Gnomebrewer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WY1272/WLP051 or US05/WY1056/WLP001
- Yeast Starter
- As needed
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5/10
- Original Gravity
- 1.045
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 30
- IBU
- 18
- Color
- 6.8EBC
- Primary Fermentation (# of Days & Temp)
- 11
- Secondary Fermentation (# of Days & Temp)
- No
- Tasting Notes
- Huge tropical fruit and citrus upfront with a nice malty finish
Firstly, a bit of background about the 'style' of this beer. I've put it in as a blond ale, but it doesn't really fit neatly into any category. The 'original' pacific ale was made by Stone&Wood, one of Australia's most successful craft breweries. It's a low to moderate alcohol beer (4.4%ABV) that is more malty than bitter, but with a very strong hop flavour and aroma. Many other breweries in Australia have now copied the style, with some even using the 'pacific ale' name (resulting in court disputes). The recipe I'm sharing here is similar to Stone&Wood Pacific Ale, using barley and wheat malt and all Galaxy hops. The beer is supremely drinkable - great for a session in warm weather. It's a good one to get non-craft beer drinkers to appreciate hops, as they don't have to deal with aggressive bitterness. I've tried brewing this with increased bitterness and it's not as good - there's something about the in-your-face hop flavour and aroma combined with the slightly sweet finish that makes it incredibly moorish. It's a pale-straw colour and slightly cloudy from the wheat. I'll update with a photo when my next batch is ready.
INGREDIENTS
GRAIN
Pale malt or Ale malt (2-row) - 75%
Wheat malt - 25%
To give an OG of 1.045
HOPS
Galaxy: Half a gram per liter at 15 minutes
Galaxy: Half a gram per liter at 10 minutes
Galaxy: Half a gram per liter at 2 minutes
Galaxy: One gram per liter for a 20 minute steep at about 82C/180F or slightly below. It's important to chill to 82C/180F BEFORE adding the whirlpool addition to avoid extracting too much bitterness.
Galaxy: One gram per liter Dry Hop for 7 days
Yeast: Anchor/Liberty strain (preferred) or chico strain (nearly as good). The Anchor/Liberty strain (WY1272/WLP051) adds a subtle fruitiness that complements the beer nicely. I don't go out of my way to get it though, so normally end up using US05 as I find dry yeast more convenient.
FOR 5 GAL/10 GAL @ 80% EFFICIENCY
Pale malt: 2.7Kg (6lbs) / 5.4Kg (12lbs)
Wheat malt: 0.9Kg (2lbs) / 1.8Kg (4lbs)
Galaxy: 10g (1/3oz) / 20g (2/3oz) at 15minutes
Galaxy: 10g (1/3oz) / 20g (2/3oz) at 10minutes
Galaxy: 10g (1/3oz) / 20g (2/3oz) at 2minutes
Galaxy: 20g (2/3oz) / 40g (1 1/3oz) for a 20min steep at 82C/180F
Galaxy: 20g (2/3oz) / 40g (1 1/3oz) Dry hop for 7 days.
Use a yeast calculator for appropriate pitching rates.
WATER
Aim for 60ppm Calcium. Use Calcium chloride to raise the Calcium if needed (rather than gypsum - try to keep the Sulfate low).
Because of the lack of dark specialty grains, you'll need to add some acid to this to get a mash pH between about 5.4 and 5.5. I use 0.5mL of 85% phosphoric acid for a 5 gal batch. You could also use acid malt or Lactic acid.
PROCESS
Mash grains at 69C/156F for 45mins or until conversion is complete. Sparge as normal. Boil for 30 minutes (no need for a one hour boil, but you can if you want to) adding hops with the above times remaining (I also add whirlfloc at 15mins and yeast nutrient at 5mins). Chill to 82C/180F and add steep/whirlpool hops. After 20mins, chill to pitching temperature, aerate and add yeast. I ferment at 19C/66F (beer temp, not ambient). Add dry-hops when the beer is within a couple of points of FG (normally about 4 days) and leave for a week. Bottle or keg using your normal process, aiming for about 2.6vols CO2.
INGREDIENTS
GRAIN
Pale malt or Ale malt (2-row) - 75%
Wheat malt - 25%
To give an OG of 1.045
HOPS
Galaxy: Half a gram per liter at 15 minutes
Galaxy: Half a gram per liter at 10 minutes
Galaxy: Half a gram per liter at 2 minutes
Galaxy: One gram per liter for a 20 minute steep at about 82C/180F or slightly below. It's important to chill to 82C/180F BEFORE adding the whirlpool addition to avoid extracting too much bitterness.
Galaxy: One gram per liter Dry Hop for 7 days
Yeast: Anchor/Liberty strain (preferred) or chico strain (nearly as good). The Anchor/Liberty strain (WY1272/WLP051) adds a subtle fruitiness that complements the beer nicely. I don't go out of my way to get it though, so normally end up using US05 as I find dry yeast more convenient.
FOR 5 GAL/10 GAL @ 80% EFFICIENCY
Pale malt: 2.7Kg (6lbs) / 5.4Kg (12lbs)
Wheat malt: 0.9Kg (2lbs) / 1.8Kg (4lbs)
Galaxy: 10g (1/3oz) / 20g (2/3oz) at 15minutes
Galaxy: 10g (1/3oz) / 20g (2/3oz) at 10minutes
Galaxy: 10g (1/3oz) / 20g (2/3oz) at 2minutes
Galaxy: 20g (2/3oz) / 40g (1 1/3oz) for a 20min steep at 82C/180F
Galaxy: 20g (2/3oz) / 40g (1 1/3oz) Dry hop for 7 days.
Use a yeast calculator for appropriate pitching rates.
WATER
Aim for 60ppm Calcium. Use Calcium chloride to raise the Calcium if needed (rather than gypsum - try to keep the Sulfate low).
Because of the lack of dark specialty grains, you'll need to add some acid to this to get a mash pH between about 5.4 and 5.5. I use 0.5mL of 85% phosphoric acid for a 5 gal batch. You could also use acid malt or Lactic acid.
PROCESS
Mash grains at 69C/156F for 45mins or until conversion is complete. Sparge as normal. Boil for 30 minutes (no need for a one hour boil, but you can if you want to) adding hops with the above times remaining (I also add whirlfloc at 15mins and yeast nutrient at 5mins). Chill to 82C/180F and add steep/whirlpool hops. After 20mins, chill to pitching temperature, aerate and add yeast. I ferment at 19C/66F (beer temp, not ambient). Add dry-hops when the beer is within a couple of points of FG (normally about 4 days) and leave for a week. Bottle or keg using your normal process, aiming for about 2.6vols CO2.