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Stone And Wood Ale Recipe

Discussion in 'General Recipe Discussion' started by hopcycle, 13/8/10.

 

  1. amarks6

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    Posted 13/12/16
    FWIW....(and yes, I know what the brewery says, but they must keep some secrets)....

    I've been using Kolsch yeast on S & W pacific ale clone for a while now and I get much closer to the real thing than with US05. I ferment at about 22-23 degrees.

    I add hops only at 20 minute in the boiler and at the end via a hoprocket to end up with wort at about 16 IBUs. Then I dry hop at about 2 gm/litre for 5 days - after 3 days of fermentation.

    The other thing I've noticed very recently with S & W PA is an additional taste / aroma of guava (on top of the galaxy/passionfruit). Anybody else get this?

    My guess (which I plan to try soon) is a little Mosaic in the dry hop mix.
     
  2. Liam_snorkel

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    Posted 13/12/16
    I've heard that they supplement some of the galaxy with Nelson sauvin, so why not
     
  3. mattyg8

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    Posted 15/12/16
    Whats the go with hop mash?
     
  4. BKBrews

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    Posted 24/12/16
    I kegged my pacific ale clone on Friday morning and have had it on 30psi since then, ready for Christmas Day. I did a side by side comparison with the real thing tonight. I'm pretty sure I got a skunked bottle, so can't really comment on flavour, but the real thing was slightly lighter in colour and lighter on the nose. Mine is tasting great.

    60% Gladfield American Ale
    40% Gladfield Wheat

    6g Galaxy 5min
    31g Galaxy Flameout (30min whirlpool/hop stand)
    85g dry hop (7 days after start of ferment and 4 days prior to cold crash)

    US-05 (2 packs)

    22 IBU, 4.7% (1.046 down to 1.010).
     
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  5. rude

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    Posted 24/12/16
    Chuck the hops in the mash

    Only done it once in a Jannets Brown ale it didnt hurt it

    Google it I think it gives a smooth bitterness others say a waste of time ???
     
  6. Jrrj

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    Posted 9/9/18
    What is the consensus on dry hopping (varieties and rates) for the current commercial version of this S&W PA?

    I know early on the consensus was all Galaxy, but that seems to have changed more recently.

    I’m planning to have another go for this summer, trying to improve on some of my past issues including: particularly that I couldn’t get the light colour, low final pH and a stable flavour all in the same batch.

    I’m hopeful the solution to the colour issue is using pilsner instead of ale malt, and that the pH will be solved by adjusting water with phosphoric acid as well as the standard salts. I also assume they use a short boil.
     
  7. Brewman_

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    Posted 9/9/18
    Try This....
     

    Attached Files:

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  8. MHB

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    Posted 9/9/18
    Do try that its awesome - better than S&W.
    Mark
     
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  9. Brewman_

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    Posted 9/9/18
    Thanks Mark,

    Was the first time I heard you seriously like one of my beers and I have known you a long time.

    Here's a better image hopefully.

    Pacific Ale_3_cropped.png
     
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  10. ABG

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    Posted 6/11/18
    Thanks for sharing your recipes guys. I'm going to have a crack at a Pacific Ale this weekend with the beer going to my brother (it's his favourite drop and I owe him a favour or two).

    @MHB strikes me as a genuine wealth of knowledge when it comes to brewing, so when he says a recipe is the duck's guts, I'll sit up and listen.

    @Brewman_ regarding your hops schedule - is the 26g aroma addition of Galaxy a hopstand addition on brew day, or a dry hop addition in the fermenter?
     
    Last edited: 6/11/18
  11. Outback

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    Posted 6/11/18
    I'm drinking this now, the aroma addition is dry hop. I did one batch with Notto yeast and another with US-05, just to see the difference.
     
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  12. ABG

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    Posted 6/11/18
    Cheers mate. What was your preference with yeasts? More specifically, which one was closer to the S&W Pacific Ale?
     
  13. Outback

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    Posted 6/11/18
    Still on the Notto version, it is more of an English ale yeast but supposed to be pretty neutral. I have done other versions of S&W using US-05 and they have been great. I had some Notto and felt reckless.
     
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  14. Brewman_

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    Posted 6/11/18
    The Aroma addition is a fermenter Dry Hop addition.

    Hope you like it.

    Cheers Steve
     
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  15. Brewman_

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    Posted 6/11/18
    Oh on the yeast. I think the brewery use US05. That is what I always use and find it works perfectly for this beer
     
  16. sp0rk

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    Posted 6/11/18
    Brewery definitely use US05
    An ex S&W brewer commented a recipe I posted on Facebook (based off Snow's recipe) and confirmed 22 IBU, 4.4% ABV & fermented with US05
     
  17. Liam_snorkel

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    Posted 7/11/18
    how long ago was that? Recently had a former brewer from S&W say it's down to 16 IBU now.
     
  18. sp0rk

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    Posted 7/11/18
    I'd say he hasn't been there for at least 5 or so years, maybe longer
     
  19. Liam_snorkel

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    Posted 7/11/18
    ah ok this guy only recently left, but either way, I'd personally prefer the 22 IBU version!
     

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