MENU OF BREWING RECIPES

New and improved Brewing recipes, if you have any feedback regarding any of the below recipes please let us know. Some of the recipes below are revisions of previous favourites, there are also some new exciting ones

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Standard American BeerCream Ale Gladfield Harvest Wheat
International Lager Mexican Lager Five Grain Lager
Czech LagerGladfield Bohemian Pilsner
Pale Malty European LagerMunich Helles
Pale Bitter European BeerKölschJonas’ German Pilsner
Amber Malty European LagerGladfield Oktoberfest or Marzen
Amber Bitter European BeerGladfield Vienna Lager
Dark European LagerMunich DunkelGladfield Schwarzbier
Strong European BeerGladfield Baltic Porter
German Wheat BeerGladfield Hefeweizen
British BitterGladfield Aurora Australis AmberGladfield ESB
Pale Commonwealth BeerSummer Gold (Contemporary British Golden Ale - NZ Hops)
Brown British BeerGladfield Big-O Brown Ale Gladfield Porter Gladfield Robust-Style PorterGladfield Dark Mild - NEW
Scottish AleGladfield Classic Scottish Heavy
Irish BeerGladfield Classic Red Ale Gladfield Extra Stout
Dark British BeerGladfield Oatmeal Stout
Strong British AleGladfield English Barley Wine
Pale American AleGladfield American Pale AleGladfield American Pale Ale (Dry) Gabi's Fresh Hop Pale Ale
Amber and Brown American BeerGladfield Supernova AmberGladfield "Texas Tea" American Brown AleGladfield "Steam Punk" California Common NEW
American Porter and StoutGladfield Nightrider American PorterGladfield Black Betty American Stout
IPARed IPA RevisedGladfield Vanta Black - Black IPA Sam's Pacific IPA (2020)Gladfield Chill Haze NEIPAGladfield Big O NEIPAGladfield Snow Day White IPAGladfield G-Funk WCIPA
Strong American AleGladfield Double IPA
European Sour AlePhilly Soured Berliner
Belgian AleGladfield Wit Beer
Strong Belgian AleGladfield Saison V2
Trappist AleGladfield DubbelGladfield Trappist (Single) AleGladfield Belgian TripelGladfield Belgian Dark Strong
Historical BeerGladfield Roggenbier
American Wild AleGladfield New World Oud Bruin
Fruit BeerBoysenberry Fruit Whip - (Milkshake IPA)
Spiced BeerGladfield Sichuan Saison NEWGladfield Xmas Beer (Spiced Old Ale
Alternative Fermentables BeerGladfield Golden Rye (with Crystal Rye)Gladfield Golden RyeGladfield "Spicy on the Sly" Rye APA - NEW
Smoked BeerGladfield Manuka - Smoked Rauchbier
Wood BeerRecipes coming soon.
Speciality BeerGladfield Nutella Pastry Stout (New!)Gladfield "Super-Sub" Low Abv NZ Pale Ale - NEWGladfield "Raiding Party" Kveik India Pale Braggot (IPB) (New!)
Local StylesMango infused Catharina Sour (New!)Classic "Nyoo Zilund" Pilsner (New!)
SeltzerLemon & Lim Hard Seltzer Dry (New!)

Standard American Beer

Gladfield Cream Ale

(1C. Cream Ale)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.048
FG 1.011
IBU 13-14
Colour 6.0 EBC
Est ABV 5.2%
Efficiency 74%

Ingredients:

Malts
4.00kg Gladfield Lager Light Malt (77.4%)
0.75kg Gladfield Maize Malt (14.5%)
0.42kg Gladfield Toffee Malt (8.1%)

Hops
60min (E.O.B) – 12g Super Alpha @ 11%aa (13 IBU)

Yeast
Lallemand Nottingham, BRY-97 (1 packet) or Diamond (2 packets)

Mash Additions:
2.00g Calcium Chloride
3-4ml 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate): Balanced between Malt and Hops/Bitterness

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
67°C Mash Temp – single step infusion (~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Mash at 67°C for 60 mins

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 60 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature

8) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG. Raise fermentation set point to 22°C

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after temperature is stable. Crash to 0-1°C until cleared.

12) Keg or bottle as desired. Enjoy!

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Standard American Beer

Gladfield Harvest Wheat

(1D. American Wheat Beer)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.054
FG 1.013
IBU 26
Colour 7.6 EBC
Est ABV 5.4%
Efficiency 74%

Ingredients:

Malts
3.00kg Gladfield Lager Light Malt (52.6%)
2.20kg Gladfield Wheat Malt (38.6%)
0.15kg Gladfield Toffee Malt (2.6%)
0.35kg Munich Malt (6.1%)
0.3 kg Oat Hulls (added to mash – do not mill)

Hops
60min – 15g Pacific Jade @ 12.5% aa (17.8 IBU)
10min – 15g Centennial @ 9% aa (4.7 IBU
0min – 25g Cascade 6% aa (3.3 IBU)
Dry – 25g Cascade 6% aa; 75g Centennial 9% aa (0 IBU)

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
3g Calcium Chloride
6g Calcium Sulphate
3-4ml 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
66.5°C Mash Temp – single step infusion (~72°C Strike water)
60min rest

Kettle Additions:
75min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66.5°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 66.5°C for 45 mins

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 75 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature

8) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG. Raise fermentation set point to 22°C

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after temperature stabilizes. Crash to 0-1°C until cleared.

12) Keg or bottle as desired. Enjoy!

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International Lager

Mexican Lager

(2A. International Pale Lager)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.039
FG 1.008
IBU 17
Colour 4.8 EBC
Est ABV 4.0%
Efficiency 74%

Ingredients:

Malts
3.50kg Gladfield Lager Light Malt (73.7%)
1.25kg Gladfield Maize Malt (26.3%)
Oat Hulls

Hops
60min – 12g Pacific Jade @ 12.5% aa (13 IBU)
1min – 50g Medusa 4.8% aa (3.5 IBU) – Available @ League of Brewers

Yeast
Lallemand Diamond Yeast (1 Packet)

Mash Additions:
2g Calcium Chloride
3-4ml 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
65.5°C Mash Temp – single step infusion (~71.5°C Strike water)
60min rest

Kettle Additions:
75min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 65.5°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 65.5°C for 60 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 75 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature

8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

12) Keg or bottle as desired. Enjoy!

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International Lager

Five Grain Lager

(2A. International Pale Lager)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.050
FG 1.010
IBU 22
Colour 7.5 EBC
Est ABV 5.25%
Efficiency 74%

Ingredients:

Malts
2.61kg Gladfield Pilsner Malt (51.6%)
0.70kg Gladfield Rye Malt (13.8%)
0.60kg Gladfield Wheat Malt (11.9%)
0.52kg Gladfield Maize Malt (10.3%)
0.43kg Gladfield Munich Malt (8.5%)
0.20kg Harraway’s Rolled Oats (4.0%)

Hops
60min – 12g Southern Cross 12.9% aa (15 IBU)
30mn – 15g Pacifica 4.9% aa (5.5 IBU)
5min – 10g Riwaka 5.4% aa (1.5 IBU)
5min – 10g Wai-iti 1.9% aa (0.4 IBU)

Yeast
Lallemand Diamond Yeast (2 Packets)

Mash Additions:
3.00g Calcium Chloride
3.00g Calcium Sulphate
3-4ml 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
65°C Mash Temp – single step infusion (~71°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 65°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 65°C for 60 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature

8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

12) Keg or bottle as desired. Enjoy!

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Czech Lager

Gladfield Bohemian Pilsner

(3B. Czech Premium Pale Lager)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.056
FG 1.014
IBU 42.5
Colour 9 EBC
Est ABV 5.6%
Efficiency 74%

Ingredients:

Malts
4.00kg Gladfield German Pilsner Malt (63.3%)
1.75kg Gladfield Vienna Malt (27.7%)
0.28kg Gladfield Sour Grapes Malt (4.5%)
0.28kg Gladfield Gladiator Malt (4.5%)

Hops
60min – 20g Sorachi Ace 13.8% aa (27 IBU)
20min – 60g Saaz 3.2% aa (10 IBU)
5min – 60g Saaz 3.2% aa (5.5 IBU)

Yeast
Lallemand Diamond Yeast (2 Packets)

Mash Additions:
3.00g Calcium Chloride

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
66°C Mash Temp – single step infusion (~72°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 66°C for 60 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature

8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

12) Keg or bottle as desired. Enjoy!

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Pale Malty European Lager

Gladfield Munich Helles

(4A. Munich Helles)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.052
FG 1.012
IBU 20
Colour 8.2 EBC
Est ABV 5.2%
Efficiency 74%

Ingredients:

Malts
5.00kg Gladflied Pilsner MAlt (90%)
0.30kg Gladfield Munich Malt (5%)
0.30kg Gladfield Vienna (5%)

Hops
60min – 10g Pacific Jade 12.5% aa (12.5 IBU)
15min – 24g NZ Wakatu 7.2% aa (7.5 IBU)

Yeast
Lallemand Diamond Yeast (2 Packets)

Mash Additions:
2.50g Calcium Chloride
2.50g Calcuim Suphate

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
65°C Mash Temp – single step infusion (~72°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 66°C for 60 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature

8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

12) Keg or bottle as desired. Enjoy!

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Pale Bitter European Beer

Gladfield Kölsch

(5B. Kölsch)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.047
FG 1.011
IBU 24
Colour 6.8 EBC
Est ABV 4.8%
Efficiency 74%

Ingredients:

Malts
4.30kg Gladfield German Pilsner Malt (85.1%)
0.75kg Gladfield Vienna Malt (14.9%)

Hops
90min – 5g Pacifica 7.2% aa (4 IBU)
60min – 5g Pacific Jade 12.5% aa (3.9 IBU)
30min – 5g Pacifica 7.2% aa (6 IBU)
30min – 5g Pacific Jade 12.5% aa (3.5 IBU)
1min – 15g Pacific JAde 12.5% aa (4 IBU)
1min – 15g Pacifica 7.2% aa (2.4 IBU)

Yeast
Lallemand Kölsch Yeast (2 Packets)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcuim Suphate
2.00g Magnesium Suplhate

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
65°C Mash Temp – single step infusion (~72°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 66°C for 60 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature

8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

Keg or bottle as desired. Enjoy!

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Pale Bitter European Beer

Jonas’ German Pils

(5D. German Pils)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.053
FG 1.011
IBU 30
Colour 7-8 EBC
Est ABV 5.4%
Efficiency 74%

Ingredients:

Malts
5kg Gladfield German Pilsner Malt (91%)
0.5kg Gladfield Vienna Malt (9%)

Hops
90min – 50g Hallertau 3.0% aa (17.4 IBU)
15min – 50g Tettnanger 5.0% aa (11.6 IBU)

Yeast
Lallemand Diamond Yeast (2 packets)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulphate
2.00g Magnesium Sulphate

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
65°C Mash Temp – single step infusion (~71°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1. Heat Strike Water to achieve Mash Temp of 65°C (~6°C above strike)

2. Add minerals to Strike or Foundation water.

3. Mash at 65°C for 60 mins. Confirm no residual starches remain

4. Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5. Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6. Boil for 90 minutes adding hops and kettle finings at indicated times

7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature

8. Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9. Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10. 48hrs after FG is reached, crash to 6-8°C.

11. Add finings after the temperature is stable. Crash to 0-1°C until cleared.

12. Keg or bottle as desired. Enjoy!

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Amber Malty European Lager

Gladfield Oktoberfest or Marzen

(6A. Marzen)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.054
FG 1.010
IBU 23
Colour 18 EBC
Est ABV 5.75%
Efficiency 74%

Ingredients:

Malts
2.50kg Gladfield Pilsner Malt (40%)
2.50kg Gladfield Munich Malt (40%)
0.70kg Gladfield Gladiator Malt (10%)
0.70kg Gladfield Light Crystal Malt (10%)

Hops
60min – 12g Pacific Jade 12.5% aa (15.5 IBU)
30min – 15g Wakatu 7.5% aa (7.3 IBU)

Yeast
Lallemand Diamond Yeast (2 packets)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcuim Sulphate
2.00g Magnesium Sulphate
3-4ml 80 Lactic Acid (for pH adjustment – requires pH meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
67°C Mash Temp – single step infusion (~73°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 67°C for 60 mins. Confirm no residual starches remain.

4) Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 90 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

Keg or bottle as desired. Enjoy!

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Amber Bitter European Beer

Gladfield Vienna Lager

(7A. Vienna Lager)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.053
FG 1.013
IBU 23
Colour 24 EBC
Est ABV 5.3%
Efficiency 74%

Ingredients:

Malts
3.3kg Gladfield Vienna Malt (54.4%)
2.40kg Gladfield Munich Malt (39.5%)
0.33kg Gladfield Supernova Malt (5.4%)
0.04kg Gladfield Eclipse Wheat (0.7%)

Hops
60min – 10g Pacific Jade 12.5% aa (13.2 IBU)
10min – 30g Wakatu 7.5% aa (9.3 IBU)

Yeast
Lallemand Diamond Yeast (2 packets)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcuim Sulphate
2.00g Magnesium Sulphate
3-4ml 80 Lactic Acid (for pH adjustment – requires pH meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
67°C Mash Temp – single step infusion (~73°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Mash at 67°C for 60 mins. Confirm no residual starches remain.

4) Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

Keg or bottle as desired. Enjoy!

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Dark European Lager

Gladfield Munich Dunkel

(8A. Munich Dunkel)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.053
FG 1.011
IBU 24
Colour 50 EBC
Est ABV 5.5%
Efficiency 74%

Ingredients:

Malts
5.40kg Gladfield Munich Malt (94.7%)
0.25kg Gladfield Chocolate Rye Malt (4.4%)
0.055kg Gladfield Eclipse Wheat (1%)

Hops
60min – 10g Pacific JAde 12.7% aa (13.3 IBU)
20min – 50g Czech Saaz 3.2% aa (10.7 IBU)

Yeast
Lallemand Diamond Yeast (2 packets)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcuim Sulphate
2.00g Magnesium Sulphate
3-4ml 80 Lactic Acid (for pH adjustment – requires pH meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
68°C Mash Temp – single step infusion (~74°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1. Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).

2. Add minerals to Strike or Foundation water.

3. Mash at 68°C for 60 mins. Confirm no residual starches remain.

4. Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5. Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6. Boil for 90 minutes adding hops and kettle finings at indicated times.

7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8. Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9. Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10. 48hrs after FG is reached, crash to 6-8°C.

11. Add finings after the temperature is stable. Crash to 0-1°C until cleared.

Keg or bottle as desired. Enjoy!

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Dark European Lager

Gladfield Schwarzbier

(8B. Schwarzbier)

Batch Size
30L Kettle Full ~25L (in fermenter)

Targets:
OG 1.051
FG 1.010
IBU 26
Colour 55 EBC
Est ABV 5.5%
Efficiency 74%

Ingredients:

Malts
3.75kg Gladfield German Pilsner Malt (63.6%)
1.50kg Gladfield Munich Malt (25.4%)
0.50kg Gladfield Roasted Wheat Malt (8.5%)
0.15kg Gladfield Light Chocolate (2.5%)

Hops
60min – 12g Pacific Jade 12.7% aa (16 IBU)
30min – 30g Hallertau Mittelfrueh 3.5% aa (7 IBU)
10min – 20g Hallertau Mittelfrueh 3.5% aa (3 IBU)

Yeast
Lallemand Diamond (2 packets)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcuim Sulphate
2.00g Magnesium Sulphate
3-4ml 80 Lactic Acid (for pH adjustment – requires pH meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
67°C Mash Temp – single step infusion (~73°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1. Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2. Add minerals to Strike or Foundation water.

3. Mash at 67°C for 60 mins. Confirm no residual starches remain.

4. Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5. Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6. Boil for 90 minutes adding hops and kettle finings at indicated times.

7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8. Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9. Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10. 48hrs after FG is reached, crash to 6-8°C.

11. Add finings after the temperature is stable. Crash to 0-1°C until cleared.

Keg or bottle as desired. Enjoy!

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Strong European Beer

Gladfield Baltic Porter

(9C. Baltic Porter)

Batch Size
26L Kettle Full ~21L (in fermenter)

Targets:
OG 1.078
FG 1.019
IBU 30
Colour 55 EBC
Est ABV 7.7%
Efficiency 74%

Ingredients:

Malts
4.40kg Gladfield Ale Malt (58.5%)
2.20kg Gladfield Munich Malt (29.3%)
0.44kg Gladfield Light Crystal Malt (5.9%)
0.22kg Gladfield Brown Malt (2.9%)
0.175kg Gladfield Light Chocolate Malt (2.3%)
0.08kg Gladfield Eclipse Wheat (1.1%)

Hops
60min – 15g Pacific Jade 12.7% aa (21 IBU)
30min – 25g Styrian Goldings 4.6% aa (8.5 IBU)

Yeast
Lallemand BRY-97 West Coast Ale Yeast (2 packets)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcuim Sulphate
2.00g Magnesium Sulphate
3-4ml 80 Lactic Acid (for pH adjustment – requires pH meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
68°C Mash Temp – single step infusion (~74°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1. Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).

2. Add minerals to Strike or Foundation water.

3. Mash at 68°C for 60 mins. Confirm no residual starches remain.

4. Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5. Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6. Boil for 90 minutes adding hops and kettle finings at indicated times.

7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8. Transfer to fermenter at 17-18°C, oxygenating wort (inline or via aeration in fermenter).

9. Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.

If fining:
10. 48hrs after FG is reached, crash to 6-8°C.

11. Add finings after the temperature is stable. Crash to 0-1°C until cleared.

Keg or bottle as desired. Enjoy!

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German Wheat Beer

Gladfield Hefeweizen

(10A. Weissbier)

Batch Size
30L Kettle Full ~26L (in fermenter)

Targets:
OG 1.049
FG 1.011
IBU 12
Colour 7 EBC
Est ABV 5.0%
Efficiency 74%

Ingredients:

Malts
2.75kg Gladfield Pilsner Malt (48.3%)
2.40kg Gladfield Wheat Malt (42.1%)
0.35kg Harraway’s Flaked Wheat (6.1%)
0.20kg Gladfield Oat Hulls (3.5%)

Hops
60min – 20g Spalter Select 5.0% aa (10 IBU)

Yeast
Lallemand Munich Classic Hefeweizen Yeast (1 packet)

Mash Additions:
5.00g Calcium Chloride
3-4ml 80 Lactic Acid (for pH adjustment – requires pH meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime (2 options)
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~73 °C Strike water)
60min rest

Step Mash (requires mash heating or decoction regime):
i) 45°C for 15min
ii) 55°C for 15min
iii) 64°C for 20min
iv) 68°C for 15min
v) 72°C for 5min
vi) 77°C mash out 10 min

Kettle Additions:
75min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1. Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2. Add minerals to Strike or Foundation water.

3. Mash at 67°C for 60 mins. Confirm no residual starches remain.

4. Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5. Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6. Boil for 75 minutes adding hops and kettle finings at indicated times.

7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8. Transfer to fermenter at 17-18°C, oxygenating wort (inline or via aeration in fermenter).

9. Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.

If fining:
10. 48hrs after FG is reached, Crash to 0-1°C. Do not filter, or cold-condition or the yeast will drop out of suspension (this beer should be cloudy).

11. Keg or bottle as desired. Aim for 2.7-2.8 volumes of CO2.

Enjoy!

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British Beer

Gladfield Aurora Australis Amber

(11A. Ordinary Bitter)

Batch Size
30L Kettle Full ~26L (in fermenter)

Targets:
OG 1.041
FG 1.013
IBU 27.5
Colour 22 EBC
Est ABV 3.70%
Efficiency 74%

Ingredients:

Malts
2.40kg Gladfield Ale Malt (53.3%)
1.80kg Gladfield Aurora Malt (40%)
0.30kg Gladfield Toffee Malt (6.7%)

Hops
60min – 10g Pacific Gem 14% aa (14 IBU)
20min – 25g Fuggles 5.5% aa (7.4 IBU)
10min – 25g Fuggles 5.5% aa (5.5 IBU)

Yeast
Lallemand Windsor English Ale yeast (1 packet)

Mash Additions:
4.00g Calcium Chloride
8.00g Calcium Sulphate
4.00g Sodium Bicarbonate
5.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73 °C Strike water)
60min rest

Kettle Additions:
75min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3)Mash at 68°C for 60 mins. Confirm no residual starches remain.

4) Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6) Boil for 75 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, Crash to 0-1°C.

11) Wait for the beer to clear naturally or fine and filter as required.

12) Keg or bottle condition – your choice?. Aim for 2.4-2.5 volumes of CO2.

Enjoy!

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British Beer

Gladfield ESB

(11C. Strong Bitter)

Batch Size
30L Kettle Full ~26L (in fermenter)

Targets:
OG 1.055
FG 1.014
IBU 46
Colour 17 EBC
Est ABV 5.3%
Efficiency 74%

Ingredients:

Malts
5.5kg Gladfield Ale Malt (85.3%)
0.4kg Gladfield Munich Malt (6.2%)
0.3kg Gladfield Toffee Malt (4.7%)
0.25kg Gladfield Medium Crystal Malt (3.9%)

Hops
60min – 50g East Kent Goldings 4.8% aa (24.4 IBU)
15min – 20g Fuggles 5.5% aa (5.6 IBU)
15min – 20g East Kent Goldings 4.8% aa (4.8 IBU)
5min – 30g Fuggles 5.5% aa (6 IBU)
5min – 30g East Kent Goldings 4.8% aa (5.3 IBU)

Yeast
Lallemand Windsor English Ale yeast (1 packet)

Mash Additions:
4.00g Calcium Chloride
8.00g Calcium Sulphate
4.00g Sodium Bicarbonate
5.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 66°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
75min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3)Mash at 66°C for 60 mins. Confirm no residual starches remain.

4) Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6) Boil for 75 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, Crash to 0-1°C.

11) Wait for the beer to clear naturally or fine and filter as required.

12) Keg or bottle condition – your choice?. Aim for 2.4-2.5 volumes of CO2.

Enjoy!

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Pale Commonwealth Beer

Summer Gold (Contemporary British Golden Ale – NZ Hops)

(12A. British Golden Ale)

Batch Size
30L Kettle Full ~26L (in fermenter)

Targets:
OG 1.046
FG 1.011
IBU 28
Colour 7 EBC
Est ABV 4.6%
Efficiency 74%

Ingredients:

Malts
3.0kg Gladfield American Ale Malt (86.1%)
1.4kg Gladfield German Pilsener Malt (25.9%)
0.50kg Gladfield Wheat Malt (9.3%)
0.50kg Harraway’s Flaked Wheat Malt (9.3%)

Hops
60min – 10g Southern Cross 12.5% aa (12.7 IBU)
10min – 20g Taiheke 7% aa (5.5 IBU)
1min – 50g Wai-iti 3.2% aa (2.8 IBU)
1min – 30g Taiheke 7% aa (3.8 IBU)
1min – 15g Southern Cross 12.5% aa (3.4 IBU)

Yeast
Lallemand BRY-97 West Coast Ale (1 Packet)

Mash Additions:
4.00g Calcium Chloride
8.00g Calcium Sulphate
2.00g Sodium Bicarbonate
4.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)
Beta Glucanase Enzyme (optional)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 66°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
75min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Mash at 66°C for 60 mins. Confirm no residual starches remain.

4) Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6) Boil for 75 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, Crash to 0-1°C.

11) Wait for the beer to clear naturally or fine and filter as required.

12) Keg or bottle condition – your choice?. Aim for 2.4-2.5 volumes of CO2.

Enjoy!

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British Brown Beer

Gladfield Dark Mild – NEW

(13A. Dark Mild)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.039
FG: 1.013
IBU 18
Colour 35 EBC
Est ABV 3.5%
Efficiency: 74%

Ingredients:

Malts
2.70kg Gladfield Ale Malt (67.8%)
0.66kg Gladfield Munich Malt (16.6%)
0.275kg Gladfield Supernova Malt (6.9%)
0.275kg Gladfield Medium Crystal Malt (6.9%)
0.075kg Gladfield Eclipse Wheat (1.9%)

Hops
60min – 20g East Kent Goldings 4.8% aa (9.9 IBU)
15min – 10g Fuggles 5.5% aa (2.8 IBU)
10g East Kent Goldings 4.8% aa (2.4 IBU)
1min – 15g Fuggles 5.5% aa (1.4 IBU)
20g East Kent Goldings 4.8% aa (1.5 IBU)

Yeast
Lallemand London English Ale yeast (1 packet)

Mash Additions:
4.00g Calcium Chloride
2.50g Calcium Sulfate
4.00g Calcium Carbonate
4.00g Sodium Bicarbonate
0.50g Magnesium Sulfate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 40 mins. Confirm no residual starches remain.

5) Batch sparge with 77°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 5 mins, stand 10 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations.

10) 10) Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG, then cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C.

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.4-2.55 volumes of CO2.

Enjoy!

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British Brown Beer

Gladfield Porter

(13C. English Porter)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.053
FG: 1.012
IBU 24.5
Colour 61 EBC
Est ABV 5.35%
Efficiency: 74%

Ingredients:

Malts
4.00kg Gladfield Ale Malt (62.5%)
1.33kg Gladfield Munich Malt (20.8%)
0.4kg Gladfield Light Crystal Malt (6.3%)
0.28kg Gladfield Light Chocolate Malt (4.4%)
0.25kg Gladfield Shepherds Delight Malt (3.9%)
0.14 kg Gladfield Eclipse Wheat Malt (2.2%)

Hops
60min – 12g Pacific Jade 12.7% aa (15.2 IBU)
10min – 20g Taiheke 7% aa (5.5 IBU)
1min – 30g Taiheke 7% aa (3.8 IBU)

Yeast
Lallemand Nottingham High Performance Ale Yeast (1 Packet)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulphate
4.00g Sodium Bicarbonate
6.00g Calcium Carbonate
1.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3 days.

10) At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C.

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.4-2.6 volumes of CO2.

Enjoy!

