One of my first nitro beers was a hoppy English pale ale. I remember it having a wonderful balance between the estery yeast profile and citrusy hops, so I remade it with London Ale III to get a sense of how that would change the beer. The previous iteration used London ESB (my favorite yeast); the esters and diacetyl can be high with that though, and the hop character is usually subdued.
- 10 lb UK Pale
- 0.2 lb Amber malt
- 0.18 lb Acid malt
- 0.3 oz Columbus hops (60 min)
- 0.125 oz each Simcoe, Citra, Mosaic hops (20 min)
- 0.5 oz each ” (10 min)
- 0.5 oz each ” (5 min)
- 0.75 oz each ” (whirlpool, 20 minutes)
- WYeast London Ale III
// Mash-in w/ 4.25 gal water at 152 for 50 minutes (w/ 1.5 tsp gypsum), raise to 168, sparge w/ 3.25 gal 168F water (adjusted to 5.6 pH), collect around 6.75 gal 1042 wort. Boil 60 minutes, chill, collect 5 gallons 1048 wort. oxygenate for 30s. //
FG 1016, super cloudy – not so great on nitro. Needed dry hopping for full hop flavor experience. Eventually moved to CO2 and carbonation suited the beer much better.
This came out OK (definitely better on CO2, the ESB yeast + maltier beer is likely why I enjoyed this on nitro the first time) but would have really benefitted from some dry-hopping and keg-hopping. The flavors from the boil additions were bright and citrusy, but it needed that extra kick of hop flavor from a dose or two of dry-hopping.