Wakatu growing at Eyrewell Hop Garden March 3, 2021
Wakatu's nicely balanced oil profile gives it an understated floral aroma on top of pungent fresh lime. Considered largely dual-use, it can be added at any stage of the boil or whirlpool and dry hopped with success. It has also been noted for its impressive flavor stability.
Wakatu is a dual-purpose hop. It can be used in Single Malt and Single Hop (also known as SMaSH) beer recipes with excellent results. Wakatu has a alpha rating generally in the range of 6%-9%. Wakatu hops have a distinct presence of myrcene measured to be at 35.5% or even up to 59%. This contributes subtle flavours akin those of citrus fruit, notably the lime
Wakatu is a New Zealand triploid hop with a lot going for it. 2/3 Hallertauer Mittelfrüher and 1/3 New Zealand male, it was released in 1988 from the New Zealand Institute for Plant and Food Research’s hop breeding program.
Shortly after release Wakatu came to the attention of a large US brewery who bought the entire NZ production for many years until the brewery changed ownership. Therefore Wakatu was largely unknown in NZ until recently.
Very high growth rate with a high yield & maturing early in the harvest season.
20 LITERS | ABV 5.0 | IBU 32 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 4050g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 112g GLADFIELD LIGHT CRYSTAL 32 SRM
• 112g GLADFIELD GLADIATOR 5.1 SRM
BOIL:
• 10g GREEN BULLET 13.5% AA @ 60 MINUTES
• 12g WAKATU 7.5% AA @ 10 MINUTES
• 10g GREEN BULLET 13.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL - 20 MINS @ 90:
• 28g WAKATU 7.5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER
• 2ND CHOICE: SAFLAGER W-34/70
20 LITERS | ABV 4.1 | IBU ~32 | SRM 4.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.010
MASH AT 67°C FOR 90 MINUTES | SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
MASH:
• 3200g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD BISCUIT MALT 30.5 SRM
BOIL:
• 7g MAGNUM 12% AA @ 60 MINUTES
• 28g WAKATU 7.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 20 MINS @ 98°C:
• 28g WAKATU 7.5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIAN ALE YEAST
20 LITERS | ABV 5.6 | IBU ~40 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
• 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
BOIL:
• 28g WAKATU 7.5% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 84g WAKATU 7.5% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g WAKATU
• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WLP O95 BURLINGTON YEAST
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 5.4 | IBU ~25 | SRM 6.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.014
MASH AT 67°C FOR 90 MINUTES | SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
MASH:
• 2500g GLADFIELD MUNICH MALT 7.9 SRM
• 1000g GLADFIELD PILSNER MALT 1.9 SRM
• 1000g GLADFIELD VIENNA MALT 3.5 SRM
BOIL:
• 10g WAKATU 7.5% AA @ 60 MINUTES
• 20g WAKATU 7.5% AA @ 30 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 20g WAKATU 7.5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
20 LITERS | ABV 6.4 | IBU ~35 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.013
MASH AT 67°C FOR 90 MINUTES | SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
MASH:
• 4200g GLADFIELD PILSNER MALT 1.9 SRM
• 1200g GLADFIELD MUNICH MALT 7.9 SRM
• 112g GLADFIELD GLADIATOR MALT 5.1 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2.0 SRM
BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 10g WAKATU 7.5% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C BEFORE ADDING HOPS:
• 40g TANGERINE DREAM 11.35% AA
• 20g MOTUEKA 7.0% AA
• 20g WAKATU 7.5% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 30g TANGERINE DREAM
• 20g MOTUEKA
• 20g WAKATU
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WHITE LABS WLP 800 PILSNER LAGER YEAST
20 LITERS | ABV 2.6 | IBU ~35 | SRM 17.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.027 | FG 1.006
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
CAN BE SERVED FROM A CASK, KEGGED OR BOTTLED
• 1600g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD ROAST BARLEY 736 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM
• 112g GLADFIELD DARK CRYSTAL 96.4 SRM
BOIL:
• 10g WAKATU 7.5% AA @ 60 MINUTES
• 10g MOTUEKA 7% AA @ 30 MINUTES
STEEP/WHIRLPOOL FOR 30 MIN - START @ 90°C:
• 28g MOTUEKA 7% AA
• 14g RIWAKA 5.25% AA
• 14g WAKATU 7.5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O01 CALIFORNIA ALE
20 LITERS | ABV 5.0 | IBU ~25 | SRM 5.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH AT 67°C FOR 90 MINUTES | SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
MASH:
• 1670g GLADFIELD PILSNER MALT 1.9 SRM
• 1670g GLADFIELD VIENNA MALT 3.5 SRM
• 700g GLADFIELD MUNICH MALT 7.9 SRM
• 180g GLADFIELD REDBACK MALT 33 SRM
• 180g GLADFIELD TOFFEE MALT 5.3 SRM
BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 20g WAKATU 7.5% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C BEFORE ADDING HOPS:
• 20g TANGERINE DREAM 11.35% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WHITE LABS WLP 800 PILSNER LAGER YEAST
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 @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
MASH:
• 1850g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 1850g GLADFIELD PILSNER MALT 1.9 SRM
• 340g GLADFIELD MUNICH MALT 7.9 SRM
• 71g GLADFIELD SOUR GRAPES MALT 2 SRM
BOIL:
• 10g MAGNUM 12.5% AA @ 60 MINUTES
• 20g WAKATU 7.5% AA @ 10 MINUTES
• 20g WAKATU 7.5% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER
20 LITERS | ABV 4.7 | IBU ~20 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047| FG 1.011
MASH - see notes | SPARGE 3 LITERS | 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.
MASH:
• 4000g GLADFIELD PILSNER MALT 1.9 SRM
BOIL:
• 10g WAKATU 7.5% AA @ 120 MINUTES
• 10g LIBERTY 5.9% AA @ 60 MINUTES
• 10g RIWAKA 5.25% AA @ 30 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WHITE LABS WLP 830 GERMAN LAGER YEAST
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 | SPARGE ~3 LITERS | BOIL 60 MIN
NOTES:
IF YOUR EQUIPMENT ALLOWS, MASH 60 MIN @ 65°C THEN STEP TO 76°C TO SPARGE & MASH OUT
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
BOIL:
• 28g MOTUEKA 7.0% AA @ 60 MINUTES
• 28g WAKATU 7.5% AA @ 10 MINUTES
• 28g RIWAKA 5.25% AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
Alpha Acid Composition 6.5%-8.5%
Beta Acid Composition 8.5%
Co-Humulone Composition 28%-30%
Lupulin Color Pale Yellow
Cone Size Medium
Cone Density Moderate
Maturity: Early 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 0.8 mL/100g
Myrcene Oil Composition 47%
Humulene Oil Composition 3.6%
Caryophyllene Oil Composition 2%
Farnesene Oil Composition 12.2%