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Video Tip: Choosing Your Malts for a Modern Hazy Pale Ale

Tim Sciascia walks us through a typical malt bill for a Cellarmaker pale ale, and he explains why they keep it relatively simple—usually just two-row, naked oats, and a bit of light caramel malt.

Tim Sciascia Mar 16, 2022

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Based in San Francisco, Cellarmaker is known among its peers for a style of pale ale and IPA sometimes called “West Coast haze,” cramming plenty of modern, fruit-forward hop aroma and flavor into a hazy yet light-bodied, dry, highly drinkable frame. Easygoing pale ales such as Tiny Dankster, Dobis, Mt. Nelson, and New Beer Smell are among Cellarmaker’s most popular beers.

In this 76-minute video course, cofounder and head brewer Tim Sciascia details Cellarmaker’s whole approach and process to brewing these modern pale ales. Among other topics, he discusses:

  • how to maximize drinkability and balance in hop-forward pale ales
  • selecting the best hops available
  • hop varieties and when to use them, from the kettle to dry-hopping
  • the importance of bittering hops for structure
  • why to restrain your whirlpool hop additions
  • advantages of post-fermentation dry-hopping
  • rousing dry hops with CO2 to maximize aroma
  • using enzymes to prevent diacetyl from hop creep
  • yeast and fermentation in support of other components
  • finagling some haze from the Chico strain
  • brewing brighter West Coast–style pale ale
  • building a malt bill to support the hops
  • mashing high for sweetness to balance bitterness
  • water profiles for hazy and West Coast pale ales

And much more.

Want access to more video courses like this one? All of our subscriptions come with a 100-percent money-back guarantee. Get your All Access Subscription to tap into a library of more than 70 full courses on a diverse range of brewing topics. If you don’t love it, we’re happy to refund you.

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