The next hop up in the single hop series is Topaz. This one is an Aussie hop that has lighter tropical fruit notes than the popular Galaxy or Vic Secret hops, but is still in that ball park. I’ve read that Lychee fruit is pretty common flavor descriptor and does impart a little bit of grassy & herbal notes. The alpha acid content is pretty large at 19.2%, so the total hops was cut back to avoid too much bitterness. The base beer is pretty similar to the last single hop and I really ended up liking how the Imperial A24 – Dry Hop yeast tasted and performed, so I used that one again. I’m excited to see how this hop turns out in this beer.
Mash: 152 (45 min.)
Boil: 75 min.
Mash pH: 5.3
61.9% Pilsner Malt
14.4% Flaked Oats
14.4% Red Wheat Malt
3.1% Acid Malt
6.50 oz Topaz (19.2%) 0 min.*
6.50 oz Topaz (19.2%) Dry Hop
*Hop steep of 30 mins, temperature down to 185 when started to cool.
Imperial A24 – Dry Hop
Yeast was pitched at 65 degrees and fermentation was slow to start, about 18 hours or so. This is pretty normal with the Imperial yeast and this strain in particular seems to like a little bit warmer of fermentation temperature. I raised the temperature in the freezer up to 66 and it gradually climbed to 72 naturally where it will be held for dry hopping until the cold crash.
Kegged on 1.15, finished right at 1.010, right where I was wanting. Gravity sample was hoppy and fruity and finished clean.
Tasting notes – 2.6.17
Aroma: Tropical fruit, red berries and a little pear in the aroma.
Appearance: Hazy golden with a white head.
Taste: Blend of lighter tropical fruit notes and grapefruit, blueberry and a little bit of pear in there as well. Almost zero bitterness. Very well rounded profile.
Mouthfeel: Medium with medium carbonation.
Overall: Love this one. Not only is this easily the best single hop beer of the series so far, it’s probably one of my favorite beers I’ve brewed all time. The Topaz is such an interesting and complex hop that it can easily stand alone. I get a nice light impression of Lychee fruit, blueberry, blackberry and pear. I’m really starting to love this yeast strain as well. It ferments well with minimal blow off and gives a hazy but not murky beer and doesn’t seem to be too oxygen sensitive. The ester profile fits hoppy beers perfectly as it gives off citrus and pear flavors. Nothing to change on this one, cheers!