NZ RHAPZODY™ SINGLE HOP PALE ALE
Beer recipe for NZ Rhapzody™ Single Hop Pale Ale
Brewer notes
A perfect beer to whack in the chilly bin for all occasions. This 4.5% pale ale pours light in colour and body but delivers a serious punch of tropical character thanks to Rhapzody™'s thiol-heavy nature. Bright, juicy aromas of passionfruit, mango and guava lead into a lush, tropical-fruit-salad palate. Smooth bitterness and a clean finish keep it beautifully balanced and highly sessionable.
Specifications
Original Gravity
10.5 Plato
Final Gravity
2.2 Plato
IBU
25
ABV
4.5%
Ingredients
Malt
75% Pilsner
13% Vienna
12% Chit malt
Water
CaSO4/CaCl 2:1. 100ppm calcium
Yeast & Adjuncts
Saturated NEIPA (or Thiol strain from WHC Labs)
Whirlfloc – as per suggested rate
Yeast nutrient – as per suggested rate
Hops
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| Hops | Type | Addition | Amount |
|---|---|---|---|
| Rhapzody™ | T90 pellets | Kettle - 30 mins | To achieve 20 IBU |
| Rhapzody™ | T90 pellets | Dry hop 2 | 5g/L |
| Rhapzody™ | Amplifire™ fresh hop oil | Dry hop 3 | 5g/L |
Method
1
Perform a single infusion mash at 66°C for 45 min
2
Vorlauf until the wort has cleared and is free of grain particles
3
Run-off into the kettle and sparge with 80°C water
4
Bring the wort to a boil. Add hops according to schedule above
5
With 15 min left for the boil add Whirlfloc and yeast nutrient
6
After 60 min flameout transfer wort into whirlpool. If possible cool wort to <85°C. Add hops according to schedule above
Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at <85°C
7
Quickly cool the wort to 18°C aerate with 10 ppm O2 and transfer into a sanitised fermenter
8
Pitch the yeast and add either an airlock or blowoff tube to the fermenter
9
Monitor fermentation allow to free rise to 23°C when gravity <5Plato
10
Dry hop 1 after 4 days
11
Dry hop 2 during VDK (vicinal diketones) rest
12
After 2-3 days and the beer has passed forced diacetyl test cool the fermenter to 0°C
13
Transfer to Brite Beer Tank and carbonate to 2.8 vols