FEATURING HOPS YOU CAN GROW
| NAME (LINK) | STYLE | HOPS |
|---|---|---|
| SIERRA NEVADA CELEBRATION IPA | US IPA | CHINOOK, CENTENNIAL, CASCADE |
| FRESH HARVEST IPA | NZ IPA | MAGNUM, TANGERINE DREAM®, CASCADE |
| FIRESTONE WALKER UNION JACK IPA | US IPA | MAGNUM, CENTENNIAL, CASCADE, AMARILLO, SIMCOE, CITRA, CHINOOK |
| EYREWELL UNITED WE STAND IPA | US IPA | SIMCOE, STRATA, CITRA, AZACCA |
| HARPOON IPA | US IPA | COLUMBUS, CASCADE |
| STONE HOP REVOLVER IPA | US IPA | MAGNUM, LORAL (USE ANY HOP YOU WANT TO EXPLORE) |
| SIERRA NEVADA RESILIENCE IPA | US IPA | CENTENNIAL, CASCADE |
| STONE ARROGANT BASTARD ALE | US IPA | CHINOOK |
| YEASTIE BOYS DIGITAL IPA | NZ IPA | PACIFIC JADE, NELSON SAUVIN, PACIFICA, MOTUEKA |
| HOME GROWN IPA | NZ IPA | MAGNUM, TANGERINE DREAM®, CASCADE |
| HOP BURSTING PALE ALE | US IPA | CHINOOK, CITRA, COLUMBUS |
| BREW DOG PUNK IPA | UK IPA | CHINOOK, AHTANUM, NELSON SAUVIN, SIMCOE, CASCADE, AMARILLO |
| BREW DOG: IPA IS DEAD - GOLDING | SINGLE HOP UK IPA | GOLDING |
| BREW DOG: IPA IS DEAD - EL DORADO | SINGLE HOP UK IPA | EL DORADO |
| GRAINS OF WRATH CRYPT KEEPER | SINGLE HOP US IPA | CITRA |
| EYREWELL: IPA IS DEAD - TANGERINE DREAM® | SINGLE HOP NZ IPA | TANGERINE DREAM® |
| BREW DOG PUNK IPA 2007-2010 | SINGLE HOP UK IPA | CHINOOK, AHTANUM, LIBERTY, MOTUEKA |
| FIRESTONE WALKER PROPAGATOR: EL DORADO | SINGLE HOP US IPA | EL DORADO |
| FIRESTONE WALKER PROPAGATOR: MOSAIC | SINGLE HOP US IPA | MOSAIC |
| DESCHUTES FRESHLY SQUEEZED IPA | US IPA | NUGGET, MOSAIC, CITRA |
| DESCHUTES HAND UP IPA | US IPA | CENTENNIAL, AZACCA, AMARILLO |
| DESCHUTES INVERSION IPA | US IPA | CENTENNIAL, AZACCA, CASCADE |
| SIERRA NEVADA ANNIVERSARY IPA | US IPA | CENTENNIAL, CASCADE, CLUSTER |
| LAGUNITAS IPA | US IPA | CENTENNIAL, CASCADE, WILLAMETTE, MAGNUM |
| STONE IPA | US IPA | MAGNUM. CHINOOK, CTZ, CASCADE, CENTENNIAL |
| GREEN FLASH WEST COAST IPA | US IPA | CENTENNIAL, CASCADE, COLUMBUS, SIMCOE, CASCADE |
| OTHER HALF ALL TOGETHER NOW | US IPA | COLUMBUS, MOSAIC, SIMCOE, CASCADE, CITRA |
| MODERN TIMES CITY OF THE SUN | US IPA | BRAVO, MOTUEKA, MOSAIC, SIMCOE |
| HOP FEDERATION RAKAU IPA | US IPA | MAGNUM, RAKAU |
| SIERRA NEVADA TORPEDO EXTRA IPA | US IPA | MAGNUM, LIBERTY, MOUNT HOOD, (CRYSTAL), CITRA |
| TREE HOUSE HOPPY THING | US IPA | CHINOOK, CTZ, AMARILLO, CASCADE, CENTENNIAL, SIMCOE |
| RUSSIAN RIVER BLIND PIG ORIGINAL 1994 | US IPA | CHINOOK, CTZ, CASCADE, CENTENNIAL |
| RUSSIAN RIVER BLIND PIG CIRCA 2000
| US IPA | CHINOOK, CTZ, AMARILLO, CASCADE, CENTENNIAL, SIMCOE |
| FIRESTONE WALKER SINGLE HOP NELSON SAUVIN WEST COAST IPA | US IPA | NELSON SAUVIN |
| EYREWELL NZ IPA | US IPA | MOTUEKA, RIWAKA. NECTARON, NELSON SAUVIN |
| FIRESTONE WALKER LUPONIC DISTORTION #18 | US IPA | MOTUEKA, RIWAKA. NECTARON, NELSON SAUVIN |
| GIGANTIC BREWING BELMONT BOOGALOO DIP HOP | US IPA | MAGNUM, LIBERTY, MOUNT HOOD, MOSAIC, CITRA, SIMCOE |
| STONE DELICIOUS IPA | US IPA | LEMON DROP, EL DORADO, NUGGET, |
| STONE RUINATION IPA | US IPA | COLUMBUS, CENTENNIAL |
| EDDYLINE DANK MATTER | US IPA | MAGNUM, CITRA, MOSAIC, RAKAU, SIMCOE, NELSON SAUVIN |
| SIERRA NEVADA SOUTHERN HEMISPHERE HARVEST ALE | US IPA | SOUTHERN CROSS, MOTUEKA, PACIFICA |
| SIERRA NEVADA POWDER DAY DOUBLE DRY HOPPED IPA | US IPA | HERKULES, POLARIS, AMARILLO, COMET, CHINOOK, CITRA, MOSAIC, IDAHO #7 |
| ALVERADO STREET MAI TAI | US IPA | MOSAIC |
| EPIC ARMAGEDDON | NZ IPA | CENTENNIAL, COLUMBUS, SIMCOE, CASCADE |
| FIRESTONE WALKER HOPNOSIS | US IPA | MAGNUM, CALLISTA, TALUS, CRYO-SIMCOE, CASHMERE, EL DORADO, IDAHO #7, NELSON SAUVIN, RIWAKA, CRYO-MOSAIC |
| NAME (LINK) | STYLE | HOPS |
|---|---|---|
| ALCHEMIST HEADY TOPPER | US DIPA | CHINOOK, MAGNUM, SIMCOE, CASCADE, APOLLO, COLUMBUS, CHINOOK, CENTENNIAL |
| ALCHEMIST FOCAL BANGER | US DIPA | HOP SHOT, MOSAIC, CITRA |
| ALCHEMIST CRUSHER | US DIPA | CENTENNIAL, AMARILLO, COLUMBUS, MOSAIC |
| KISSMEYER STOCKHOLM SYNDROME | SWEDISH DIPA | COLUMBUS, GREEN BULLET, SIMCOE, PACIFIC GEM, AMARILLO, CITRA, NELSON SAUVIN |
| RUSSIAN RIVER PLINY THE ELDER | US DIPA | CTZ, SIMCOE. CENTENNIAL, AMARILLO, CASCADE |
| SIERRA NEVADA HOP BULLET | US DIPA | CASCADE, CENTENNIAL, CHINOOK, CRYSTAL, MAGNUM, IDAHO 7 |
| BREWDOG HELLO MY NAME IS INGRID - 2010 | US DIPA | COLUMBUS, CENTENNIAL, NELSON SAUVIN, FIRST GOLD (BRAMLING CROSS), SIMCOE |
| BREWDOG HELLO MY NAME IS INGRID - 2016 | US DIPA | COLUMBUS, CENTENNIAL, ENIGMA, FIRST GOLD (BRAMLING CROSS), CITRA |
| LONE PINE DIAMOND UNICORN | US DIPA | ELLA, CTZ, PACIFIC JADE, VIC SECRET |
| EYREWELL COOK STRAIGHT UP | NZ DIPA | NELSON SAUVIN, MOTUEKA, RAKAU |
| NAME (LINK) | STYLE | HOPS |
|---|---|---|
| EASY JACK SESSION IPA | SESSION IPA | MAGNUM, HUELL MELON, MANDARINA BAVARIA, KOHATU, MOSAIC |
| FULLERS WILD RIVER IPA | SESSION IPA | MAGNUM, CHINOOK, WILLIAMETTE, LIBERTY |
| BOULEVARD POP-UP SESSION IPA | SESSION IPA | TOPAZ, CASCADE, CITRA, MOSAIC, AMARILLO, CENTENNIAL |
| MORLAND OLD HOPPY HEN | SESSION IPA | CASCADE, CHINOOK, TETTNANG, WILLIAMETTE |
| FULLERS SESSION IPA | SESSION IPA | CASCADE, LIBERTY, AMARILLO, SIMCOE, GALAXY |
| DESCHUTES LIL' SQUEEZY JUICY ALE | SESSION IPA | NUGGET, AMARILLO, CITRA, EL DORADO , SIMCOE |
| BREWDOG - HELLO MY NAME IS LITTLE INGRID | SESSION IPA | CENTENNIAL, NELSON SAUVIN, COLUMBUS, SIMCOE, CITRA, FIRST GOLD (BRAMLING CROSS) |
| BREWDOG - ACE OF CITRA | SESSION IPA | CITRA |
| SIERRA NEVADA SOUTHERN HEMISPHERE SESSION IPA | SESSION IPA | SOUTHERN CROSS, WAKATU, NELSON SAUVIN |
| NAME (LINK) | STYLE | HOPS |
|---|---|---|
| ALCHEMIST, STONE & NINKASI MORE BROWN THAN BLACK IPA | BLACK IPA | CITRA, DELTA, GALAXY, NELSON SAUVIN |
| ALCHEMIST EL JEFE | BLACK IPA | SIMCOE, MOSAIC |
20 LITERS | ABV 6.3 | IBU 65 | SRM 8.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.015
MASH 90 MIN @ 70⁰ C | SPARGE 3 LITERS | BOIL 100 MIN
NOTES:
• 4925g GLADFIELD AMERICAN ALE MALT (2.5 SRM)
• 440g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
