Description
🍺 Recipe Details 🍺
OG: 1.062 | IBU: 66 | ABV: 7.1%
MASH: 60min @ 66°C
BOIL: 75min
Total Water: Approx 37L
GRIST
– 5.5kg Voyager Pilsner (3 EBC)
– 740g Winter Wheat (4 EBC)
– 740g Rolled Oats (2.5 EBC)
– 360g Voyager Dexter (6 EBC)
– 200g Gladfield Sour Grapes (4.5 EBC)
– 250g Rice Hulls (optional)
BOIL ADDITIONS
40g Simcoe (13% AA) (60min)
WHIRLPOOL/HOPSTAND (20min)
## After boil, chill to 80°C then add hopstand addition:
45g Simcoe
45g HBC 1019
45g El Dorado
DRY HOP (Day 3)
50g Simcoe
50g HBC 1019
50g El Dorado
FERMENT @ 20°C
DRY
> LalBrew Pomona
LalBrew BRY-97
LIQUID
Bluestone New England
WLP077 Tropicale
TARGET FG: 1.008
FERMENT: 10 days**
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days and there is no detectable diacetyl (butter/popcorn).
OPEN RECIPE IN BREWFATHER (23L) (46L)
@hoppy.days.brewing
🍺 Recipe Notes | Water Profile 🍺
- Dry hop during active fermentation – we find around day 3 is best.
- It is our recommendation to NOT ferment under pressure at least until the dry hop addition to allow the yeast to best express tropical fruit esters.
- Every ferment is different so make sure you package when specific gravity is stable over two days and there is no detectable diacetyl (butter/popcorn).
- Note the 75 minute boil time to reduce risk of DMS.
Target Water Profile: LIGHT AND HOPPY
🍺 Important Info 🍺
Our Recipe Packs come with all necessary grain, hops and yeast for your brew. Hops are rounded up to the nearest 50g and we’ll provide more yeast for strong ales and lagers. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)
LalBrew Pomona™ Biotransformation Recipe Series
Lallemand/Escarpment Labs Collab 5: Life’s a Peach
Source: Lallemand Brewing
This recipe shows off Pomona’s peachy side. This yeast is a great option to produce stone fruit aromatics, especially when combined with the right hops at the right time. Here, we use El Dorado, HBC-1019, and Simcoe. HBC-1019 is a relatively new experimental hop that displays strong peach aromatics. The El Dorado will also contribute hop-derived esters to enhance overall fruity perception, while the Simcoe provides added stone fruit notes and hop presence. The yeast will aid in releasing and biotransforming aromatics in these hop varieties when they are added to the whirlpool.
We will achieve this by a combination of methods:
- Lower-temperature (80°C) whirlpool addition of El Dorado, HBC-1019 and Simcoe to emphasize the natural peach characteristics of these varieties.
- The stonefruit aroma produced as part of the normal fermentation profile of LalBrew Pomona™ is accentuated by pairing with these hop varieties.
- Whirlpool addition of hops extracts maximal amounts of hop-derived esters and terpenes, which are biotransformed by LalBrew Pomona™.
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