The runner-up at the Smith’s NZ IPA Challenge last year from Hallertau was pilsner-clear and had a Riesling-like austerity and lean minerality to it.
Steve Plowman of Hallertau said his entry was a tweak of their cult Beastwars IPA from a few years back – and for all you home-brewers he’s shared the recipe.
Hallertau NZ IPA
Kettle Volume: 25 L @ 100 °C (1.058)
Boil Duration: 1.5 h
Evaporation: 1.5 L
Water Volume Added: 1 L
Final Volume: 24.54 L @ 100 °C (1.059)
Efficiency: 80.0%
Attenuation: 83.0%
Ingredients:
6 kg (100.0%) Gladfield Pils Malt
30 g (9.1%) Nelson Sauvin (10.8%) – added during boil, boiled 90.0 m
50 g (15.2%) Riwaka (5.2%) – steeped after boil
50 g (15.2%) Nelson Sauvin (12.8%) – steeped after boil
50 g (15.2%) Southern Cross (12.5%) – steeped after boil
50 g (15.2%) Riwaka (5.2%) – added dry to primary fermenter
50 g (15.2%) Nelson Sauvin (14.0%) – added dry to primary fermenter
50 g (15.2%) Southern Cross (12.5%) – added dry to primary fermenter
Water (28L)
3g Calcium Chloride (Calcium Chloride (anhydrous))
6g Gypsum (Calcium Sulfate)
6g phosphoric acid
Mash temp: 67C
Sparge: 73C
Original Gravity: 1.059
Terminal Gravity: 1.010
Colour: 7.86 EBC
Alcohol: 6.48%
Bitterness: 53.4
Natural Conditioning
Beer Temp: 20°C
Priming Agent Rate: 4.02 g/L
Volumes CO2: 2.5
Forced Carbonation
Beer Temp: 7.22°C
Pressure: 14.89 PSI
Volumes CO2: 2.5
Enjoy!