NEW ZEALAND CLASSIC

RIWAKA HOP PLANTS

• NEW RELEASE •
• LIMITED SUPPLY •

RIWAKA

COUNTRY OF ORIGIN: NZ
ALPHA 4.5%-6.5%
TROPICAL FRUIT / PASSION FRUIT / CITRUS / QUINCE / GRAPEFRUIT

FLAVOUR

Riwaka is an aroma hop that is typically used in only late boil additions, including dry hopping.

Specific aroma descriptors of the Riwaka hop includes powerfully fueled tropical passion fruit with grapefruit, quince and citrus characters. This variety has a higher than average oil content, almost double that of its Saazer parent.

REVIEW & RECIPE:
https://brulosophy.com/2021/11/18/the-hop-chronicles-riwaka-2020/

HISTORY: 

Riwaka (AKA D-Saaz) is a triploid variety crossed with an old line Saazer and specially developed New Zealand breeding selections. It was released in 1996.


USE FOR: 

New World styles of ales and lagers where a fruity character is desired. Readily toned back to lighter styles, even with multiple kettle additions and great when used in a combination of very late and dry hopping.

• PALE ALE & IPA • PILSNER • LAGER • HAZY IPA

GROWTH/YIELD: 

Medium growth with medium yield

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 | BOIL 60 MIN 

01.

MALT

• 1760g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1700g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 224g GLADFIELD AURORA MALT 29.4 SRM
• 56g 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

NZ PALE ALE - ALL GRAIN

EYREWELL SUMMER BREEZE PALE ALE

20 LITERS | ABV 5.0 | IBU ~35 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.009
MASH 90 MIN @ 66/68°C | BOIL 60 MIN 

NOTES:

01.

MALT

• 3800g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM 

02.

HOPS

BOIL:
• 9g MAGNUM 12.0% AA @ 60 MINUTES
• 14g TANGERINE DREAM® 11.35% AA @ 10 MINUTES
• 14g RIWAKA 6.5% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 14g TANGERINE DREAM® 11.35% AA
• 28g RIWAKA 6.5% AA

DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g TANGERINE DREAM® 
• 28g RIWAKA 

03.

ADDITIONS 

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

04.

YEAST 

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

NEIPA HAZY IPA - ALL GRAIN

EYREWELL PROTOTYPE RIWAKA HAZY IPA

20 LITERS | ABV 5.6 | IBU ~37 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.020
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:

01.

MALT

• 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 SIMPSONS GOLDEN NAKED OATS 9.1 SRM
• 165g TORRIFIED WHEAT 2.0 SRM

02.

HOPS

BOIL:
• 20g MAGNUM 12% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 84g RIWAKA 5.25% AA  
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g RIWAKA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WLP O95 BURLINGTON YEAST

NZ PALE ALE - ALL GRAIN

McLEOD'S PARADISE PALE ALE

20 LITERS | ABV 5.5 | IBU ~33 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.009
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES: 
Very nice beer. The can label notes a blend of NZ & Australian hops. We went with NZ Taiheke as the hop providing the herbal flavour, definitely Riwaka in there, Nelson for a little bit of acid bite for a smooth finish. Maybe Australian Galaxy in there too!

01.

MALT

MASH:
• 4350g GLADFIELD PALE ALE MALT 2.5 SRM [96.3%]
• 168g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM [3.7%]

02.

HOPS

BOIL:
• 9g MAGNUM 12% AA @ 60 MINS [20.5 IBU's]
STEEP/WHIRLPOOL 30 MINS - START@ 90°C:
• 28g TAIHEKE 7% AA [8.2 IBU's]
• 28g RIWAKA 5.25% AA [6.1 IBU's]
• 14g NELSON SAUVIN 12% AA [7.0 IBU's] 
OPTIONAL DRY HOP:
• 28g TAIHEKE
• 28g RIWAKA
• 14g NELSON SAUVIN
• 14g GALAXY

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST

NZ PILSNER - ALL GRAIN

EYREWELL PROTOTYPE RIWAKA PILSNER

20 LITERS | ABV 4.8 | IBU ~30 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:

01.

MALT

• 3900g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 112g GLADFIELD LIGHT CRYSTAL 32 SRM
• 112g GLADFIELD TOFFEE MALT 5.1 SRM

02.

HOPS

BOIL:
• 10g SOUTHERN CROSS 13% AA @ 60 MINUTES
• 28g RIWAKA 7.5% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 20 MINUTES - WAIT UNTIL TEMP HITS 90°C: 
• 56g RIWAKA 7.5% AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER
• 2ND CHOICE: SAFLAGER W-34/70

NZ PALE ALE - ALL GRAIN

GARAGE PROJECT TRIP HOP TRIPLE HOPPED ESB

20 LITERS | ABV 5.6 | IBU ~36 | SRM 7.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.013  
MASH 90 MIN @ 67°C | BOIL 60 MIN 

01.

