daggers_nz
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale US-05
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.058
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 44.6
- Primary Fermentation (# of Days & Temp)
- 17 days, 64.4-68F
- Secondary Fermentation (# of Days & Temp)
- 7 days, 64.4-68F
- Additional Fermentation
- none
- Tasting Notes
- Fruit aroma and taste from hops, mild bitterness followed by huge fruit bite from tea
I can't take credit for the idea, I was inspired to imitate this local drop:
http://www.yeastieboys.co.nz/beer/gunnamatta-ipa/
This was my first attempt at cloning a beer. I also use metric units so sorry for the strange numbers. This is also my first recipe submission so please offer feedback!
Amount Item Type % or IBU
4.50 kg (9.92 lb) NZ Pale Malt
0.23 g (0.5 lb) UK Crystal Malt Med 60L
0.23 g (0.5 lb) UK Crystal Malt Light 20L
0.23 g (0.5 lb) German Wheat
25 g (0.88 oz) Nelson Sauvin 11.1% @ 60 min
15 g (0.53 oz) Motueka 6.8% @ 15 min
5 g (0.17oz) Irish Moss @ 10 min
5 g (0.17 oz) Nelson Sauvin 11.1% @ 5 min
5 g (0.17 oz) Motueka 6.8% @ 5 min
1 Pkgs American Ale (Safale #S-05) Yeast-Ale
Mashed at 150F for 60 mins
Fermented at 64.4-68F for just over 2 weeks
Carbed at 1.9-2.0 volumes (I overcarbed, as shown in photo)
68% brewhouse efficiency
Transferred to secondary over earl grey tea extract. I used 50 g (1.7 oz) "fruitpunch" earl grey loose tea leafs. Any earl grey may do, this one is described to have "Apricot, peach, passionfruit, bergamot and cornflowers". The leaves were steeped in boiling water for 5 minutes. I then removed the tea leaves and boiled the extract for 5 minutes for sanitation. It smelled pretty foul but as far as I know, I didn't add any further bitterness to the beer and tasted great once the beer was conditioned. The extract was then cooled and added to secondary carboy.
I recommend conditioning for at least a month to let the flavors find their balance.
http://www.yeastieboys.co.nz/beer/gunnamatta-ipa/
This was my first attempt at cloning a beer. I also use metric units so sorry for the strange numbers. This is also my first recipe submission so please offer feedback!
Amount Item Type % or IBU
4.50 kg (9.92 lb) NZ Pale Malt
0.23 g (0.5 lb) UK Crystal Malt Med 60L
0.23 g (0.5 lb) UK Crystal Malt Light 20L
0.23 g (0.5 lb) German Wheat
25 g (0.88 oz) Nelson Sauvin 11.1% @ 60 min
15 g (0.53 oz) Motueka 6.8% @ 15 min
5 g (0.17oz) Irish Moss @ 10 min
5 g (0.17 oz) Nelson Sauvin 11.1% @ 5 min
5 g (0.17 oz) Motueka 6.8% @ 5 min
1 Pkgs American Ale (Safale #S-05) Yeast-Ale
Mashed at 150F for 60 mins
Fermented at 64.4-68F for just over 2 weeks
Carbed at 1.9-2.0 volumes (I overcarbed, as shown in photo)
68% brewhouse efficiency
Transferred to secondary over earl grey tea extract. I used 50 g (1.7 oz) "fruitpunch" earl grey loose tea leafs. Any earl grey may do, this one is described to have "Apricot, peach, passionfruit, bergamot and cornflowers". The leaves were steeped in boiling water for 5 minutes. I then removed the tea leaves and boiled the extract for 5 minutes for sanitation. It smelled pretty foul but as far as I know, I didn't add any further bitterness to the beer and tasted great once the beer was conditioned. The extract was then cooled and added to secondary carboy.
I recommend conditioning for at least a month to let the flavors find their balance.
