NZ XPA
Beer recipe for NZ XPA
Brewer notes
Bright yellow colour with solid white foam. Passionfruit, lychee and pineapple jump from the glass. Light bodied but well balanced and highly drinkable.
Specifications
Original Gravity
11 Plato
Final Gravity
2.2 Plato
IBU
25
ABV
4.8%
Ingredients
Malt
90% Pilsner
5% Vienna
5% Chit malt
Water
CaSO4/CaCl 2:1. 100ppm calcium
Yeast & Adjuncts
Chico (or LAX from WHC Labs)
Whirlfloc – as per suggested rate
Yeast nutrient – as per suggested rate
Hops
Swipe to see more details →
| Hops | Type | Addition | Amount |
|---|---|---|---|
| Southern Cross™ | T90 pellets | Kettle - 30 mins | To achieve 50 IBU |
| Motueka™ | Amplifire™ pellets | Whirlpool | 1.5g/L |
| Nelson Sauvin™ | T90 pellets | Whirlpool | 1.5g/L |
| Rakau™ | Amplifire™ pellets | Dry hop 1 | 1.5g/L |
| Nelson Sauvin™ | Amplifire™ pellets | Dry hop 1 | 1.5g/L |
| Motueka™ | Amplifire™ fresh hop oil | Dry hop 2 | 5mL/hL |
Method
1
Perform a single infusion mash at 66°C for 60 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 2.7 vols