I wanted to make a kind of a different type of apa and I kind of just melded some recipes I found together to get what I was kinda looking for here it us.
69.7% - 9.50 lbs. American “2-row” Pale Malt
14.7% - 2.00 lbs. German Munich Malt
9.2% - 1.25 lbs. German Wheat Malt
6.4% - 0.88 lbs. Victory
.5oz magnum FWH
1oz hallertau 10
2oz cascade at Flame out
3oz hallertau dry hop
Safale 0-4
Now with the flame out cacade I was thinking of cooling it to 180 then adding it then for 20-30 min and then cooling all the way. It’s kinda up in the air on what to do. Any thoughts or comments would be appreciated.
Thanks for the advice, this was going to be a new zealand pale(wakatu and nz cascade ) but the lbs didn’t have the right hops so I modify a bit to work with the similar hops . Anyone have thoughts on the flame out right away or flame out at 180f . Was reading that anything lower than 180 won’t add bitterness just flavor ?
180 would be considered a whirlpool addition. I do flame out as it takes me a couple minutes to get to 180. Anything at 180 adds flavor and aroma which adds perceived bitterness.
Saphir is a wonderful hop with noble Mittelfrueh character but with a distinct citrusy/slight tangerine character. It might single handedly give you what you’re after. Also, Cascade blends really well with Mt Hood, giving you a nice floral/citrus combo with more of an American touch by comparison . But Cascade or Centennial blended with a slightly larger quantity of Sterling, Crystal, Saaz, or Hersbrucker would give you something nice and be in the vein of what you’re after.
I really need to drink German beer at the source - someday :). As for the Saphir, I really enjoyed the Saphir Pivo-ish pils I made for summer. It’s just a great hop.