BOIL:
• 20g CHINOOK 12.1%AA @ 100 MINUTES
• 14g CENTENNIAL 10%AA @ 100 MINUTES
• 38g CASCADE 7%AA @ 10 MINUTES
STEEP/WHIRLPOOL:
• 38g CASCADE 7%AA @ 0 MINUTES
• 20g CENTENNIAL 10%AA @ 100 MINUTES
DRY HOP - 3 DAYS:
• 38g CASCADE
• 20g CENTENNIAL
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 6.8 | IBU 66 | SRM 7.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• THE RECIPE CAN BE UTILISED WITH ALL CASCADE OR ALL TANGERINE DREAM®
• TO USE DRIED HOPS DIVIDE THE QUANTITY BY 8
• 4920g GLADFIELD AMERICAN ALE MALT 2.5 SRM (88%)
• 670g GLADFIELD MEDIUM CRYSTAL 56.3 SRM (12%)
BOIL:
• 20g MAGNUM 12% AA @ 60 MINUTES
• 448g FRESH CASCADE ~7% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 448g FRESH CASCADE 7% AA @ 0 MINUTES
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
20 LITERS | ABV 7.0 | IBU 60 | SRM 7.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.014
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
RECIPE UPDATED 1 FEBRUARY 2020
• 4700g GLADFIELD ALE MALT 3.0 SRM 82.3%
• 336g GLADFIELD MUNICH MALT 5.9 SRM 5.9%
• 336g GLADFIELD GLADIATOR MALT 5.1 SRM 5.9%
• 336g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 5.9%
BOIL:
• 18g MAGNUM 12.0% AA @ 60 MINUTES
• 28g CASCADE 7% AA @ 15 MINUTES
• 28g CENTENNIAL 10% AA @ 15 MINUTES
STEEP/WHIRLPOOL:
• 28g CASCADE 7% AA @ 0 MINUTES / STEEP FOR 30 MINUTES
• 28g CENTENNIAL 7% AA @ 0 MINUTES / STEEP FOR 30 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED WITH:
• 14g CASCADE
• 14g CENTENNIAL
• 14g AMARILLO
• 14g SIMCOE
• 14g CITRA
• 14g CHINOOK
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 7.0 | IBU 50 | SRM 5.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.010
MASH 90 MIN @ 66/68°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES: A BLEND OF SIMCOE, AZACCA, CITRA & STRATA HOPS
• 3450g GLADFIELD AMERICAN ALE MALT 1.4 SRM
• 226g GLADFIELD VIENNA MALT 5.1 SRM
• 226g GLADFIELD LIGHT CRYSTAL MALT 5.3 SRM
BOIL:
• 8g SIMCOE 12% AA @ 60 MINUTES
• 45g AZACCA 15% AA @ 0 MINUTES / STEEP 20 MINUTES
• 28g CITRA 12% AA @ 0 MINUTES / STEEP 20 MINUTES
• 14g STRATA 11.75% AA @ 0 MINUTES / STEEP 20 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION COMPLETES:
• 43g AZACCA 15% AA
• 43g CITRA 12% AA
• 43g STRATA 11.75% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
20 LITERS | ABV 5.9 | IBU 41.5 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.015
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
• 4280g GLADFIELD AMERICAN ALE MALT (2.5 SRM)
• 635g GLADFIELD MUNICH MALT (7.9 SRM)
• 215g GLADFIELD BISCUIT MALT (30.5 SRM)
BOIL:
• 24g COLUMBUS (TOMAHAWK) 14%AA @ 60 MINUTES
• 28g CASCADE 7%AA @ 10 MINUTES
STEEP/WHIRLPOOL:
• 28g CASCADE 7%AA @ 0 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
20 LITERS | ABV 7.7 | IBU 80 | SRM 7.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073 | FG 1.015
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
LORAL IS A FRAGRANT, FLORAL, LEMON HOP WORTH TRYING. GARAGE PROJECT USE IT TO GREAT EFFECT IN "LORAL ROYALE".
TO USE THIS RECIPE; KEEP THE MAGNUM FOR BITTERING @ 60 MINS & SUBSTITUTE LORAL FOR THE SINGLE HOP OF YOUR CHOICE @ 10 MINS, STEEP / WHIRLPOOL & DRY HOP. PUT THE RECIPE INTO BEER SMITH AND MATCH THE IBU OF THE HOP YOU CHOSE TO ~80 IBU.
• 4950g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 825g GLADFIELD MUNICH MALT 7.9 SRM
• 250g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 250g GLADFIELD TOFFEE MALT 5.3 SRM
BOIL:
• 35g MAGNUM 12.0% AA @ 60 MINUTES
• 56g LORAL 10.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 56g LORAL 10.5% AA
DRY HOP:
• 56g LORAL 10.5% AA
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP O90 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 6.9 | IBU64 | SRM 9.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.012
MASH 90 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 90 MIN
NOTES:
• 5000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 570g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
BOIL:
• 37g CENTENNIAL 10.0% AA @ 80 MINUTES
• 24g CASCADE 7% AA @ 15 MINUTES
• 24g CENTENNIAL 10% AA @ 15 MINUTES
STEEP / WHIRLPOOL 20 MINUTES
• 14g CASCADE 7% AA @ 0 MINUTES
• 14g CENTENNIAL 10% AA @ 0 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED
• 14g CASCADE
• 14g CENTENNIAL
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP 008 EAST COAST ALE
20 LITERS | ABV 7.8 | IBU 74 | SRM12.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.074 | FG 1.015
MASH 90 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 5100g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 567g GLADFIELD AURORA MALT 29.4 SRM
• 454g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 226g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 45g CHINOOK 13.0% AA @ 60 MINUTES
• 28g CHINOOK 13.0% AA @ 20 MINUTES
• 45g CHINOOK 13.0% AA @ 0 MINUTES
STEEP 45 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP 008 EAST COAST ALE
20 LITERS | ABV 7.0 | IBU 77 | SRM 6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
THE ORIGINAL STRONG VERSION
• 4300g GLADFIELD AMERICAN ALE MALT 2.5 SRM 80.4%
• 652g GLADFIELD MUNICH MALT 7.9 SRM 11.5%
• 329g GLADFIELD GLADIATOR MALT 5.1 SRM 5.8%
• 130g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 2.3%
• 10g PACIFIC JADE 12.6% AA @ 60 MINUTES
• 63g NELSON SAUVIN 12% AA @ 10 MINUTES
• 16g PACIFICA 5.5% AA @ 10 MINUTES
• 35g NELSON SAUVIN 12% AA @ FLAME OUT / STEEP 20 MINUTES
• 42g PACIFICA 5.5% AA @ FLAME OUT / STEEP 20 MINUTES
84g MOTUEKA 7% @ FLAME OUT / STEEP 20 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED:
• 17g NELSON SAUVIN
• 17g PACIFICA
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
20 LITERS | ABV 6.5% | IBU 84 | SRM 5.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.008
MASH 66⁰ C 45 MINS/68⁰ C 45 MINS
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• BUY INVERT SUGAR FROM:
www.equagold.co.nz
• THE IBU's LOOK HIGH BUT MOST OF THE HOPS ARE BEING ADDED AFTER FLAME OUT.
