More Therapy

Another Hop Therapy is in the books . It’s batch #11 and features two New Zealand hops Waimea and Wai-iti.

These hops came from my Hop Box subscription via Yakima Valley Hops (YVH). They lend a fruity and citrus aroma/flavor. You can find detailed descriptions at YVH:

I fermented this batch with one of my favorite yeasts for IPAs, Lallemand’s Verdant IPA. I find this yeast complements fruity and citrus forward hops. I try to keep a fresh culture of this yeast on hand.

The malt bill is essentially the same as previous batches, but with a little Crystal for color (since I’m using Pilsner malt this time):

  • Weyermann Pilsner Malt – 80%
  • Flaked Oats – 8%
  • Avangard Wheat Malt – 8%
  • Briess Crystal 40 – 2%
Hop Therapy #11, 6% ABV


Here’s the latest iteration of my GWEN series

  • Avangard Wheat Malt – 52%
  • Weyermann Pilsner – 44%
  • Avangard Dark Munich – 4%

The brew day was uneventful and went as planned (rare). I used a lot of rice hulls in the mash which undoubtedly helped. For my G30 I always set my strike water temp to 5F above my mash-in temperature. I mashed at 152F for 60 minutes and then mashed out at 168F for 10 minutes.

I pitched a fresh culture of the Weihenstephaner yeast I harvested into my Grainfather Concial fermenter where I fermented at 69F for 14 days. Trub dumps were performed on day 4 & 10. I cold crashed for 2 days at 39F. On kegging day I harvested yeast and performed a pressure transfer to keg.

After about 3 weeks in the keg this brew is rather tasty and does lean more towards banana than clove; which I prefer. I’m going to have to brew this again quick, it’s going fast.