Oceania IPA
Southern Hemisphere IPA
This IPA uses all Australian and New Zealand hops bought from Yakima Valley Hops. It will have a light backbone to showcase the southern hemisphere hops which tend to be more juicy and fruit forward.
Ingredients
Malts
8.75 lbs Great Western 2 Row Malt
6 lbs Great Western Pale High Color Malt
1/2 lb Cara-pils Malt
Hops
1.3 oz Rakau Hops (9.2% AA)
0.3 oz Galaxy Hops (15.9% AA)
1 oz Enigma Hops (18.5% AA)
0.3 oz Ella Hops (16.3% AA)
1.0 oz Dr. Rudi Hops (10.7% AA)
Yeast
WLP001 California Ale Yeast Cake
Other
1 lb Extra Light Candi Sugar
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Heat 5.7 gallons of strike water to 163°F
2. Add 5.7 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of ~152°F
4. Steep grains for 60 minutes
5. While steeping, heat 4 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add 4 gallons water and vorlauf
8. Extract second runnings into boil kettle
9. Total wort volume should be 7.36 gallons (x.x actual)
10. Top up wort volume to 7.3 gallons
11. Bring water to a boil and wait for the hot break
12. Begin boil
13. At 0 minutes add 15 drops FermCap to reduce foaming
14. At 0 minutes, add 0.3 oz Rakau hops
15. At 0 minutes, add 0.3 oz Galaxy hops
16. At 0 minutes, add 0.3 oz Ella hops
17. At 50 minutes, add one tablet Whirlfloc
18. At 50 minutes, add 1/2 tsp of yeast nutrient
19. At 55 minutes, add 1 oz Dr. Rudi hops
20. At 55 minutes, add 1 oz Enigma hops
21. At 55 minutes, add 1 oz Rakau hops
22. At 60 minutes, chill the wort to approx. 68°F
23. Aerate with pure oxygen for 1 minute
24. Move to the primary fermenter (x.xx gal actual)
25. Pitch yeast
26. Ferment at 67°F for 7 days
27. Ferment at 72°F for 2 days
28. Ferment at 65°F for 2 days
29. Cold crash to 36°F for 7 days
30. Package and carbonate
Yeast Starter
1. None. Yeast cake from Yakima IPA