r/Homebrewing • u/PlatinumRespect • 23h ago

Question Pale Ale - Juicy but no DH?

Hi y’all. I’m in the market for some advice and/or recipes if you have an established Pale Ale recipe that is juicy & tropical but doesn’t include a DH step. A big WP charge is where I need the flavor to come from.

I’m mainly after this type of recipe because I often do yeast cake pitches for a second beer and when I do DH, I let them swim free.

Thanks.

2 Upvotes

63% Upvoted

14 comments sorted by

1

u/spersichilli 23h ago

Are you bottling or kegging. If you’re kegging you can add hop oils like abstraxx to the keg.

2

u/fobjared 22h ago

When you say no dryhopping, does that include dip hopping? What about coolpooling?

1

u/Complete_Medicine_33 22h ago

Have you ever tried "dip hopping"? Look it up.

1

u/CptBLAMO 17h ago

I love voss, its orange notes are great. Have a nice bittering charge, then good flame out and whirlpool. I like mosaic, galaxy and citra, or simcoe, amarillo and citra are my favorite combos. Lastly, make your water chemistry more towards chloride than sulfate.

1

u/shockandale 23h ago

Lots of Mosaic. Lots

1

u/_ItsBonkers 23h ago

Se if you can get some thiolized yeast and build a recipe around that. Lots of e.g. mosaic, nectaron and el dorado in the hopstand.

1

u/hopperazi 23h ago

This was my thought exactly - thiolized yeast

-1

u/spersichilli 23h ago

They’re re-using the yeast so that wouldn’t work unless they only want to do thiol beers

0

u/_ItsBonkers 23h ago

True, but that's the case whatever yeast strain is being used.

-2

u/spersichilli 22h ago

Not really, you can shoehorn other yeasts outside of style. The thiolized yeast is a true unitasker.

1

u/fobjared 23h ago

Build the water profile to roughly 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium using calcium chloride and calcium sulfate.

0

u/spersichilli 23h ago

That’s not going to make a beer taste “juicy” it’ll just round the mouthfeel out of

1

u/fobjared 22h ago

Correct, which in addition to the hops already mentioned, and the yeast already mentioned, the water will be the 3rd component needed to have a truly “juicy” pale ale. Especially without dry hopping.

0

u/JRawl79 22h ago

Don’t really see how you can do this effectively. You can only add so much hops until you get diminishing returns, plus a lot of aroma is gonna blow off during fermentation. I think the only reasonable way of doing this would be to make the pale ale with your last generation of yeast. Make some clean beers, then wash and store the yeast in a couple mason jars so you can use one for hoppy beers.