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British Brown Beer

Gladfield Robust-Style Porter

(13C. English Porter)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.061
FG 1.013
IBU 18
Colour 78 EBC
Est ABV 6.3%
Efficiency 74%

Ingredients:

Malts
5.43kg Gladfield Ale Malt (82%)
0.40kg Gladfield Medium Crystal Malt (6%)
0.30kg Gladfield Light Chocolate Malt (4.5%)
0.30kg Gladfield Roasted Wheat Malt (4.5%)
0.20kg Gladfield Dark Chocolate Malt (3.0%)

Hops
60min – 8g Southern Cross 12.5% aa (10.2 IBU)
15min – 15g Fuggles 5.5% aa (4.2 IBU)
1min – 25g East Kent Goldings 7% aa (3.3 IBU)

Yeast
Lallemand Nottingham High Performance Ale Yeast (1 Packet)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulphate
4.00g Sodium Bicarbonate
6.00g Calcium Carbonate
1.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 68°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C.

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.4-2.6 volumes of CO2.

Enjoy!

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British Brown Beer

Gladfield Big-O Brown Ale

(13B. British Brown Ale)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.054
FG 1.013
IBU 22
Colour 34 EBC
Est ABV 5.3%
Efficiency 74%

Ingredients:

Malts
4.90kg Gladfield Ale Malt (77.2%)
0.57kg Gladfield Medium Crystal Malt (9%)
0.35kg Gladfield Biscuit Malt (5.5%)
0.35kg Gladfield Big-O Malted Oats (5.5%)
0.16kg Gladfield Light Chocolate (2.5%)

Hops
60min– 10g Pacific Jade 12.7% (12.7 IBU)
10min – 25g Fuggles 5.5% aa (5.5 IBU)
5min – 25g East Kent Goldings 7% aa (3.3 IBU)

Yeast
Lallemand Windsor English Ale Yeast (1 Packet)

Mash Additions:
3.00g Calcium Chloride
2.00g Calcium Sulphate
6.00g Sodium Bicarbonate
4.00g Calcium Carbonate
2.00g Magnesium Sulphate
0.50g Sodium Chloride
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C.

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Scottish Ale

Gladfield Classic Scottish Heavy

(14B. Scottish Heavy)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.041
FG 1.013
IBU 15
Colour 27 EBC
Est ABV 3.9%
Efficiency 74%

Ingredients:

Malts
4.40kg Gladfield Ale Malt (88.7%)
0.22kg Gladfield Toffee Malt (4.4%)
0.22kg Gladfield Light Crystal Malt (4.4%)
0.12kg Gladfield Roast Barley (2.4%)

Hops
60min – 12g Pacific Jade 12.7% (15.2 IBU)

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
6.00g Calcium Carbonate
4.00g Calcium Chloride
4.00g Magnesium Sulphate
2.00g Calcium Sulphate
2.00g Sodium Bicarbonate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 69°C Mash Temp – single step ( ~75°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 69°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 69°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C.

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Irish Beer

Gladfield Classic Red Ale

(15A. Irish Red Ale)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.046
FG 1.012
IBU 21
Colour 26 EBC
Est ABV 4.5%
Efficiency 74%

Ingredients:

Malts
2.5kg Gladfield Ale Malt (50.7%)
2.0kg Vienna Malt (40.6%)
0.33kg Aurora Malt (6.7%)
0.1kg Roast Barley (2%)

Hops
60min– 30g East Kent Goldings 7% aa (21 IBU)

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
6.00g Calcium Carbonate
4.00g Calcium Chloride
4.00g Magnesium Sulphate
2.00g Calcium Sulphate
2.00g Sodium Bicarbonate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C

12) Wait for the beer to clear naturally or fine and filter as required.
13) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Irish Beer

Gladfield Extra Stout

(15C. Irish Extra Stout)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.056
FG 1.013
IBU ~40
Colour 70 EBC
Est ABV 5.7%
Efficiency 74%

Ingredients:

Malts
4.20kg Gladfield Ale Malt (64.5%)
0.65kg Harraway’s Rolled Barley (10.1%)
0.50kg Gladfield Toffee Malt (7.7%)
0.35kg Gladfield Eclipse Wheat (5.4%)
0.27kg Gladfield Brown Malt (4.1%)
0.27kg Gladfield Light Chocolate Malt (4.1%)
0.27kg Gladfield Gladiator Malt (4.1%)

Hops
60min– 32g Pacific Jade 12.7% aa (40 IBU)

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
10.00g Calcium Carbonate
2.00g Calcium Chloride
2.00g Magnesium Sulphate
2.00g Calcium Sulphate
1.50g Sodium Bicarbonate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~74°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 68°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Dark British Beer

Gladfield Oatmeal Stout

(16B. Oatmeal Stout)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.059
FG 1.016
IBU ~30
Colour 73 EBC
Est ABV 5.7%
Efficiency 74%

Ingredients:

Malts
3.90kg Gladfield Ale Malt (58.2%)
0.75kg Gladfield Munich Malt (11.2%)
0.90kg Harraway’s Rolled Oats (13.4%)
0.50kg Gladfield Medium Crystal (7.5%)
0.33kg Gladfield Light Chocolate Malt (4.9%)
0.175kg Gladfield Eclipse Wheat Malt (2.9%)
0.175kg Gladfield Roasted Barley Malt (2.9%)

Hops
60min– 20g Pacific Gem 14% aa (30 IBU)

Yeast
Lallemand Windsor English Ale Yeast (1 Packet)

Mash Additions:
8.00g Calcium Carbonate
4.00g Calcium Chloride
2.00g Magnesium Sulphate
2.00g Calcium Sulphate
3.00g Sodium Bicarbonate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 66°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Strong British Ale

Gladfield English Barley Wine

(17D. English Barley Wine)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Note: To achieve the high gravity of this style and manage the large grist size on common “all in one” brewing systems, it is recommended brewers conduct 2 mini mashes (half the grist in each) and a single boil. This can be achieved through use of a hot water urn (or insulated vessel) as a pre-run tank to hold the 1st brews wort. The wort from both brews can then be combined in kettle and boiled as per normal.

Targets:
OG 1.114
FG 1.024
IBU ~55
Colour 31 EBC
Est ABV ~12%
Efficiency 74%

Ingredients:

Malts
Total Grist:
9.00kg Gladfield Ale (85%)
0.60kg Gladfield Light Crystal (5.7%)
0.50kg Gladfield Medium Crystal (4.7%)
0.50kg Dextrose (4.7%) – Added to kettle

2x Mini Mashes of:
4.50kg Gladfield Ale (85%)
0.30kg Gladfield Light Crystal (5.7%)
0.25kg Gladfield Medium Crystal (4.7%)
0.25kg Dextrose (4.7%) – Added to kettle

Hops
60min- 20g Pacific Gem 14% aa (19.2 IBU) [~15%AAU at 1.110SG] 15min- 50g NZ Fuggles 5.5% aa (11 IBU) [~ 8% AAU at 1.120SG] 5min- 25g NZ Fuggles 5.5% aa (3 IBU) [~ 3% AAU at 1.120SG]

Yeast
Lallemand Nottingham High Performance Ale (2 Packets)

Mash Additions:
6.00g Calcium Carbonate
4.00g Calcium Chloride
4.00g Magnesium Sulphate
2.00g Calcium Sulphate
2.00g Sodium Bicarbonate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Transfer wort to pre-run (holding) tank. Heat to 80°C

7) Repeat steps 1-5 for the second mash. Combine the two rort streams in the kettle.

8) When wort begins to boil, dissolve the dextrose into wort and measure KUP gravity.

9) Boil for 60 minutes adding hops and kettle finings at indicated times.

10) At End of Boil, whirlpool while chilling (immersion style) or for 10mins, stand 15 mins or until chilled to pitching temperature.

11) Transfer to fgermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

12) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 4-5 days.

10) At 4-6 SG points (1-1.5P°) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.

If fining:

11) 48hrs after FG is reached, Crash to 0-1°C

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Pale American Ale

Gabi’s Fresh Hop Pale Ale

(18B. American Pale Ale)

Batch Size
27L Kettle Full; ~22L (in fermenter – increased losses due to hops)

Targets:
OG 1.050
FG 1.012
IBU 50-70
Colour 11 EBC
Est ABV 5.0%
Efficiency 74%

Ingredients:

Malts
4.00kg Gladfield American Ale Malt (80.7%)
0.60kg Gladfield Munich Malt (12.1%)
0.35kg Gladfield Chit Malt (7.1%)
0.005kg Gladfield Eclipse Wheat (0.1%)

Hops
5min E.O.B – 250g Cascade – Whole Cones 7.00% (~25-35 IBU)
Whirlpool Stand (80-84°C)– 650g Cascade – Whole Cones 7.00% (~20-30 IBU)

Yeast
Lallemand BRY-97 West Coast Ale (1 Packet)

Mash Additions:
3.00g Calcium Chloride
1.00g Magnesium Sulphate
5.00g Calcium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73 °C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2)Add minerals to Strike or Foundation water.

3)Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 88% lactic acid in 1 mL increments, as required).

4)Mash at 67°C for 60 mins. Confirm no residual starches remain.

5)Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6)Boil for 60 minutes adding hops and kettle finings at indicated times.

NB: It is advisable to bag all fresh hop additions (using Nylon or Muslin cloth) to prevent excessive wort loss or pump blocking. They can be left in during transfer or removed, as desired.

7)At the End Of Boil, whirlpool while chilling (immersion style) to 80-84°C.

8)Add the “whirlpool stand” hop addition, and hold for 5 mins. before chilling to pitching temperature.

9)Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

10)Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 20°C for the first 5 days. Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

11)48hrs after FG is reached, Crash to 0-1°C.

12)Wait for the beer to clear naturally or fine and filter as required.

13)Keg or bottle condition – your choice? Aim for 2.5-2.65 volumes of CO2.

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Pale American Ale

Gladfield American Pale Ale

(18B. American Pale Ale)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.056
FG 1.012
IBU 41
Colour 14 EBC
Est ABV 5.6%
Efficiency 74%

Ingredients:

Malts
5.2kg Gladfield American Ale Malt (83.9%)
0.4kg Gladfield Toffee Malt (6.5%)
0.4kg Gladfield Light Crystal Malt (6.5%)
0.2kg Gladfield Chit Malt (3.1%)

Hops
60min– 10g Mosaic 11.8% (14.6 IBU)
5min– 20g Mosaic 11.8% (6.8IBU)
Whirlpool 25g Mosaic 11.8% (5.5IBU)
25g Citra 12% (7.0IBU)
25g Galaxy 15.4% (7.2IBU)
Dry Hop (Day4-5) 95g Mosaic
75g Citra
75g Galaxy
DH rate= ~10g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
3.00g Calcium Chloride
1.50g Magnesium Sulphate
6.00g Calcium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~74°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 66°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

11) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

12) 48hrs after FG is reached, Crash to 0-1°C

13) Wait for the beer to clear naturally or fine and filter as required.

14) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Pale American Ale

Gladfield American Pale Ale (Dry)

(18B. American Pale Ale)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.056
FG 1.011
IBU 39
Colour 14 EBC
Est ABV 5.9%
Efficiency 74%

Ingredients:

Malts
4.80kg Gladfield American Ale Malt (78.7%)
0.8kg Gladfield Biscuit Malt (13.1%)
0.5kg Gladfield Munich Malt (8.2%)

Hops
FWH- 15g Chinook 12.5% (20.5IBU)
Whirlpool 30g Centennial 9.8% (5.4IBU)
35g Chinook 12.5% (8.1IBU)
30g Amarillo 9.5% (5.3IBU)
Dry Hop (Day4-5) 70g Centennial
70g Chinook
70g Amarillo
DH rate= ~9g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
3.00g Calcium Chloride
1.50g Magnesium Sulphate
6.00g Calcium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 66°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 66°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

11) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

12) 48hrs after FG is reached, Crash to 0-1°C

13) Wait for the beer to clear naturally or fine and filter as required.

14) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Amber and Brown American Beer

Gladfield “Steam Punk” California Common NEW

(19B. California Common)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.051
FG 1.013
IBU 31
Colour 20 EBC
Est ABV 5.0%
Efficiency 74%

Ingredients:

Malts
3.00kg Gladfield American Ale Malt (58.7%)
1.00kg Gladfield Munich (19.6%)
0.45kg Harraway’s Rolled Oats (8.8%)
0.33kg Gladfield Crystal Rye Malt (6.5%)
0.33kg Gladfield Redback Malt (6.5%)

Hops
60min – 15g Northern Brewer 6.5% aa (10 IBU)
10min – 20g Northern Brewer 6.5% aa (5.1 IBU)
25g Idaho 7 13.2% aa (12.9 IBU)
Whirlpool – (W/Pool and chill to ~80°C; add hops; stand 10min then chill + transfer to FV)
15g Northern Brewer 6.5% aa (0.5 IBU)
50g Idaho 7 13% aa (2.5 IBU)
Dry Hop (Day 5-6)
100g Idaho 7
100g Northern Brewer
DH rate= ~9g/L

Yeast
Lallemand Koln Kolsch Ale (1 Packet)

Mash Additions:
3.00g Calcium Chloride
1.50g Magnesium Sulfate
6.00g Calcium Sulfate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Hops at indicated times
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).
2) Add minerals to Strike or Foundation water.
3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4) Mash at 67°C for 40 mins. Confirm no residual starches remain.
5) Batch sparge with 77°C water until kettle volume/ gravity is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).
6) Boil for 60 minutes adding hops and kettle finings at indicated times.
7) Turn off Cooling, then add Whirlpool addition and continue whirlpooling (COOLING OFF) for another 5 mins. Stand Whirlpool addition for 10mins.
8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
9) Rehydrate and pitch yeast as per manufacturer’s recommendations.
10) Ferment at 18°C. Aim to add the dry hop addition on day 5-6 or ~4-6 Specific Gravity points (1.0-1.5Po) from the predicted Final Gravity (1.013)..
11) Raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.
If fining:
12) 48hrs after FG is reached, Crash to 0-1°C.
13) Wait for the beer to clear naturally or fine and filter as required.
14) Keg or bottle condition – your choice?. Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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Amber and Brown American Beer

Gladfield Supernova Amber

(19A. American Amber Ale)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.054
FG 1.013
IBU 26
Colour 24 EBC
Est ABV 5.3%
Efficiency 74%

Ingredients:

Malts
4.30kg Gladfield American Ale Malt (70.8%)
0.85kg Gladfield Supernova Malt (14.1%)
0.50kg Gladfield Munich Malt (8.2%)
0.42kg Gladfield Toffee Malt (6.9%)

Hops
60min – 7g Pacific Jade 12.7% (8.9 IBU)
15min – 15g NZ Taiheke (Cascade) 7% (5.0 IBU)
5min – 15g NZ Taiheke (Cascade) 7% (5.0 IBU)
0min – 15g NZ Chinook 13% (3.6 IBU)
15g Nelson Sauvin 11.8% (3.3 IBU)
Dry Hop (@ SG= 1.016-1.020)
40g Nelson Sauvin
40g NZ Chinook
70g NZ Taiheke (Cascade)
DH rate = ~6.0g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
3.00g Calcium Chloride
1.50g Magnesium Sulphate
6.00g Calcium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

11) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

12) 48hrs after FG is reached, Crash to 0-1°C

13) Wait for the beer to clear naturally or fine and filter as required.

14) Keg or bottle condition – your choice? Aim for 2.45-2.55 volumes of CO2.

Enjoy!

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Amber and Brown American Beer

Gladfield “Texas Tea” American Brown Ale

(19C. American Brown Ale)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.053
FG 1.013
IBU 27
Colour 43 EBC
Est ABV 5.3%
Efficiency 74%

Ingredients:

Malts
4.70kg Gladfield American Ale Malt (78.1%)
0.52kg Gladfield Munich Malt (8.6%)
0.30kg Gladfield Light Crystal Malt (5%)
0.25kg Gladfield Toffee Malt (4.2%)
0.25kg Gladfield Eclipse Wheat Malt (4.2%)

Hops
60min – 7g Pacific Jade 12.7% (8.9 IBU)
15min – 15g Amarillo 9.8% (6.9 IBU)
0min – 35g Amarillo 9.8% (6.3 IBU)
25g Riwaka 6.8% (5.0 IBU)
Dry Hop (@ SG= 1.016-1.020)
75g Riwaka
100g Amarillo
DH rate = ~7g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
3.00g Calcium Chloride
1.50g Magnesium Sulphate
6.00g Calcium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 66°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 66°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

11) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

12) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

13) Add preferred finings (Klarsol, Gelatine, etc.).

14) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.

15) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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American Porter and Stout

Gladfield Nightrider American Porter

(20A. American Porter)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.056
FG 1.013
IBU 37
Colour 65 EBC
Est ABV 5.7%
Efficiency 74%

Ingredients:

Malts
4.70kg Gladfield Ale Malt (73.8%)
0.50kg Gladfield Munich Malt (7.3%)
0.37kg Gladfield Medium Crystal Malt (5.8%)
0.30kg Gladfield Light Chocolate (4.7%)
0.25kg Gladfield Toffee Malt (3.9%)
0.25kg Gladfield Roast Barley (3.9%)

Hops
60min – 20g US Cascade 6% (12 IBU)
10min – 20g Centennial 9.8% (8 IBU)
0min – 30g Centennial 9.8% (7.5 IBU)
25g Sabro 15.6% (7 IBU)
Dry Hop (@ SG= 1.016-1.020)
75g Sabro
60g Centennial
DH rate = ~5g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
5.00g Calcium Chloride
1.00g Magnesium Sulphate
4.00g Calcium Sulphate
3.00g Sodium Bicarbonate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 66°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 66°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

11) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

12) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

13) Add preferred finings (Klarsol, Gelatine, etc.).

14) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.

15) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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American Porter and Stout

Gladfield Black Betty American Stout

(20B. American Stout)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.061
FG 1.014
IBU 37
Colour 77 EBC
Est ABV 6.2%
Efficiency 74%

Ingredients:

Malts
4.90kg Gladfield Ale Malt (69.7%)
0.75kg Gladfield Munich Malt (10.7%)
0.37kg Gladfield Dark Crystal Malt (5.3%)
0.37kg Gladfield Flaked Barley (5.3%)
0.22kg Gladfield Light Chocolate (3.1%)
0.22kg Gladfield Roast Barley (3.1%)
0.22kg Gladfield Eclipse Wheat (3.1%)

Hops
60min – 15g Pacific Jade 12.7% (19 IBU)
10min – 25g Amarillo 9.5% (9.5IBU)
0min – 25g Amarillo 9.5% (4.4 IBU)
25g Centennial 9.8% (4.5 IBU)

Dry Hop (@ SG= 1.016-1.020)
75g Amarillo
75g Centennial
DH rate = ~6g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
5.00g Calcium Chloride
1.00g Magnesium Sulphate
4.00g Calcium Sulphate
3.00g Sodium Bicarbonate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 65°C Mash Temp – single step ( ~71°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 65°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

11) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

12) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

13) Add preferred finings (Klarsol, Gelatine, etc.).

14) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.

15) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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IPA

Gladfield G-Funk WCIPA

(21A. American IPA)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.065
FG 1.012
IBU ~55
Colour 15 EBC
Est ABV 7.0%
Efficiency 74%

Ingredients:

Malts
3.0kg Gladfield American Ale Malt (45%)
2.0kg Gladfield Light Lager Malt (30%)
0.66kg Gladfield Munich Malt (10%)
0.66kg Gladfield Wheat Malt (10%)
0.33kg Gladfield Toffee Malt (5%)

Hops
FWH – 10gColumbus 13.5% (15 IBU) – Tip: Dissolve in 1st runnings; pour slurry into kettle
60min – 15g Centennial 9.8% (15 IBU)
10min – 10g Centennial 9.8% (4 IBU)
10g Columbus 13.5% (5.5 IBU)
Whirlpool- 20g Simcoe 13.5% (5.4 IBU)
20g Mosaic 11.8% (4.7 IBU)
10g Centennial 9.8% (2.0 IBU)
10g Columbus 13.5% (2.7 IBU)
Dry Hop (@ SG= 1.016-1.020)
55g Centennial 9.8% (IBU)
70g Columbus 13.4% (12.7 IBU)
130g Simcoe 13.5% (12.7 IBU)
130g Mosaic 11.8% (12.7 IBU)
DH rate = ~15g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (2 Packets)

Mash Additions:
4.00g Calcium Chloride
7.00g Calcium Sulphate
1.5g Magnesium Sulphate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
75min Boil time (Remove Lager Malt DMS)
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) At the end of mashing, take a 1L sample of 1st runnings and dissolve 1st Wort Hops (FWH) into it. Pour this slurry into the kettle at the beginning of run-off (when the malt tube is lifted)

6) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

7) Boil for 60 minutes adding hops and kettle finings at indicated times.

8) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

9) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

10) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

11) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

12) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

13) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

14) Add preferred finings (Klarsol, Gelatine, etc.).

15) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.

16) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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IPA

Gladfield Red IPA Revised

(21B. Specialty IPA: Red IPA)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.063
FG 1.013
IBU 50
Colour 43 EBC
Est ABV 6.5%
Efficiency 74%

Ingredients:

Malts
5.5kg Gladfield American Ale Malt (76.2%)
0.7kg Gladfield Munich Malt (9.7%)
0.55kg Gladfield Red Back (7.6%)
0.45kg Gladfield Shepherds Delight (6.2%)
0.02kg Gladfield Eclipse Wheat (0.3%)

Hops
FWH – 5g Pacific Jade 12.7% (7 IBU)
60min – 10g Pacific Jade 12.7% (12.7 IBU)
0min – 35g Centennial 9.8% (6.35 IBU)
35g Amarillo 10% (6.5 IBU)
35g Rakau 9.5% (6.2IBU)
Dry Hop (@ SG= 1.016-1.020)
100g Centennial 9.8% (6.3 IBU)
100g Amarillo 10% (5.0 IBU)
100g Rakau 9.5% (IBU)
DH rate = ~12g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
6.00g Calcium Chloride
5.00g Calcium Sulphate
3.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
75min Boil time (Remove Lager Malt DMS)
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

11) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

12) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

13) Add preferred finings (Klarsol, Gelatine, etc.).

14) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.

15) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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IPA

Gladfield Vanta Black – Black IPA

(21B. Specialty IPA: Black IPA)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.068
FG 1.013
IBU 60
Colour 70 EBC
Est ABV 7.2%
Efficiency 74%

Ingredients:

Malts
3.0kg Gladfield American Ale Malt (39.2%)
2.7kg Gladfield Pilsner Malt (35.3%)
0.65kg Gladfield Wheat Malt (8.5%)
0.60kg Gladfield Eclipse Wheat (7.8%)
0.45kg Gladfield Toffee Malt (5.9%)
0.25kg Dextrose (Corn Sugar) (3.4%)

Hops
FWH – 10g Pacific Jade 12.7% (14 IBU)
90min – 10g Pacific Jade 12.7% (13.5 IBU)
10min – 20g US Cascade 6% (4.8 IBU)
0min – 50g Nectaron 13% (12 IBU)
30g US Cascade 6% (3.3 IBU)
40g Sabro 15.6% (11.6 IBU)
Dry Hop:
~Day 5 (or @ SG= 1.016-1.020)
100g Nectaron
100g US Cascade
110g Sabro
DH rate = ~12g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (2 Packets)

Mash Additions:
6.00g Calcium Chloride
5.00g Calcium Sulphate
3.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 66°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
75min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 66°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

11) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

12) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

13) Add preferred finings (Klarsol, Gelatine, etc.).

14) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.

15) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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IPA

Gladfield Snow Day White IPA

(21B. Specialty IPA: White IPA)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.063
FG 1.011
IBU ~45
Colour 7-8 EBC
Est ABV 6.8%
Efficiency 74%

Ingredients:

Malts
3.3kg Gladfield Light Lager Malt (50.4%)
1.8kg Gladfield Wheat Malt (30.5%)
1.0kg Harraway’s Flaked Wheat (15.3%)
0.2kg Gladfield Chit Malt (15.3%)
0.25kg Harraway’s Oat Hulls (3.8%)

Hops
FWH – 25g Wai-iti 3.5% (10.2 IBU) – Tip: Dissolve in 1st runnings; pour slurry into kettle
60min – 25g Lemon Drop 7.0% (17.5 IBU)
10min – 10g Citra 13.5% (5.5 IBU)
5min – 15g Coriander Seeds (Good Quality and Freshly Cracked prior)
Whirlpool- 25g Wai-iti 3.5% (1.6 IBU)
25g Lemon Drop 7.0% (3.2 IBU)
50g Riwaka 6.0% (5.5 IBU)
Dry Hop (@ SG= 1.016-1.020)
100g Citra
50g Wai-iti
100g Lemon Drop 13.5%
50g Riwaka
DH rate = ~14g/L

Yeast
Lallemand Abbaye Belgian Ale Yeast (2 Packets)

Mash Additions:
4.00g Calcium Chloride
7.00g Calcium Sulphate
1.5g Magnesium Sulphate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil
Add freshly ground Coriander seed 5min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 68°C for 60 mins. Confirm no residual starches remain.

5) At the end of mashing, take a 1L sample of 1st runnings and dissolve 1st Wort Hops (FWH) into it. Pour this slurry into the kettle at the beginning of run-off (when the malt tube is lifted)

6) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

7) Boil for 60 minutes adding hops and kettle finings at indicated times.

8) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

9) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

10) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

11) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

12) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

Fining/ Filtering (Style Tip – White IPAs should have a Witbier -like haze)

13) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

14) Add preferred finings (Klarsol, Gelatine, etc.).

15) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.

16) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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IPA

Sam’s Pacific IPA (2020)

(21B. Specialty IPA)

Batch Size
30L Kettle Full; ~25L (in fermenter)

Targets:
OG 1.064
FG 1.014
IBU 61
Colour 11 EBC
Est ABV 6.6%
Efficiency 74%

Ingredients:

Malts
6.00kg Gladfield American Ale Malt (86.9%)
0.45kg Gladfield Gladiator Malt (6.3%)
0.45kg Gladfield Wheat Malt (6.3%)
0.3kg Gladfield Munich Malt (4.2%)

Hops
60min boil – 15g Pacific Jade 12.7% (19 IBU)
10min boil – 30g Nelson Sauvin 11.8% (14.2 IBU)
Whirlpool – 50g Riwaka 7% (6.5 IBU)
50g Citra 13% (12 IBU)
30g Galaxy 15.4% (8.6 IBU)
Dry Hopping:
DH#1: (Day 3) – 50g Riwaka, 50g Citra
DH#2: (Day 5) – 70g Nelson Sauvin, 70g Galaxy
DH rate = ~10g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
6.00g Calcium Chloride
5.00g Calcium Sulphate
3.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add 1/2 of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 68°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Begin dry hopping on day 3.

11) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

12) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

Fining/ Filtering

13) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

14) Add preferred finings (Klarsol, Gelatine, etc.).

15) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.

16) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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IPA

Gladfield Chill Haze NEIPA

(21B. Specialty IPA)

Batch Size
30L Kettle Full; ~25L (in fermenter)

Targets:
OG 1.061
FG 1.014
IBU ~30
Colour 12 EBC
Est ABV 6.1%
Efficiency 74%

Ingredients:

Malts
3.90kg Gladfield Pilsner Malt (57.4%)
0.75kg Gladfield Munich Malt (11%)
0.75kg Gladfield Gladiator Malt (11%)
0.50kg Gladfield Wheat Malt (7.4%)
0.50kg Harraway’s Flaked Wheat (7.4%)
0.40kg Harraway’s Rolled Oats (5.9%)

Hops
60mins – 5g Pacific Jade 12.7% (6.5 IBU)
Whirlpool – 30g Nectaron 13% (7.4 IBU)
Whirlpool – 30g Mosaic 12.8% (7.3 IBU)
Whirlpool – 30g Citra 13% (7.4 IBU)
Dry Hopping:
DH1 (Day 1) – 50g Nectaron, 25g Mosaic, 25g Citra
DH#2 (Day 3) – 50g Nectaron, 25g Mosaic, 25g Citra
DH#3 (~1.020) – 50g Nectaron, 25g Mosaic, 25g Citra
DH rate = ~12g/L

Yeast
Lallemand Verdant IPA (1x 11g packet)

Mash Additions:
6.00g Calcium Chloride
2.00g Calcium Sulphate
2.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 69°C Mash Temp – single step ( ~75°C Strike water)
60min rest

Kettle Additions:
90min Boil time (reduces DMS from Pilsner Malt)
NO KETTLE FININGS

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 69°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Begin dry hopping on day 3.

11) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

12) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

13) Crash the beer to ~0-1°C until yeast load has reduced. Do not filter or fine this style.

Note: To confirm the haze is not solely due to yeast, take a sample and stand it in a glass in the fridge for 30 mins to check for sediment. If one forms there is still yeast in solution = leave it to condition longer.

14) Once you’re happy with the haze level, rack the beer into a keg. Force carbonate and/or bottle condition to 2.50-2.60 volumes CO2.

Enjoy!

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IPA

Gladfield Big O NEIPA

(21B. Specialty IPA)

Batch Size
30L Kettle Full; ~25L (in fermenter)

Targets:
OG 1.066
FG 1.015
IBU ~35
Colour 13 EBC
Est ABV 6.7%
Efficiency 74%

Ingredients:

Malts
5.00kg Gladfield Pilsner Malt (64.5%)
0.90kg Gladfield Munich Malt (11.6%)
1.00kg Gladfield Big O Malted Oats (12.9%)
0.75kg Harraway’s Flaked Wheat (9.7%)
0.1kg Gladfield Aurora Malt (1.3%)

Hops
0mins (Flameout) – 8g Amarillo 10% (2.7 IBU)
8g Citra 13% (3.2 IBU)
Whirlpool 10min – 32g Amarillo 10% (6.3 IBU)
Whirlpool 10min – 32g Citra 13% (8.3 IBU)
Whirlpool 20min – 25g Amarillo 10% (4.8IBU)
Whirlpool 20min – 25g Citra 13% (5 IBU)
Whirlpool 30min – 10g Amarillo 10% (1.3 IBU)
Whirlpool 30min – 10g Citra 13% (1.7 IBU)
Dry Hopping:
DH#1 (Day 3) – 60g Amarillo, 60g Citra
DH#2 (Day 6 or 1.020SG ) – 70g Amarillo, 70g Citra
DH rate = ~12g/L

Yeast
Lallemand Verdant IPA (1x 11g Sachet))

Mash Additions:
6.00g Calcium Chloride
2.00g Calcium Sulphate
2.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 69°C Mash Temp – single step ( ~75°C Strike water)
60min rest

Kettle Additions:
90min Boil time (reduces DMS from Pilsner Malt)
NO KETTLE FININGS

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 69°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 69°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Begin dry hopping on day 3.

11) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

12) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

13) Crash the beer to ~0-1°C until yeast load has reduced. Do not filter or fine this style.

Note: To confirm the haze is not solely due to yeast, take a sample and stand it in a glass in the fridge for 30 mins to check for sediment. If one forms there is still yeast in solution = leave it to condition longer.

14) Once you’re happy with the haze level, rack the beer into a keg. Force carbonate and/or bottle condition to 2.50-2.60 volumes CO2.

Enjoy!

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Strong American Ale

Gladfield Double IPA

(22A. Double IPA)

Batch Size
30L Kettle Full; ~25L (in fermenter)

Targets:
OG 1.078
FG 1.014
IBU 76
Colour 14 EBC
Est ABV ~8.5%
Efficiency 74%

Ingredients:

Malts
4.1kg Gladfield American Ale Malt (51.8%)
2.9kg Gladfield Pilsner Malt (36.6%)
0.4kg Gladfield Munich Malt (5.1%)
0.2kg Gladfield Chit Malt (2.5%)
0.32kg Dextrose (Corn Sugar) (4%)

Hops
FWH- 10g Pacific Jade 12.7% (14.8 IBU)
60min– 10g Mosaic 12.8% (12.8 IBU)
10g Columbus 15% (15 IBU)
10min– 15g Mosaic 12.8% (7.8 IBU)
10g Columbus 15% (6.1 IBU)
10g Nelson Sauvin 11.8% (4.8 IBU)
Whirlpool 25g Mosaic 12.8% (6.1IBU)
20g Columbus 15% (5.8 IBU)
15g Nelson Sauvin 15% (2.9 IBU)
Dry Hopping:
DH#1 (Day 4): 110g Mosaic, 60g Columbus
DH#2 (Day 5): 75g Nelson Sauvin, 50g Columbus,
DH#2 (Day 6): 50g Nelson Sauvin, 100g Mosaic,
DH rate= ~22g/L

Yeast
Lallemand BRY-97 West Coast Ale Yeast (1 Packet)

Mash Additions:
4.00g Calcium Chloride
7.00g Calcium Sulphate
1.5g Magnesium Sulphate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~74°C Strike water)
60min rest

Kettle Additions:
90min Boil time (reduces DMS from Pilsner Malt)
10mins EOB: 0.4kg Dextrose (Corn Sugar)
1 Whirlfloc or Koppa Klear tablet

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 69°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 68°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.

10) Begin dry hopping on day 3.

11) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.

12) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

13) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

Fining/Filtering

14) Add preferred finings (Klarsol, Gelatine, etc.).

15) Crash cool to 0-1°C and wait for the beer to clear naturally or filter as required.

16) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

Enjoy!

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European Sour Ale

Philly Soured Berliner

(23A. Berliner Weisse)

Batch Size
30L Kettle Full; ~25L (in fermenter)

Targets:
OG 1.034
FG 1.005
Est ABV 3.8%
IBU 6
Colour 3 EBC
Efficiency 74%

Ingredients:

Malts
1.50kg Gladfield Pilsner Malt (43%)
1.33kg Gladfield Wheat Malt (38%)
0.33kg Gladfield Flaked Wheat (9%)
0.25kg Gladfield Chit Malt (7%)
0.10kg Harraway’s Oat Hulls (3%)

Hops
60min – 25g Wai-iti 2.5% aa (6.2 IBU)

Yeast
Lallemand Philly Sour (2 packets)

Mash Additions:
2.50g Calcium Chloride
2.50g Calcuim Sulphate

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
64°C Mash Temp – single step infusion (~72°C Strike water)
45min rest

Kettle Additions:
90min Boil time
60min 25g Wai-iti @2.5% aa (6.2 IBU)
10min – Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 64°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 64°C for 45 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins

8) Transfer to fermenter at 22°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 22-23°C until 4-6 SG points (1-1.5Po) from FG, then raise the fermentation set point to 24°C for at least 48hrs to diacetyl rest. 48hrs after FG is reached, crash to 6-8°C.

10) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

11) Transfer to Keg and carbonate or add priming sugar and bottle as desired. Enjoy!

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Belgian Ale

Gladfield Wit Beer

(24A. Witbier)

Batch Size
30L Kettle Full; ~25L (in fermenter)

Targets:
OG 1.050
FG 1.012
Est ABV 5.0%
IBU ~13
Colour 6-7 EBC
Efficiency 74%

Ingredients:

Malts
2.4kg Gladfield Light Lager Malt (42.1%)
1.3kg Harraway’s Flaked Wheat (22.8%)
1.0kg Gladfield Wheat Malt (17.5%)
0.59kg Harraway’s Rolled Oats (8.8%)
0.27kg Oat Hulls (4.5%)

Hops
60min – 25g Styrian Goldings 5.0% (12.5 IBU)
5min – 25g Bitter Orange Powder
10g Freshly Crushed Coriander Seed

Yeast
Preferred: Wyeast 3944 Belgian Wit (1x Smackpack)
Alternatives: Lallemand Abbaye (1x Sachet); White Labs WLP 400

Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulphate
2.00g Magnesium Sulphate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C
Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
75min Boil time (Remove Lager Malt DMS)
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil
Add freshly ground Coriander seed and Bitter Orange powder 5min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 64°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 67°C for 60 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.1-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 75 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins

8) Transfer to fermenter at 20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 20°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 23°C

10) When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling.

Fining/ Filtering (Style Tip – Witbier is traditionally unfined and filtered)

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), crash cool to 0-1°C wait for the yeast to flocculate. Do not allow the beer to chill so long that it clears completely.

12) Keg or bottle condition – your choice? Aim for 2.65-2.75 volumes of CO2.

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Strong Belgian Ale

Gladfield Saison V2

(25B. Saison)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.064
FG 1.009
Est ABV 7.4%
IBU ~26
Colour 8-9 EBC
Efficiency 74%

Ingredients:

Malts
3.1kg Gladfield Light Lager Malt (42.6%)
1.2kg Harraway’s Flaked Wheat (15.1%)
1.2kg Gladfield Wheat Malt (15.1%)
0.9kg Gladfield Vienna Malt (12.4%)
0.5kg Harraway’s Rolled Oats (6.9%)
0.36kg Gladfield Rye Malt (4.9%)
0.22kg Oat Hulls (3%)

Hops
90min – 20g Styrian Goldings 5.0% (11 IBU)
30min – 20g Saaz Select 5.2% (5.4 IBU)
5min – 30g Styrian Goldings 5.0% (5 IBU)
30g Saaz Select 5.2% (5.1 IBU)
5min – 10g Freshly Crushed Coriander Seed

Yeast
Lallemand Belle Saison (1x Sachet)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulphate
2.00g Magnesium Sulphate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C
Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
90min Boil time (Reduce any DMS)
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil
Add freshly ground Coriander seed and Bitter Orange powder 5min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 22°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 22°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 25°C

10) When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling.

Fining/ Filtering (Style Tip – Saisons are traditionally unfined and filtered)

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), crash cool to 0-1°C wait for the yeast to flocculate. Do not allow the beer to chill so long that it clears completely.

12) Keg or bottle condition – your choice? Aim for 2.7-2.8 volumes of CO2.

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Trappist Ale

Gladfield Dubbel

(26B. Belgian Dubbel)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.064
FG 1.009
Est ABV 7.4%
IBU ~16
Colour 33 EBC
Efficiency 74%

Ingredients:

Malts
3.80kg Gladfield Pilsner Malt (56.5%)
0.7kg Gladfield Munich Malt (10.4%)
0.7kg Gladfield Aurora Malt (10.4%)
0.7kg Gladfield Wheat Malt (10.4%)
0.25kg Gladfield Brown Malt (3.7%)
0.25kg Gladfield Dark Crystal (3.7%)
ADDED TO BOIL:
0.33kg Amber Candi Sugar 60°L (4.9%)

Hops
75min – 20g Styrian Goldings 5.0% (10 IBU)
30min – 20g Styrian Goldings 5.0% (5.7 IBU)

Yeast
Lallemand Abbaye Belgian Ale (1x Sachet)

Mash Additions:
4.00g Calcium Chloride
1.00g Calcium Sulphate
2.00g Magnesium Sulphate
2.50g Calcium Carbonate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C
Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
90min Boil time (Reduce any DMS)
Add 0.45kg Amber/ Brown Candi Sugar pre-Kettle Up (KUP)
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 18°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 20°C

10) When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling.

Fining/ Filtering

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

12) Add preferred finings (Klarsol, Gelatine, etc.)

