Hoppy Kiwi IPA – All Grain Kit

All Grain

Out of stock

$55.90

Hoppy Kiwi IPA – All Grain Kit

A refreshing IPA with fruity notes and hidden citrus gems and appealing bitterness. Aroma of mango and sweet citrus on a well-blended malt body.

Expected Brew Figures: 
OG: 1.070 
FG: 1.014 
IBU: 40.5 
ABV: 7.5% 

Ingredients: 
5.5kg Gladfield Ale Malt 
500g Gladfield Supernova Malt 
500g Gladfield Light Crystal Malt 
45g Nelson Sauvin 
80g Kohatu 
65g Taiheke 
65g Motueka 

Yeast Option: 
2 x Fermentis US05
1 x WLP001 (starter required) 

Method: 
1. Mash in at 65ºC for with 15 litres of water for 60 min. 
2. Mash out (raise temp) at 75ºC for 10 mins. 
3. Sparge 12 litres at 75ºC and boil for 70 mins. 
4. At 60 minutes add 10g Kohatu to the boil 
5. At 15 minutes add 15g Nelson Sauvin & 15g Kohatu 
6. At 0 minutes add 10g Nelson Sauvin and turn off the heat 
7. Cool rapidly and transfer to your sanitised fermenter 
8. Top up to 23L with cold/hot water to achieve 18-20ºC 
9. When the wort is between 18-20 ºC, add 1 packet of US05 yeast and ferment until a stable gravity is reached. 
10. Add 40g Motueka, 65g Kohatu, 65g Taiheke into the fermenter for the dry hop and leave for another 3 days 
11. Add your finings agent and wait 2 days 
12. Keg or bottle as usual

 
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Description

Hoppy Kiwi IPA - All Grain Kit

A refreshing IPA with fruity notes and hidden citrus gems and appealing bitterness. Aroma of mango and sweet citrus on a well-blended malt body.

Expected Brew Figures: 
OG: 1.070 
FG: 1.014 
IBU: 40.5 
ABV: 7.5% 

Ingredients: 
5.5kg Gladfield Ale Malt 
500g Gladfield Supernova Malt 
500g Gladfield Light Crystal Malt 
45g Nelson Sauvin 
80g Kohatu 
65g Taiheke 
65g Motueka 

Yeast Option: 
2 x Fermentis US05
1 x WLP001 (starter required) 


Method: 
1. Mash in at 65ºC for with 15 litres of water for 60 min. 
2. Mash out (raise temp) at 75ºC for 10 mins. 
3. Sparge 12 litres at 75ºC and boil for 70 mins. 
4. At 60 minutes add 10g Kohatu to the boil 
5. At 15 minutes add 15g Nelson Sauvin & 15g Kohatu 
6. At 0 minutes add 10g Nelson Sauvin and turn off the heat 
7. Cool rapidly and transfer to your sanitised fermenter 
8. Top up to 23L with cold/hot water to achieve 18-20ºC 
9. When the wort is between 18-20 ºC, add 1 packet of US05 yeast and ferment until a stable gravity is reached. 
10. Add 40g Motueka, 65g Kohatu, 65g Taiheke into the fermenter for the dry hop and leave for another 3 days 
11. Add your finings agent and wait 2 days 
12. Keg or bottle as usual

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