All Grain Recipe
Submitted By: TheKiwi (Shared)
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|Brewer: Beej|| |
|Batch Size: 11.89 gal||Style: American IPA (14B)|
|Boil Size: 14.50 gal||Style Guide: BJCP 2008|
|Color: 3.6 SRM||Equipment: Warrior Pilot Brew System|
|Bitterness: 25.6 IBUs||Boil Time: 60 min|
|Est OG: 1.058 (14.4° P)||Mash Profile: Warrior Single Infusion, Mash Out|
|Est FG: 1.010 SG (2.7° P)||Fermentation: Ale, Two Stage|
|ABV: 6.3%||Taste Rating: 50.0|
||Calcium Chloride (Mash 60 min)
|20 lbs 11.58 oz
||2-Row Brewers Malt (1.8 SRM)
|2 lbs 3.27 oz
||Wheat - White Malt (Briess) (2.3 SRM)
|1 lbs 1.64 oz
||Barley, Flaked (1.7 SRM)
|1 lbs 1.64 oz
||Cara-Pils/Dextrine (2.0 SRM)
||Rakau [10.0%] - Boil 15 min
||Whirlfloc Tablet (Boil 5 min)
||Motueka [6.6%] - Boil 5 min
||Rakau [10.0%] - Boil 5 min
||Wai-Iti [2.5%] - Boil 5 min
||London Ale III (Wyeast Labs #1318)
||Motueka [6.6%] - Dry Hop 8 days
||Rakau [10.0%] - Dry Hop 8 days
||Wai-Iti [2.5%] - Dry Hop 8 days
Adjust water to NEIPA profile.
Mash at 65°C for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge.
Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
28 g Rakau [12.7% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
28 g Riwaka [5.25% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
28 g Wai-Iti [3% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
28 g Rakau [12.7% AA] dry hop for 4 days
28 g Riwaka [5.25% AA] dry hop for 4 days
28 g Wai-Iti [3% AA] dry hop for 4 days
Pitch the yeast and ferment at 18°C for 2–3 days, then allow the temperature to rise slowly to 21°C by the end of fermentation to ensure full attenuation.
When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition.
About 4 days later, add the second dry-hop addition for another 4 days.
Package at 2.6 volumes of CO2 and consume fresh.
Packaged on 6/18/17
No extra yeast added to bottles
20 x 22oz bottles (13L) + 1 full keg (18L) + 1 part full keg (10L) + a sample = c.41L
Why these hops:
Wai-iti: Developed by the New Zealand Institute for Plant and Food Research hop breeding program and released in 2011, Wai-iti is a granddaughter of Liberty and is derived from 1/3 Hallertau MIttelfrüh. Fresh peaches and stone fruit dominate the aroma in single hopped beers and when combining with other varieties in late additions. Wai-iti is best known for its fruity, aroma-driven results.
Aroma: Specific aroma descriptors include fresh peaches and apricot characteristics; freshly squeezed limes with top notes of mixed citrus and spice.
Rakau: Re-released in 2007 from the New Zealand hop breeding program, Rakau is often described as “the whole orchard.”
Aroma: Specific aroma descriptors include stone fruit and fig characteristics; fresh orchard fruits, specifically apricot with some resinous pine needle characteristics are noted.
Riwaka: A triploid aroma type bred during the development of New Zealand Hops “Hops with a Difference” programme, Riwaka is a quintessential New Zealand hop variety. The pure weight of the oil character experienced during selection carries right through to the glass and is a punchy addition to the New World styles of Pales Ale and IPAs.
Aroma: Specific aroma descriptors include powerfully fueled tropical passion fruit with grapefruit and citrus characters.
Originally considered, but decided to "go Kiwi":
Amarillo: distinct quality of "orangeyness." With the highest myrcene content of any hop variety, Amarillo can come off as pungent and grapefruity at times, but the cleanest expressions of this hop taste very much like biting into a tangerine.
Citra: guava, passion fruit, lychee and stone fruit flavors.
Galaxy with a big unique aroma, described as a combination of citrus and passionfruit.