2025 Q3 Community brew

Sunfire96

Sunfire96

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Here's my recipe for this quarter's community brew. A session strength, hop forward golden ale. These are my favorite types of beers to drink: medium bitterness, hoppy but not juicy, and lower alcohol but not thin.

Feel free to post questions about it here. I'm sure people will be making their own substitutions, but there are 2 things about this recipe that make it what it is: the use of rye malt and Vienna, and the yeast choice. If you can get the malts it really makes a difference. And the yeast should be either BRY 97 or Mangrove Jack M44. Both are West Coast yeast strains, but are different than Chico. Although this beer does really well with kveik strains too.

Use your favorite bittering hop at 60 minutes, it shouldn't matter. You can swap the others out, but this recipe is meant to showcase hops. So I prefer pacific northwest and New world hops that really stand out: Citra, Simcoe, Mosaic, Galaxy, Nectaron, Talus, McKenzie, etc.

The 5 minute hop additions could be used in a 20 minute whirlpool at flameout instead, if you're into that sort of thing. Contributes very similar IBUs to the wort and maintains a bit more hop flavor/aroma (at least in theory).

I hope y'all like it!

https://www.brewersfriend.com/homebrew/recipe/view/1500460/on-tap-ale
 
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Looks delicious.

I like the idea of a hop forward, session beer. So I’m all in! I do have to make a Saison next, but hopefully after that. And thankfully, I don’t even need to order much to put this together.

2 questions:
Do you feel the Carapils is necessary?
What makes this British? ;) (j/k)
 
I got vienna, but no rye
I got bry 97
But none of the hops.... Just noble hops.
I'll need to check what else I got in hops
 
Megary said:
Looks delicious.

I like the idea of a hop forward, session beer. So I’m all in! I do have to make a Saison next, but hopefully after that. And thankfully, I don’t even need to order much to put this together.

2 questions:
Do you feel the Carapils is necessary?
What makes this British? ;) (j/k)
Click to expand...
You can omit the carapils if you'd like. It's there to provide dextrins for body and to keep the beer from tasting too dry and thin. The rye provides some protein, so that helps with body as well. Both the rye and Vienna contribute perceived sweetness. I find if it gets too thin and dry it starts to feel like a dry hopped lager, and while delicious, it isn't the goal for this one.

Haha I wish BJCP would take the British out of the name for Golden ale. It's the perfect descriptor stats wise for a low abv pale beer with 35-45 IBUs. Too bitter and hoppy to be a blonde ale. Port City Brewing makes a fantastic seasonal called Beach Drive that they call an American Golden ale.
 
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I had pretty much decided making Yooper's Mild for my next brew. But, now I have a hard to decision to make because both recipes look so good!
 
Sunfire96 said:
Here's my recipe for this quarter's community brew. A session strength, hop forward golden ale. These are my favorite types of beers to drink: medium bitterness, hoppy but not juicy, and lower alcohol but not thin.

Feel free to post questions about it here. I'm sure people will be making their own substitutions, but there are 2 things about this recipe that make it what it is: the use of rye malt and Vienna, and the yeast choice. If you can get the malts it really makes a difference. And the yeast should be either BRY 97 or Mangrove Jack M44. Both are West Coast yeast strains, but are different than Chico. Although this beer does really well with kveik strains too.

Use your favorite bittering hop at 60 minutes, it shouldn't matter. You can swap the others out, but this recipe is meant to showcase hops. So I prefer pacific northwest and New world hops that really stand out: Citra, Simcoe, Mosaic, Galaxy, Nectaron, Talus, McKenzie, etc.

The 5 minute hop additions could be used in a 20 minute whirlpool at flameout instead, if you're into that sort of thing. Contributes very similar IBUs to the wort and maintains a bit more hop flavor/aroma (at least in theory).

I hope y'all like it!

https://www.brewersfriend.com/homebrew/recipe/view/1500460/on-tap-ale
Click to expand...
Looks great, I will brew this next! I may replace the CTZ with German Merkur, Citra with Hallertau Blanc and the simcoe with Sabro as i have these hops i bought when my LHBS was closing.
 
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Whoa, I think I have all the things to make this, except the yeast. What's a good dry yeast substitute, US-05? Also, for dry hopping can I just.... throw the hop pellets in the fermenter? I only make ~ 2 gal at a time so the hop bag would seem unwieldy for the small amount I would use.
 
Bryozoans said:
Whoa, I think I have all the things to make this, except the yeast. What's a good dry yeast substitute, US-05? Also, for dry hopping can I just.... throw the hop pellets in the fermenter? I only make ~ 2 gal at a time so the hop bag would seem unwieldy for the small amount I would use.
Click to expand...
No idea on the yeast but I am planning on throwing the hop pellets in the fermenter myself.
 
@Bryozoans @Simonpyman I would highly recommend containing the hops. Just ask @west1m about his last batch lol

https://a.co/d/iI3P74x
I use these for small batches and they work great. Has a loop on top if you want to use fishing line or dental floss to hang it, but I just throw it in. Makes transferring much smoother

Also, Chico would be fine, but if you've never used BRY97 I would recommend trying it. I prefer it to Chico, personally. Mangrove Jack M44 is the same strain as BRY97 as well and is sometimes a bit cheaper
 
Sunfire96 said:
@Bryozoans @Simonpyman I would highly recommend containing the hops. Just ask @west1m about his last batch lol

https://a.co/d/iI3P74x
I use these for small batches and they work great. Has a loop on top if you want to use fishing line or dental floss to hang it, but I just throw it in. Makes transferring much smoother

Also, Chico would be fine, but if you've never used BRY97 I would recommend trying it. I prefer it to Chico, personally. Mangrove Jack M44 is the same strain as BRY97 as well and is sometimes a bit cheaper
Click to expand...
I drain out a petcock on the bottom of the fermenter, plugged constantly after dry hopping without a bag.
 
I’ll never not use a bag again. Draining the fermenter took a few hours, and the transfer was anything but ‘closed’. Ugh.
 
Sunfire96 said:
@Bryozoans @Simonpyman I would highly recommend containing the hops. Just ask @west1m about his last batch lol

https://a.co/d/iI3P74x
I use these for small batches and they work great. Has a loop on top if you want to use fishing line or dental floss to hang it, but I just throw it in. Makes transferring much smoother
Click to expand...
ohh I think I have a stainless steel tea infuser! which is just the smaller version of that!
 
I’ve tried bagging dry hops and throwing them in loose. I have to be honest, I feel I get better hoppy goodness by letting them swim free.

Now, I don’t spund or pressure/close transfer or etc., just an old fashioned air-lock and then a gravity transfer from the fermenter spigot. As long as I keep the fermenter tipped away from the spigot during fermentation and dry hopping, I don’t have any issues with clogging. A top draw in the keg is added insurance.
 
Here's my first pull from the fermenting keg. Not a bad look for an 8 day old beer. Smells incredible. Crushable but not too thin. Dry and a good bitterness. I'll get it transferred off the yeast and into a serving keg and I bet it gets even brighter
20250715_182251.jpg
 
Craigerrr said:
Can I claim that what I brewed on Sunday counts as this Q3 recipe?
https://share.brewfather.app/y1KoCxhHVU4SRe
Click to expand...
I wouldn't say so but you do you Craig lol I should take the beer style category off this one; it's not a British beer in ingredients or flavor. The goal is a flavorful yet light American ale that showcases New World and/or PNW hops
 
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