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.
Yeast
-Preferably liquid yeast from white labs.
Ballistic Hawaiian Haze Clone (DDH Pale Ale)
American Pale Ale
5.3% / 12.2 °P
Recipe by
Luke Ryan
All Grain
BrewZilla 35L - March 2020 - GASH (copy)
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 20 L
Sparge Water: 14.58 L @ 76 °C
Total Water: 34.58 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.044
Vitals
Original Gravity: 1.049
Final Gravity: 1.009
IBU (Tinseth): 31
BU/GU: 0.63
Colour: 6.3 EBC
Mash
Strike Temp — 69.5 °C
Temperature — 65 °C — 60 min
Malts (5 kg)
3 kg (60%) — Barrett Burston Pale Malt — Grain — 3.9 EBC
1 kg (20%) — Gladfield Wheat Malt — Grain — 4.2 EBC
500 g (10%) — Oats, Flaked — Grain — 2 EBC
500 g (10%) — Wheat Flaked — Grain — 3.2 EBC
Hops (200 g)
10 g (11 IBU) — Citra 12% — Boil — 30 min
20 g (8 IBU) — Citra 12% — Aroma — 60 min hopstand @ 85 °C
15 g (6 IBU) — Mosaic 12.25% — Aroma — 60 min hopstand @ 85 °C
15 g (3 IBU) — Pacifica 5.5% — Aroma — 60 min hopstand @ 85 °C
15 g (3 IBU) — Riwaka 5.25% — Aroma — 60 min hopstand @ 85 °C
35 g — Mosaic 12.25% — Dry Hop — day 2
35 g — Pacifica 5.5% — Dry Hop — day 2
35 g — Riwaka 5.25% — Dry Hop — day 2
20 g — Citra 12% — Dry Hop — day 2
Hopstand at 85 °C
Miscs
8 g — Calcium Chloride (CaCl2) — Mash
4 g — Gypsum (CaSO4) — Mash
4 ml — Lactic Acid 88% — Mash
Yeast
1 pkg — White Labs WLP066 London Fog Ale 82%
Fermentation
Primary — 19 °C — 10 days
Carbonation: 2.4 CO2-vol
Water Profile
116 Ca2+
15 Mg2+
44 Na+
185 Cl-
90 SO42-
117 HCO3-