South African Juice Brew Day

I’ve been hearing about South African hops for over a year now, and last year they were entirely unavailable to home brewers due to a bad crop down there, plus not being able to order from anywhere except from the MacroBrew monopoly. Thanks, Northern Brewer InBev…

Reading about the hops again recently, I was too incised with descriptors like…

Kool-Aid, Juicy Fruit, mango, citrus, plums, dank, and pungent.”

I didn’t want to pass it up when they were available from Northern Brewer, so when I read the aforementioned description of the Experimental variety called N1/69, I bought 8 ounces of it. The package came in from Hoptimus Rex and is listed at 13.4% AA.


For my water profile, I’m again going 4:1 on Cl:SO4, here’s that profile.

Ca+2 Mg+2 Na+ Cl SO4-2
115 5 10 200 50

(actual numbers are ±1)
That’s .7g Gypsum, .7g Epsom, .4g Table Salt, and 4.6g CaCl,

And with no acid additions, a mash pH of 5.45.

The recipe:


Method Style Boil Size Batch Size Efficiency
Brew in a Bag Juice 3 gal 2.5 gal (fermenter) 75% Target


OG FG ABV (alternate) SRM
14º P 3.3º P 5.93% ABV 3.93


3 lbs Rahr Pilsner
2 lbs Flaked Oats
100g Pilsen DME (1 liter starter)

Hop Schedule

1 oz Experimental N1/69 (13.4%) Boil for 15 min
1 oz Experimental N1/69 (13.4%) Boil for 5 min
2 oz Experimental N1/69 (13.4%) Whirlpool for 15 min
1 oz Experimental N1/69 (13.4%) Dry Hop for 5 days
1 oz Experimental N1/69 (13.4%) Dry Hop for 4 days
1 oz Experimental N1/69 (13.4%) Dry Hop for 3 days
1 oz Experimental N1/69 (13.4%) Dry Hop for 2 days


WLP095 Burlington Ale, built on a 1 liter starter. 


Brew Day


I added my brew salts, and diluted them with 10 quarts of mash water.


When I reached ~154ºF, I doughed in and covered the lid. Hit my temp slightly under than what I was anticipating, shouldn’t be an issue. 


The wort also was significantly paler than usual (picture does no justice..) Probably has something to do with a 60/40 split of Pilsner and Oats. And the second runnings, (bad on me for not grabbing a pic), looked like some DDH Ghost or yellow twanged milk. Mixing it all back into the boil kettle gave me a rather grayish yellow wort. 

I grabbed a gravity reading of 10ºP, definitely less than what my recipe calls for, but if this beer comes out between 5 and 6% ABV, I’ll be happy. It’s the hops I want to taste, not the alcohol. 

I prepared my hop additions while waiting for the beer to boil.

Aforementioned hops.


And as the recipe calls for above, I added an ounce at 15 and an ounce at 5 during the boil. Here’s the first addition:


The beer was whirlpooled for 15 minutes, with an additional two ounces of hops.


Shiny, right?

After the whirlpool was over, I grabbed a gravity reading of right about 14ºP,

I pitched my 1 liter starter and grabbed one last gravity reading of 13.5ºP (same as my last juicebier)

The beer was carried into the chamber, where it will ferment for 7 days at 68ºF, and receive a large dry hop schedule for four consecutive days.


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