• 3100g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 454g GLADFIELD MUNICH MALT 7.9 SRM
• 226g GLADFIELD GLADIATOR MALT 5.1 SRM
• 336g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 7g MAGNUM PELLETS 12% AA @ 60 MINUTES
• 74g NZ CASCADE DRIED 7% AA @ 10 MINUTES
• 114g TANGERINE DREAM DRIED 11.35% AA @ 0 MINUTES
STEEP ALL HOPS: 45 MINUTES
DRYHOP FOR 3 DAYS @ END OF FERMENTATION:
• 57g NZ CASCADE 7% AA
• 57g TANGERINE DREAM 11.35% AA
• 544g INVERT SUGAR @ START OF BOIL
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP O90 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)
20 LITERS | ABV 6.4 | IBU 60 | SRM 8.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.058 | FG 1.009
MASH 60 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• HOP BURSTING IS LITERALLY WHIRLPOOL HOPPING. ADD THE HOPS AFTER THE BOIL @ FLAME OUT, COVER WITH A LID AND LET THEM STEEP FOR 45 MINUTES BEFORE COOLING THE WORT
• 4535g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 453g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
NO BITTERING HOPS
STEEP / WHIRLPOOL FOR 45 MINUTES
• 40g CHINOOK 13% AA @ 0 MINUTES
• 40g CITRA 12% AA @ 0 MINUTES
• 20g COLUMBUS 14% AA @ 0 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP 090 SAN DIEGO SUPER YEAST
20 LITERS | ABV 5.5 | IBU 40 | SRM 5.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.013
MASH 90 MIN @ 66°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
Punk IPA. Amplified. In 2010
Brew Dog finally got their paws on the
equipment they needed to dry hop
their beers.
They focused all their energy
on dry hopping, amping up the
aroma and flavour of our flagship
beer to create a relentless explosion
of tropical fruits, and adding a hint
of Caramalt to balance out the
insane amount of hops.
• 4500g GLADFIELD AMERICAN ALE MALT 2.5 SRM 94.7%
• 250g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 5.3%
BOIL:
• 11g CHINOOK 13% AA @ 60 MINUTES
• 6g AHTANUM 6% AA @ 60 MINUTES
• 10g CHINOOK 13% AA @ 10 MINUTES
• 6g AHTANUM 6% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 20 MINUTES
• 14g CHINOOK 13% AA
• 6g AHTANUM 6% AA
• 6g NELSON SAUVIN 12% AA
• 6g SIMCOE 13% AA
DRY HOPS FOR 3 DAYS AFTER FERMENTATION COMPLETES:
• 48g CHINOOK
• 38g CASCADE
• 38g SIMCOE
• 38g AHTANUM
• 10g AMARILLO
• 20g NELSON SAUVIN
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 7.2% | IBU ~70 | SRM 8.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.017
MASH 90 MIN @ 66⁰ C | SPARGE- 3 L | BOIL 60 MIN
NOTES:
This is East Kent Goldings reinvented
and re-imagined and
shows just what can be done with
English hops if you use enough of
them. In this amped up Goldings
reincarnation expect to be slammed
with floral lavender, a fruity riot
of blackberries and spiced pears,
bubblegum, plums and the illusion
of thyme.
• 5380g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 334g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 334g GLADFIELD MUNICH MALT 7.9 SRM
• 65g GLADFIELD DARK CRYSTAL 96.4 SRM
BOIL:
• 104g GOLDING NZ 4.2% AA @ 60 MINUTES
• 72g GOLDING NZ 4.2% AA @ 15 MINUTES
STEEP/WHIRLPOOL 20 MINS:
• 104g GOLDING NZ 4.2% AA @ 90⁰ C
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 125g GOLDING NZ
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001
CALIFORNIAN ALE
20 LITERS | ABV 7.2% | IBU ~70 | SRM 8.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.017
MASH 90 MIN @ 66⁰ C | SPARGE- 3 L | BOIL 60 MIN
NOTES:
The Pacific North West of America
grows remarkable hops and El
Dorado is a killer example of this, loaded with
tropical fruits, pear, watermelon,
candy floss and stone fruit.
• 5380g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 334g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 343g GLADFIELD MUNICH MALT 7.9 SRM
• 65g GLADFIELD DARK CRYSTAL 96.4 SRM
BOIL:
• 28g EL DORADO 15% AA @ 60 MINUTES
• 16g EL DORADO 15% AA @ 15 MINUTES
STEEP/WHIRLPOOL 20 MINS:
• 48g EL DORADO 15% AA @ 90⁰ C
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 125g EL DORADO
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001
CALIFORNIAN ALE
20 LITERS | ABV 6.9 | IBU ~60 | SRM 3.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.010
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 90 MIN
NOTES:
Grains of Wrath’s Citra-hopped West Coast–style IPA, scored a 99 with Craft Beer & Brewing's blind panel earlier this year, delighted our editors, and became one of our Best 20 Beers of 2020.
• 3850g GLADFIELD PILSNER MALT 1.9 SRM
• 323g GLADFIELD MUNICH MALT 7.9 SRM
• 653g GLADFIELD WHEAT MALT 2.1 SRM
• 57g SOUR GRAPES MALT 2.0 SRM
BOIL:
• 295g CORN SUGAR (DEXTROSE) @ 90 MINS
• 19g CITRA 12% AA @ 80 MINS
• 5g CITRA 12% AA @ 60 MINS
• 19g CITRA 12% AA @ 5 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 68g CITRA 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 241g CITRA
• 1ST CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 7.2% | IBU ~70 | SRM 8.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.017
MASH 90 MIN @ 66⁰ C | SPARGE- 3 L | BOIL 60 MIN
NOTES:
Inspired & encouraged by BrewDog, a single hop IPA using our own Tangerine Dream® hops with lots of citrus, stone fruit, melon and a dash of white pepper.
• 5380g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 334g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 334g GLADFIELD MUNICH MALT 7.9 SRM
• 65g GLADFIELD DARK CRYSTAL 96.4 SRM
BOIL:
• 48g TANGERINE DREAM® 11.35% AA @ 60 MINUTES
• 20g TANGERINE DREAM® 11.35% AA @ 15 MINUTES
STEEP/WHIRLPOOL 20 MINS:
• 48g TANGERINE DREAM® 11.35% AA @ 90⁰C
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 125g TANGERINE DREAM®
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001
CALIFORNIAN ALE
20 LITERS | ABV 6.0 | IBU 60 | SRM 5.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.014
MASH 75 MIN @ 65°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
The Brew Dog flagship beer that kick started
the craft beer revolution. This is
James and Martin's original take on
an American IPA, subverted with
punchy New Zealand hops.
Layered with new world hops to
create an all-out riot of grapefruit,
pineapple and lychee before a spiky,
mouth-puckering bitter finish. Punk IPA 2007-2010 isn't dry hopped but still packs
a punch!