MALT

• 3700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD VIENNA MALT 3.5 SRM 
• 224g GLADFIELD DARK CRYSTAL 96.4 SRM 
• 224g GLADIATOR MALT 5.1 SRM 

02.

HOPS

BOIL:
10g MOTUEKA 7.5% AA @ 60 MINUTES
14g MOTUEKA 7.5% AA @ 10 MINUTES
14g LIBERTY NZ 5.9% AA @ 10 MINUTES
14g RIWAKA 5.25% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MIN - ADD HOPS @ 90°C :
28g MOTUEKA 7.5% AA 
28g LIBERTY NZ 5.9% AA 
28g 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 O01 CALIFORNIA ALE

NZ LAGER - ALL GRAIN

EYREWELL PROTOTYPE VOLLBIER HELL

20 LITERS | ABV 4.7 | IBU ~20 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047| FG 1.011
MASH 90 MIN @ 67°C - or see notes | BOIL 120 MIN

NOTES:
Vollbier means “whole beer” or “entire beer.” Until 1993, that was just a tax category—it meant the beer was middle-strength. Hell means light colour.

Mill the grains and mash in with 16 liters of 66°C water to reach about 144°F 60°C. Rest 20 minutes. First decoction: Pull one-fourth to one-third of the thickest part of the mash and bring that to a boil; boil for 10 minutes, then return it to the main mash to bring the total temperature to about 158°F (70°C). Rest 20 minutes. Second decoction: Pull another one-fourth to one-third of the mash for the second decoction and boil it for 10 minutes; return it to the main mash to bring the total temperature to about 170°F (77°C). Rest 10 minutes, then mash out.

Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 26 liters of wort—or more, depending on your evaporation rate. Boil for 120 minutes, following the hops schedule. After the boil, chill the wort to 7°C and pitch the yeast. Allow the temperature to rise to 9°C and ferment. When fermentation is complete, lager at 1°C for at least 4 weeks, preferably longer.

During the mash, don’t stress if you miss your temperatures by a couple of degrees. The decoctions and steps will still do what they’re supposed to—specifically: maltose rest, dextrinization rest, and mash out, with some great malty flavor development via Maillard reactions along the way.

01.

MALT

MASH:
• 4000g GLADFIELD PILSNER MALT 1.9 SRM

02.

HOPS

BOIL:
• 10g WAKATU 7.5% AA @ 120 MINUTES
• 10g LIBERTY 5.9% AA @ 60 MINUTES
• 10g RIWAKA 5.25% AA @ 30 MINUTES 

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WHITE LABS WLP 830 GERMAN LAGER YEAST

US IPA - ALL GRAIN

HOP BUTCHER RIWAKAMANIA

20 LITERS | ABV 6.5 | IBU ~40 | SRM 6.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.013
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:

01.

MALT

• 4300g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 336g GLADFIELD MUNICH MALT 7.9 SRM

02.

HOPS

BOIL:
• 21g MAGNUM 12% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g CITRA 12% AA
• 28g RIWAKA 5.25% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g CITRA 12% AA
• 56g RIWAKA 5.25% AA 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WHITE LABS WLP090 SAN DIEGO SUPER YEAST

NZ PILSNER - ALL GRAIN

EYREWELL NZ PILSNER

20 LITERS | ABV 5.0 | IBU ~34 | SRM ~2.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.008
MASH 60 MIN @ 65°C | BOIL 60 MIN

NOTES:
IF YOUR EQUIPMENT ALLOWS, MASH 60 MIN @ 65°C THEN STEP TO 76°C TO SPARGE & MASH OUT

01.

MALT

MASH:
• 1900g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 1900g GLADFIELD PILSNER MALT 1.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM  

02.

HOPS

BOIL:
• 28g MOTUEKA 7.0% AA @ 60 MINUTES
• 28g WAKATU 7.5% AA @ 10 MINUTES
• 28g RIWAKA 5.25% AA @ 5 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST

US WEST COAST IPA - ALL GRAIN

FIRESTONE WALKER LUPONIC DISTORTION #18

20 LITERS | ABV 6.0 | IBU ~0 | SRM 4.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.012
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:
A NZ ONLY HOPPED IPA CREATED BY MATT BRYNILDSON AT FIRESTONE WALKER


01.

