Creator: Mike Neville
Launched in 2002 by the Hop Analysis Heart in Hüll, Germany, Saphir is the daughter of two proprietary hop varieties and is alleged to contribute notes of spice, citrus, juniper, and berry to beer. With its notably low cohumulone content material, Saphir imparts a easy bitterness that works nicely in kinds corresponding to Pilsner, Weissbier, and Witbier.
Alpha: 2.0 – 4.5%
Beta: 4.0 – 7.0%
Cohumulone: 12 – 17%
Whole Oil: 0.8 – 1.4 mL/100g
Myrcene: 25 – 40%
Humulene: 20 – 30%
Caryophyllene: 9 – 14%
Farnesene: < 1%
Linalool: 0.8 – 1.3%
Geraniol: < 1%
ß-Pinene: < 1%
Parentage: Daughter of two proprietary hop varieties
I’ve used Saphir in lots of batches of German Pils and Kölsch, and I’ve liked the outcomes, however I’ve by no means used it in bigger portions. After selecting up a bag from Yakima Valley Hops, I made a decision to place it by way of the pains of The Hop Chronicles and was excited to style the outcomes for myself!
| MAKING THE BEER |
I went with our normal Hop Chronicles Pale Ale recipe and made changes to the kettle hop additions to make sure a correct degree of bitterness.
Saphir Pale Ale
Recipe Particulars
| Batch Measurement | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 39 | 6.3 SRM | 1.059 | 1.009 | 6.56 % |
| Actuals | 1.059 | 1.009 | 6.56 % | |||
Fermentables
| Identify | Quantity | % |
|---|---|---|
| Lamonta: Pale American Barley Malt | 10 lbs | 83.33 |
| Vanora: Vienna-style Barley Malt | 2 lbs | 16.67 |
Hops
| Identify | Quantity | Time | Use | Type | Alpha % |
|---|---|---|---|---|---|
| Saphir | 57 g | 60 min | Boil | Pellet | 3.5 |
| Saphir | 28 g | 30 min | Boil | Pellet | 3.5 |
| Saphir | 28 g | 10 min | Boil | Pellet | 3.5 |
| Saphir | 28 g | 5 min | Boil | Pellet | 3.5 |
| Saphir | 57 g | 2 min | Boil | Pellet | 3.5 |
| Saphir | 57 g | 4 days | Dry Hop | Pellet | 3.5 |
Yeast
| Identify | Lab | Attenuation | Temperature |
|---|---|---|---|
| Flagship (A07) | Imperial Yeast | 77% | 32°F – 32°F |
Notes
| Water Profile: Ca 125 | Mg 20 | Na 8 | SO4 310 | Cl 56 |
After gathering the complete quantity of water, adjusting it to my desired profile, and getting it heating up, I weighed out and milled the grain.
When the water was correctly heated, I included the grains and set the controller to take care of my desired mash temperature of 152°F/67°C.
Throughout the mash relaxation, I ready the kettle hop additions.
As soon as the 60 minute mash was full, I eliminated the grains and proceeded to boil for 60 minutes, including hops on the instances acknowledged within the recipe.
When the boil was full, I used my JaDeD Brewing Hydra IC to rapidly chill the wort.
A refractometer studying confirmed the wort was at my goal OG.
14.5 ˚Bx = 1.059 OG
After transferring the wort to a sanitized fermented, I direct pitched a single pouch of Imperial Yeast A07 Flagship.
The beer was left to ferment at 68°F/20°C for 8 days earlier than I took a hydrometer measurement confirming FG was reached.
1.009 FG
With fermentation full, I cold-crashed the beer for twenty-four hours then pressure-transferred it to a CO2 purged keg, which was positioned in my keezer and burst carbonated in a single day earlier than the fuel was decreased to serving strain. After every week of conditioning, it was able to serve to blind tasters.
| METHOD |
Members had been instructed to focus solely on the fragrant qualities of the beer earlier than evaluating the flavour. For every aroma and taste descriptor, tasters had 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 sturdy. As soon as the information was collected, the common ranking of every aroma and taste descriptor was compiled and analyzed.
| RESULTS |
A complete of 21 individuals participated within the analysis of this beer, all blind to the hop selection used till after they accomplished the survey. The typical aroma and taste scores for every descriptor had been plotted on a radar graph.
Common Scores of Aroma and Taste Perceptions
The three traits endorsed as being most distinguished by individuals:
| Aroma | Taste |
| Tropical Fruit | Citrus |
| Citrus | Tropical Fruit |
| Stone Fruit | Stone Fruit |
The three traits endorsed as being least distinguished by individuals:
| Aroma | Taste |
| Onion/Garlic | Dank/Catty |
| Dank/Catty | Onion/Garlic |
| Resinous | Berry |
Subsequent, individuals had been requested to price the pungency/power of the hop.
Tasters had been then instructed to determine beer kinds they thought the hop would work nicely in.
Lastly, individuals had been requested to price how a lot they loved the hop character on a 1 to 10 scale.
My Impressions: I perceived this beer as having massive notes of crimson berry and cherry in each the flavour and aroma, and I additionally acquired some low floral and spice notes that lingered within the background. I used to be pleasantly stunned with how Saphir labored in an American Pale Ale, because the beer was fairly tasty and refreshing.
| CONCLUSION |
Germany is understood for lager beer and the hops that go into them, which incorporates Saphir, a low alpha selection launched in 2002 that’s stated to contribute spice, citrus, and berry traits to beer.
Probably the most distinguished traits famous by tasters of a Pale Ale hopped solely with Saphir had been citrus, tropical fruit, and stone fruit, whereas onion/garlic and dank/catty had been rated as being the least distinguished. Berry was additionally rated low, which is fascinating not solely as a result of it’s a descriptor generally related to Saphir, however I felt it was fairly noticeable on this beer.
Whereas I used to be relatively happy with how this Pale Ale turned out, I agree with the tasters who felt it will work finest in lighter kinds corresponding to pale lager, which might doubtless assist to emphasise a few of the extra nuanced spicy and natural notes. Having used Saphir in such kinds many instances, I’m positively a fan, although I believe it might work nicely together with extra pungent hops in kinds like Pale Ale and IPA.
Saphir hops can be found now at Yakima Valley Hops, get some whilst you can! When you have any ideas on this selection, please be happy to share them within the feedback part under.
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