12/19/2023 0 Comments Sierra nevada pale ale clone beersmithIn some ways, Cryo Hops are perfect for this as they have less leafy plant material than normal hops. It seemed intriguing to try and add Cryo Hops to the fermenter early on in primary fermentation to see what the sensory impact would be. There has been a lot of talk lately about the biotransformation of hop compounds that takes place in the presence of yeast. In addition to trying out the Cryo Hop product, I also wanted to test out fermentation hopping. This should not only cut down on kettle losses, but also perhaps some of the more grassy harsh notes that hops can impart on a beer. This is a key point of interest for brewers as, in theory, it allows you to get the same hop effect in your final beer while putting less physical plant material into the beer. This separation allows Cryo Hops to contain a much higher proportion of hop resin and essential oils, typically double what you would see in a pellet (by weight). Not only was YCH pouring several professionally-made beers using Cryo Hops, they were also giving away samples of the product.Ĭryo Hops are created through a proprietary process that uses liquid nitrogen to break apart and separate the hop lupulin glands from the leafy bract material. At this year’s trade show, I was excited to see Yakima Chief Hops (YCH) debuting a new product called Cryo Hops. One of the best things about the National Homebrewers Conference is getting to see new products. This beer strikes an excellent balance by creating some nuanced malt character that is toasty and dry without detracting from the hop character or burdening the beer with heavy, sweet caramel flavors.ĭon’t let the condensation fool you, our Cryo hopped pale ale turned out nice and bright. The trends in APA have been moving towards minimizing malt while driving up hop aromatics and flavor. Finding an appropriate malt balance seems to be a perpetual challenge when brewing American Pale Ale. The hops I used were a bit old and not as bright and fruity as I would have hoped from such a heavy dosing of Mosaic. No hop astringency or other unpleasant mouthfeel components. There is a light minerality that intensifies the moderate amount of hop bitterness. There is not a whisper of caramel sweetness-something I try to avoid in my pale ales. Beyond the hops lies a subtle malt character that has some intriguing toasted bread crust and biscuit flavors. My previous experiences with Mosaic were much more tropical and fruity than what I experienced with this beer. This beer illustrates the variability in character that is common with hops, especially for homebrewers and small commercial brewers that are unable to cherry pick their hop selections. The flavor showcases a very hop-forward balance heavy on pithy grapefruit, pine, and just a touch of tropical fruit. There is a large white persistent head that leaves lacing all the way to the bottom of the glass. There is just a whisper of haze, somewhat remarkable considering the amount of dry hop that went into the beer. The beer is deeply golden, bordering on copper. Beyond the hops lies a subtle malt toastiness that is trying to make itself known beneath the more boisterous hop components. The hop is slightly grassy and vegetative. Medium-plus hop nose with aromas reminiscent of pine resin, mango, and some pithy citrus. Centennial (10.4% AA) – whirlpool 15mĠ.5 ea. Cryo Hop Pale Ale Recipeīitterness: 30.6 IBU (does not account for whirlpool isomerization)Ġ.75 lbs. Wanting to get a chance to use this malt-and eyeballing some leftover Mosaic hops in my freezer-I decided to formulate a hoppy pale ale that would perhaps test the specialty malt’s ability to stand out in an intensely hopped beer. While these descriptors sound pretty generic, this malt had a unique character that was subtle yet different from what I’d expect from similarly colored crystal or kilned malts. The malt had a subtle bready character backed up by a soft toasty quality that I found unique and appealing. While it seems hard these days to get folks excited about anything that’s not over-the-top hoppy, sour, or barrel-aged, I was genuinely impressed by said beers. American Pale Ale brewed with Briess’ new Copper Carapils malt.Īt this past year’s National Homebrewers Conference I had the chance to try a couple of beers showcasing Briess Malting’s new Carapils Copper malt.
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