• 4970g GLADFIELD AMERICAN ALE MALT 2.5 SRM 94.6%
• 275g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 5.4%
BOIL:
• 13g CHINOOK 13% AA @ 60 MINUTES
• 15g AHTAHUM 6% AA @ 60 MINUTES
• 15g CHINOOK 13% AA @ 10 MINUTES
• 15g LIBERTY 5.9% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINS:
• 24g CHINOOK 13% AA
• 15g AHTAHUM 6% AA
• 15g LIBERTY 5.9% AA
• 15g MOTUEKA 7% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 5.8 | IBU ~45 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 3900g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• 15g EL DORADO 15.0% AA @ 60 MINS
• 15g EL DORADO 15.0% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g EL DORADO 15.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g EL DORADO
• 1ST CHOICE: WLP O01 CALIFORNIA ALE YEAST
20 LITERS | ABV 5.8 | IBU ~45 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 3900g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• 17g MOSAIC 12.25% AA @ 60 MINS
• 28g MOSAIC 12.25% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g CITRA 12.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g MOSAIC
• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST
20 LITERS | ABV 6.4% | IBU ~60| SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.015
MASH 90 MIN @ 67⁰C
SPARGE - 3 LITERS
BOIL 60 MIN
NOTES:
SUBSTITUTE MAGNUM HOPS FOR NUGGET IF DESIRED
• 4500g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 672g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD LIGHT CRYSTAL 32 SRM
BOIL:
• 7g NUGGET 13% AA @ 60 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g CITRA 12% AA
• 56g MOSAIC 12.25% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 56g CITRA
• 56g MOSAIC
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001
CALIFORNIA ALE
20 LITERS | ABV 6.5 | IBU ~65 | SRM 6.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.015
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTE:
• 4700g GLADFIELD AMERICAN ALE MALT 1.4 SRM
• 550g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 15g CENTENNIAL 10% AA @ 60 MINUTES
• 28g AMARILLO 9.2% AA @ 10 MINUTES
• 28g AZACCA 15% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g AMARILLO 9.2% AA
• 28g AZACCA 15% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g AMARILLO 9.2% AA
• 28g AZACCA 15% 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 O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 6.8 | IBU ~65 | SRM 7.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.016
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTE:
• 4900g GLADFIELD AMERICAN ALE MALT 1.4 SRM
• 600g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 18g CENTENNIAL 10% AA @ 60 MINUTES
• 32g CASCADE 5.5% AA @ 10 MINUTES
• 32g AZACCA 15% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 32g CASCADE 5.5% AA
• 32g AZACCA 15% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g CASCADE
•28g AZACCA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
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 6.2% | IBU ~60 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.081 | FG 1.022
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 3600g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g GLADFIELD GLADIATOR MALT 5.1 SRM
• 336g MUNICH MALT 7.9 SRM
• 336g GLADFIELD WHEAT MALT 2.1 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
BOIL:
• 15g MAGNUM 12% AA @ 60 MINS
• 28g WILLIAMETTE 5.5% AA @ 30 MINS
• 14g CENTENNIAL 10% AA @ 30 MINS
STEEP/WHIRLPOOL 30 MINS - ADD @ 90⁰C:
• 48g CASCADE 5.5% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g CENTENNIAL
• 28g CASCADE
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WHITE LABS WLP001 CALIFORNIA ALE
20 LITERS | ABV 6.2% | IBU ~60 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.081 | FG 1.022
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
THIS RECIPE IS FOR THE ORIGINAL STONE IPA CIRCA 2010
• 5250g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 38 SRM
BOIL:
• 14g MAGNUM 12% AA @ 60 MINS
• 22g CHINOOK 13% AA @ 60 MINS
• 24g CTZ 15.5% AA @ 15 MINS
STEEP/WHIRLPOOL 30 MINS - ADD @ 98⁰C:
• 48g CASCADE 5.5% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g CENTENNIAL
• 28g CASCADE
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WHITE LABS WLP001 CALIFORNIA ALE
20 LITERS | ABV 7.0% | IBU ~95 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.016
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 5500g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 25g SIMCOE 13% AA @ 60 MINS
• 24g CTZ 15.5% AA @ 60 MINS
• 14g CENTENNIAL 10% AA @ 15 MINS
• 14g SIMCOE 13% AA @ 15 MINS
STEEP/WHIRLPOOL 30 MINS - ADD @ 98⁰C:
• 14g CASCADE 5.5% AA
• 14g CENTENNIAL 10% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g CASCADE
• 14g CENTENNIAL
• 14g COLUMBUS
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WHITE LABS WLP001 CALIFORNIA ALE
20 LITERS | ABV 6.2 | IBU ~60 | SRM 3.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
Other Half recommends Calcium Chloride additions. Aim to stay under 300ppm chloride.
• 4200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g OATS FLAKED 1.0 SRM
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM
BOIL:
• 28g COLUMBUS / TOMAHAWK 14% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 40g MOSAIC 12.25% AA
• 28g CASCADE 5.5% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 82g MOSAIC
• 43g CASCADE
• 43g CITRA
• 43g SIMCOE
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 7.4% | IBU ~70 | SRM 5.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073 | FG 1.017
MASH 90 MIN @ 68°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 3800g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1250g GLADFIELD WHEAT MALT 32 SRM
• 950g GLADFIELD ALE MALT 3.0 SRM
• 150g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 60g GLADFIELD SOUR GRAPES MALT 2.0 SRM
BOIL:
• 32g BRAVO 15.5% AA @ 60 MINS
• 20ml CO2 EXTRACT 10% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 10 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 14g MOSAIC 12.25% AA
• 7g MOTUEKA 7% AA
• 14g SIMCOE 13% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g MOSAIC
• 28g MOTUEKA
• 28g SIMCOE
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST
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
NOTES:
MASH:
• 4100g GLADFIELD VIENNA MALT 3.5 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM
• 14g ROAST BARLEY 736 SRM (OPTIONAL)
BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 14g RAKAU 10.5% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 20 MINUTES - WAIT UNTIL TEMP HITS 98°C:
• 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 O90 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 7.2 | IBU ~65 | SRM 9.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.015
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
IF YOU CANNOT FIND CRYSTAL HOPS SUBSTITUTE A BLEND OF MOUNT HOOD & LIBERTY BOTH OF WHICH ARE SISTERS OF CRYSTAL AND TOGETHER THEY TASTE ALMOST IDENTICAL TO CRYSTAL. LIBERTY & MOUNT HOOD CAN ALSO BE GROWN IN NZ.
• 5600g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 430g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
BOIL:
• 228g MAGNUM 12.0% AA @ 60 MINS
• 28g MAGNUM 12.0% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C
• 28g CRYSTAL 3.5% AA
• 28g MAGNUM 12.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 28g CITRA
• 28g MAGNUM
• 28g CRYSTAL
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O01 CALIFORNIA ALE YEAST
20 LITERS | ABV 6.7 | IBU ~70 | SRM 6.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.013
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 5150g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 170g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 113g GLADFIELD TOFFEE MALT 5.3 SRM
BOIL:
• 4g HOP EXTRACT 10.0% AA @ 60 MINS
• 28g AMARILLO 9.2% AA @ 20 MINS
• 28g CENTENNIAL 10.0% AA @ 20 MINS
WHIRLPOOL/STEEP FOR 20 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g AMARILLO 9.2% AA
• 28g CENTENNIAL 10.0%
• 45g SIMCOE 13.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g AMARILLO
• 28g CENTENNIAL
• 45g SIMCOE
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 YEAST
20 LITERS | ABV 7.2 | IBU ~192 | SRM 6.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.017
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 75 MIN
NOTES: A few years before he would become the brew master at Russian River, longtime home brewer Vinnie Cilurzo started the Blind Pig brewpub in Temecula, California. He brewed his first batch of commercial beer there on June 23, 1994. That batch also is believed to be the first commercially brewed double IPA.
This recipe, shared with Craft Beer & Brewing Magazine® by Cilurzo, is based on that recipe he brewed that day. Compared to a modern-day IPAs, this might appear to be a little pedestrian—but keep in mind that 1994 was a much different time in the brewing industry. IPAs were not yet popular, and the two featured hop varieties here—Centennial and Columbus—were newly available. Also notable is the relatively high volume of bittering hops—a far cry from how most brewers bitter IPAs today. But it might be a welcome change of pace from today’s generally softer IPAs.
