Falling Down Water

This was a beer I did about 9 months ago, still got 8 bottles left, for some reason, be it the yeast, the hops or whatever, I cannot drink this and stay sober. Had a few last summer in the garden and was struggling after 1 to walk in a straight line. Gravities were right on point at the start and the end, but for some reason this one just gets me hammered.

Very good hop flavour, even now, and a beautifully crystal clear pint which goes so well with spicy food its scary. This and some Harissa spiced chicken on a BBQ with sweet potato wedges is a thing of beauty. Pacifica, I salute you!

Title: NZ-IPA
Author: Chem

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 14 liters
Boil Gravity: 1.041
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.057
Final Gravity: 1.015
ABV (standard): 5.6%
IBU (tinseth): 44.77
SRM (morey): 8.86

FERMENTABLES:
2.45 kg – United Kingdom – Maris Otter Pale (94.2%)
0.15 kg – German – CaraMunich II (5.8%)

HOPS:
12 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Boil for 60 min, IBU: 34.52
15 g – Pacifica, Type: Leaf/Whole, AA: 5.5, Use: Boil for 15 min, IBU: 10.24
15 g – Pacifica, Type: Leaf/Whole, AA: 5.5, Use: Boil for 0 min – Steep until at 20C
10 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Boil for 0 min – Steep until at 20C
25 g – Pacifica, Type: Leaf/Whole, AA: 5.5, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Sparge, Temp: 65 C, Time: 60 min, Amount: 9 L, Sparge with 6L@70 degrees
Starting Mash Thickness: 3.5 L/kg

YEAST:
Fermentis / Safale – American Ale Yeast US-56
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 – 23.89 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)

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