WYLDE SKY AMERICAN PALE ALE
American hops doing all the work in this great, balanced session pale.
VERSION#1 OCT 2018
Drink this one as the awesome session pale it is. Or read on and delve deeper into quite an interesting little beast…
Coming up with a session pale can be as simple or as complex as you want to make it. The aim here is to end up with a light coloured pale, but not golden. There are many ways to do this, each with their own merit. We chose to bring the colour and malty backbone with a very lightly kilned caramelized malt, but in vast amounts, rather than using a darker grain in smaller amounts. Paul also wanted to try out flaked oats in this one for that smooth feel. This was a bit of a pain to mash, but the results are great - there’s enough oats to call this an Oatmeal Pale if Paul wanted to.
The water profile for the American Pale was nothing too out there - Sulphate at 300ppm, Calcium at 140ppm, and Bicarbonate at 110ppm are probably the most noteworthy numbers. For the subsequent versions, we might play around a bit more with these numbers. Pushing the hop character is the main key.
Now for what everyone’s really interested in: them hops! Paul carefully selected Mosaic, Centennial, and Ahtanum for good reason. The news for us was Pekko - first time we brewed with it, and man what a pleasant surprise! We’re going to explore more out of this hop in the future (single-hop anyone?), but on this one it did bittering duties. Mosaic and Ahtanum for aroma, and Centennial in the FV.
We designed this one for 4.5% and our mash temperatures were right in line, the California Ale strain had other things in mind though and took it down to 1,005 FG, bringing the ABV up a bit and providing a slightly drier finish, which we don’t actually mind. This yeast is a real trooper and I’m not the one to step in front of it and tell it to stop doing its job!
Tasting Notes: Smooth malty background with plenty of berry, and floral hop aromas, with citrus on a supporting role.
Character: A session American pale (you read that right, we’re still calling it a Session pale even at 4.9%, you crack one open and tell us otherwise!). Balanced hop and malt character with a smooth and creamy head coming from all those oats that almost blocked the mashtun!
Process: Mashing at 65.8C for 75 minutes, followed by boil and whirpooling. Fermenting at 20.5C for the first 48 hours, rising to 22.5C overtime. Dry-hopped in the primary while fermentation still active, but close to terminal gravity. Secondary for 1 week at as close to 0C as it makes no difference.
Available: Keg | Key-Keg | 330ml Can
Version#2 JAN 2019
The first brew to undergo a second version, check out how this one differs from V1….
The grain bill remained unaltered, so Pale malt as the base, a 30EBC (colour scale, the lower the number the lighter the kilning) Caramalt to bring that light copper hue, and Flaked Oats to give that smooth mouth feel and head retention.
Water profile remained the same too, so look up to your left to check the details.
The interesting bit here was the hop rotation we decided on. Centennial and Mosaic for bittering (oh the heresy, eh?), with Ahtanum and a bit more Mosaic in the whirpool doing the background aroma duties. Pekko went in the FV as dry-hopping, because we just needed to find out what this variety felt like it as the star of the show.
The result is a very balanced aroma that resembles (spoiler alert, don’t read the following if you’d like to make up your own mind, there’s a lot to be said for everyone’s individual experience, especially in terms of aroma and the places it takes you), a herbal mix of juniper and sage, and now that tropical feeling in the background. We like it a lot, and know you will too!
We kept the ABV the same as V1, however V2 is a tad bit dryer than V1 (and by that I mean that the final gravity is slightly lower than V1). The California Ale is a great strain, and we reckon quite suitable for blending too, so that might be an option soon.
This one is only available in draught, so come visit our taproom (click the link on the headbar) to check our opening hours!
Tasting Notes: Smooth malty background with a herbal aroma backed by tropical fruit mix and citrus in the background.
Character: A session American pale. Balanced hop and malt character with a smooth and creamy head coming from all those oats that almost blocked the mashtun! (yep, again!)
Process: Mashing at 63.5C for 60 minutes, followed by boil and whirpooling. Fermenting at 20.5C for the first 48 hours, rising to 22.5C overtime. Dry-hopped in the primary while fermentation still active, but close to terminal gravity. Secondary for 1 week at as close to 0C as it makes no difference.
Available: Keg | Key-Keg