13) Crash cool to 0-1°C and wait for the beer to clear naturally or filter as required

14) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

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Trappist Ale

Gladfield Trappist (Single) Ale

(26A. Trappist Single)

Batch Size
30L Kettle Full; ~24L (in fermenter)

Targets:
OG 1.048
FG 1.008
Est ABV 5.25%
IBU ~16
Colour 7 EBC
Efficiency 74%

Ingredients:

Malts
4.90kg Gladfield Pilsner Malt (93%)
0.375kg Harraway’s Flaked Wheat (7%)

Hops
60min – 30g Wakatu 7.2% (21.6 IBU)
20min – 20g Summer (Summer Saaz) 6.0% (6.1 IBU)
0min – 15g Summer (Summer Saaz) 6.0% (1.7 IBU)

Yeast
Lallemand Abbaye Belgian Ale (1x Sachet)

Mash Additions:
4.00g Calcium Chloride
1.00g Calcium Sulphate
2.00g Magnesium Sulphate
2.50g Calcium Carbonate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C
Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
90min Boil time (Reduce any DMS)
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 18°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 20°C

10) When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling.

Fining/ Filtering

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

12) Add preferred finings (Klarsol, Gelatine, etc.)

13) Crash cool to 0-1°C and wait for the beer to clear naturally or filter as required

14) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

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Trappist Ale

Gladfield Belgian Tripel

(26C. Trappist Tripel)

Batch Size
30L Kettle Full; ~22L (in fermenter)

Targets:
OG 1.078
FG 1.009
Est ABV 8.8%
IBU ~20
Colour 8 EBC
Efficiency 74%

Ingredients:

Malts
7.70kg Gladfield Pilsner Malt (95.1%)
0.40kg Table Sugar/ Sucrose (4.9%)

Hops
90min – 10g Pacific Jade 12.7% (13.5 IBU)
5min – 25g Styrian Goldings 5.3% (3.9 IBU)

Yeast
Lallemand Abbaye Belgian Ale (2x Sachets)

Mash Additions:
4.00g Calcium Chloride
1.00g Calcium Sulphate
2.00g Magnesium Sulphate
2.50g Calcium Carbonate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 64°C
Mash Temp – single step ( ~70°C Strike water)
60min rest

Kettle Additions:
90min Boil time (Reduce any DMS)
90min 0.50kg Sucrose
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 64°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 64°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 18°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 20°C

10) When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling.

Fining/ Filtering

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

12) Add preferred finings (Klarsol, Gelatine, etc.)

13) Crash cool to 0-1°C and wait for the beer to clear naturally or filter as required

14) Keg or bottle condition – your choice? Aim for 2.70-2.80 volumes of CO2.

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Trappist Ale

Gladfield Belgian Dark Strong

(26D. Belgain Dark Strong)

Batch Size
30L Kettle Full; ~20L (in fermenter)

Targets:
OG 1.092
FG 1.017
Est ABV 10%
IBU ~16
Colour 33 EBC
Efficiency 74%

Ingredients:

Malts
4.4kg Gladfield Vienna Malt (49.2%)
1.0kg Gladfield Munich Malt (11.2%)
0.9kg Harraway’s Rolled Oats (10.1%)
0.9kg Gladfield Wheat Malt (10.1%)
0.30kg Gladfield Toffee Malt (3.4%)
0.25kg Gladfield Dark Crystal (2.8%)
0.20kg Gladfield Brown Malt (2.2%)

ADDED TO BOIL:
0.5kg Dark Belgian Candi Sugar 80°L (5.6%)
0.5kg Avondex 10 Maltodextrin (5.6%)

Hops
75min – 30g Styrian Goldings 5.0% (15 IBU)
30min – 20g Styrian Goldings 5.0% (5.7 IBU)

Yeast
Lallemand Abbaye Belgian Ale (2x Sachet)

Mash Additions:
4.00g Calcium Chloride
1.00g Calcium Sulphate
2.00g Magnesium Sulphate
2.50g Calcium Carbonate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C
Mash Temp – single step ( ~73°C Strike water)
60min rest

Kettle Additions:
90min Boil time (Reduce any DMS)
Add to kettle @ Pre-Kettle Up (KUP):
0.5kg Dark Belgian Candi Sugar 80°L
@ 15mins: 0.5kg Avondex 10 Maltodextrin
@ 10min: ½ of 1 Whirlfloc or Koppa Klear tablet

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 18°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 20°C

10) When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling.

Fining/ Filtering

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

12) Add preferred finings (Klarsol, Gelatine, etc.)

13) Crash cool to 0-1°C and wait for the beer to clear naturally or filter as required

14) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

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Historical Beer

Gladfield Roggenbier

(27. Historical Beer: Roggenbier)

Batch Size
30L Kettle Full; ~24L (in fermenter)

Targets:
OG 1.055
FG 1.012
Est ABV 5.6%
IBU ~17
Colour 32 EBC
Efficiency 74%

Ingredients:

Malts
3.0kg Gladfield Rye Malt (41%)
1.0kg Gladfield Munich Malt (25%)
1.0kg Gladfield Pilsner Malt (25%)
0.3kg Gladfield Medium Crystal Malt (7%)
0.2kg Gladfield Roasted Wheat Malt (2%)
0.4kg Oat Hulls/ Rice Hulls

Hops
60min – 25g Herzbrucker 3.7% (9.3 IBU)
30min – 25g Spalt Select 5.0% (7.1 IBU)

Yeast
Lallemand Munich Classic Hefeweizen yeast (1 packet)

Mash Additions:
5.00g Calcium Chloride
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 66°C
Mash Temp – single step ( ~72°C Strike water)
60min rest

Kettle Additions:
90min Boil time (Reduce any DMS)
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 66°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 18°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 20°C

10) When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling.

Fining/ Filtering

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), crash to 0-1°C. Do not filter, or cold-condition or the yeast will drop out of suspension (beer should be cloudy).

12) Keg or bottle condition – your choice? Aim for 2.6-2.7 volumes of CO2.

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American Wild Ale

Gladfield New World Oud Bruin

(28B. American Wild Ale; Base Style 23C. Oud Bruin)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.060
FG 1.010
Est ABV 5.3%
IBU ~18
Colour 43 EBC
Efficiency 74%

Ingredients:

Malts
3.1kg Gladfield Munich Malt (51%)
1.0kg Harraway’s Flaked Wheat (11.1%)
0.8kg Harraway;s Rolled Oats (12.7%)
0.7kg Gladfield Aurora Malt (11.1%)
0.33kg Gladfield Medium Crystal Malt (4.2%)
0.25kg Gladfield Roasted Wheat (4.2%)

Hops
60min – 5g Rakau 10.7% (4.6 IBU)
10min – 10g Amarillo 9.8% (3.9 IBU)
0min – 15g Amarillo 9.8% (3.8 IBU)
20g Rakau 10.7% (5.5 IBU)

Yeast (co-pitch of 2 strains)
1st Pitch: Lallemand Philly Sour – Non Saccharomyces Strain (2 Packets)
2nd Pitch (@pH <3.7): Lallemand Abbaye Belgian Ale (1 Packet) Mash Additions:
5.00g Calcium Chloride
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 64°C Mash Temp – single step ( ~70 °C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 64°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, if required).

4) Mash at 64°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch ONLY THE 2 SACHETS OF PHILLY SOUR YEAST, as per manufacturer’s recommendations. Ferment at 20°C for the first 3 days.

NB: The Philly Sour Lachancea strain needs a head-start to allow it the chance to sour the wort. The staged pitch prevents the Abbaye strain from out-competing the Philly Sour. Once the wort has soured, the Abbaye Strain will ferment the remaining sugars and develop the alcohol, Esters and phenolic characters.

10) Monitor the pH drop over the 1st 48-72 hours. Once the pH drops below 3.8 (Day 2-3), rehydrate and pitch 1 sachet of Lallemand Abbaye Belgian Ale Yeast.

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.

12) Add preferred finings (Klarsol, Gelatine, etc.).

13) Crash cool to 0-1°C and wait for the beer to clear naturally or filter as required

14) Keg or bottle condition – your choice? Aim for 2.6-2.7 volumes of CO2.

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Fruit Beer

Boysenberry Fruit-Whip (Milkshake IPA)

(29C. Specialty Fruit Beer – Base Style: 21B. NEIPA with Boysenberries)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.065
FG 1.020
Est ABV 6.0%
IBU ~14
Colour 7 EBC
Efficiency 74%

Ingredients:

Malts
2.30kg Gladfield Light Lager Malt (35.1%)
1.3kg Gladfield Wheat Malt (19.8%)
1.00kg Harraway’s Rolled Oats (15.3%)
0.70kg Harraway’s Flaked Wheat (10.7%)
0.50kg Gladfield Toffee Malt (7.6%)
Added to kettle:
1.00kg Lactose

Hops
60mins – 5g Pacific Jade 12.7% (6.5 IBU)
Whirlpool – 50g Nectaron 13% (7.4 IBU)
Dry Hopping:
DH1 (Day 1) – 50g Nectaron
DH#2 (Day 3) – 50g Nectaron,

Fruit
Added to Fermenter:
* (Day 6) 3x Vanilla Pods
* (Day 6): 2.50 kg Boysenberries
Note – Pasteurized puree is preferred for fruit addition, however frozen fruit can be used. With whole fruit – we suggest heating the berries (in a large lidded pot) to 72°C and holding for between 30-60seconds, followed by rapid cooling (lidded pot placed into a freezer) to ~20°C and immediate addition to the fermenter.

Yeast (co-pitch of 2 strains)
Lallemand Verdant IPA (1x 11g packet)

Mash Additions:
6.00g Calcium Chloride
2.00g Calcium Sulfate
2.00g Magnesium Sulfate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 69°C Mash Temp – single step ( ~75 °C Strike water)
60min rest

Kettle Additions:
90min Boil time (reduces DMS from Pilsner Malt)
NO KETTLE FININGS
10 mins – 1.00kg Lactose

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 69°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).

4) Mash at 69°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and lactose sugar (remember: add no kettle finings) at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 1°C for the first 3-4 days.

10) Begin dry hopping on day 1-3. Dryhop prior to fruit addition to allow time for biotransformation reactions to occur.

11) Add the fruit addition with ~4 SG points (1Po) from the predicted Final Gravity. Once added, cap the fermentation (spunding valves are great for this), and monitor gas production (pressure) to confirm when fermentation is complete.

12) Once the gravity is stable at your expected FG; hold for at least 48hrs to diacetyl rest.

13) Crash the beer to ~4.0-5.0°C and hold for 5-7 days on the fruit or until you’re happy with the flavour intensity.

14) Crash the beer to 0°C until yeast load has reduced and fruit has dropped out. Do not filter or fine this style.

Note: To confirm the haze is not solely due to yeast, take a sample and stand it in a glass in the fridge for 30 mins to check for sediment. If one forms there is still yeast in solution = leave it to condition longer.

15) Once you’re happy with the haze level, rack the beer into a keg. Force carbonate and/or bottle condition to 2.50-2.60 volumes CO2.

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Spiced Beer

Gladfield Sichuan Saison NEW

(30.A Herb, Spice, or Vegetable Beer; Base Style: 25B. Saison – with Sichuan Peppers)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.062
FG 1.008
Est ABV 7.0%
IBU ~26
Colour 8 EBC
Efficiency 74%

Ingredients:

Malts
3.10kg Gladfield Pilsner Malt (49.2%)
1.00kg Gladfield Vienna Malt (15.9%)
0.80kg Harraway’s Flaked Wheat (12.7%)
0.80kg Gladfield Wheat Malt (12.7%)
0.4kg Harraway’s Rolled Oats (6.3%)
0.2kg Gladfield Chit Malt (3.2%)

Hops
90min – 20g Styrian Goldings 5.0% (11 IBU)
30min – 20g Saaz Select 5.2% (5.4 IBU)
5min – 30g Styrian Goldings 5.0% (5 IBU)
30g Saaz Select 5.2% (5.1 IBU)
5min – 4g Freshly Crushed Coriander Seeds
6g Freshly Crushed Sichuan Peppercorns

Yeast (co-pitch of 2 strains)
Lallemand Belle Saison (1x Sachet)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulfate
2.00g Magnesium Sulfate
4-5mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 69°C
Mash Temp – single step ( ~75°C Strike water)
60min rest

Kettle Additions:
90min Boil time (Reduce any DMS)
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil
Add freshly ground Coriander Seed and Sichuan Peppercorns 5min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve a Mash Temp of 69°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).

4) Mash at 69°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 22°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 22°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 25°C

10) When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling
Fining/ Filtering (Style Tip – Saisons are traditionally unfined and filtered)

11) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), crash cool to 0-1°C wait for the yeast to flocculate. Do not allow the beer to chill so long that it clears completely.

