18B American Pale Ale

Resurgence Pale Ale III

Name: Resurgence Pale Ale III
Prep time: 60 min
Cook time: 60 min
Yield: 26 litres
Cuisine: Beer
Ingredients: 4.74kg Gladfield American Ale Malt; 1.12kg Gladfield Vienna Malt; 0.8kg Gladfield Aurora Malt; 15g Nectaron (60min boil); 25g Nectaron (whirlpool); 60g Nectaron (dry hop); 40g Riwaka (30min boil); 40g Riwaka (10min boil); 120g Riwaka (dry hop); LalBrew BRY-97 West Coast Ale — 2 packets; 1g Whirlfloc; 2g Yeast nutrient

Brewed 2024-03-09 Batch · 26 L Matt Paterson

ABV7.0% OG1.063 FG1.012 IBU82

Against the style · 18B American Pale Ale

ABV 7.0%, style 4.5% to 6.2%
OG 1.063, style 1.045 to 1.060
FG 1.012, style 1.010 to 1.015
EBC est. 13, style 10 to 20
IBU 82, style 30 to 50
BU/GU 1.30, style 0.57 to 0.95

Grain bill

Gladfield American Ale Malt	4.74 kg	71.2%
Gladfield Vienna Malt	1.12 kg	16.8%
Gladfield Aurora Malt	0.8 kg	12%

Adjuncts

Whirlfloc	1 g @ 10 min
Yeast nutrient	2 g @ 10 min

Hop schedule

Hop	60 min	30 min	10 min	WP	DH#1
Nectaron 100 g	15g	·	·	25g	60g
Riwaka 200 g	·	40g	40g	·	120g

Yeast

LalBrew BRY-97 West Coast Ale

2 packets

Water additions

Calcium Chloride	2 g
Magnesium Sulfate	4 g
Calcium Sulfate	8 g

Tasting notes

2024-03-30

Clear and aromatic with good carbonation after careful pressure-managed bottling.

Fermentation profile

RAPT Pill · 1,599 readings over 16d 15h · OG and FG as measured · ·

Gravity

1.063 OG

1.012 FG

81% Attenuation

8d 13h To terminal

Temperature

22.2°C Peak

14.0°C Mean

2.4°C Min

19.8°C Range

Time— Gravity— Temp— Rate—

About This Beer

The third Resurgence Pale Ale, moving from the earlier recipe’s yeast and hops to BRY-97 and a Nectaron and Riwaka pairing. A cleaner, crisper West Coast character than version II, with Aurora adding depth and a subtle bready note to the base.

Three malts: American Ale as the clean base, Vienna for warmth, and Aurora for the bready-caramel complexity of the NZ specialty malts. Together the Vienna and Aurora push malt character forward without tipping into amber territory.

Riwaka carries the larger dry hop share, giving a citrus-forward aroma with Nectaron’s tropical notes in support. The pairing is a recurring NZ combination: compatible character, different emphasis.

Fermentation

BRY-97 at 20°C in the FermZilla with 4 to 5 psi spunding from pitch. High vigour early. Dry hop triggered on gravity at day 5 with the temperature raised through 21°C to 22°C for a cleanup rest and a pressure increase into the low twenties. Staged cooling to 3 or 4°C with a gas top-up before packaging.

Packaging and tasting

Bottled day 21. The pump needed periodic maintenance during transfer, and slower transfer rates improved wort clarity.

Tasted at bottling: clear and aromatic with good carbonation. Slow, low-pressure counter-pressure filling gave the best bottle consistency.

The cleanest Resurgence to date.