NZ hop with fruity flavours. Perfect for a late addition in a NEIPA (Hazy).
LIME CITRUS / PEACH / GREEN APPLE / LEMONGRASS / GREEN TEA
This NZ hop imparts the flavours of lime, peach (stone fruit), green apple, blueberry, lemongrass & green tea when used as a late addition.
Bred in NZ from a cross between Fuggle, Cluster and un-named male.
High yield, very prolific, robust and hardy grower with substantial crops of large hops picking mid March.
20 LITERS | ABV 4.5 | IBU 28.8 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.042 | FG 1.008
MASH 60 MIN @ 67⁰ C | BOIL 60 MIN
NOTES:
• 3500g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 10g MAGNUM 12.0% AA @ 60 MINUTES
• 28g FAT HEAD® 5.2% AA @ 10 MINUTES
STEEP / WHIRLPOOL FOR 20 MINUTES
• 28g FAT HEAD® 5.2% AA @ 0 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 5.6 | IBU ~31 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 4600g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 10g MAGNUM 12%AA @ 60 MINUTES
• 14g FATHEAD 5.2%AA @ 30 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 98°C:
• 28g FATHEAD 5.2% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g FATHEAD
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 5.0% | IBU ~31 | SRM 8.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.012
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 3500g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD BIG O OAT MALT 2.2 SRM
• 224g GLADFIELD RED BACK MALT 33 SRM
• 224g GLADFIELD ROASTED OATS 4.5 SRM
• 224g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 14g GLADFIELD ROAST BARLEY 736 SRM
BOIL:
• 12g MAGNUM 12% AA @ 120 MINUTES
• 28g FATHEAD 5.2% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 28g FATHEAD 5.2% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
28g FATHEAD
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007
DRY ENGLISH ALE
20 LITERS | ABV 4.5 | IBU ~32 | SRM 6.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.014
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
• 3700g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 7g GLADFIELD ROAST BARLEY
BOIL:
• 15g MAGNUM 12% AA @ 120 MINUTES
• 28g FATHEAD 5.2% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 28g FATHEAD 5.2% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
28g FATHEAD
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
20 LITERS | ABV 4.8 | IBU ~25 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
Kölsch (or koelsh, pronounced K'ul sh) is a German pale ale brewed in and around the city of Cologne (Köln). This top-fermented beer uses an ale yeast, noble hops, and light pilsner malt. The beer is fermented at warm temperatures to impart a fruity aspect, then spends a few weeks at colder temperatures, a method used in lagers. It has a prominent, but not extreme, hoppiness. It is less bitter than the standard German lager beer, Pils.
Kölsch tends to be light and drinkable, often with a touch of muted fruitiness but typically exhibit a crisper, cleaner finish you would expect from a pale lager. These attributes make Kölsch an extremely quaffable beer that goes down easy and yet still begs for another sip, perfect for warm weather or any time you want something simple that still has a bit of integrity.
MASH:
• 4050g GLADFIELD GERMAN PILSNER MALT 2.0 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM
• 56g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• 10g MAGNUM 12.0% AA @ 60 MINS
• 28g FATHEAD 5.2% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 28g FATHEAD 5.2% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 029 GERMAN ALE/KÖLSCH YEAST
20 LITERS | ABV 5.0 | IBU ~27 | SRM 2.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 4350g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM
BOIL:
• 24g PERLE 8.0% AA @ 60 MINS
• 28g FATHEAD 5.2% AA @ 10 MINS
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
20 LITERS | ABV 5.0 | IBU ~25 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
Saison is French for "season." The French-speaking area around Wallonia, Belgium is the birthplace of the style. It was originally produced in the winter to be enjoyed by farmhands through the summer and last until harvest. These seasonal beers tend to have a rustic flavor profile, which stems from their origin as farmhouse ales that varied from one brewer to the next and used the ingredients available.
Saison is full of complexity. A soft malt character contributed by the pilsner malt supports spicy and fruity flavors resulting from the yeast and adjuncts. Though the hop's presence is pronounced it's not overwhelming. The acidic sourness, high carbonation, and a typical dry finish contribute to a complex and very satisfying brew.
MASH:
• 4000g GLADFIELD GERMAN PILSNER MALT 2.0 SRM
• 448g GLADFIELD VIENNA MALT 4.2 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM
• 56g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM
BOIL:
• 10g MAGNUM 12.0% AA @ 60 MINS
• 28g FATHEAD 5.2% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 28g FATHEAD 5.2% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 565 BELGIAN SAISON I ALE YEAST
20 LITERS | ABV 5.0 | IBU ~30 | SRM 3.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 4200g GLADFIELD GERMAN PILSNER MALT 2.0 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM
BOIL:
• 15g MAGNUM 12.0% AA @ 60 MINS
• 28g FATHEAD 5.2% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 28g FATHEAD 5.2% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
Alpha Acid Composition 5.20%
Beta Acid Composition 5.23%
Co-Humulone Composition 42.30
Lupulin Color Yellow
Cone Size Medium to Large
Cone Density Compact
Maturity: Mid Season
Yield: Moderate
Growth Rate: Moderate to Vigorous
Susceptibility to Disease and Pests: Low
Storability: Average
Ease of Harvest: Good
Total Oil Composition 0.39%
Myrcene Oil Composition 37.97%
Humulene Oil Composition 16.82%
Caryophyllene Oil Composition 5.10%
Farnesene Oil Composition 0.41%