BREWER’S NOTES: Very important: On the day of the first dry hop, take a gravity reading of the beer and note this in your brew log. This exercise will be particularly helpful as it relates to hop creep. Three days after the second dry hop, take a gravity reading and note it. Do the same the following day. Once you go 2 days in a row where your gravity has not dropped from the secondary fermentation from hop creep, you can proceed with bottling or kegging. Depending on your conditions, you might have to wait up to 2 weeks to clear the diacetyl from hop creep.
About those bittering hops: There is a limit to how much alpha acid can be isomerized in beer and also to how much can be perceived. While the calculated IBUs for this recipe might be about 195, a spectrometer reading measured them closer to 80. (The yeast also take up a large portion of isomerized alpha acids, which is why the yeast from an IPA fermentation tastes so bitter.)
MASH:
• 4700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 439g GLADFIELD GLADIATOR MALT 5.1 SRM
• 264g GLADFIELD LIGHT CRYSTAL 32 SRM
• 264g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
BITTERING:
• 99g CHINOOK 13% AA @ 75 MINUTES
FLAVOUR/AROMA:
• 43g CASCADE 5.5% AA @ 45 MINUTES
• 35g CENTENNIAL 10% AA @ 30 MINUTES
STEEP/WHIRLPOOL FOR 30 MINUTES START @ 98°C:
• 57g CASCADE 5.5% AA
DRY HOP 3 DAYS INTO PRIMARY FERMENT FOR 7 DAYS:
• 57g CASCADE
• 28g CENTENNIAL
DRY HOP 3 DAYS BEFORE PACKAGING FOR 3 DAYS:
• 43g CASCADE
• 21g CENTENNIAL
• 21g CTZ
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 6.2 | IBU ~64 | SRM 5.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.061 | FG 1.014
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
CURRENTLY BREWED VERSION
MASH:
• 4850g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 168g GLADFIELD GLADIATOR MALT 5.1 SRM
• 224g GLADFIELD LIGHT CRYSTAL 32 SRM
BOIL:
BITTERING:
• 12g CHINOOK 13% AA @ 60 MINUTES
• 12g CTZ 15.5% AA @ 60 MINUTES
FLAVOUR/AROMA:
• 12g AMARILLO 9.2% AA @ 30 MINUTES
STEEP/WHIRLPOOL FOR 20 MINUTES START @ 90°C:
• 14g CASCADE 5.5% AA
• 14g AMARILLO 9.2% AA
• 14g CENTENNIAL 10% AA
• 14g SIMCOE 13% AA
DRY HOP:
• 28g CASCADE
• 28g AMARILLO
• 28g CTZ
(for 3 days after fermentation has finished. Typically day 10)
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 5.6 | IBU ~45 | SRM 5.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.013
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
• 3700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• 18g NELSON SAUVIN 12% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 80°C:
• 100g NELSON SAUVIN 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g NELSON SAUVIN
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST
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 | SPARGE 3 LITERS | 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
MASH:
• 4700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
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 | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
A NZ ONLY HOPPED IPA CREATED BY MATT BRYNILDSON AT FIRESTONE WALKER
• 4450g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM
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
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 YEAST
20 LITERS | ABV 5.6 | IBU ~12 | SRM 5.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.016
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 90 MIN
NOTES: We substituted Liberty & Mount Hood for 75g of sister hop Crystal in the original recipe, because it is difficult to obtain in NZ.
From the brewer: This beer dates from 2017. This is really the only packaged beer that we dip hop extensively. This is pure dip hop.
This is a single step infusion mash at 150 °F (66 °C). Hold at this temperature for 90 minutes before lautering. Collect roughly 6.5 gallons (25.6 L) of wort in your boil kettle. This is a 90-minute boil, adding your first hop addition at the start of the boil.
At about one hour of the boil, add the dip hops to a clean and sanitized fermenter. Add about 1.5 L of hot water at 80–85 °C. Pellets should be cold — the hop and water solution will come down to 60 °C or so. Don’t worry about it too much. If you used hot enough water, it will be “hot enough.”
When boil is complete, cool wort and add it to the fermenter. You should be adding about 19 L into the dip-hop solution already in the fermenter. Aim for a fermentation temperature of 22 °C; when this yeast strain is fermented warm, it can be quite estery.
– Van Havig, Master Brewer, Gigantic Brewing Company
More info on Dip Hopping
• 4800g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 170g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
BOIL:
• 2g MAGNUM 12% AA @ 90 MINS
• 38g LIBERTY 5.9% AA @ 5 MINS
• 37g MOUNT HOOD 6% AA @ 5 MINS
DIP HOP (SEE NOTES FOR METHOD):
• 51g MOSAIC
• 51g CITRA
• 51g SIMCOE
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 028 EDINBURGH YEAST
20 LITERS | ABV 7.7 | IBU ~75 | SRM 6.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.013
MASH 90 MINS @ 67°C | SPARGE 3L | BOIL 60 MIN
NOTES:
"We brew Stone Delicious IPA to be gluten reduced without losing any of what makes it amazing. We do it with an innovative fermenting process that removes the gluten. It’s so effective that our gluten levels are below the FDA requirement for gluten free (less than 20 parts per million). But, since the beer is brewed with barley as an ingredient, it technically doesn't get the FDA title of “gluten free” and instead qualifies as 'gluten reduced' (sometimes referred to as 'gluten removed.')"
A special enzyme known as Clarex is what makes Stone Delicious IPA possible. We start by brewing the beer exactly like we do every other beer at our brewery, using all-natural ingredients (barley, hops, water and yeast) with dashes of creativity and heart plus a boatload of hops. When boiled wort (unfermented beer) is transferred to fermentation tanks where yeast is introduced to convert fermentable sugars to alcohol, we add Clarex, which separates and eliminates the potentially inflammatory nature of the gluten protein chains.
MASH:
• 6000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD LIGHT CRYSTAL MALT 27.0 SRM
BOIL MINS:
• 20g CALYPSO 13% AA @ 60 MINUTES
• 20g NUGGET 13% AA @ 60 MINUTES
• 28g LEMONDROP 6% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES WHEN TEMP HITS 90°C:
• 28g LEMONDROP 6% AA
• 28g EL DORADO 15% AA
DRY HOP 3 DAYS BEFORE PACKAGING:
• 56g ELDORADO
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• ADD 10ml WHITE LABS CLARITY FIRM (Brewers Clarex) WHEN ADDING YEAST
20 LITERS | ABV 7.7 | IBU ~100+ | SRM 6.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.013
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 6000g GLADFIELD AMERICAN ALE MALT 2.5 SRM [94.7%]
• 336g GLADFIELD LIGHT CRYSTAL MALT 27.0 SRM [5.3%]
BOIL: BITTERING
• 68g TOMAHAWK 14%AA @ 60 MINUTES [88.8 IBU]
STEEP/WHIRLPOOL 30 MINS @ 90⁰ C
• 42g CENTENNIAL 10%AA @ 10 MINUTES [14.7 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 78g CENTENNIAL
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 6.5 | 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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1 PKG. CLARITY FERM
@ FERMENTATION
• 1ST CHOICE: WLP090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIAN ALE YEAST
20 LITERS | ABV 6.5 | IBU ~40 | SRM 9.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.014
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN
• 5200g GLADFIELD AMERICAN ALE MALT 2.5 SRM [95%]
• 275g GLADFIELD DARK CRYSTAL MALT 101.5 SRM [5%]
• 12g SOUTHERN CROSS 13% AA @ 60 MINUTES
• 15g MOTUEKA 7% AA @ 10 MINUTES
• 15g PACIFICA 5.5% AA @ 10 MINUTES
STEEP / WHIRLPOOL FOR 30 MINUTES @ 90⁰C
• 28g MOTUEKA 7% AA
• 28g PACIFICA 5.5% AA
{OPTIONAL} DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED WITH:
• 56g MOTUEKA
• 56g PACIFICA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 7.7% | IBU 45+ | SRM 5.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.074 | FG 1.016
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
This recipe uses CRYO hops for dry hopping at half the rate of normal pelleted hops. If CRYO hops are unavailable use the normal pelleted version and double the quantity.
