This recipe comes to us courtesy of AHA member Kent Shultz. To learn more about Höfter’s hop farm, check out Ken’s article “Höfter’s Hallertau Hop Harvest” in the Nov/Dec 2017 issue of Zymurgy magazine.
Höfter’s Blanc Pale Ale | American Pale Ale
- 7.5 lb. German Pilsner malt
- 2.5 lb. pale ale malt
- 1.25 lb. white wheat malt
- 0.5 oz. Hallertau Blanc whole cone hops (FWH)
- 0.25 oz. Hallertau Blanc whole cone hops (60 min)
- 1 oz. Hallertau Blanc whole cone hops (10 min)
- 1 oz. Hallertau Blanc whole cone hops (5 min)
- 1 oz. Hallertau Blanc whole cone hops (0 min)
- 1 oz. Hallertau Blanc whole cone hops (dry hop)
- Fermentis Safale US-05 dry yeast
- Original Gravity: 1.052
- Final Gravity: 1.010
- ABV: 5.4
- SRM: 4
- Boil Time: 90 min.
- Efficiency: 60%
Using soft water, begin the infusion mash with 4 gallons (15.1 liters) of brewing liquor and rest at 145°F (63°C). Stir in 3 g gypsum and rest for 20 minutes. Add 1.5 gallons (5.7 L) of boiling liquor to step the mash up to 155°F (68°C). Rest for 40 minutes.
Take first runnings, and add 0.5 ounces (14 g) of whole-cone Hallertau Blanc hops as first wort hops (FWH). Batch sparge with 4.5 gallons (17 L) of 170°F (77°C) liquor, adding 2 g calcium chloride.
Boil for 90 minutes, adding whole-cone Hallertau Blanc as listed in the hop bill. Whirlpool for 5 minutes after flameout, and run off wort into fermenter.
Cool the wort to 65°F (18°C), then rehydrate an 11 g packet of Safale US-05 in warm water for 15 minutes and pitch. Add about 10 ppm of pure oxygen to the wort.
Ferment to completion (6 to 8 days) and keg. Dry hop with 1 ounce (28 g) of Hallertau Blanc for three days at 60°F (16°C), then transfer beer to a clean keg. Force carbonate and enjoy!
Substitute 5 lb. Pilsner and 2 lb. wheat malt extract for the grain malts. Dissolve in warm reverse osmosis water and proceed as above.