For Enchanted Circle Brewing’s, Kyle-Bartholemew Yonan, hops harvest is time to hit the trails and canyons of New Mexico to forage for cones of the native Neomexicanus. Here’s the recipe for the ale he brewed up with this year’s batch.
Kyle-Bartholemew Yonan 1 year, 10 months ago
Neomexicanus sub-varieties tend toward orchard-fruit flavors, so Enchanted Circle Brewing’s Brewer Kyle-Bartholemew Yonan favors a grain bill of subtle bread and spice, with enough gravity to back up any pungency that may come with that year’s peculiarities and lets the hops be VIP of the flavor and aroma.
Batch size: 5 gallons (19 liters)
FG: 1.018 (depending on yeast used)
ABV: 6.9% (depending on yeast used)
11.5 lb (5.2 kg) of your favorite pale ale malt
8 oz (227 g) Dark Munich
8 oz (227 g) Carastan
4 oz (113 g) Carapils
2 oz (57 g) Special B
Shoot for 1.2 lb (544 g) of fresh hops if you brew the day after picking or 2 lb (907 g) the day of picking. Add hops continuously starting between 40 and 30 minutes, with a very, very generous flameout addition to draw out the full spectrum of flavor that the hops offer.
West Coast Ale Yeast or a clean English Ale yeast
Carefully favor esters. Ferment at 71°F (22°C), depending on your yeast strain.
From ingredients to equipment, process, and recipes—extract, partial-mash, and all-grain—The Illustrated Guide to Homebrewing is a vital resource for those new to homebrewing or those who simply want to brew better beer. Order your copy today.
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