12) Keg or bottle condition – your choice? Aim for 2.7-2.8 volumes of CO2

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Spiced Beer

Gladfield Xmas Beer (Spiced Old Ale)

(30.C Winter Seasonal Beer. Base Style: British Strong Ale w/ Star Anise and Corriander)

Batch Size
30L Kettle Full; ~22L (in fermenter)

Targets:
OG 1.080
FG 1.018
Est ABV 8.0%
IBU 25
Colour 44 EBC
Efficiency 74%

Ingredients:

Malts
3.5kg Gladfield Vienna Malt (45.4%)
2.5kg Gladfield Munich Malt (32.5%)
0.4kg Gladfield Crystal Rye (5.2%)
0.4kg Gladfield Medium Crystal (5.2%)
0.3kg Harraway’s Flaked Barley (3.9%)
0.10kg Gladfield Eclipse Wheat (1.3%)
Add to Boil – 0.5kg Dextrose (6.5%)

Hops
60min – 10g Pacific Jade 12.7% aa (12 IBU)
10min – 20g Moutere 17% aa (13 IBU)
20g East Kent Goldings 4.8% aa (4.8 IBU)
5min – 25g Corriander Seed (Freshly Ground)
2x Star Anise (Whole Stars) – Approx 2-3g

Yeast (co-pitch of 2 strains)
Lallemand Windsor English Ale yeast (1 packet)

Mash Additions:
60min Boil time
60 mins – 0.5kg Dextrose
10min – Kettle Finings
5min – Coriander + Star Anise

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 66°C Mash Temp – single step ( ~72 °C Strike water)
60min rest

Kettle Additions:
60min Boil time
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:

1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike).

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).

4) Mash at 66°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).

6) Boil for 60 minutes adding hops, spices, and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations.

10) Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG, then cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:
11) 48hrs after FG is reached, Crash to 0-1°C.

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.5-2.6 volumes of CO2.

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Alternative Fermentables Beer

Gladfield “Spicy on the Sly” Rye APA – NEW

(31A. Alternative Grain Beer)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.056
FG 1.013
IBU 40
Est ABV 5.6%
Colour 10 EBC
Efficiency 74%

Ingredients:

Malts
3.60kg Gladfield American Ale Malt (86.1%)
0.80kg Gladfield Rye Malt (9.9%)
0.46kg Gladfield Pilsner Malt(4%)
0.40kg Gladfield Wheat Malt(4%)
0.33kg Gladfield Redback Malt (4%)

Hops
60min – 10g Pacific Jade 12.7% aa (13 IBU)
10min – 15g Pacific Jade 12.7% aa (9 IBU)
Whirlpool – (W/Pool and chill to ~80°C; add hops; stand 10min then chill + transfer to FV)
50g Columbus 15% aa (9.4 IBU)
50g Citra 13% aa (8.1 IBU)
Dry Hop (Day4-5) –
50g Columbus
100g Citra
50g Pacific Jade
DH rate= ~9g/L

Yeast
Lallemand BRY-97 West Coast Ale (1 Packet)

Mash Additions:
3.00g Calcium Chloride
1.50g Magnesium Sulfate
6.00g Calcium Sulfate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 67°C Mash Temp – single step ( ~73 °C Strike water)
60min rest

Kettle Additions:
75min Boil time
Hops at indicated times
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).
2) Add minerals to Strike or Foundation water.
3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4) Mash at 67°C for 60 mins. Confirm no residual starches remain.
5) Batch sparge with 78°C water until kettle volume/ gravity is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).
6) Boil for 75 minutes adding hops and kettle finings at indicated times.
7) At End Of Boil, whirlpool whilst chilling to ~80°C.
8) Turn off Cooling, then add Whirlpool addition and continue whirlpooling (COOLING OFF) for another 5 mins. Stand Whirlpool addition for 10min.
9) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
10) Rehydrate and pitch yeast as per manufacturer’s recommendations.
11) Ferment at 18°C. Aim to add the dry hop addition on day 5-6 or ~4-6 Specific Gravity points (1.0-1.5Po) from the predicted Final Gravity (1.013).
12) Raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.
If fining:
13) 48hrs after FG is reached, Crash to 0-1°C.
14) Wait for the beer to clear naturally or fine and filter as required.
15) Keg or bottle condition – your choice?. Aim for 2.55-2.65 volumes of CO2.
Enjoy!

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Alternative Fermentables Beer

Gladfield Golden Rye (with Crystal Rye)

(31A. Alternative Grain Beer)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.045
FG 1.011
IBU 30
Est ABV 4.4%
Colour 15 EBC
Efficiency 74%

Ingredients:

Malts
4.5kg Gladfield American Ale Malt (86.1%)
0.50kg Gladfield Rye Malt (9.9%)
0.20kg Gladfield Crystal Rye Malt (4%)

Hops
60min – 10g Pacific Jade 12.7% aa (13 IBU)
10min – 25g Taiheke 7% aa (7 IBU)
1min – 50g Wai-iti 3.2% aa (2.9 IBU)
25g Taiheke 7% aa (3.2 IBU)
15g Pacific Jade 7% aa (3.5 IBU)

Yeast
Lallemand BRY-97 West Coast Ale (1 Packet)

Mash Additions:
4.00g Calcium Chloride
8.00g Calcium Sulphate
2.00g Sodium Bicarbonate
4.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)
Beta Glucanase Enzyme (optional)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
66°C Mash Temp – single step infusion (~72°C Strike water)
60min rest

Kettle Additions:
75min Boil time
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 66°C for 60 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 75 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 20°C until 4-6 SG points (1-1.5P°) from FG, then raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

12) Transfer to Keg and carbonate or add priming sugar and bottle as desired. Enjoy!

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Alternative Fermentables Beer

Gladfield Golden Rye

(31A. Alternative Grain Beer)

Batch Size
30L Kettle Full; ~26L (in fermenter)

Targets:
OG 1.045
FG 1.011
IBU 28
Est ABV 4.4%
Colour 15 EBC
Efficiency 74%

Ingredients:

Malts
4.5kg Gladfield American Ale Malt (86.1%)
0.50kg Gladfield Rye Malt (9.9%)
0.20kg Gladfield Toffee Malt (4%)

Hops
60min – 18g Pacific Gem 14% aa (25.6 IBU)
5min – 10g NZ Cascade (2.5 IBU)

Yeast
Lallemand BRY-97 West Coast Ale (1 Packet)

Mash Additions:
4.00g Calcium Chloride
8.00g Calcium Sulphate
2.00g Sodium Bicarbonate
4.00g Magnesium Sulphate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)
Beta Glucanase Enzyme (optional)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
66°C Mash Temp – single step infusion (~72°C Strike water)
60min rest

Kettle Additions:
75min Boil time
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 65°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 65°C for 60 mins. Confirm no residual starches remain

4) Measure pH (all grain in) to achieve 5.2-5.5 (adjust with 1 mL additions of 80% lactic acid, as required).

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Boil for 75 minutes adding hops and kettle finings at indicated times

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins

8) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturers recommendations. Ferment at 20°C until 4-6 SG points (1-1.5P°) from FG, then raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

10) 48hrs after FG is reached, crash to -1°C.

11) Wait for the beer to clear naturally or fine and filter as required.

12) Keg or bottle condition – your choice?. Aim for 2.4-2.5 volumes of CO2.

Enjoy!

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Smoked Beer

Gladfield Manuka – Smoked Rauchbier

(32B. Specialty Smoked Beer – Base Style 6B Rauchbier; with NZ Manuka Smoked Malt)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.055
FG 1.013
IBU 23
Est ABV 5.5%
Colour 18 EBC
Efficiency 74%

Ingredients:

Malts
2.20kg Gladfield Munich Malt (38.8%)
2.20kg Gladfield Manuka Smoked Malt (38.8%)
0.60kg Gladfield Gladiator Malt (11.7%)
0.50kg Gladfield Light Crystal Malt (9.7%)
0.05kg Gladfield Eclipse Wheat (1%)

Hops
60min – 12g Pacific Jade 12.5% aa (15.5 IBU)
30min – 15g Wakatu 7.5% aa (7.3 IBU)

Yeast
Lallemand Diamond (2 Packets)

Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulfate
2.00g Magnesium Sulfate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
67°C Mash Temp – single step infusion (~73°C Strike water)
60min rest

Kettle Additions:
90min Boil time
Hops at indicated times
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).

4) Mash at 67°C for 60 mins. Confirm no residual starches remain.

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).

6) Boil for 90 minutes adding hops and kettle finings at indicated times.

7) At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.

8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).

9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.

If fining:
10) 48hrs after FG is reached, crash to 6-8°C.

11) Add finings after the temperature is stable. Crash to 0-1°C until cleared.

12) Wait for the beer to clear naturally or fine and filter as required.

13) Keg or bottle condition – your choice? Aim for 2.5-2.6 volumes of CO2.

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____________________________

Speciality Beer

Gladfield “Super-Sub” Low Abv NZ Pale Ale – NEW

(34C. Experimental Low Alcohol; Base Style: TBC – New Zealand Pale Ale)

Batch Size
29L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.030
FG 1.010
IBU ~25
Est ABV 2.5%
Colour 14 EBC
Efficiency 74%

Ingredients:

Malts
2.00kg Gladfield Munich Malt (66%)
0.24kg Gladfield Flaked Wheat (8%)
0.20kg Gladfield Rye Malt (6.6%)
0.12kg Gladfield Supernova Malt (4%)
0.12kg Gladfield Toffee Malt (4%)
Not Milled:
0.24kg Harraway’s Rolled Oats (8%)
0.06kg Gladfield Oat Hulls (2%)

Hops
60min – 20g Wai-iti 3.2% (6 IBU)
15min – 30g Wai-iti 3.2% (5 IBU)
1min 25g Riwaka 6.4% (4 IBU)
Whirlpool – (W/Pool and chill to ~80°C; add hops; stand 10min then chill + transfer to FV)
25g Riwaka 6.4% (2 IBU)
25g Wai-iti 3.2% (1 IBU)
50g Nectaron 11.7% (7 IBU)

Dry Hop (@ SG= 1.016-1.020)
50g Riwaka
50g Wai-iti
100g Nectaron
DH rate = ~9g/L

Yeast
Lallemand London English Ale Yeast (1 x 11g Packet)

Adjuncts and spices (added to Primary or Secondary ferment)
0.4kg Hazelnuts (roasted @180°C for 10-15min and deskinned)
2x Vanilla Pods (Split longways)
0.5kg Cacoa Nibs (Roasted roast at 121°C for 45 minutes to an hour)

Mash Additions:
4.50g Calcium Chloride
2.00g Calcium Sulfate
1.50g Magnesium Sulfate
0.50g Sodium Chloride (Sea Salt ONLY – non iodized)
5-10mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 69.5°C
Mash Temp – single step ( ~75°C Strike water)
40min rest

Kettle Additions:
75min Boil time
Add 1/2 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
Brewing Process:
1) Heat Strike Water to achieve a Mash Temp of 69.5°C (~6°C above strike).
2) Add minerals to Strike or Foundation water.
3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4) Mash at 69.5°C for 40mins. The Wort should be clear and free from residual starches.
5) Batch sparge with 77°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
6) Boil for 75 minutes adding hops and kettle finings at indicated times.
7) At End Of Boil, whirlpool whilst chilling to ~80°C.
8) Turn off Cooling, then add Whirlpool addition and continue whirlpooling (COOLING OFF) for another 5 mins. Stand Whirlpool addition for 10min.
9) Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
10) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 18°C for the first 3-4 days.
11) Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.
12) Once added, cap the fermentation (spunding valves are great for this), raise thefermentation set point to 21°C for at least 48hrs to diacetyl rest.

Fining/ Filtering (Style Tip – Classic APAs should have good clarity)

13) 48-72hrs after FG is reached (i.e. No “Buttery” Diacetyl), Crash to 5-6°C.
14) Add preferred finings (Klarsol, Gelatine, etc.).
15) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.
16) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.
17) Drink within several months – lower alcohol beers are less microbiologically stable than higher strength beer.

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Speciality Beer

Gladfield Nutella Pastry Stout (New!)

(34C. Experimental Beer)

Batch Size
26L Kettle Full; ~21L (in fermenter)

Targets:
OG 1.094
FG 1.027
IBU ~30
Est ABV ~9.0%
Colour 50+ EBC
Efficiency 74%

Ingredients:

Malts
5.50kg Munich Malt (58.6%)
0.33kg Roast Barley (3.5%)
0.4kg Light Chocolate (4.3%)
0.4kg Eclipse Wheat (4.3%)
0.4kg Dark Crystal (4.3%)

In Mash (Not milled)
0.4kg Flaked Barley (4.3%)
0.4kg Big O Toasted Oats (4.3%)
0.25kg Oat Hulls (added to mash – do not mill)
Total Grist Size = 7.68 kg (Excluding extract and lactose)

Added to kettle
1.00kg Amber Liquid Malt Extract (10.7%)
700g Fonterra Lactose (7.5%)

Hops
60min – 22g Pacific Jade @12.7% aa (~31 IBU)

Yeast
Lallemand BRY-97 West Coast Ale Yeast (2x Packets). Ferment at 18-20°C

Adjuncts and spices (added to Primary or Secondary ferment)
0.4kg Hazelnuts (roasted @180°C for 10-15min and deskinned)
2x Vanilla Pods (Split longways)
0.5kg Cacoa Nibs (Roasted roast at 121°C for 45 minutes to an hour)

Mash Additions:
6g Calcium Chloride
8g Sodium Bicarbonate
2g Calcium Carbonate
2g Calcium Sulphate

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
65°C Mash Temp – single step infusion (~71°C Strike water)
60min rest

Kettle Additions:
90min Boil time
60min – 22g Pacific Jade @12.7% aa (~31 IBU)
15min – 700g Lactose
10 min – Add 1 Whirlfloc or Koppa Klear tablet End Of Boil

Brewing Process:
Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 65°C (~6°C above strike)

2) Add minerals to Strike or Foundation water.

