Recipe Help.

[Spork]

Hi all.

Now that we know what hops we will be using for the Hopco challenge / Tas BrewBQ, I need a recipe, and some advice as I have not used these hops before. From what I've read, the Zythos is actually a blend of different hop varieties and is considered dual purpose. Its an American, the flavour / aroma hop is a Kiwi. I don't yet know what amount of each we will have to use, but doubt that it will be in the big AIPA territory, so I thought an APA type beer would be best.
Using the malts I have on hand I created the following recipe.

BrewBQ pale ale (American Pale Ale)

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 35.8 (Average - No Chill Adjusted)

86.27% Pale Ale Malt
7.84% Wheat Malt
3.92% Munich I
1.96% Caramalt

0.9 g/L Zythos (10.9% Alpha) @ 20 Minutes (Boil)
1.7 g/L Wai-iti (2.8% Alpha) @ 0 Minutes (Boil)
0.9 g/L Zythos (10.9% Alpha) @ 0 Minutes (Boil)

0.2 g/L Brew brite @ 10 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05

Notes: 12/17/2011 4:25:28 PM : Reserve 6 litres from mash water to sparge with. Adjust strike temp. accordingly - 25.9 litres @ 69.6c (grain 20c)

Recipe Generated with BrewMate

I plan to brew this close to xmas, stick it in primary, and go away for 3 weeks. Then a few days @ 20c, then gelatine and CC for a few days more. Since it's for a "comp" I might even rack to secondary for CC. This should give it a bit over a month in the bottles to condition. Longer would be better, but not practical given my holiday.
Not sure whether to bulk prime the lot and allow keg to carb "naturally" or just prime the 6 bottles and let the CO2 do the rest. Bottles will be filled first and remainder kegged, instead of the more usual other way around.


How does that look to you guys?
Keep in mind that the beer for the BrewBQ will be bottled, not kegged, so the ABV will be a little higher than BM says. Should I reduce the graiin bill slightly? Add more water and do a bigger batch? (6 longnecks + a keg) or just leave as is?
Thoughts? Comments?
Thanks in advance.

 

[jyo]

Looks great, Spork. The only thing I would consider is upping the munich to about 10% for some extra colour and supporting flavour. But that's just me. It looks like an easy drinking APA recipe as is.

Good luck, mate.

 

[Spork]

Thx jyo.

Just heard from orgainiser. We will have 50g of each hop tp play with. Pretty happy with that for $10 posted.

Thinking of changing
0.9 g/L Zythos (10.9% Alpha) @ 20 Minutes (Boil)
1.7 g/L Wai-iti (2.8% Alpha) @ 0 Minutes (Boil)
0.9 g/L Zythos (10.9% Alpha) @ 0 Minutes (Boil)

to

0.9 g/L Zythos (10.9% Alpha) @ 10 Minutes (Boil)
2.0 g/L Wai-iti (2.8% Alpha) @ 0 Minutes (Boil)
1.2 g/L Zythos (10.9% Alpha) @ 0 Minutes (Boil)

That keeps the final IBU's around 35, but should give a bit more hop flavour and aroma?
Another option would be 1/2 of the Wai-iti @ 0mins, and the other 1/2 dry hopped into primary. Hmmm...

I don't suppose anyone knows what hops go into the "Zythos" pellets?

 

[TasBrewBQ]

Hi all.

Now that we know what hops we will be using for the Hopco challenge / Tas BrewBQ, I need a recipe, and some advice as I have not used these hops before. From what I've read, the Zythos is actually a blend of different hop varieties and is considered dual purpose. Its an American, the flavour / aroma hop is a Kiwi. I don't yet know what amount of each we will have to use, but doubt that it will be in the big AIPA territory, so I thought an APA type beer would be best.

50G each hop in pellet form.

Regards, Kev.

 

[Spork]

New recipe.
Ajusted for 50g of each hop.
Dropped the caramalt to make a paler beer (people taste wuith their eyes you know...)

Brew BQ pale ale (American Pale Ale)

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 38.9 (Average - No Chill Adjusted)

85.71% Pale Ale Malt
7.14% Munich I
7.14% Wheat Malt

0.6 g/L Zythos (10.9% Alpha) @ 60 Minutes (Boil)
1 g/L Wai-iti (2.8% Alpha) @ 0 Minutes (Boil)
1.4 g/L Zythos (10.9% Alpha) @ 0 Minutes (Boil)
1 g/L Wai-iti (2.8% Alpha) @ 0 Days (Dry Hop)

0.2 g/L Brew brite @ 10 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05

Notes: Reserve 6 litres from mash water to sparge with. Adjust strike temp. accordingly - 28.5 litres @ 69.6c (grain 20c)
Dry hop into primary 2-3 days before racking to secondary and CC.


Recipe Generated with BrewMate



Hows that look?

 

[itmechanic]

I would leave the caramalt in, im sure people wont notice the extra .6 EBC in colour that it provides and a slight touch of crystal sweetness may be a good thing.

New recipe.
Ajusted for 50g of each hop.
Dropped the caramalt to make a paler beer (people taste wuith their eyes you know...)

Brew BQ pale ale (American Pale Ale)

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 38.9 (Average - No Chill Adjusted)

85.71% Pale Ale Malt
7.14% Munich I
7.14% Wheat Malt

0.6 g/L Zythos (10.9% Alpha) @ 60 Minutes (Boil)
1 g/L Wai-iti (2.8% Alpha) @ 0 Minutes (Boil)
1.4 g/L Zythos (10.9% Alpha) @ 0 Minutes (Boil)
1 g/L Wai-iti (2.8% Alpha) @ 0 Days (Dry Hop)

0.2 g/L Brew brite @ 10 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05

Notes: Reserve 6 litres from mash water to sparge with. Adjust strike temp. accordingly - 28.5 litres @ 69.6c (grain 20c)
Dry hop into primary 2-3 days before racking to secondary and CC.


Recipe Generated with BrewMate



Hows that look?

 

[Spork]

Thanks Paul.
OK. 100g of caramalt it is then.

 

[Yob]

How did this Zythos beer turn out?

Loved the Zythos one at GABS the other week :icon_drool2:

Yob