PETE GELLESPIE GARAGE PROJECT

MASTER BREWER

Pete Gillespie

Behind every great brewery is a brewer, and our man at the Garage Project is Pete Gillespie. It’s a classic story in New Zealand of the big OE taking many years longer than initially expected, and for Pete it was no different.

An aborted academic career lead to Pete chasing his passion and throwing himself into the world of brewing.

After a decades experience working in breweries across the UK and Australia, Pete decided it was time to move on from his then position at the Maltshovel Brewery (James Squire, Sydney), and fulfill the dream of every brewer, and establish his very own brewery.

When I caught wind of Pete’s plans, I knew there could be no better place to establish the brewery than in Wellington. Fortunately for me (and for us!), after repeat visits to his original hometown (bred, not born), Pete quickly agreed.

Pete’s passion and dedication to the Garage Project has been absolute. I am incredibly lucky to be on this journey with him, and I know he can’t wait to get cracking and start the kettle. We’re in for a treat. [Jos]

Jos Ruffell

I’ve known Jos since he was born… he had less hair then.

He and my brother were born three months and four houses apart on the same street. They’ve been friends ever since.

Jos has always been determined. He was never really one to listen to people who told him how to do things. He was always willing to follow his own path and try things his own way. I like that. Nothing’s changed.

If you drink anywhere in Wellington that serves great beer, you’ve probably seen Jos around. Any new beer on tap that’s worth trying and he’ll be there, you can count on it.

When I was thinking about coming back to Wellington to set up a brewery it was Jos who clinched it. His enthusiasm is infectious. He even recently left his job to devote time to the Garage Project. His commitment is inspiring.

He’s not a brewer, but his unshakable passion for beer, for thinking outside the box and asking is there a better, more creative way of doing things make him every bit as important to the Project as the guy who mashes in in the morning (me). [Pete]

Ian Gillespie

As Pete mentions, I’ve been fortunate enough to have Ian as my best friend my entire life. We’ve always stuck together, in work and play.

To start the Garage Project without Ian’s involvement was never considered by Pete or myself. After all, it was Pete who got Ian into craft beer, to then pass the bug down to me! [Jos]

Ian’s awesome, but then I’m biased… he’s my brother.

Ian is many things to the Project. It was Ian who brought me back to NZ after being away for almost two decades. It was Ian who got Jos and I talking about the idea of a brewery in Wellington and it’s Ian who is the glue which holds things together. We were also squatting in his garage in the beginning.

To know Ian is to love him, there’s no sitting on the fence. Ian’s the people guy. He’s run and set up cafés. He brought an energy to these places which drew people like a magnet.

Ian might say he’s a jack of all trades, master of none, I’d say he just has the knack of being great at anything he sets his hand to. He’d do anything for you.

He’s the kind of guy you want at your back.

Did I mention he’s my brother? [Pete]

RECIPES

PACIFIC PALE ALE - ALL GRAIN

GARAGE PROJECT HAPI DAZE

20 LITERS | ABV 4.6 | IBU ~33 | SRM 5.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.008
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 1650g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1650g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 224g GLADFIELD AURORA MALT 29.4 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 13g SOUTHERN CROSS 13.4% AA @ 60 MINUTES
• 14g MOTUEKA 6.7% AA @ 10 MINUTES
• 14g RIWAKA 5.25% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 20 MINUTES:
• 14g MOTUEKA 6.7% AA
• 14g RIWAKA 5.25% AA
• 7g WAI-ITI 3% AA 
DRY HOP:
• 14g MOTUEKA 6.7% AA
• 14g NELSON SAUVIN 12% AA
• 14g RIWAKA 5.25% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST

US HAZY IPA - ALL GRAIN

GARAGE PROJECT & TRILLIUM SUNRISE VALLEY

20 LITERS | ABV 8.0 | IBU ~0 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.088 | FG 1.029
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
DOUBLE DRY HOPPED - ALL HOPS ARE ADDED DURING FERMENTATION
FERMENT FOR 14 DAYS

MORE INFO ON DOUBLE DRY HOPPING


01.

MALT

MASH:
• 3200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 3100g GLADFIELD BIG O OAT MALT 2.2 SRM
• 448g GLADFIELD VIENNA MALT 3.5 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
OPTIONAL
• 448g RICE OR OAT HULLS 0 SRM

02.

HOPS

BOIL:
NO KETTLE HOPS
FLAME OUT:
448g LACTOSE (MILK SUGAR)
DRY HOP @ 6/7 DAYS INTO PRIMARY FERMENTATION FOR 3 DAYS:
• 224g RAKAU
• 112g NELSON SAUVIN
DRY HOP @ 10/11 DAYS INTO PRIMARY FERMENTATION FOR 3 DAYS:
• 224g RAKAU
• 112g NELSON SAUVIN

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III

US HAZY - ALL GRAIN

GARAGE PROJECT x TRILLIUM ARO STREET

20 LITERS | ABV 7.2 | IBU ~70 | SRM ~5.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.019
MASH 60 MIN @ 65-66°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
Build your water profile, starting with either very soft or RO water. Target a water profile of 200:100 PPM sulfate:chloride. Ferment at 68 °F (20 °C).

