Rakau is bursting with a big fruit-forward character that is described by the NZ Hops as "the whole orchard". Rakau is a clean and efficient bittering hop at 10 - 11% AA, but it is usually used in later additions to maximize the fresh fruit aroma. Myrcene oil is the highlight and makes up 56% of the total oils, lending flavors and aromas of apricot, plum, mango, pear, and other stone fruits. Some lighter notes of lime and pine are also present. Stone Fruit, Tropical Fruit, Citrus + Floral. Similar flavour profile to Citra.
Rakau, or AlphAroma as it was previously known, was developed in New Zealand. Rakau features a high concentration of myrcene making it perfect to dry-hop American Pale Ales.
It was initially bred in the late 1970’s from Smooth Cone through open pollination but it was not released to the market until 1983. It was re-released under the new name in 2007.
Very strong grower with thick bines and large crops of hop cones.
20 LITERS | ABV 5.7 | IBU 32 | SRM 6.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.011
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
MASH:
• 4100g GLADFIELD VIENNA MALT 3.5 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM
OPTIONAL:
• 14g ROAST BARLEY 736 SRM
BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 14g RAKAU 10.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL:
• 56g RAKAU 10.5% AA STEEP 20 MINUTES
DRY HOP:
• 56g RAKAU FOR 3 DAYS AFTER FERMENTATION COMPLETES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)
20 LITERS | ABV 5.6 | IBU 38 | SRM 3.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
• 3800g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 750g GLADFIELD VIENNA MALT 3.5 SRM
BOIL:
• 10g RAKAU 10.5% AA @ 45 MINUTES
• 16g RAKAU 10.5% AA @ 30 MINUTES
• 16g RAKAU 10.5% AA @ 15 MINUTES
• 50g RAKAU 10.5% AA @ 2 MINUTES
DRY HOP:
• 50g RAKAU 10.5% AA FOR 3 DAYS AFTER FERMENTATION COMPLETES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)
20 LITERS | ABV 5.6 | IBU 60 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 660g GLADFIELD BIG O OAT MALT 2.2 SRM
• 660g GLADFIELD MUNICH MALT 7.9 SRM
• 440g GLADFIELD WHEAT MALT 2.1 SRM
• 165g GLADFIELD ROASTED OATS 4.5 SRM
• 165g TORRIFIED WHEAT 1.7 SRM
BOIL:
14g RAKAU 10.5% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MIN:
• 56g RAKAU 10.5% AA
• 28g CASHMERE 8.5% AA
• 28g MOSAIC 12.25% AA
DRY HOP 3 DAYS AFTER FERMENTATION COMPLETES:
• 56g RAKAU
• 28g CASHMERE
• 28g MOSAIC
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O66 LONDON FOG
20 LITERS | ABV 5.2 | IBU ~38 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.008
MASH AT 67°C FOR 90 MINUTES | SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
PHOTO OF RAKAU HOPS GROWING AT COLIN OLDHAM'S HOP GARDEN IN TAPAWERA
MASH:
• 3800g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 5g MAGNUM 12% AA @ 60 MINUTES
•28g RAKAU 10.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 20 MINS @ 98°C:
• 56g RAKAU 10.5% AA
DRY HOP 3 DAYS BEFORE PACKAGING:
• 56g RAKAU 10.5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
20 LITERS | ABV 6.0 | IBU ~40 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.022
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
• 3400g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 672g GLADFIELD BIG O OAT MALT 2.2 SRM
• 672g GLADFIELD MUNICH MALT 7.9 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 224g GLADFIELD REDBACK MALT 33 SRM
BOIL:
• 12g SOUTHERN CROSS 13% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 14g MOTUEKA 7.0% AA
• 14g TANGERINE DREAM 11.35% AA
• 14g RAKAU 10.5% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 28g MOTUEKA
• 28g TANGERINE DREAM
• 28g RAKAU
• 1ST CHOICE: WLP 066 LONDON FOG YEAST
• 2ND CHOICE: WLP 095 BURLINGTON YEAST
20 LITERS | ABV 7.5 | IBU ~28 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.021
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
• 4600g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1000g GLADFIELD BIG O OAT MALT 2.2 SRM
• 336g GLADFIELD MUNICH MALT 7.9 SRM
• 336g GLADFIELD CHIT MALT 3.0 SRM
BOIL:
• 12g RAKAU 10.5% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g CITRA 12% AA
• 28g RAKAU 10.5% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g CITRA 12% AA
• 56g RAKAU 10.5% AA
