The perfect balance of tropical thiols and dank hop character. This collaboration with our friends at Humble Sea was fermented with a 50/50 blend of FRESH™ London—Humble Sea’s house hazy strain featuring our low diacetyl yeast technology—and our ultra-clean thiol yeast, Dry TROPICS™ London. The goal was a restrained expression of yeast-derived thiols that supports but doesn't overwhelm the dank hop profile. The dry format of TROPICS™ London makes it easy and cost-effective to co-pitch alongside your house strain, giving you precise control over thiol intensity.
When asked how it felt to be featured on the label of a Humble Sea can with no clothes on, Tim aptly responded in a word: “humbling."
Recipe Specs
- OG: 18.5°P
- FG: 4°P
- IBUs: 15
- ABV: 8.0%
Malt/Grain Bill
- 58% Rahr North Star Pils
- 18% Rahr Malted White Wheat
- 11% Canada Malting Oat Flakes
- 11% Proximity Sprouted Wheat
- 2% Rice Hulls
Hops & Additions Schedule
- 1.4 oz (40 g)/bbl Calcium Chloride to mash
- 0.8 oz (23 g)/bbl Nectaron Cryo at boil start
- 4.0 lb (1.8 kg)/bbl Brewers Crystals
- 0.5 lb (.23 kg)/bbl Nectaron Cryo at whirlpool
- 1.1 lb (0.5 kg)/bbl El Dorado T90 at whirlpool
- 1.76 oz (50.0 g)/bbl Dolcita Incognito
- 0.004 oz (0.1 g)/bbl Zinc Sulfate Heptahydrate to the fermentor during wort transfer
- 3.0 mL/bbl ALDC
- 2.2 lb (332 g)/bbl El Dorado T90 at dry hop
- 1.1 lb (1.0 kg)/bbl Nelson T90 at dry hop
Yeast
- Berkeley Yeast Dry TROPICS™ London (thiol yeast) at 60 g/bbl
- Berkeley Yeast FRESH™ London (low diacetyl yeast) at 375k cells/mL/°P
Directions
- Mill the grains and mash at 150°F (65.5°C). Add the calcium chloride during mash in. Vorlauf for 20 minutes, then run off into the kettle. Adjust the pH of your sparge water as needed (target pH 5.5), then sparge the grains.
- Boil for 60 minutes, adding hops and brewers crystals according to the schedule. After the boil, lower your whirlpool temperature to 170°F (76.5°C). Add whirlpool hops and allow to settle.
- Begin wort transfer. Add the Incognito inline on the hot side of the heat exchanger.
- Chill to 65°F (18°C), aerate the wort, and pitch the two yeast strains. Add the zinc and ALDC to the fermentor. Ferment at 68°F (20°C).
- When fermentation has finished, dry hop the beer.
- When the beer is aromatic and free of acetaldehyde, perform a forced diacetyl test. If clean, crash to 32°F (0°C). Cold condition for 4 days, dropping spent hops and yeast each day.
- Carbonate to 2.6 volumes of CO₂. Condition for 2 more days, then package.