01.

MALT

MASH:
• 4800g GLADFIELD AMERICAN MALT 2.5 SRM
• 680g GLADFIELD WHEAT MALT 2.1 SRM
• 340g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 340g MALTODEXTRIN @ 60MINS
• 35g MOSAIC 12.25% AA @ 60MINS
• 28g MOSAIC 12.25% AA @ 10MINS
• 28g MOTUEKA 7.0% AA @ 10MINS
WHIRLPOOL/STEEP FOR 45 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 28g MOSAIC 12.25% AA
• 28g MOTUEKA 7.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 112g MOSAIC
• 112g MOTUEKA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP095 BURLINGTON ALE YEAST
• 2ND CHOICE: WLP007 DRY ENGLISH YEAST
• 3RD CHOICE: WYEAST 1098 BRITISH ALE

US HAZY - ALL GRAIN

GARAGE PROJECT FRESH JULY 21

20 LITERS | ABV 7.0 | IBU ~60 | SRM ~3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.066 | FG 1.014
MASH 60 MIN @ 66°C | SPARGE ~3L | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 5000g GLADFIELD PILSNER MALT 1.9 SRM
• 672g GLADFIELD GOLDEN NAKED OATS 1.4 SRM
• 336g GLADFIELD CHIT MALT 1.5 SRM

02.

HOPS

BOIL:
-
WHIRLPOOL/STEEP FOR 45 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g MOSAIC 12.25% AA
• 56g SIMCOE 13% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 112g MOSAIC
• 112g MOTUEKA
• 112g TALUS

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP095 BURLINGTON ALE YEAST

NZ HAZY DOUBLE IPA - ALL GRAIN

GARAGE PROJECT x MONKISH ESCAPE FROM LA

20 LITERS | ABV 8.0 | IBU ~60 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.076 | FG 1.016 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 5350g SIMPSONS GOLDEN PROMISE ALE MALT 2.5 SRM [77.8%]
• 850g ROLLED OATS 1.6 SRM [12.1%]
• 347g BIG O MALTED OATS 2 SRM [5%]
• 337g GLADFIELD GOLDEN NAKED OATS 1.4 SRM [5%]

02.

HOPS

BOIL:
• 10g GALAXY 14.0% AA @ 60 MINS
STEEP/WHIRLPOOL 30 MINS @ 85°C:
• 42g GALAXY 14% AA
• 42g CITRA 12% AA
• 42g RAKAU 10.5% AA 
• 42g STRATA 12% AA  
DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 70g GALAXY 14% AA
• 70g CITRA 12% AA
• 70g RAKAU 10.5% AA
• 70g STRATA 12% AA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON ALE YEAST
• 2ND CHOICE: WYEAST #1318 LONDON ALE III

NZ HAZY IPA - ALL GRAIN

GARAGE PROJECT BLOCK PARTY WAGHORN A

20 LITERS | ABV 6.2 | IBU ~40 | SRM 5.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.012
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

MASH:
• 4500g GLADFIELD AMERICAN ALE MALT 2.5 SRM [87%]
• 224g GLADFIELD BIG O MALTED OATS 2 SRM [4.3%]
• 224g GLADFIELD GOLDEN NAKED OATS 1.4 SRM [4.3%]
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM [4.3%]

02.

HOPS

BOIL:
• 12g SOUTHERN CROSS 12.0% AA @ 60 MINUTES
• 28g RAKAU 10.5% AA @ 10 MINUTES
• 14g MOTUEKA 6.7% AA @ 10 MINUTES
STEEP/WHIRLPOOL - ADD HOPS FOR 30 MINUTES START @ 86⁰C:
• 28g RAKAU 10.5% AA
• 14g MOTUEKA 6.7% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g RAKAU 10.5% AA
• 14g MOTUEKA 6.7% AA
• 14g SOUTHERN CROSS

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON ALE YEAST

US AMBER ALE - ALL GRAIN

GARAGE PROJECT PAN PACIFIC AMBER ALE

20 LITERS | ABV 6.0 | IBU ~34 | SRM ~12.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059| FG 1.014
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
HOW TO TOAST COCONUT

01.

MALT

MASH:
• 3500g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD BISCUIT MALT 30.5 SRM
• 336g GOLDEN NAKED OATS 9.1 SRM
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 35 SRM
• 112g GLADFIELD RED BACK MALT 33 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 14g GALAXY 14% AA @ 10 MINUTES
• 14g MOTUEKA 7% AA @ 10 MINUTES
• 160g COCONUT TOASTED @ 5 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST

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