RIWAKA™ SMASH
Beer recipe for Riwaka™ SMASH
Brewer notes
Flying the flag for one of NZ's finest – Riwaka™ – this single hop pale ale lets the hop shine in all its glory. Bursting with grapefruit, passionfruit and lush tropical notes on the nose, it follows through with crisp citrus and juicy fresh-cut fruit on the palate. Brewed to let Riwaka™ do the talking while staying smashable and refreshing – an instant taproom classic.
Specifications
Original Gravity
11.4 Plato
Final Gravity
2.5 Plato
IBU
25
ABV
4.5%
Ingredients
Malt
100% Pilsner
Water
CaSO4/CaCl 2:1 100ppm calcium
Yeast & Adjuncts
Saturated NEIPA / London 3
Yeast nutrient – as per suggested rate
Hops
Swipe to see more details →
| Hops | Type | Addition | Amount |
|---|---|---|---|
| Riwaka™ | T90 pellets | Kettle – 30 mins | To achieve 20 IBU |
| Riwaka™ | T90 pellets | Whirlpool | 4g/L |
| Riwaka™ | Amplifire™ pellets | Dry hop 1 | 4.0g/L |
| Riwaka™ | Amplifire™ fresh hop oil | Dry hop 2 | 5mL/hL |
Method
1
Perform a single infusion mash at 65°C for 60 min
2
Vorlauf until the wort has cleared and is free of grain particles
3
Runoff 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 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 min whirlpool starting at <85°C
7
Quickly cool the wort to 19°C, aerate with 10 ppm O2 and transfer into a sanitised fermenter. Ferment temperature 20°C
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 when gravity is <4.5Plato
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 Tank with preferred clarification method and carbonate to 2.8 vols