jeg3
Landlord.
It is one of the most drinkable ales I've brewed so far
Wye Valley Hereford Pale Ale (HPA) Clone Recipe
- Thread starter MartinHaworth
- Start date
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Just spoken with the brewer at Wye Valley - a lovely chap who couldn't have been more helpful...he told me that Nottingham would be as good as anything, saying that a neutral ale yeast with no esters was the way forward.
He recommended to me that I add the Celeia at flameout, that 15 minutes was far too early and could lead to losing some of the aroma.
Cheers
Martin
He recommended to me that I add the Celeia at flameout, that 15 minutes was far too early and could lead to losing some of the aroma.
Cheers
Martin
Finally got round to this today. Can't believe I started this thread 9 months ago! Did the beer as written, only change is that on the Wye Valley Brewer's advice I added the Celeia at flame out. All went smoothly - still got to clean down, but 65% brewhouse efficiency I'm happy with!!
Cheers
Martin
Cheers
Martin
jeg3
Landlord.
I'm planning on making it again next month
This has felt a really chilled brewday. Pottering round the house...trusting the method I usually use without faffing or worrying at it.
really enjoyable!
Hope yours goes well too!
really enjoyable!
Hope yours goes well too!
jeg3
Landlord.
I know what you mean - I've done about 15 AG brews now using the same basic method, brew day is now a breeze
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Having had a few pints of this with my dad at the swan hotel in Abergavenny (if you're ever in aber - God help you - the landlord in this hotel loves his beer and has great stuff on, quite forward thinking beers), I've got a clone planned. I'm going to culture up the yeast from a few bottles of hpa. Got my dad on standby to pick them up from his local supermarket closer to the time!
Let us know how yours turns out. I'm also planning to use the leftover target and celiea to do an elderflower ale later in the year. I reckon the elderflower will compliment the floral nature of this beer.
Let us know how yours turns out. I'm also planning to use the leftover target and celiea to do an elderflower ale later in the year. I reckon the elderflower will compliment the floral nature of this beer.
I'd forgotten this thread too, I did make it in the end as per the suggested recipe but forgot to report back.
The Wheat Malt was a good call and agree that you need more late hops, my Celeia addition was 15min from the end and it wasn't hoppy enough. I gave my mate an Extract version to do with the addition of flameout Celeia and it was much better (although being Extract didn't have the wheat, which detracted from it a little).
Going to have another go at this soon. All my local pubs have Wye Valley ales so it's one of my favourites.
The Wheat Malt was a good call and agree that you need more late hops, my Celeia addition was 15min from the end and it wasn't hoppy enough. I gave my mate an Extract version to do with the addition of flameout Celeia and it was much better (although being Extract didn't have the wheat, which detracted from it a little).
Going to have another go at this soon. All my local pubs have Wye Valley ales so it's one of my favourites.
Bottled last night. 35 bottles, 1047 down to 1006. With priming this puts it around 6%. Very clear and initial taste is promising.
jeg3
Landlord.
I put this on again last week. Had a sample last night and it tastes very consistent with the batch I brewed before Christmas, which is excellent.
I'm not a hoppy beer fan, so the late hops in this are minimal. OG was 1.042 so it doesn't need much hop aroma for my palate anyway. But it's still 36 IBU, just mainly from the bittering addition. I've found Magnum to be possibly the best bittering hop I've used, and can't source Target locally.
Will be conditioned by end June :)
I'm not a hoppy beer fan, so the late hops in this are minimal. OG was 1.042 so it doesn't need much hop aroma for my palate anyway. But it's still 36 IBU, just mainly from the bittering addition. I've found Magnum to be possibly the best bittering hop I've used, and can't source Target locally.
Will be conditioned by end June :)
Strangely coincidental since I made a thread about this but what do you think of this yeast?
jeg3
Landlord.
Great for HPA, I've since tried it in an Elderflower Spring Ale, Dark Ruby Mild, Oatmeal Stout, Bathams type bitter and first gold bitter. All were good but it seems suit paler ales.
But it gives a nice clean fermentation and is fairly high attenuating. Also a fantastic top cropper
But it gives a nice clean fermentation and is fairly high attenuating. Also a fantastic top cropper
Thats good I am doing a pale /blonde English ale with it using probably mostly EKG
That's very low. Is that the yeast attenuation or a low mash temp? Or both?
I don't want it that strong!
jeg3
Landlord.
I've had 1.042 attenuated down to 1.008 before, but only down to 1.006 when mash temp was too low
Thanks, that's all fair comment...looking again at my photo, it may have been 1008? It is a little stronger than I wanted TBH! I'm brewing this for a mate who is very generous with his boat....he loves HPA...should be just fine for a summer evening messing about on the river.
Martin
Martin
jeg3
Landlord.
I'm not too fussed by ABV, anywhere between 4 and 5% for a pale ale works for me. The dark Ruby mild was pushing 6% but that was the style
still over 80% sounds like a bit of a beast.. I have never had one 1006 before
I will report what I get back with it
I will report what I get back with it
jeg3
Landlord.
Had a sneaky taste today, and it's secured it's place as my go to summer ale
I had a crafty pint after only 1 week in the bottle - very big initial hop hit, possibly a little medicinal...should calm down in a week or so...still very enjoyable!
