![]() Hop additions are very much an educated guess to limit harsh bitterness and extract more of the desirable fruity and floral properties of Galaxy. ![]() Our expected ABV and IBU are marginally higher than the original. Here's the full recipe we're going to run with. Dry hop will be fairly large as well and only left for 2 days before transferring to keg. For this reason we'll be going for a shorter 30 minute boil, with a small addition at 15 minutes, and another addition at 5 minutes, followed by a larger hop-steep/whirlpool addition to really extract some of the fruity galaxy flavours without imparting too much extra bitterness. Galaxy hops are known to be a little temperamental as well - they can be somewhat harsh if overused for bittering, and can lead to grassy notes if left to dry hop for too long. You could mix it up a little though and use an alternative yeast like Lallemand's Verdant IPA to really help promote some more fruity and juicy flavours, and promote the haze factor - though with 40% wheat, haze should definitely not be an issue to create in this beer. ![]() We'll stick with US-05 for the yeast since we're trying to clone this beer. This is what we've long called 'Byron Bay in a bottle'." "Inspired by our home on the edge of the Pacific Ocean, we brew our golden hazy Pacific Ale with all Australia barley, wheat and Galaxy hops from Tasmania, which give the beer its big tropical fruit aromas and flavours and refreshment. The Stone & Wood website doesn't give much further information about this beer, other than that it has 4.4% ABV, and confirms it uses barley, wheat and galaxy hops Unmalted wheat can be flaked or torrefied depending on what you're able to get. The wheat is apparently a mixture of malted and unmalted wheat with the exact split unknown. ![]() The malt bill is claimed to be a 60/40 split of ale and wheat respectively. Note that the thread is quite old - it started back in 2010 so the recipe has more than likely changed since then, but let's see how close we can get. So after reading through this thread (several times), along with a few others we've been able to all but confirm a few aspects of the recipe based on people suggesting they've spoken to (perhaps former) brewery staff directly. We're treading a fairly well worn path with brewing this beer - plenty have attempted this one before us, as can be seen from this rather large thread on the Aussiehomebrewer forum where recipes have been formulated, tested and critiqued - at length, and often with little to no follow up on how they've turned out. It's super easy drinking and highly refreshing, and with the weather warming up a little here it seems like the perfect time to have a crack at making our own version of it. Every time we have this beer we're reminded of just how good it is - hence why it made The To Brew List as well. ![]()
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