MORE INFO: https://beermaverick.com/the-case-to-use-cryo-lupulin-hop-powder-in-every-ipa/
• 5800g PALE ALE MALT 2.0 SRM (89.6%)
• 448g MUNICH MALT 20 SRM (6.9%)
• 224g WHEAT MALT 2.8 SRM (3.5%)
BOIL:
• 14g HERKULES 14.5% AA @ 60 MINUTES
• 9g POLARIS 21% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MINUTES @ 98°C:
• 14g CHINOOK 13% AA
• 14g COMET 9.5% AA
DRY HOP (1) FOR 4 DAYS AFTER 1 WEEK OF FERMENTATION:
• 14g AMARILLO CRYO
• 14g CITRA CRYO
• 14g MOSAIC CRYO
• 14g IDAHO #7 CRYO
REMOVE HOPS THEN:
(RACK TO SECONDARY OR)
DRY HOP (2) FOR 3 DAYS BEFORE PACKAGING:
• 14g AMARILLO CRYO
• 14g CITRA CRYO
• 14g MOSAIC CRYO
• 14g IDAHO #7 CRYO
NO CLARIFIERS
• 1ST CHOICE: WLP 095 BURLINGTON ALE
• 2ND CHOICE: WLP O66 LONDON FOG
20 LITERS | ABV 6.5 | IBU ~45 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.011
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
What the brewers say:
A drier ‘tropical’ IPA. Light on bitterness, heavy on hops aroma (from 100 percent Mosaic hops), American 2-row malt. Notes of passion fruit, mango, and lychee.
2018 GABF Gold, 2016 GABF Silver & 2015 GABF Gold.
DIP HOP METHOD:
Add the dip hops to a clean and sanitized fermenter. At mash out collect about 2 litres of wort. Add about 1.5 - 2 litres of wort at about 75 -78°C to the cold pellets until they are covered - the hop and wort solution will come down to 60 °C or so. Leave them to steep. Don’t worry about the exact temperature too much.
Boil wort for 60 minutes and when the boil is complete, cool wort (so you don't add more bitterness via the dip hops) and add it to the fermenter. You should be adding about 19 - 20 L into the dip-hop solution already in the fermenter. Remove dip hops.
MASH:
• 5150g AMERICAN PALE ALE MALT 2.5 SRM [95.8%]
• 224g GLADFIELD MUNICH MALT 7.6 SRM [4.2%]
BOIL:
-
DIP HOP (SEE NOTES FOR METHOD):
• 160g MOSAIC 12.25% AA [~ 45 IBU's]
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 160g MOSAIC
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
20 LITERS | ABV 6.6 | IBU ~66 | SRM 6.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.015
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
the mythical Epic Armageddon, a beast borne of hops, in fact 4 different varieties: US Cascade, US Centennial, US Columbus, US Simcoe, according to the website.
MASH:
• 5000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD GLADIATOR MALT 4.2 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 27.4 SRM
BOIL:
• 14g COLUMBUS 14.0% AA @ 60 MINS
• 28g CASCADE 5.5% AA @ 30 MINS
• 28g CENTENNIAL 10.0% AA @ 30 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 28g CASCADE 5.5% AA
• 28g CENTENNIAL 10%
• 28g SIMCOE 13.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g CASCADE
• 28g CENTENNIAL
• 28g SIMCOE
• 28g COLUMBUS
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 YEAST
20 LITERS | ABV 6.7 | IBU ~45 | SRM ~5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.061 | FG 1.010
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
THIS RECIPE USES MOSAIC CRYO HOPS.
IF YOU CANNOT OBTAIN THE CRYO VERSION THEN SUBSTITUTE THE STANDARD VERSION BUT DOUBLE THE DOSAGE.
FERMENT @ 15°C IF POSSIBLE AND USE LAGER YEAST.
MASH:
• 4700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 57g GLADFIELD MUNICH MALT 7.6 SRM
• 213g GLADFIELD GLADIATOR (DEXTRINE) MALT 4.2 SRM
• 269g GLADFIELD WHEAT MALT 27.4 SRM
BOIL:
• 14g SIMCOE 13%AA @ 60 MINS [20 IBU]
• 14g SIMCOE 13%AA @ 30 MINS [17 IBU]
STEEP FOR 30 MINUTES - START @ 90°C:
• 14g CALLISTA 3.5% AA [1.9 IBU]
• 14g TALUS 8.8% AA [4.8 IBU]
• 14g SIMCOE 13% AA [7.1 IBU]
DRY HOP (1) 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS:
• 35g CRYO MOSAIC
DRY HOP (2) 3 DAYS BEFORE PACKAGING:
• 43g CASHMERE
• 57g EL DORADO
• 57g IDAHO #7
• 35g NELSON
• 14g RIWAKA
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: FERMENTIS W-34/70
20 LITERS | ABV 8.0% | IBU 100+ | SRM 6.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.080 | FG 1.020
MASH 90 MIN @ 66/68°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• IF YOU DON'T USE A SECONDARY FERMENTER DRY HOP (1) AFTER 7 DAYS FERMENTATION FOR 3 DAYS AND DRY HOP (2) FOR 3 DAYS BEFORE PACKAGING ON DAY 14/15.
• 3250g GLADFIELD ALE MALT 3.0 SRM (93.1%)
• 336g GLADFIELD TOFFEE MALT 5.3 SRM (3.0%)
BOIL:
260g RAW SUGAR 10 SRM (3.9%)
• 15g MAGNUM 14% AA @ 60 MINUTES
• 28g SIMCOE 13% AA @ 30 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 42g CASCADE NZ 7% AA @ 0 MINUTES
• 42g SIMCOE 13% AA @ 0 MINUTES
• 28g APOLLO 17% AA @ 0 MINUTES
• 28g COLUMBUS (TOMAHAWK) 14% AA @ 0 MINUTES
DRY HOP (1) FOR 7 DAYS AFTER 1 WEEK OF FERMENTATION:
• 28g SIMCOE
• 28g APOLLO
• 28g CHINOOK
(RACK TO SECONDARY IF POSSIBLE AFTER 7 DAYS)
AND/OR
DRY HOP (2) FOR 5 DAYS AFTER 7 DAYS OF DRY HOP (1):
• 28g SIMCOE
• 28g CENTENNIAL
• 1ST CHOICE: WLP 095 BURLINGTON ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 7.0 | IBU 80 | SRM 3.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.066 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
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
The Alchemist Brewery uses Thomas Fawcett Malted Pearl Barley if you can get it.
• 4750g GLADFIELD AMERICAN ALE MALT 2.5 SRM
BOIL:
• 3ml HOP SHOT 10% AA @ 60 MINUTES
• 54Og CORN SUGAR (DEXTROSE) @ 15 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 71g MOSAIC 12.25% AA
• 47g CITRA 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 45g MOSAIC 12.25% AA
• 71g CITRA 12% AA
• 1ST CHOICE: WLP O95 BURLINGTON YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III
20 LITERS | ABV 9.0 | IBU ~100 | SRM 7.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.087 | FG 1.020
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• CO2 EXTRACT (HOP SHOT) CAN BE PURCHASED AT BREWSHOP.CO.NZ
Hop extract is packaged in syringes of 5, 10 & 50ml 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.
The Alchemist Brewery uses Thomas Fawcett Malted Pearl Barley and Caramalt if you can get it.
