Kiwi Krush

All Grain Recipe

Submitted By: ChrisS (Shared)
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Brewer: ChrisS
Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 6.75 galStyle Guide: BJCP 2008
Color: 4.4 SRMEquipment: Pot (9 gal) - BIAB
Bitterness: 21.4 IBUsBoil Time: 75 min
Est OG: 1.049 (12.0° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.004 SG (0.9° P)Fermentation: Ale, Single Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 oz Acidulated Malt (2.0 SRM) Grain 1
2 lbs 8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 2
12.00 oz Vienna Malt (3.5 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5
1.00 oz Riwaka [5.1%] - Boil 30 min Hops 6
5.00 oz Ginger Root (fresh grated) (Boil 30 min) Misc 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 Immersion chiller (Boil 15 min) Misc 9
1.00 oz Riwaka [5.1%] - Boil 10 min Hops 10
1 lbs Honey [Boil for 10 min] (1.0 SRM) Sugar 11
1.50 oz Ginger Root (fresh grated) (Boil 10 min) Misc 12
2.00 oz Orange Peel, Sweet (Boil 5 min) Misc 13
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 14
1.0 pkgs American Wheat Ale (Wyeast Labs #1010) Yeast 15

Taste Notes

My take on Monteith's Summer Ale from New Zealand. Pieced together from the Monteith website and various tasting notes. Even ordered Riwaka hops and Rata honey from NZ. Despite what looks like a load of ginger, it has just the right bite to it. Very refreshing. Now one of my standard summer brews.

Notes

This was AG BIAB in my 9 gal BK using a two step infusion mash at 140F and 148. Sparge and follow 75 min boil schedule.

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