I'm thinking about 18-20 IBUs in a mild.

 

I really like your idea with the American Wheat (though I'm a not a fan of crystal in my AW). That should really showcase the hops nicely. I'd be afraid the other two recipes, while likely to produce great beers, won't really let you know what Azacca brings to the table.

It'll be great regardless.

 

My AW is 50/50 Pils and a Pale Wheat. Nothing wrong with 2-Row of course.
I love BRY-97, one of my favorite yeasts, for this style. I've never used any Kveik yeasts, but in an AW, I wouldn't want twang. Clean and crushable is all I'm looking for.

 

I too have a pound of Azacca hops on the way, and have been wondering how to use them. Thanks for the ideas.

 

I don’t have a ton of headspace in my Speidel so i will certainly set up a blowoff for this type of beer (super fermentable, no adjuncts). If this were an American Stout (for which I also use Bry-97) I would just use an airlock.
Some people say it’s a bit slow to take off so don’t get concerned if it does putz around a bit, but I’ve never experienced that on my small batches.

 

I have used azacca hops many times, it is great to use anywhere that you would use Citra in my opinion

 

If I may suggest, use it as a single hop in one of those IPA's you make. One of the ones that I always comment on the beautiful coloring of... maybe bitter with Magnum mind you, but it brings great flavor and aroma in my opinion

 

Good suggestion @Craigerrr as I too am looking for best ways to use the pound of Azacca hops that should be coming my way soon.

 

I'm on the verge of bottling a three gallon batch of apa that I fermented with BRY-97 that had a little over 2 inches of krausen.

 

I've brewed with Azacca 4 times. All were NEIPAs with Citra and sometimes another hop. I used Azacca in the 1-2 oz/gallon range along with equal and then eventually lesser amounts of Citra and other hops. Both 8oz batches of Azacca I ordered over the last 2 years came across as mild and it took some trial and error to ensure they weren't overshadowed in the final beer. I don't have a lot of experience with these juicier hop strains in wheat beers so I can't be of much help there but by comparison the hop was mild when combined with Citra, but flavorful enough in an IPA to want to order again and adjust the recipe. You can expect something that's modern and juicy, but richer and less citrusy than Citra.

 

I’m wondering about a SMASH, using Vienna or Munich, or maybe something like Maris Otter? Obviously, this would be the simplest way to explore the properties of this new to me hop. A rethinking of Wayner’s Pale Ale is another option. Then again, I could rejigger one of my IPA recipes. I will come up with something, either of my own creation, or a play on someone else’s recipe.

 

Got mine today; thinking about using them in my next brew: oatmeal stout.
Then a pale ale or IPA, maybe an American wheat beer.

 

I put together this recipe, an American Pale Ale, to use Azacca hops.
If you have any questions or comments, please don’t hesitate to put them forth.
https://www.brewersfriend.com/homebrew/recipe/view/1208193/hapa-herms-azacca-pale-ale

 

My comment is, I think it looks great!