• 6450g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 8ml HOP SHOT 10% AA @ 60 MINUTES
• 448g TURBINADO (Raw Sugar) @ 15 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g AMARILLO 9.2% AA
• 28g MOSAIC 12.25% AA
• 14g CENTENNIAL 10% AA
• 14g COLUMBUS 14% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 28g AMARILLO 9.2% AA
• 28g MOSAIC 12.25% AA
• 14g CENTENNIAL 10% AA
• 14g COLUMBUS 14% AA
• 1ST CHOICE: WLP O95 BURLINGTON YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III
20 LITERS | ABV ~10% | IBU ~100 | SRM 6.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.092 | FG 1.017
MASH 60 MIN @ 65°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• ADD COLUMBUS AND GREEN BULLET TO MASH
• NOTE MASH IS 60 MIN @ 65°C
MASH GRAIN:
• 4050g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 1600g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 480g GLADFIELD TOFFEE MALT 5.3 SRM
• 240g GLADFIELD WHEAT MALT 2.1 SRM
• 200g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 50g GLADFIELD DARK CRYSTAL MALT 32 SRM
MASH HOPS:
• 40g COLUMBUS 14% AA
• 40g GREEN BULLET 13.5% AA
BOIL:
• 430g WHITE SUGAR
• 20g COLUMBUS 14% AA @ 60 MINUTES
• 20g GREEN BULLET 13.5% AA @ 60 MINUTES
• 7g SIMCOE 13% AA @ 50 MINUTES
• 7g GREEN BULLET 13.5% AA @ 40 MINUTES
• 7g PACIFIC GEM 15% @ 30 MINUTES
• 7g AMARILLO 9.2% AA @ 20 MINUTES
STEEP/WHIRLPOOL 30 MINS:
• 7g AMARILLO 9.2%
• 7g CITRA 12%
• 7g NELSON SAUVIN 12%
• 7g PACIFIC GEM 15%
• 7g SIMCOE 13%
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
20 LITERS | ABV 8.0 | IBU ~90 | SRM 5.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.074 | FG 1.014
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 5000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 336g CORN SUGAR (DEXTROSE) @ 90 MINUTES
• 40g CTZ 15.5% AA @ 90 MINUTES
• 10g SIMCOE 13% AA @ 90 MINUTES
• 10g CENTENNIAL 10% AA @ 90 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES:
• 10g AMARILLO 9.2% AA
• 10g CASCADE 5.5% AA
• 10g CENTENNIAL 10% AA
• 10g SIMCOE 13% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g CENTENNIAL 10% AA
• 28g SIMCOE 13% AA
• 28g CTZ 15.5% AA
• 1ST CHOICE: WLP001 CALIFORNIA ALE YEAST
20 LITERS | ABV 8.0 | IBU ~55 | SRM 7.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.078 | FG 1.0189
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 5135g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 426g GLADFIELD BIG O OAT MALT 2.2 SRM
• 426g GLADFIELD GLADIATOR MALT 5.1 SRM
• 213g GLADFIELD TOFFEE MALT 5.3 SRM
• 112g GLADFIELD SOUR GRAPES MALT 2.0 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
• 15g CHINOOK 13%AA @ 60 MINS
• 15g MAGNUM 12%AA @ 60 MINS
• 28g CASCADE 5.5%AA @ 10 MINS
• 14g CENTENNIAL 10%AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g CRYSTAL 3.5% AA
• 28g IDAHO #7 - 13% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 28g CRYSTAL
• 28g CASCADE
• 28g IDAHO #7
• 14g CENTENNIAL
• 1ST CHOICE: WLP O95 BURLINGTON YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III
20 LITERS | ABV 8.2 | IBU ~40 | SRM 8.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.080 | FG 1.019
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
Optional: Add 1kg of Cloudberries to your beer
when racking the beer after primary
fermentation to deliver this beer’s
tart finish. Grind them into a paste to
allow maximum flavour extraction.
SUBSTITUTE BRAMLING CROSS FOR FIRST GOLD IF DESIRED
MASH:
• 6200g GLADFIELD AMERICAN ALE MALT 2.5 SRM 89.9%
• 700g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 10.1%
BOIL:
• 10g CENTENNIAL 10% AA @ 60 MINUTES
• 10g COLUMBUS 14% AA @ 60 MINUTES
STEEP/WHIRLPOOL @98°C FOR 30 MIN:
• 15g FIRST GOLD 7.5AA
• 10g NELSON SAUVIN 12% AA
• 5g CENTENNIAL 10% AA
• 5g COLUMBUS 14% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION COMPLETES:
• 72g CITRA
• 72g FIRST GOLD
• 72g NELSON SAUVIN
• 72g SIMCOE
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 8.2 | IBU ~70 | SRM 8.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.080 | FG 1.019
MASH 90 MIN @ 66°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
Optional: Add 1kg of Cloudberries to your beer
when racking the beer after primary
fermentation to deliver this beer’s
tart finish. Grind them into a paste to
allow maximum flavour extraction.
SUBSTITUTE BRAMLING CROSS FOR FIRST GOLD IF DESIRED
MASH:
• 6200g GLADFIELD AMERICAN ALE MALT 2.5 SRM 89.9%
• 700g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 10.1%
BOIL:
• 13g CENTENNIAL 10% AA @ 60 MINUTES
• 13g COLUMBUS 14% AA @ 60 MINUTES
• 10g FIRST GOLD 7.5 AA
@ 15 MINUTES
• 10g ENIGMA 12% AA @ 15 MINUTES
• 10g CENTENNIAL 10% AA @ 15 MINUTES
• 10g COLUMBUS 14% AA @ 15 MINUTES
STEEP/WHIRLPOOL @98°C FOR 30 MIN:
• 10g FIRST GOLD 7.5 AA @ 15 MINUTES
• 10g ENIGMA 12% AA @ 15 MINUTES
• 10g CENTENNIAL 10% AA @ 15 MINUTES
• 10g COLUMBUS 14% AA @ 15 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION COMPLETES:
• 60g CITRA
• 30g FIRST GOLD
• 30g ENIGMA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 8.0% | IBU ~60 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.081 | FG 1.022
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
FWH = FIRST WORT HOPS
• 5650g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 454g GLADFIELD BIG O OAT MALT 2.2 SRM
• 454g OATS FLAKED 1 SRM
• 227g GLADFIELD GLADIATOR MALT 5.1 SRM
• 227g GLADFIELD VIENNA MALT 3.5 SRM
BOIL:
• 7g ELLA 14% AA @ FWH
• 8g CTZ 15.5% AA @ 60 MINS
• 4g ELLA 14% AA @ 15 MINS
• 4g PACIFIC JADE 13% AA @ 15 MINS
• 4g VIC SECRET 15.5% AA @ 15 MINS
• 7g ELLA 14% AA @ 5 MINS
• 7g PACIFIC JADE 13% AA @ 5 MINS
• 7g VIC SECRET 15.5% AA @ 5 MINS
STEEP/WHIRLPOOL 30 MINS - ADD @ 98⁰C:
• 21g ELLA 14% AA
• 21g PACIFIC JADE 13% AA
• 21g VIC SECRET 15.5% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 42g ELLA
• 42g VIC SECRET
NO CLARIFIERS
• 1ST CHOICE: WYEAST LABS 1318 LONDON III ALE
20 LITERS | ABV 9.0% | IBU ~100 | SRM 6.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.078 | FG 1.011
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
* FWH = FIRST WORT HOPS (ADDING HOPS BEFORE THE WORT HAS BEGUN TO BOIL)
* DISSOLVE DEXTROSE IN HOT WORT AND RETURN TO THE BOIL KETTLE
MASH:
• 5900g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD TOFFEE MALT 7.6 SRM
• 112g GLADFIELD DARK CRYSTAL MALT 3.5 SRM
BOIL:
• 28g MOTUEKA 7% AA @ FWH *
• 28g RAKAU 10.5% AA @ FWH *
• 14g NELSON SAUVIN 12% AA @ FWH *
• 420g GLADFIELD DEXTROSE SUGAR @ FWH *
• 28g MOTUEKA 7% AA @ 10 MINS
• 28g RAKAU 10.5% AA @ 10 MINS
• 14g NELSON SAUVIN 12% AA @ 10 MINS
• 28g MOTUEKA 7% AA @ 5 MINS
• 28g RAKAU 10.5% AA @ 5 MINS
STEEP/WHIRLPOOL 30 MINS - ADD @ 90⁰C:
• 28g MOTUEKA 7% AA
• 28g RAKAU 10.5% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g MOTUEKA 7% AA
• 28g RAKAU 10.5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WHITE LABS WLP090 SAN DIEGO SUPER YEAST
20 LITERS | ABV 4.5 | IBU 45 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.007
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTE:
• 2700g GLADFIELD AMERICAN ALE MALT 1.4 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 224g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM
• 112g HARRAWAYS ROLLED OATS 1.4 SRM
BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MINS - WAIT UNTIL TEMP HITS 90°C
• 20g HUELL MELON 7.2%
•20g MANDARINA BAVARIA 8.5% AA
•20g KOHATU 6.5% AA
•20g MOSAIC 12.25% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION COMPLETES OR IN SECONDARY
• 28g HUELL MELON
•28g MANDARINA BAVARIA
•28g KOHATU
•28g MOSAIC
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O90 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)
20 LITERS | ABV 4.5 | IBU 50 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.009
MASH 90 MIN @ 66/68°C
SPARGE 3 LITERS
BOIL 60 MIN
RECIPE FORMULATED IN THE UK BY JOHN KEELING USING US HOPS. THIS VERSION USES THE SAME HOPS BUT GROWN IN NZ. YOU CAN SUBSTITUTE FUGGLE FOR WILLIAMETTE.
