All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 11.89 galStyle: American IPA (14B)
Boil Size: 14.50 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Warrior Pilot Brew System
Bitterness: 25.6 IBUsBoil 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

Amount Name Type #
11.89 gal Cary, NC Water 1
5.00 g Calcium Chloride (Mash 60 min) Misc 2
20 lbs 11.58 oz 2-Row Brewers Malt (1.8 SRM) Grain 3
2 lbs 3.27 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4
1 lbs 1.64 oz Barley, Flaked (1.7 SRM) Grain 5
1 lbs 1.64 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6
1.98 oz Rakau [10.0%] - Boil 15 min Hops 7
2.00 Whirlfloc Tablet (Boil 5 min) Misc 8
1.98 oz Motueka [6.6%] - Boil 5 min Hops 9
1.98 oz Rakau [10.0%] - Boil 5 min Hops 10
1.98 oz Wai-Iti [2.5%] - Boil 5 min Hops 11
2 pkgs London Ale III (Wyeast Labs #1318) Yeast 12
2.93 oz Motueka [6.6%] - Dry Hop 8 days Hops 13
1.98 oz Rakau [10.0%] - Dry Hop 8 days Hops 14
1.98 oz Wai-Iti [2.5%] - Dry Hop 8 days Hops 15


WATER Adjust water to NEIPA profile. DIRECTIONS 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. 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.