2022 was a good year for brewing - I definitely got back into the swing of things and was able to brew a lot more beer than in 2021. While there was some dud beers (mostly due to oxidation..), the beers in general definitely improved in quality. I recognised that I branched out in styles as well, experimenting with different spices and yeasts. Of these, the Beglian White Ale (Witbier), Aussie Sparkling Ale and Mango Lassi sour were 3 notable beers that involved new ways of brewing with spices and different hop varietals. While I tend to stick to the same styles, I’m keen to branch out and try new things, mainly to keep things fresh and exciting. I’m also keen to try new methods, improve the efficiencies of my current process, and work on the limitations I’m currently facing.
In 2023, I have a few notable brewing improvements and styles I’m excited to try. In no given order, these are:
Ballistic Hawaiian Haze Clone (DDH Pale Ale)
For my next clone, I’m going to attempt to replicate Ballistic Brewing’s “Hawaiian Haze” DDH Pale Ale. The tasting notes for this beer have been descriped as juicy, pineapple, hoppy and citric. It’s light in colour with a solid haze. The hops used were Citra, Rakau, Pacifica and Mosaic. The malts are pale malt, rolled/flaked oats and rolled/flaked wheat. It has medium bitterness with 30 IBUs and an ABV of 4.6%. Using this information, I plan to make a recipe that replicates the beer as closely as possible.
Grain Bill
-Use of high protein grains such as flaked oats and wheat.
-Marris Otter base, with some wheat malt, flaked oats and flaked wheat
Hops
-Citra, Rakau, Pacifica and Mosaic, targetting 30 IBU in the boil with late additions and a substantial dry hop. The whirlpool should make up majority of the hop boil additions, aiming for 80-85c additions.
Chemistry
-a 2:1 Chloride to Sulfate ratio will accentuate the smooth malt body and not the hops, as they speak for themselves.