Brews

Resurgence Pale Ale iv

Brew

Hops

Hop Variety60min10min0min-10minDHTotal
Mosiac15g20g25g20g80g160g
Riwaka–25g25g20g100g170g
Total15g45g50g40g180g330g
Heat off @ 0min addition, rapidly cool to 80C. Hold @ 80C until -10min addition, then resume cooling to pitching temperature.

Grain

  • 3.10kg Gladfields American Ale Malt
  • 2.91kg Gladfield Vienna Malt
  • 0.65kg Gladfield Aurora Malt

Yeast

2x Pomona Hybrid Ale Yeast

Water Treatment

2g Calcium Chloride (CaCl2), 4g Magnesium Sulphate (Epsom salts – MgS04), 8g Calcium Sulphate (Gypsum- CaSO4)

Boil Additions

2g yeast nutrient and 1g whirlfloc @ 10min

Brew

  • Mash in at 67°C with 16.5L, rest for 60 min at 66°C.
  • Mash out: 10min @ 76C
  • Sparge with 16L at 76°C
  • Preboil size 29L
  • Boil time 60mins
  • Fermenter volume 24L

Fermentation

18C for fermentation, 20C for rest phase (when no gravity change for 48hours)

Fermenter Additions

180g DH (120 Riwaka, 80 Nectaron) day 5

Carbonation

self carbonation

Bottled

20241214

Final Volume

21L

Notes

Resurgence Pale Ale version 4

Change to grain – ratios only – with an increase of Vienna, balanced out with decrease of American Ale and Aurora. Hops – changed to Riwaka and Mosiac, using the same hop delivery as the West Coast RIPA ii. Yeast also changed from BRY-97 to Pomona.

Brew went well, slightly longer boil due to wfh meeting.

cooling from 80C to 20C took 36min

Day 1

fermentation underway very quickly, pressure help around 2psi, by the evening it’d come down from 1.061 to 1.043

Day 2

fast fermentation, by evening SG 1.012 (6.5%), foam levels good, approx 50mm, pressure 2psi

Day 5

sg 1.006 with 1-2pts change over 48hrs

dry hop added, 180g total

spunding closed for CO2 capture

temperature raised to 20C

Day 13

Dumped trub, cooled to 4C

Day 14

transferred to keg and 2L riga, total 21L

tasting nice, good Riwaka flavour

Notes
Grains
Boil
Darker look to it at the start
Fermentation underway quickly
Dry hop
Keg transfer
Tasting good