Used for Ales, Lager, Porter & Stout
FLORAL / FRUITS / EARTHY
Used as a bittering addition, Cluster is often described as having a soft, clean bitterness and a blackcurrant-like aroma. When harvested at peak of ripeness Cluster exhibits floral, earthy (dank) & fruit flavours when used as a late addition. So depending when in the boil it is used, Cluster offers flavors ranging from black currant to pineapple, mango, melon and citrus.
Cluster (US) is thought to be one of the oldest and most robust hop crops in the US. With its balanced aroma and bittering profile and outstanding storage stability, it has long been a go to hop of large commercial breweries in the US. At one time, the vast majority of American beer contained Cluster. So prolific was Cluster’s use in fact that at the beginning of the 20th century Cluster accounted for 96% of the total acreage of hops grown in the United States. Cluster remained at the top right through until the 1970’s.
Cluster has excellent vigor and high production potential with a good yield. The storage stability of Cluster’s alpha acids is among the best of all hops in the world and it keeps very well even in non- refrigerated storage.
20 LITERS | ABV 6.0% | IBU ~60 | SRM 8.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.066 | FG 1.016
MASH 90 MIN @ 67⁰C
SPARGE @ 72⁰ C - 3 LITERS
BOIL 90 MIN
NOTES:
• 4700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 112g GLADFIELD BIG O OAT MALT 2.2 SRM
• 112g GLADFIELD SOUR GRAPES MALT 2.0 SRM
BOIL:
• 23g CENTENNIAL 10% AA @ 90 MINS
• 42g CASCADE 7% AA @ 10 MINS
STEEP/WHIRLPOOL 30 MINS - ADD @ 90⁰C:
• 42g CASCADE
7% AA
• 28g CENTENNIAL 10% AA
• 28g CLUSTER 7% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g CASCADE
• 28g CENTENNIAL
• 28g CLUSTER
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001
CALIFORNIA ALE
20 LITERS | ABV 4.4 | IBU 18 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.008
MASH 90 MIN @ 68⁰ C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
It was a German bloke called Alhois 'Billy' Leitner who brewed XXXX BITTER back in 1924, with his bottom-fermentation techniques producing the drop we’ve come to know and love. But if it ain’t broke, don’t fix it – and Billy’s original recipe has remained unchanged ever since.
• 2900g GLADFIELD PILSNER 1.9 SRM
• 250g GLADFIELD LIGHT CRYSTAL 32 SRM
• 8g SUPER PRIDE 14.25% AA @ 60 MINUTES
• 16g CLUSTER 7.0% AA @ 10 MINUTES
START OF BOIL:
• 250g GLADFIELD LIGHT CRYSTAL 32 SRM
15 MINS BEFORE END OF BOIL:
• 1 tsp IRISH MOSS
• 1ST CHOICE: WLP 850 COPENHAGEN LAGER
20 LITERS | ABV 3.5 | IBU 14 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.034 | FG 1.008
MASH 90 MIN @ 68⁰ C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
GOLD was introduced back in 1991, when the new mid-strength lager was launched to the Aussie public. It’s since gone on to become the country’s best-selling beer – and after just one taste, it’s not hard to see why.
• 2650g GLADFIELD PILSNER 1.9 SRM
• 112g GLADFIELD LIGHT CRYSTAL 32 SRM
• 7g SUPER PRIDE 14.25% AA @ 60 MINUTES
• 6g CLUSTER 7.0% AA @ 10 MINUTES
START OF BOIL:
• 112g GLADFIELD LIGHT CRYSTAL 32 SRM
15 MINS BEFORE END OF BOIL:
• 1 tsp IRISH MOSS
• 1ST CHOICE: WLP 850 COPENHAGEN LAGER
20 LITERS | ABV 4.7 | IBU 30 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.010
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
THIS RECIPE IS A CLONE OF THE 60's ERA SCHLITZ WHEN IT WAS THE LARGEST BREWERY IN THE WORLD BEFORE THE INFAMOUS "REFORMULATION" THAT SENT THE BREWERY BROKE
• 2000g GLADFIELD PILSNER MALT 1.9 SRM
• 925g FLAKED CORN/MAIZE 1.3 SRM
• 925g GLADFIELD AMERICAN ALE MALT 5.1 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 28g CLUSTER 7% AA @ 60 MINUTES
• 28g CLUSTER 7% AA @ 10 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 840 AMERICAN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70
20 LITERS | ABV 5.0 | IBU 30 | SRM 5.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.009
MASH 90 MIN @ 68C
SPARGE 4 LITERS
BOIL 60 MIN
• 3650g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 340g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 10g MAGNUM 12.4% AA @ 60 MINUTES
• 26g CLUSTER 7% AA @ 10 MINUTES
• 26g CLUSTER 7% AA @ 0 MINUTES / STEEP FOR 15-20 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: LALLEMAND DANSTAR BRY-97
• 2ND CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)
20 LITERS | ABV 6.2 | IBU 35 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.015
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
WAKATU (NZ HALLERTAU) IS SUBSTITUTED FOR HALLERTAU MITTLEFRUEH
• 3800g GLADFIELD ALE MALT (3.0L)
• 1500g FLAKED CORN
BOIL:
• 14g CLUSTER 7%AA @ 60 MINUTES
• 14g CLUSTER 7%AA @ 30 MINUTES
• 28g WAKATU 7.5%AA @ 10 MINUTES
STEEP/ WHIRLPOOL 20 MINS:
• 28g WAKATU 7.5%AA
DRY HOP 3 DAYS:
• 28g WAKATU
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: DANSTAR NOTTINGHAM
Alpha Acid Composition 5.5-8.5%
Beta Acid Composition 4.5%-5.5%
Co-Humulone Composition 36%-42%
Lupulin Color Yellow
Cone Size Medium
Cone Density Compact
Maturity: Mid to Late Season
Yield: Medium
Growth Rate: Vigorous
Susceptibility to Disease and Pests: New Zealand is hop disease free.
Storability: Good
Ease of Harvest: Good
Total Oil Composition 0.4-0.8 mls/100 grams
Myrcene Oil Composition 45%-55%
Humulene Oil Composition 15%-18%
Caryophyllene Oil Composition 6%-7%
Farnesene Oil Composition 0%-1%
