This is the next batch on the schedule... FERMENTABLES: 1.6 kg - Pale (40.5%) 750 g - Wheat (19%) 500 g - Flaked Barley (12.7%) 350 g - Crystal 140L (8.9%) 350 g - Crystal 60L (8.9%) 350 g - Pale Chocolate (8.9%) 50 g - Roasted Wheat (1.3%) HOPS: 8g Flyer - 60 min 16g Flyer - 10 min MASH STEPS: 1) Infusion, Temp: 68 C, Time: 60 min, Amount: 17.5 L 2) Sparge, Temp: 76 C, Time: 15 min, Amount: 17.5 L OTHER INGREDIENTS: 0.5 tsp - Crushed Grains of Paradise, Time: 10 min, Type: Spice, Use: Boil YEAST: Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 STATS: Original Gravity: 1.035 Final Gravity: 1.010 ABV: 3.33% IBU: 16.84 SRM: 24.27
Did this one yesterday. I changed the hop schedule around a little after reading a few articles about late hopping and it's effect on hop flavour and aroma relative to bitterness. I still used Flyer, but I went for... 5g @ 60 mins 23g @ 10 mins
It seems to have two main charateristics; - a kind of citrusy, zingy, tangy flavour which dominates the aftertaste. The tangy aspect is quite hard to describe - the aftertaste is almost like greek yoghurt mixed with honey. Kind of sharp and sweet. - a spicey flavour I'd describe as being like star anise or aniceed. I think this is a really unique hop. Still, it's begging to be paired up with something more conventional. I might do an IPA with this hop in the summer - any suggestions as to what to pair it with based on the description above?
