Comments on this Pale Ale recipe

[leoatslt]

Folks,
Looking to use the Kazbek (1 lbs.) & Tettnang (8 oz.) hops that i recently purchased. First up will be a BJCP (2021) 18B Pale Ale recipe. Haven't used these hops before, but poking around the interweb (that never lies) these two seem like an interesting duo. Looking for "Dude - looks fantastic" or "Dude, WTF are you thinking" and anything in-between. See attached recipe from BS3. Thanks!!



(later will look to do a Pilsner using the Kazbek hops - accepting suggestions for that as well !)

 

[lumpher]

I've never used Kazbek hops, so I can't comment on that, but I'd use 1 lb Vienna and 1/2 lb Honey Malt (swap the 2 amounts).

 

[leoatslt]

I've never used Kazbek hops, so I can't comment on that, but I'd use 1 lb Vienna and 1/2 lb Honey Malt (swap the 2 amounts).

Thanks, Readjusted to get "correct" color and to dumb the ABV down a little....

 

[hungupdown]

Voss Kveik, can give a bit of twang.
Nice, in similar Borve Brewhouse ale (26 IBU, 34EBC. Graham Wheeler recipe). Making it very refreshing.
But maybe not a typical ale flavour.

 

[leoatslt]

Voss Kveik, can give a bit of twang.
Nice, in similar Borve Brewhouse ale (26 IBU, 34EBC. Graham Wheeler recipe). Making it very refreshing.
But maybe not a typical ale flavour.

Would the suggestion be then to switch to something like Safale US-05 to bring it more in alignment with A. Pale Ale (18B)?

 

[JohnDBrewer]

Never used or tasted kazbeck, but your ibu's are pretty light to style. I would change the yeast, too, unless you have temp control or time issue.

 

[BongoYodeler]

Would the suggestion be then to switch to something like Safale US-05 to bring it more in alignment with A. Pale Ale (18B)?

That's what I would do. I'm not a fan of Voss, which I've tried using a few times without much joy. Going with US-05, or any fairly clean ale yeast would be well worth considering. If, for fermentation temperature concerns, you're leaning towards a Kveik yeast then I'd recommend going with Lutra rather than Voss. It has a little less of the twang that Voss brings.

 

[leoatslt]

One of the reasons i was leaning towards the Voss was my fermentation chamber is busy hosting a Hazy NEIP (based on IA Wrench) and holding at 66 F. I can fit only (1) Fermzilla fomenter in that box. Hence the room temp or higher desire for Voss yeast. Maybe, i'll just have to settle for waiting for that fermenter to become available.....not a strong suit of mine. Planned brew day is 2 days away (Fri) and I won't have transferred the Wrench clown into the keg yet.

Wondering "how bad the Voss twang" could be?

 

[redrocker652002]

In most of my ale's I have used either S05, Bry97 or WLP001. I have never even heard of your hop choices so that is cool to try something new. Good luck and keep us posted

 

[redrocker652002]

One of the reasons i was leaning towards the Voss was my fermentation chamber is busy hosting a Hazy NEIP (based on IA Wrench) and holding at 66 F. I can fit only (1) Fermzilla fomenter in that box. Hence the room temp or higher desire for Voss yeast. Maybe, i'll just have to settle for waiting for that fermenter to become available.....not a strong suit of mine. Planned brew day is 2 days away (Fri) and I won't have transferred the Wrench clown into the keg yet.

Wondering "how bad the Voss twang" could be?

When I started I used all three I mentioned and fermented in my closet. I was able to keep the temps in the 60's for the most part. If I remember correctly Voss and those types must be fermented at high temps. My closet would never get that high. If you have a closet available that stays in the 60's you can use any of the ale yeasts and that should be good to go in my less than pro status opinion. LOL

 

[leoatslt]

I ferment in the basement. It will b a fairly constant ambient 74 F. I was planning on wrapping fermzilla in a heat blanket. The fermzilla has a thermowell, so the inkbird controller would keep the fermzilla at 90F for the Voss.

 

[leoatslt]

As luck would have it - i have an Omega Lutra dry yeast packet available. will switch this recipe to use that yeast based on discussion here. As a side note, this recipe was "loosely" based on Brulosophy article. That recipe utilizes the Kazbek hops (that i tried in a Czech Pilsner brewed at Sena Farm Brewery and was very impressed with the flavor/aroma profile). The addition of the Tettnang is solely me looking at Beer Mavericks hops comparison tool and "throwing a dart". Hope is to be in the same room as the dart board when brewed . As long as this swill is drinkable, will report back what the members of the BHA report on their tasting results.

Planned water profile:
Water profile: Water Profile: Ca 125 | Mg 20 | Na 8 | SO4 310 | Cl 56

 

[hottpeper13]

I've made quite a few PA's with Voss and never get a twang! Make a 1500ml starter, save 250ml for future starters. Decant and pitch all of it. Ferment at 74* letting it free rise. My basement is ~68* and they get to 86*. When the temp starts to drop it's done, no twang. I put the hops in the fermenter before pumping in the wort, and can be drinking that 12 days G to G. It hits stride on week 4 but some of the aroma is gone.

 

[leoatslt]

I've made quite a few PA's with Voss and never get a twang! Make a 1500ml starter, save 250ml for future starters. Decant and pitch all of it. Ferment at 74* letting it free rise. My basement is ~68* and they get to 86*. When the temp starts to drop it's done, no twang. I put the hops in the fermenter before pumping in the wort, and can be drinking that 12 days G to G. It hits stride on week 4 but some of the aroma is gone.

Thanks for feedback....i like this approach. Some more poking on the interweb would make me believe that the warmer (90+ F) starting fermentation temp is the "culprit" for the Voss "twang". So, i'm back to using Voss (dam - think i'm turning blonde ) as the yeast - but this time starting with a much lower fermentation temp - prolly be more like 78F since my city water (via CFC) is usually that temp. Brew day tomorrow !!

 

[Dgallo]

Folks,
Looking to use the Kazbek (1 lbs.) & Tettnang (8 oz.) hops that i recently purchased. First up will be a BJCP (2021) 18B Pale Ale recipe. Haven't used these hops before, but poking around the interweb (that never lies) these two seem like an interesting duo. Looking for "Dude - looks fantastic" or "Dude, WTF are you thinking" and anything in-between. See attached recipe from BS3. Thanks!!



(later will look to do a Pilsner using the Kazbek hops - accepting suggestions for that as well !)

I’d personally switch the honey malt and Vienna amounts and then up the Vienna to 10-15% of the grain bill and keep the honey at that near 5%