says it has lemon and black pepper flavors, but I'm always cautious when using "like" flavors since they can clash if they are similar but not complimentary.
Opinions welcome!
OG 1.045
FG 1.009
ABV 4.7%
SRM 3.7
IBU 9.7
4 lbs Pilsner (2 Row) Ger (2.0 SRM)
4 lbs White Wheat Malt (2.4 SRM)
1 lbs Rye Malt (4.7 SRM)
Mash at 150 for 60 minutes, run off to boil kettle and heat to 180. Chill to 120 and pitch a lactobacillus starter. Kettle sour to a pH of 3.5 and continue with the boil.
0.75 oz Salt (Boil 60.0 mins)
0.25 oz Pacific Jade [13.00 %] - Boil 15.0 min
2.00 oz Lemon Zest (Boil) 0 min
1.00 oz Black Pepper (Boil) 0 min
0.50 oz Pacific Jade [13.00 %] - Steep/Whirlpool 20.0 min, 160.0 F
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
Opinions welcome!
OG 1.045
FG 1.009
ABV 4.7%
SRM 3.7
IBU 9.7
4 lbs Pilsner (2 Row) Ger (2.0 SRM)
4 lbs White Wheat Malt (2.4 SRM)
1 lbs Rye Malt (4.7 SRM)
Mash at 150 for 60 minutes, run off to boil kettle and heat to 180. Chill to 120 and pitch a lactobacillus starter. Kettle sour to a pH of 3.5 and continue with the boil.
0.75 oz Salt (Boil 60.0 mins)
0.25 oz Pacific Jade [13.00 %] - Boil 15.0 min
2.00 oz Lemon Zest (Boil) 0 min
1.00 oz Black Pepper (Boil) 0 min
0.50 oz Pacific Jade [13.00 %] - Steep/Whirlpool 20.0 min, 160.0 F
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
Last edited: