Single Hop Pale ale

[redrocker652002]

I have used the Morebeer recipe and subbed out different hops like Citra, Mosaic and others. My next attempt is going to be Nectaron. My recipe will be fairly simple.

12 pounds Pale Malt
8 ounces Crystal 15

2 Oz of Nectaron at 15
2 Oz at 1
2 Oz dry hopped for 3 days.

Mash at about 152 or so for 60 mins
Boil for 60

Yeast is where I am not sure. Was going to use S05 but now thinking of S04 after reading another thread. Or I can go to one I use quite often, Bry97.

The numbers look like this:
OG 1.055
FG 1.014
ABV 5.4
IBU 37 (Using the default AA of 12.0%



Any input on this recipe is appreciated.

 

[worlddivides]

Bry97 and US-05 are very similar. They're both variations on the Chico variant, and they're pretty much interchangeable. People tend to say that S-04 is clean, but it's nowhere near as clean as the Chico strain in my opinion. It also doesn't tend to attenuate quite as much, though all three of those strains can get to the mid 80s (and sometimes higher).

The yeast I've used the most for single-hopped pale ales would be US-05, but Bry97 should be basically the same thing. S-04 would taste distinctly different if that's what you want to go for. I generally don't use S-04 for anything outside of English styles, but I know a lot of people use it for American styles too.

 

[BongoYodeler]

Of the two my preference would be US-05. But if it were me brewing your recipe I'd use Cellar Science Cali, another Chico variant. That's become my go-to yeast for most pales and wcipa's. In fact I have a SMaSH pale, fermenting with Cali, in the fermenter now just about ready to soft crash and dry hop. Maybe it's all in my head, but I prefer Cali to US-05.

 

[redrocker652002]

Awesome, thanks for the replies. I have used Cali before as well, so I am somewhat familiar. I was just kinda curious as having never used Nectaron before if I am using too much or if I need a bittering hop at the start of the boil. I tried adding Chinook and Magnum, just a half ounce of either, and it threw the IBU's really high. My goal here, I think, is to try and limit the bittering and see what late add hops will do to flavor and aroma on their own.

 

[BongoYodeler]

I've only used Nectaron once, in my recent neipa, and I limited it to just the whirlpool/hop stand. It's been mentioned here that it can bring some diesel flavor when used in the DH. Not a fan of diesel.

 

[DonT]

I'd suggest throwing in about 20 IBU's worth at 60 min. I think it would give a little backbone to the beer.

Edit: I just re-read your post. 2oz at 15 seems like a lot... I'd spread that out, with a majority going in the WP.

 

[worlddivides]

Yeah, 2 ounces is 57 grams, which is a lot. I think using that much dry hopping is fine, but it seems like a TON for the 15 minute. And I guess it is since that's about 40 IBUs almost entirely from a single 15 minute addition. If you're doing it for the aroma/flavor, then why not do as DonT suggests and put some at 60 minutes and use the rest for a whirlpool or hop stand? You'll get more aroma and flavor from a whirlpool/hopstand than from a massive 15 minute addition. Just a thought.

 

[AlexKay]

I would replace both the 1-minute/flameout addition and the dry hop with a hop stand (10-15 minutes at ~150 F.)

Dry hopping is great for IPAs, but you don’t need it for this beer, and you might as well avoid the oxygen and the hop particles and the trouble.

And flameout or flame-almost-out additions … I always worry that the bitterness contribution will be pretty dependent on cooling speed, and so less reproducible. That might just be my neurosis, but a hop stand avoids that “problem” too.

 

[Indian_villager]

Bry97 and US-05 are very similar. They're both variations on the Chico variant, and they're pretty much interchangeable. People tend to say that S-04 is clean, but it's nowhere near as clean as the Chico strain in my opinion. It also doesn't tend to attenuate quite as much, though all three of those strains can get to the mid 80s (and sometimes higher).

The yeast I've used the most for single-hopped pale ales would be US-05, but Bry97 should be basically the same thing. S-04 would taste distinctly different if that's what you want to go for. I generally don't use S-04 for anything outside of English styles, but I know a lot of people use it for American styles too.

I'm not sure I'd call them interchangeable BRY-97 does express glucosidase (biotransformation) while SO5 does not. Whether or not you can taste the difference is a whole other matter.

https://craftedseries.com/products/lalbrew-bry-97-american-west-coast-ale-yeast-11-g-0-38-oz

 

[worlddivides]

I'm not sure I'd call them interchangeable BRY-97 does express glucosidase (biotransformation) while SO5 does not. Whether or not you can taste the difference is a whole other matter.

https://craftedseries.com/products/lalbrew-bry-97-american-west-coast-ale-yeast-11-g-0-38-oz

Maybe my palate isn't sophisticated enough, but they taste the same to me. I know they're different variants of the Chico strain, but I have zero confidence that I could tell them apart in a blind taste test (but I'm very confident I could tell either of them apart from S-04). But maybe it's just that I've never had a beer where the difference was present to a noticeable enough extent. So at least for me, they're interchangeable.