MALT

• 4450g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM 
• 224g GLADFIELD WHEAT MALT 2.1 SRM 

02.

HOPS

BOIL:
• NO KETTLE HOPS
DRY HOP FOR 7 DAYS BEFORE PACKAGING:
• 38g MOTUEKA
• 38g NECTARON
• 38g NELSON SAUVIN
• 38g RIWAKA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 76g MOTUEKA
• 76g NECTARON
• 76g NELSON SAUVIN
• 76g RIWAKA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE YEAST

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR ELENNA HAZY IPA

20 LITERS | ABV 7.3 | IBU ~47 | SRM ~5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.020
MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:

01.

MALT

• 3700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1850g GLADFIELD BIG O MALTED OATS 4.38 SRM
• 600g GLADFIELD MUNICH MALT 7.9 SRM

02.

HOPS

BOIL:
• 30g RIWAKA 5.25% AA @ 10 MINS
• 20g NELSON SAUVIN 12% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g RIWAKA 5.25% AA
• 56g NELSON SAUVIN 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g RIWAKA
• 56g NELSON SAUVIN 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST 1318 LONDON ALE III

US HAZY DOUBLE IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR GEN-5

20 LITERS | ABV 8.6 | IBU ~46 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.013 
MASH 60 MIN @ 67°C | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4370g GLADFIELD AMERICAN ALE MALT 2.5 SRM [65%]
• 1350g GLADFIELD BIG O MALTED OATS 2 SRM [20%]
• 336g GLADFIELD GLADIATOR 4.2 SRM [5%]

02.

HOPS

BOIL:
• GLADFIELD DEXTROSE SUGAR @ 60 MINS [10%]
• 10g MAGNUM 12.0% AA @ 60 MINS [10.7 IBU]
STEEP/WHIRLPOOL 30 MINS @ 85°C:
• 56g MOSAIC @ 12.25% AA [15.9 IBU]
• 56g NECTARON @ 12.8% AA [14 IBU]
• 56g RIWAKA @ 5.25% AA [6.8 IBU]
1st DRY HOP IN PRIMARY 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS:
• 56g CITRA
• 56g MOSAIC
2nd DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 56g NECTARON
• 56g NELSON SAUVIN
• 56g RIWAKA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III

NZ WEST COAST IPA - ALL GRAIN

EYREWELL NZ IPA

20 LITERS | ABV 6.6 | IBU ~44 | SRM 6.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.015
MASH 90 MIN @ 67°C | BOIL 60 MIN

NOTES:
• CO2 EXTRACT (HOP SHOT) CAN BE PURCHASED AT BREWSHOP.CO.NZ
HB MALT STATION

Hop extract is packaged in 5, 10 & 50ml syringes, and vacuum sealed. 1ml of hop extract equates to around 10 IBUs in 23 litres of wort with a gravity of 1.050 and boiled for 60 mins.

BREWING WITH CO2 HOP EXTRACT
Article from Beer Smith
Article from Brewshop NZ
Article from Hume Brew

01.

MALT

MASH:
• 4700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM

02.

HOPS

BOIL:
• 5ml CO2 EXTRACT 10% AA @ 60 MINUTES
DRY HOP 6 DAYS BEFORE PACKAGING FOR 6 DAYS:
• 56g MOTUEKA
• 56g RIWAKA
DRY HOP 3 DAYS BEFORE PACKAGING FOR 3 DAYS:
• 56g NECTARON 
• 56g NELSON SAUVIN

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

RIWAKA STATISTICS

Alpha Acid Composition 4.5%-6.5%
Beta Acid Composition 4%-5%
Co-Humulone Composition 29%-36%

Lupulin Color Pale Yellow
Cone Size Medium to Large
Cone Density Moderate

Maturity: Early
Yield: Moderate
Growth Rate: VModerate
Susceptibility to Disease and Pests: New Zealand is hop disease free.
Storability: Good 
Ease of Harvest: Good

Total Oil Composition 0.8 mL/100g
Myrcene Oil Composition 68%
Humulene Oil Composition 9%
Caryophyllene Oil Composition 4%
Farnesene Oil Composition 1%

MORE HOP PLANT VARIETIES

GET THE HEADS UP ON WHAT'S HAPPENING

SUBSCRIBE TO NEWSLETTER

PRIVACY POLICY | TERMS OF USE

 © 2021 WILD ABOUT HOPS® PLANT NURSERY & BREWING SUPPLIES NZ
NZ's LEADING SUPPLIER OF HOP PLANTS FOR BREWERS
HELPING YOU BREW BETTER BEER
PHONE: 0210 2407203 | CONTACT | CD