1 Posted: Saturday, April 14, 2018 8:54 PM

Im just going over the recipe i created for an ANZAC IPA and want some feedback

4.3kg American Ale Malt
1kg Munich
250g Light Crystal
100g Acid Malt
8g Warrior @ 60
20g Rakau @ 10
20g Topaz @ 10
30g Vic Secret Cube @ 80°C
20g Rakau Cube @ 80°C
30g Topaz Cube @ 80°C
70g Vic Secret Dry
60g Rakau Dry


18 litres
OG Approx 1.064
IBU Approx 62

Now i was thinking of using WLP008 and possibly turning it into an NEIPA or i could just use WLP001. Im only getting around 20 IBUs from my 60 min addition. Is that enough 60 min bitterness or should i try and go more? Or should i maybe go less and turn it into an NEIPA? Also has anyone used these flavour/aroma hops before? I have never used them, only read about the characteristics online.

Cheers everyone

2 Posted: Sunday, April 15, 2018 12:42 PM

Hi Rowbrew.

Rowbrew:

…Im only getting around 20 IBUs from my 60 min addition. Is that enough 60 min bitterness or should i try and go more? Or should i maybe go less and turn it into an NEIPA?

This depends on what sort of beer you want in the end.

I'm a bit of a traditionalist when it comes to IPA's so like a firm, notable bitterness in those I make. I aim to produce 2/3 - 3/4 of my IBU count from the 60min+ addition. Unlike the NEIPA's that derive the bulk of their IBU count from late boil & whirlpool additions. I find those types of IPA's can come across to be more like an overgrown Pale Ale than what I call a traditional IPA.

Your current hop schedule looks more like the NEIPA type to me.

Good luck with the brew.

Lusty.

3 Posted: Sunday, April 15, 2018 1:52 PM

Cheers Lusty.

So i think ill add some quick oats, play around with the water chemisty a little and turn it into an NEIPA. I was going to make one in the future with a different recipe, but i want to use this vial of WLP008 i have sitting in my fridge soon

4 Posted: Monday, April 16, 2018 10:40 PM

So i have the final recipe that will be brewed on ANZAC day.

ANZAC NEIPA

28 litres Melbourne
Mash in 20L, dunk sparge in 8L
3g Gypsum
10g CaCi

4.3kg American Ale Malt
1kg Munich
750g Quick Oats
250g Light Crystal
100g Acid Malt

8g Warrior @ 60
20g Rakau @ 10
20g Topaz @ 10
30g Vic Secret Cube @ 80°C
20g Rakau Cube @ 80°C
30g Topaz Cube @ 80°C
70g Vic Secret Dry
60g Rakau Dry

60 min mash at 65°C

WLP008 East Coast Ale yeast at 18°C for 4 days then raised to 20°C

Dry hop high krausen with 30g Rakau and 35g Vic Secret
Dry hop day 5 with 30g Rakau and 35g Vic Secret

18 litres
OG 1.075
IBU 60 (approx)

5 Posted: Thursday, April 19, 2018 9:48 PM

The vial of WLP008 i had was a little old so i made the first stage of a 2 stage starter last night at a volume of 1 litre and its fermenting away nicely. The second stage will be 1.5 litres in volume and ill make that one in a couple of days.

Cheers

6 Posted: Friday, April 20, 2018 6:13 AM

Better off going 2 litres for the second step mate. You want each step to be at least twice the size of the previous one.

7 Posted: Friday, April 20, 2018 6:58 AM

Alright sweet as. Thanks Kelsey

8 Posted: Tuesday, April 24, 2018 9:48 PM

Made the second stage starter tonight at a volume of 2 litres

Last edited by Rowbrew (Tuesday, April 24, 2018 9:48 PM)