Recipe: Wet Hop Ale

harvested-hops

This fall was my first opportunity to brew a wet hop ale. For anyone who hasn’t made one before, this is a beer brewed with fresh hops, picked as close as possible to the time that you brew, allowing as much of the delicate and volatile hop flavors and aromas to get in your beer.

I had a monster bine to clip from, and this one bine produced roughly 3 pounds of wet Cascade hops. I brewed an American Pale Ale, low gravity (just under 5%), to really showcase the hops. I added wheat for a little bit of body, as I didn’t want any crystal malts to interfere at all, really allowing the sweet citrus flavor of the hops to make their presence known.

Recipe Overview

Wort Volume Before Boil: 6.08 US gals
Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.046 SG
Expected OG: 1.052 SG
Expected FG: 1.013 SG
Expected ABV: 5.3 %
Expected ABW: 4.1 %
Expected IBU (using Daniels): 42.3
Expected Color: 4.8 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt 9lb 0oz (90.0 %) In Mash/Steeped
UK Wheat Malt 1lb 0oz (10.0 %) In Mash/Steeped
Hops
US Centennial (8.5 % alpha) 0.50 oz Loose Pellet Hops used First Wort Hopped
US Cascade 3.0 lbs Loose Whole Wet Hops used 1 Min From End

Yeast: DCL US-05 (formerly US-56) SafAle

wet-hop-addition

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