The Hop Chronicles | Callista (2020) Pale Ale

Creator: Paul Amico

Developed by the Hop Analysis Middle in Hüll, Germany and launched to be used in 2016, Callista is a comparatively new low alpha aroma hop that’s stated to impart stone fruit, citrus, berry, and cream caramel traits to beer.

Alpha: 2.8 – 4.8%
Beta: 6.7%
Cohumulone: ​​15 – 22% of alpha acids
Whole Oil: 1.4 – 1.8 mL / 100g
Myrcene: 52.5%
Humulene: unknown
Caryophyllene: 4.4%
Farnesene: 0.12 – 0.41%
Linalool: 1.2%
Geraniol: 0.04%
ß-Pinene: unknown
Parentage: Hallertau Custom crossed with a Hüll male

Given its decrease alpha acid content material and area of origin, Callista is usually considered as being a great hop for lighter kinds, however I used to be excited to see what tasters would consider a hoppy Pale Ale made with it!

| MAKING THE BEER |

I went with our customary Hop Chronicles Pale Ale recipe for this batch, making changes to the kettle hop additions to maintain the bitterness in examine.

Callista Pale Ale

I began off my brew day by accumulating the complete quantity of filtered water, which I adjusted to my want mineral profile earlier than flipping the swap on my Clawhammer electrical controller to warmth it up.

When the water was correctly heated, I included the milled grains and set the controller to take care of my desired mash temperature of 152°F/67°C earlier than making ready the kettle hop additions.

As soon as the 60 minute mash relaxation was full, I eliminated the grains and proceeded to boil for 60 minutes, including hops on the occasions acknowledged within the recipe. When the boil was full, I used my Exchilerator Maxx to sit back the wort throughout switch to a sanitized fermenter.

A refractometer studying confirmed the wort was at my goal OG.

13.8 ˚Bx = 1.056 OG

Subsequent, I direct pitched a single pouch of Imperial Yeast A07 Flagship into the 66°F/19°C wort.

At 4 days into fermentation, I added the dry hop addition then left beer alone for an additional week earlier than taking a hydrometer measurement confirming FG was reached.

1.009 FG

With fermentation full, I transferred the beer to a CO2 purged keg.

The stuffed keg was positioned in my keezer and burst carbonated in a single day earlier than I lowered the gasoline to serving stress. After per week of conditioning, I started serving it to blind tasters.

| METHOD |

Members have been instructed to focus solely on the fragrant qualities of the beer earlier than evaluating the flavour. For every aroma and taste descriptor, tasters have been requested to write-in the perceived power of that individual attribute on a 0-9 scale the place a ranking of 0 meant they didn’t understand the character in any respect and a 9 ranking meant the character was extraordinarily robust. As soon as the information was collected, the common ranking of every aroma and taste descriptor was compiled and analyzed.

| RESULTS |

A complete of 40 individuals participated within the analysis of this beer, all blind to the hop selection used till after they accomplished the survey. The common aroma and taste rankings for every descriptor have been plotted on a radar graph.

Common Rankings of Aroma and Taste Perceptions

The three traits endorsed as being most distinguished by individuals:

The three traits endorsed as being least distinguished by individuals:

Subsequent, individuals have been requested to charge the pungency/power of the hop.

Tasters have been then instructed to establish beer kinds they thought the hop would work effectively in.

Lastly, individuals have been requested to charge how a lot they loved the hop character on a 1 to 10 scale.

My Impressions: I perceived this beer as having reasonably pungent notes of pineapple and overripe melon, a mix that got here throughout on the nostril like a pleasant basket of fruit. The flavour wasn’t as distinguished because the aroma, however it was a pleasant beer nonetheless.

| CONCLUSION |

Given it’s area of origin and low alpha acid content material, it is smart that individuals may presume Callista is a perfect selection for much less hoppy kinds like Pilsner and Kölsch. Nevertheless, current descriptors of candy fruit and citrus differ fairly a bit from typical noble hops that are likely to impart floral and spicy notes to beer, which explains why some desire to make use of it as a late kettle and/or dry hop addition in Pale Ale and IPA.

Certainly, essentially the most distinguished aroma and taste traits famous by individuals who evaluated a Pale Ale made solely with Callista have been citrus, stone fruit, resinous, and earthy/woody, whereas much less fascinating onion/garlic and dank/catty have been the least endorsed traits. A majority of tasters rated the pungency as being reasonable to robust, and unsurprisingly, APA/IPA and pale lager have been the kinds individuals felt Callista would work greatest in.

For having such a low quantity of alpha acids, I used to be slightly stunned with how this single-hop Callista Pale Ale turned out, because it had all of the bitterness I count on with nice fruity overtones. Whereas I look ahead to seeing how this selection performs by itself in a less complicated pale lager, I positively plan to make use of it at the side of different varieties as late kettle and dry hop additions in future batches of IPA.

Callista hops can be found now at Yakima Valley Hops, get some whilst you can! You probably have any ideas on this selection, please be happy to share them within the feedback part under.

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