3) Mash at 65°C for 60 mins

4) Measure pH (all grain in) to achieve 5.1-5.5

5) Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)

6) Measure the pre-boil SG. Then add in the Amber Liquid Malt Extract. Mix thoroughly and remeasure SG.

7) Boil for 90 minutes. Add hops at 90min, Lactose at 15min and kettle finings at 10min from end of boil (E.O.B)

8) At E.O.B, whirlpool while chilling (immersion style) or for 5-10 mins, stand until chilled to target pitch temperature of 18-20°C

9) Transfer to fermenter at 18°C, oxygenating wort (inline or via aeration in fermenter).

10) Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG. Raise fermentation set point to 22°C

11) 48hrs after FG is reached, crash to 6-8°C.

12) Add bagged Vanilla Beans, Roasted Hazelnuts, and Roasted Cacao Nibs (or rack onto them in a secondary vessel). Leave on until desired flavour is achieved.

13) Add chosen finings (if any) and crash to 0-1°C. Cold condition as desired.

14) Transfer to Keg and carbonate or add priming sugar and bottle as desired. Enjoy!

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Speciality Beer

Gladfield “Raiding Party” Kveik India Pale Braggot (IPB) (New!)

(34C. Experimental/Mixed Style. Base Styles: 21A. American IPA; M4A: Braggot)

Batch Size
26L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.069
FG 1.013
IBU 43
Est ABV 7.4%
Colour 43 EBC
Efficiency 74%

Ingredients:

Malts
3.40kg Gladfield Pilsner Malt (47.2%)
2.40kg Gladfield Wheat Malt (30.6%)
0.60kg Harrraway’s Flaked Oats (8.3%)
0.25kg Gladfield Supernova (3.5%)
0.25kg Gladfield Toffee Malt (3.5%)
Added to Whirlpool:
0.50kg Honey (6.9%)

Hops
60min – 10g Pacific Jade 12.7% (12.7 IBU)
10min – 15g Pacific Jade 12.7% (8.1 IBU)
Whirlpool – Wort chilled to 80°C prior to hop addition – mix for 5min. Stand 10min.
35g Centennial 9.8% (8.2 IBU)
35g Taiheke 6.6% (5.5 IBU)
35g Nelson Sauvin 9.8% (8.2 IBU)
Dry Hop 1 (@ SG= 1.020-1.025)
100g Centennial
65g Taiheke
65g Nelson Sauvin
Dry Hop 2 (@ SG= 1.016-1.019)
65g Centennial
50g Nelson Sauvin

DH rate = ~14g/L

Yeast
Lallemand Lalbrew Voss Kveik Ale Yeast (1 Packet)

Adjuncts and spices (added to Primary or Secondary ferment)
0.4kg Hazelnuts (roasted @180°C for 10-15min and deskinned)
2x Vanilla Pods (Split longways)
0.5kg Cacoa Nibs (Roasted roast at 121°C for 45 minutes to an hour)

Mash Additions:
6.00g Calcium Chloride
5.00g Calcium Sulfate
3.00g Magnesium Sulfate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
Single Infusion (no mash heating): 68°C Mash Temp – single step ( ~74 °C Strike water)
45min rest

Kettle Additions:
60min Boil time
Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).
2) Add minerals to Strike or Foundation water.
3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4) Mash at 68°C for 45 mins. Confirm no residual starches remain.
5) Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
6) Boil for 60 minutes adding hops and kettle finings at indicated times.
7) At End Of Boil, whirlpool while chilling (immersion style) to ~80°C. Turn the cooling off but continue whirlpooling.
8) Add your Whirlpool hops and stand for 10 mins.
9) Chill wort to the required pitching temperature of ~28°C. Transfer to fermenter and oxygenate wort (inline or via aeration in fermenter).
10) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 30°C for the first 1-2 days. Yes. You read correctly; Ferment at 30°C!
11) Aim to add the 1st dry hop addition on day 3 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity – whichever comes 1st. The Final addition should be in before terminal gravity (FG) is reached at ~1-1.5 Plato (4-6 SG points) to FG.
12) Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 33°C for at least 48hrs to diacetyl rest.

Fining/ Filtering
13) 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.
14) Add preferred finings (Klarsol, Gelatine, etc.). This particular Yeast Strain is a high flocculator so may not require any fining orr filtration
15) Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.
16) Keg or bottle condition – your choice? Aim for 2.55-2.65 volumes of CO2.

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Local Styles

Mango infused Catharina Sour (New!)

(X4. Catharina Sour)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.048
FG 1.007
IBU 6.5
Est ABV 5.3%
Colour 10-12 EBC
Efficiency 74%

Ingredients:

Malts
2.40kg Gladfield Pilsner Malt (43%)
1.20kg Gladfield Wheat Malt (38%)
1.20kg Gladfield Flaked Wheat (9%)
0.10kg Harraway’s Oat Hulls (2%)

Hops
60min – 5g Pacific Jade 12.7% aa (6.5 IBU)

Yeast
Lallemand Philly Sour (2 Packets).

Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulfate
1.00g Magnesium Sulfate

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
66°C Mash Temp – single step infusion ( ~71 °C Strike water)
45min rest

Kettle Additions:
90min Boil time
60min 5g Pacific Jade 12.7% aa (6.5 IBU)
10min – Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike)
2) Add minerals to Strike or Foundation water.
3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4) Mash at 66°C for 45 mins. Confirm no residual starches remain
5) Batch sparge with 77°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)
6) Boil for 90 minutes adding hops and kettle finings at indicated times
7) At End Of Boil, whirlpool while chilling (immersion style) or for 5 mins, stand 10 mins
8) Transfer to fermenter at 21-22°C, oxygenating wort (inline or via aeration in fermenter).
9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 22°C

Fruit Addition (Day 3-4 of Fermentation):
10) Clean the lids of the 6x 425g Mango Tins. Soak the outsides of the in Starsan or 70% Ethanol. At the same time, sanitize a zip tie and nylon bag then sit them in a bucket of 75-80°C hot water for 5-10 mins.
11) Wearing surgical gloves, drain off the syrup and bag the fruit pieces in the nylon bag then zip tie the top of the bag shut. Add the bag of fruit to the fermenter, then purge the headspace with CO2 for 1mins before resealing.
12) Cap the fermentation with ~3-4SG points left (~1.010) and allow 5-7psi of positive pressure to build.
13) 48-72hrs after FG is reached, crash to 6-8°C and add finings or simply crash to 0-1°C until cleared.
14) Transfer to Keg and either force carbonate or add priming sugar and bottle as desired.
Enjoy!

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Local Styles

Classic “Nyoo Zilund” Pilsner (New!)

(X5. New Zealand Pilsner)

Batch Size
30L Kettle Full; ~23L (in fermenter)

Targets:
OG 1.048
FG 1.010
IBU 25-27
Est ABV 5.0%
Colour 6-7 EBC
Efficiency 74%

Ingredients:

Malts
4.00 kg Gladfield Pilsner Malt (88%)
0.45 kg Gladfield Gladiator (10%)
0.10 kg Gladfield Sour Grapes (2%)

Hops
60min – 8g Pacific Jade 12.7% aa (10.4 IBU)
10min – 15g Riwaka 7.4% aa (4.5 IBU)
10g Pacific Jade 12.7% aa (5 IBU)
15g Nelson Sauvin 11.8% aa (4.6 IBU)
Whirlpool – Wort chilled to 80°C prior to hop addition – mix for 5min. Stand 10min
35g Nelson Sauvin 11.8% aa (1.5 IBU)
32g Pacific Jade 12.7% aa (1.5 IBU)
35g Riwaka 7.4% aa (1 IBU)

Yeast
Lallemand Diamond Lager Yeast (2 Packets)

Mash Additions:
5.00g Calcium Chloride
2.00g Calcium Sulfate
1.00g Magnesium Sulfate

Water Profile (*approximate):

* Base water profile used: https://ccc.govt.nz/services/water-and-drainage/water-supply/quality-and-monitoring/water-quality-and-monitoring

Mash Regime
67°C Mash Temp – single step infusion ( ~74 °C Strike water)
40min rest

Kettle Additions:
90min Boil time (to drive off excess DMS)
Hops added @ indicated times
10min – Add ½ of 1 Whirlfloc or Koppa Klear tablet at 10min from End Of Boil

Brewing Process:
Brewing Process:
1) Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike)
2) Add minerals to Strike or Foundation water.
3) Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4) Mash at 67°C for 40 mins. Confirm no residual starches remain (wort should be visible clear/ transparent).
5) Batch sparge with 77°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75).
6) Boil for 90 minutes adding hops and kettle finings at indicated times.
7) At End Of Boil, whirlpool while chilling (immersion style) or for 5 mins, stand 10 mins.
8) Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).
9) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 12°C.
10) Cap the fermentation with ~3-4SG points left (~1.010) and allow 5-7psi of positive pressure to build.
11) Raise the fermentation temperature by 1°C/ day up to 15°C.
12) Diacetyl rest at 15°C for 48-72hrs after FG.
13) Crash to 6°C and add finings and/or simply crash to 0-1°C until cleared.
14) Transfer to Keg and either force carbonate or add priming sugar and bottle as desired.
Enjoy!

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Seltzer

Lemon & Lim Hard Seltzer Dry (New!)

NB. Hard Seltzer is not a beerstyle.

Batch Size
25L Kettle Full; 24L~25L (in fermenter)

Targets:
OG 1.039
FG 1.000
IBU 0
Est ABV 5.15%
Colour 2-3 EBC
Efficiency >90%

Ingredients:

Fermentables
1.20kg Cane Sugar (50%)
1.20kg Dextrose (Corn) Sugar (50%)
+ ~0.26kg sugars from 4 x 710mL bottles of Barkers “Squeezed NZ Lemon and Lime” Syrup

Nutrients
Add to boil:
10g Lallemand Fermaid O – Organic Yeast Nutrient

Flavourings
Added to the fermentation (Day 3)
4 x 710mL bottles of Barkers “Squeezed NZ Lemon and Lime” Syrup (Preservative Free)

Yeast
Lallemand CBC-1 Cask and Bottle Conditioning Yeast.

Kettle Additions:
5min Boil time

Brewing Process:
Brewing Process:
1) Heat 25L of Water to 85-90°C
2) Dissolve in 1.2kg of Cane Sugar and 1.2kg Dextrose.
3) Stir in 10g of Fermaid “O” organic yeast nutrient.
4) Begin heating until boiling, then boil for 5 mins.
5) At the end of the boil, dissolve 3.00g of Potassium Bicarbonate into the boiled sugar syrup.
6) Whirlpool the syrup and pour in the 4 bottles of Barkers “Squeezed NZ Lemon and Lime” Syrup
7) Rapidly cool the sugar solution and transfer to fermenter at 18-20°C, oxygenating (either in-line or via aeration in fermenter).
8) Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 20°C for the first 4-6 days. As the fermentation slows, increase the set temperature by 0.5°C per day up to a maximum of 22.0°C.

Note: Additional yeast nutrient (@~0.2g/L) may be required (@ ~1.025) to encourage the fermentation to completely finish. Also, subsequent buffer additions will help maintain the optimal pH range of between <3.5-4.00. These should be dissolved in boiling water and cooled in an airtight container prior to adding to mitigate infection risk. Fining/ Filtering: 8) 48-72hrs after FG is reached (i.e. No “Buttery” Diacetyl), Crash to 5-6°C. 9) Add preferred finings (Klarsol, Gelatine, etc.). 10) Crash cool to 0-1°C wait for the Seltzer to clear naturally, or filter as required. 11) When fermentation is complete, dump as much yeast cake as possible or transfer off to another vessel. 12) Add additional flavorings/ essences as desired, then carbonate and enjoy! Notes on Back Sweetening/Fruit Additions:
This is a DRY seltzer. Seltzers made with these simple sugars (Sucrose, Dextrose) should ferment completely dry (0.994-1.000) and not contain any residual sugars. This makes them low-calorie and super refreshing, but fairly tart and acidic. If you prefer something sweeter or plan on adding large amounts of fresh, high-sugar content fruits, pasteurization or preservative addition is likely required to stabilize your seltzer and prevent re-fermentation.

Pasteurization or preservative agents like Sodium Metabisulfite + Potassium Sorbate are commonly used in food and beverage industries as antioxidant/ antimicrobial food additives that, when used correctly, can stabilize the product and prevent refermentation.

Alternatively, you could try your luck keeping the finished product chilled to <4°C at all times, and by drinking it quickly. The chemistry and technical process for effective Sulfite and Potassium Sorbate stabilization is outside the scope of this Dry Seltzer recipe. For those interested, some great information on the back sweetening process can be found here: https://morewinemaking.com/articles/SO2_management

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