The following beer recipe is featured in the January/February 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Zane Smith of New Zealand earned recognition in the homebrewing world for this award winning New Zealand-hopped pale ale.
This pale ale uses a hefty dose of three different New Zealand hops. The Nelson Sauvin hops provide just enough bitterness, while the Hallertauer and Cascade hops show off floral and citrus notes, moving towards grapefruit, and blend nicely with the citrus and fruity aromas from dry hopping. Give this recipe, originally featured in January/February 2013 Zymurgy, a shot and see how it stacks up to your favorite pale ale!
- 9.68 lb (4.4 kg) Gladfields pale ale malt
- 13.1 oz (371 g) 80° L cryustal malt
- 5.3 oz (150 g) dextrin malt
- 0.35 oz (10 g) Nelson Sauvin hops, 12.4% a.a. (60 min)
- 0.88 oz (25 g) NZ Hallertauer hops, 8.5% a.a. (10 min)
- 1.0 oz (28 g) NZ Cascade hops, 7.6% a.a. (10 min)
- 2.0 oz (57 g) NZ Cascade hops, 7.6% a.a. (flameout)
- Danstar Nottingham yeast
- 1.5 oz (42 g) NZ Cascade hops, 7.6% a.a. (dry hop, three days)
- 1.0 oz (28 g) NZ Hallertauer hops, 8.5% a.a (dry hop, three days)
Yield: 5.28 gallons (20 L)
Original Gravity: 1.053
Final Gravity: 1.014
Boil Time: 60 minutes
Mash with 31 quarts of water at 167° F (75° C) to achieve an initial mash temperature of 156° F (69° C). Remove grain bag and boil for 60 minutes, with hops added at 60 and 10 minutes and a final addition at flameout. Ferment for 14 days, adding dry hop for three days at end of fermentation. Bottle or keg and enjoy!
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.
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