American Pale Ale
Clutch pours a hazy straw colour and is topped with a creamy white head. A large dose of flaked oats provides a luscious and soft mouthfeel. Hopped generously with Centennial, Citra, Amarillo, and Mandarina Bavaria, Clutch bursts with flavours of orange peel, grapefruit, peaches, and pine. A load of dry-hops are used at the end of fermentation for lush aromas of fresh tropical fruit, pine, and citrus. Soft and aggressive at the same time, Clutch is right where you want it.
Under The Hood
ABV : 4.8%
IBUS (Theoretical) : 42
Malts : Pilsner, Vienna, Flaked Oats
Hops : Centennial, Citra, Amarillo, Mandarina Bavaria
Yeast : House Ale
Colour : Hazy Straw
OG : 1.047
FG : 1.011
Looks to me like about 3 SRM
Adding citra, amarillo, and mandarina bavaria at flameout, then cool to 180F at whirlpool for something like 20 min.
The another citra, amarill, mandarina bavaria as dry hops after primary fermentation ends
Mash at relatively low-mid temp, say 150 (same as shortfinger True Believer APA).
yeast nutrient and a 1L starter (split a 2L and save half for future batch).
campden tab in both mash and sparge water (1/2 in each)
Note: The acidulated malt here is to compensate for local water hardness/alkalinity. Advice from local HBS is something like 3-4% acidulated for light beers helps with mash efficiency.
Upped oats to 15% based on brulosphy exbeeriment on flaked oats -- won't make huge difference.
Wondering if I'm overdoing hops for low ABV beer here, but again shortfinger APA uses 8 oz of hops (5 oz dry hops) so maybe fine -- not balanced, but fine.
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