• 3250g GLADFIELD ALE MALT 3.0 SRM (87.9%)
• 336g GLADFIELD GLADIATOR MALT 5.1 SRM (9.1%)
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM (3.0%)
• 14g MAGNUM 12% AA @ 60 MINUTES
• 14g CHINOOK NZ 13% AA @ 30 MINUTES
• 14g WILLIAMETTE NZ 5% AA @ 30 MINUTES
•14g LIBERTY NZ .9% AA @ 10 MINUTES
•14g CASCADE NZ 5.9% AA @ 0 MINUTES
DRY HOP WITH:
28g CHINOOK FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 4.2 | IBU 41.5 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.011
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 3550g GLADFIELD AMERICAN ALE MALT 2.5 SRM (96.9%)
• 336g GLADFIELD BISCUIT MALT 30.5 SRM (3.1%)
BOIL:
• 5g TOPAZ 17% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 24g CASCADE 5.5%AA
• 24g CITRA 12% AA
• 24g MOSAIC 12.25% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED:
• 28g AMARILLO
• 28g CASCADE
• 7g CENTENNIAL
• 7g CITRA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 4.2 | IBU 36 | SRM 7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.013
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN
NOTES:
BUY WILLIAMETTE HOPS:
https://leagueofbrewers.co.nz/willamette-hop-pellets-nz.html
MASH:
• 2750g GLADFIELD PALE ALE MALT (3.0 SRM)
• 112g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
• 112g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 113g GLADFIELD RYE MALT (5 SRM)
BOIL:
• 224g RAW SUGAR @ 60 MINUTES
• 10g CHINOOK 13%AA @ 60 MINUTES
STEEP/WHIRLPOOL 20 MINUTES:
• 12g CHINOOK 13% AA
• 12g CASCADE 5.5% AA
• 12g TETTNANG 4.5% AA
• 12g WILLIAMETTE 5.5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)
20 LITERS | ABV 4.0 | IBU 30 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.009
MASH 90 MIN @ 67°C
SPARGE 4 LITERS
BOIL 60 MIN
NOTES:
A FULLERS SEASONAL RELEASE
• 2550g GLADFIELD AMERICAN ALE MALT (2.5L)
• 448g GLADFIELD MUNICH MALT (7.9L)
• 224g GOLDEN NAKED OATS (9.1L)
• 112g GLADFIELD WHEAT MALT (2.1L)
• 112g GLADFIELD LIGHT CRYSTAL MALT (32L)
BOIL:
• 28g CASCADE 7%AA @ 60 MINUTES
• 28g LIBERTY 4.2%AA @ 10 MINUTES
DRY HOP 3 DAYS:
• 28g AMARILLO
• 28g GALAXY
• 28g SIMCOE
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST
• 2ND CHOICE: WLP 090 SAN DIEGO SUPER YEAST
20 LITERS | ABV 5.0 | IBU 40 | SRM 5.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
• 3400g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD BIG O OAT MALT 2.2 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 5g NUGGET 13% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30MIN - WAIT UNTIL TEMP HITS 90°C
• 16g AMARILLO 9.2% AA
• 16g CITRA 12% AA
• 16g EL DORADO 15% AA
• 16g SIMCOE 13% AA
DRY HOPS FOR 3 DAYS AFTER FERMENTATION COMPLETES:
• 16g AMARILLO 9.2% AA
• 16g CITRA 12% AA
• 16g EL DORADO 15% AA
• 16g SIMCOE 13% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 4.4 | IBU 35 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.010
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
SUBSTITUTE BRAMLING CROSS FOR FIRST GOLD IF DESIRED
MASH:
• 3320g GLADFIELD AMERICAN ALE MALT 2.5 SRM 88.1%
• 448g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 11.9%
BOIL:
• 6g CENTENNIAL 10% AA @ 60 MINUTES
• 6g COLUMBUS 14% AA @ 60 MINUTES
STEEP/WHIRLPOOL @98°C FOR 30 MIN:
• 10g FIRST GOLD 7.5AA
• 6g NELSON SAUVIN 12% AA
• 4g CENTENNIAL 10% AA
• 4g COLUMBUS 14% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION COMPLETES:
• 72g FIRST GOLD
• 72g NELSON SAUVIN
• 72g SIMCOE
• 72g CITRA
(OPTIONAL)
• 30g CLOUDBERRIES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 4.5 | IBU ~40 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.010
MASH 90 MIN @ 66°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
MASH:
• 2275g GLADFIELD AMERICAN ALE MALT 2.5 SRM 59.5%
• 1100g GLADFIELD VIENNA MALT 3.5 SRM 28.8%
• 448g GLADFIELD LIGHT CRYSTAL MALT 32 SRM 11.7%
BOIL:
• 4g CITRA 12% AA @ 60 MINUTES
• 10g CITRA 12% AA @ 15 MINUTES
STEEP/WHIRLPOOL @ 98°C FOR 30 MIN:
• 30g CITRA 12%AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION COMPLETES:
• 188g CITRA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 4.8 | IBU ~23 | SRM 3.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.011
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 3750g GLADFIELD AMERICAN ALE MALT 2.5 SRM [95%]
• 196g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM [5%]
BOIL:
• 12g SOUTHERN CROSS 12.0% AA @ 60 MINUTES
STEEP/WHIRLPOOL - ADD HOPS FOR 30 MINUTES START @ 90⁰C:
• 40g WAKATU 7.5% AA
• 20g NELSON SAUVIN 12% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 56g WAKATU
• 56g NELSON SAUVIN
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER
20 LITERS | ABV 7.5 | IBU ~100 | SRM 18.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.014
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• CASCADE HOPS CAN BE SUBSTITUTED FOR DELTA
• CO2 EXTRACT CAN BE PURCHASED AT BREWSHOP.CO.NZ IN 10ml SYRINGES
Hop extract is packaged in 10ml 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.
• 5200g GLADFIELD ALE MALT 3 SRM
• 480g GLADFIELD MUNICH MALT 7.9 SRM
• 150g GLADFIELD DARK CHOCOLATE MALT 660 SRM
• 140g GLADFIELD TOFFEE MALT 5.3 SRM
BOIL:
• 10ml CO2 EXTRACT (~85 IBU's) 60 MINUTES
WHIRLPOOL/STEEP START AT 90⁰C FOR 30 MINUTES :
• 46g CITRA 12% AA
• 46g DELTA (CASCADE) 6% AA
• 46g GALAXY 14% AA
• 46g NELSON SAUVIN 12% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O90 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE
20 LITERS | ABV 7.0 | IBU ~90 | SRM 21.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.020
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• CO2 EXTRACT (HOP SHOT) CAN BE PURCHASED AT BREWSHOP.CO.NZ
Hop extract is packaged in 10ml 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.
The Alchemist Brewery uses Thomas Fawcett Malted Pearl Barley if you can get it.
• 6000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 486g GLADFIELD TOFFEE MALT 5.3 SRM
• 190g GLADFIELD DARK CHOCOLATE MALT 660 SRM
BOIL:
• 60g SIMCOE 13% AA @ 60 MINUTES
• 70g SIMCOE 13% AA @ 5 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 120g MOSAIC 12.25% AA
• 1ST CHOICE: WLP O95 BURLINGTON YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III