Jarrylo and Azacca are new hop varieties on the brewing scene, which we gave away during a recent membership offer.
Jarrylo is named for the goddess of fertility and springtime. The high-alpha hop adds spicy fruit notes with hints of pear and orange. Azacca on the other hand is named after the Haitian god of agriculture. Also a high alpha acid hop, Azacca is rich in citrus and ripe fruit character, with notes of mango, pears, apples and dash of pine needles.
The American pale ale recipe below is a perfect way to harmonize the qualities of both varieties into a fruity-delicious homebrew! Big thanks to the folks over at BSG HandCraft for putting together the recipe for us. Cheers!
Jarrylo and Azacca are new hop varieties on the brewing scene, which we gave away during a recent membership offer.
Jarrylo is named for the goddess of fertility and springtime. The high-alpha hop adds spicy fruit notes with hints of pear and orange. Azacca on the other hand is named after the Haitian god of agriculture. Also a high alpha acid hop, Azacca is rich in citrus and ripe fruit character, with notes of mango, pears, apples and dash of pine needles.
The American pale ale recipe below is a perfect way to harmonize the qualities of both varieties into a fruity-delicious homebrew! Big thanks to the folks over at BSG HandCraft for putting together the recipe for us. Cheers!
Ingredients:
- 9 lb (4.1 kg) Rahr Standard 2-Row (1.7°-2.0°L)
- 8.0 oz (227 g) Weyermann Carahell (8.1°-11.8°L)
- 0.5 oz (14 g) Jarrylo pellet hops, 16.3% a.a. (45 min)
- 0.5 oz (14 g) Jarrylo pellet hops, 16.3% a.a. (5 min)
- 2.0 oz (56 g) Azacca pellet hops, 14.0% a.a. (dry hop)
- 1.0 oz (28 g) Jarrylo pellet hops, 16.3% a.a. (dry hop)
- Fermentis Safale US-05 or Danstar BRY-97 American West Coast Yeast
Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.049
Final Gravity: 1.012
ABV: 4.80%
IBU: 38
SRM: 4
Boil Time: 60 min
Efficiency: 70%
Directions:
Mash grains around 151-154° F (66-68° C) for 60 minutes. Follow hop additions as noted in the ingredients list. Follow fermentation schedule given by the chosen yeast.
Extract Version
Use 5 lb (2.25 kg) light dry malt extract (DME) instead of the two-row malt. Steep the 8 oz Weyermann CARAHELL in 1 gallon (3.8 L) of 150°F (66°C) water for 20 minutes. Strain and sparge through the grains, topping up to 6.0 gallons (or up to 3.0 gallons for a partial boil) and bring to a boil. Add the malt extracts. Continue as per all-grain recipe (unless using partial boil process where water needs to be added to bring post boil volume up to 5.0 gallons (19 L)).
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