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Kiwi IPA
American IPA • All Grain • 6 gal
IPA with all NZ hops and European malts
April 28, 2010 pm 10:19pm
4.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 14 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 1.25 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1.5 oz
Galena - 12.5 AA% pellets; boiled 90 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 1.5 oz
Yeoman - 5.8 AA% pellets; boiled 1 min
Yeoman
Strong English hop aroma with citrus notes. Mixes well with Mount Hood and Willamette.
- 1 oz
Yeoman - 5.8 AA% pellets; added dry to secondary fermenter
Yeoman
Strong English hop aroma with citrus notes. Mixes well with Mount Hood and Willamette.
- .5 oz
Nelson Sauvin™ - 11.5 AA% pellets; added dry to secondary fermenter
Nelson Sauvin™
Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.
- .5 oz
Yeoman - 5.8 AA% pellets; added dry to secondary fermenter
Yeoman
Strong English hop aroma with citrus notes. Mixes well with Mount Hood and Willamette.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Galena=Green Bullet; Yeoman=Riwaka Mash at 153. Boil for 90 minutes. First Dry hop with 1 oz. Riwaka and .5 oz Nelson Sauvin at end of first week of fermentation (14 days before bottling). Second dry hop with .5 oz Riwaka and .5 oz Nelson Sauvin with 5-6 days left before bottling (add along with Polyclar).
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 11.7 SRM | 6 - 15 | |
| Alcohol: | 6.9% ABV | 5.5% - 7.5% | |
| Bitterness: | 74.9 IBU | 40 - 70 | |
Discussion
Best hop aroma I've ever achieved
2010-04-28 10:38pm
Brewed this beer on 3-7-10, bottled on 3-26-10. Tasting notes are from 4-21-10: Beer still has some maturing to do, but this is the finest citrus and fruit aroma I've ever gotten in a beer. I did do some mid-boil hop additions of Riwaka and Green Bullet for flavor, but I think they muddy up the hop flavors I'm getting from the flameout hops and 2 dry hops. Therefore, I've removed those from this posted recipe. Hop bitterness is like a spicy bite, different than American hops. Malt character is enough to balance the hops; Caravienne gives the beer a nice frothy head. Took this to my homebrew club meeting and it got rave reviews. If you're looking for a different sort of IPA, try this one out.
Looks good.
2010-05-04 12:10am
How do you like the Safale 05?
Safale-05
2010-05-04 11:13am
I've used S-05 for about a year now. I had used Wyeast 1056 quite a bit before that and I've never used WLP-001. I've noticed S-05 attenuates at a higher rate, so you have to raise your mash temps if you don't want too low of an FG. It's easy to use, as one packet is plenty for a five gallon batch even with higher OGs (maybe not enough for a barleywine though; that might need 2 packets) and I don't have to worry about making a starter. I always rehydrate the yeast about 30 minutes before pitching. As far as flavor, I think it's the same as Wyeast 1056, I've even heard that it's the exact same strain. For price and ease of use, you can't beat it.
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