Last week, I attended the online AHA HomeBrewCon event. During the event, I listened to talks on water chemistry, hop blending, biotransformation, and Kveik yeasts. I decided to synthesize all this learning into what I hope will be a very citrus-forward Pale Ale. The main hop addition will take place at 10 minutes left in the boil, and will include a mix of Cascade, Lemondrop, and Mandarina Bavaria hops. At whirlpool, a smaller amount of these hops will be added gradually as the wort cools from 179F to 144F over a period of 15 minutes or so. Finally after about 24-36 hours of fermentation with the Kveik yeast, I'll dry hop the beer with a blend of Cascade, Lemondrop, Simcoe, and Mandarina Bavaria. Cascade and Lemondrop in a 4:1 ratio will provide something vaguely Citra-like, I'm told, and both Simcoe and Mandarina Bavaria will "enhance" those hops and improve on their flavor and aroma. The Kveik yeast I'm using (Voss Kveik from Lallemand) should prov...