• 1ST CHOICE: WYEAST #1318 LONDON ALE III
20 LITERS | ABV 4.0 | IBU ~32 | SRM 3.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.009
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
Substitutes for Topaz hops:
Galaxy
Citra
Cascade
Riwaka
Rakau
Amarillo
MASH:
• 3200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM
BOIL:
• 10g FUGGLE NZ 6.10% AA @ 60 MINUTES
STEEP/WHIRLPOOL FOR 30 MINUTES @ 90°C
• 28g RAKAU (NZ)10.5% AA
• 7g TOPAZ (AU) 17% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP 090 SAN DIEGO SUPER YEAST
20 LITERS | ABV 8.0 | IBU ~0 | SRM 5.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.088 | FG 1.029
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 3200g GLADFIELD ALE MALT 3 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 (HELPS AVOID A STUCK MASH)
BOIL:
NO KETTLE HOPS
FLAME OUT:
448g LACTOSE (MILK SUGAR)
DRY HOP @ 3/4 DAYS INTO PRIMARY FERMENTATION FOR 7 DAYS:
• 224g RAKAU
• 112g NELSON SAUVIN
DRY HOP @ 7/8 DAYS INTO PRIMARY FOR 3 DAYS:
• 224g RAKAU
• 112g NELSON SAUVIN
• 1ST CHOICE: WYEAST #1318 LONDON ALE III
20 LITERS | ABV 6.2 | IBU ~40 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.011
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 4600g GLADFIELD AMERICAN ALE MALT 2.5 SRM [93.2%]
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM [4.5%]
• 112g GLADFIELD AURORA MALT 29.4 SRM [2.3%]
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
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:
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%]
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
• 1ST CHOICE: WLP 095 BURLINGTON ALE YEAST
• 2ND CHOICE: WYEAST #1318 LONDON ALE III
20 LITERS | ABV 4.0 | IBU ~32 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.014
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
Master Brewer, Derek Prentice, has enjoyed a long career in brewing and has brewed great beers with a number of famous London breweries including Truman’s, Young’s and Fuller’s. Derek received the SIBA (Society of Independent Brewers) lifetime achievement award and was awarded the British Guild of Beer Writers ‘Brewer of the Year’ for 2013. Derek is a Diploma Master Brewer and a Fellow of the Institute of Brewing and Distilling.
GLADFIELD PALE ALE MALT = CRISP MARIS OTTER
GLADFIELD TOFFEE MALT = CRISP CARAMALT
GLADFIELD NAKED OATS = SIMPSONS GOLDEN NAKED OATS
MASH:
• 3000g GLADFIELD ALE MALT (3.0 SRM) [90.5%]
• 112g GLADFIELD GOLDEN NAKED OATS (1.4 SRM) [3.4%]
• 178g GLADFIELD TOFFEE MALT (7.6 SRM) [5.4%]
BOIL: BITTERING
• 11g WAIMEA 17.5%AA @ 60 MINUTES [21.6 IBU]
BOIL: AROMA
• 14g FUGGLE 4.5%AA @ 10 MINUTES [2.6 IBU]
• 14g TAIHEKE 7.0%AA @ 10 MINUTES [4.0 IBU]
• 14g EAST KENT GOLDINGS 5.0%AA @ 5 MINUTES [1.6 IBU]
• 14g RAKAU 10.5%AA @ 5 MINUTES [3.3 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g RAKAU
• 28g WAIMEA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP001 CALIFORNIA ALE
20 LITERS | ABV 6.5 | IBU ~35 | SRM ~4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.011
MASH 60 MIN @ 67°C | SPARGE ~3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 3400g GLADFIELD AMERICAN MALT 2.5 SRM
• 1500g GLADFIELD ALE MALT 2.8 SRM
• 227g GLADFIELD GLADIATOR MALT 5.1 SRM
• 113g GLADFIELD GOLDEN NAKED OATS 1.4 SRM
• 113g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• 5g MAGNUM 12% AA @ 60MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 14g CITRA 12% AA
• 14g MOSAIC 12.25% AA
• 14g RAKAU 10.5% AA
• 14g SIMCOE 13% AA
• 7g NELSON 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g CITRA 12% AA
• 28g MOSAIC 12.25% AA
• 28g RAKAU 10.5% AA
• 28g SIMCOE 13% AA
• 28g NELSON 12% AA
1 PKG. CLARITY FERM
@ FERMENTATION
• 1ST CHOICE: WLP090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIAN ALE YEAST
Alpha Acid Composition 13%-15%
Beta Acid Composition 7.5%-8.5%
Co-Humulone Composition 40%-45%
Lupulin Color Pale Yellow
Cone Size Medium to Large
Cone Density Moderate
Maturity: Mid to Late Season
Yield: Moderate to High
Growth Rate: Vigorous
Susceptibility to Disease and Pests: New Zealand is hop disease free.
Storability: Good
Ease of Harvest: Good
Total Oil Composition 0.7-1.5 mls/100 grams
Myrcene Oil Composition 45%-60%
Humulene Oil Composition 8%-16%
Caryophyllene Oil Composition 3.5%-5.5%
Farnesene Oil Composition 4%-8%
