Down Under IPA

My collection of Australian and New Zealand hops is to the point where I need to brew something or it’s going to start to look like that I am building a museum for these varieties in my fridge.

I started to examine the hop profiles and began to put a plan together to hopefully meld all the flavors from each hop into a pleasing blend. Without real brewing experience with any of these hops, any plan I put together will only be theoretical.

So this India pale ale will be using hop varieties from AU and NZ to support the flavor and aroma of this beer. We’re going to be using a large amount of hops, or at least compared to the typical amounts that I use when I brew.

So let’s get into it. Let’s turn the malt up a bit so we can have a good delivery system for the hops.

Down Under IPA All Grain Recipe

Boil size: 7 gallons
Final batch size: 5.5 gallons
Volume for fermentation: 5 gallons


13.0 lbs. American 2 Row Malt
1.50 lbs. Pilsner Malt
.5 lbs Caramel Malt 60°L
0.75 oz Warrior hop pellets (16% AA) boiled 60 minutes
1 oz Pacific Jade hop pellets (13% AA) boiled 10 minutes
1 oz AU Topaz hop pellets (12.5% AA) boiled 0 minutes
1 oz Nelson Sauvin hop pellets (11.5% AA) boiled 0 minutes
1 oz Galaxy hop pellets (13% AA) dry hopping
Yeast: White Labs WLP001 California Ale


Mash grains at 149°F for 60 minutes. You can extend the duration of the mash to 90 minutes if you feel like you haven’t gotten full starch conversion after an hour. Start the boil with 7 gallons of wort and add the hops when indicated. After the boil, chill the wort to 67° F and aerate it well. Pitch a mighty amount of yeast and ferment at 67° F for two weeks. Rack to a secondary vessel and add half of the Galaxy hops to the beer. After three days, add the second half of the Galaxy hops. Bottle or rack as usual.


Original Gravity: 1.069
Terminal Gravity: 1.014
Color: 10.69 °SRM
Bitterness: 58.0 IBUs
Alcohol % of volume: 7.2 %

I have read a few tips on dry hopping IPA with a couple of charges. I have dry hopped in the past and have had good success in getting aroma out of the finished beer. I am looking to get some clean bittering from the Warrior hops to support the herbal, spiciness from the Pacific Jade, and fruitiness from the Topaz, Nelson Sauvin, and Galaxy.

Red IPA Recipe

Brew Your Own magazine has an article in the latest issue about different sub-styles of IPAs.  The big one being black IPAs where I think there are a good number of commercial examples available.  The one variation that caught my imagination was the Red IPA. I like the idea of having a red ale with a smooth hop burst balanced with a soft, malty foundation.

The challenges I found with formulating this recipe was finding the right specialty malts to get the red color (we’ve written about this issue before) and determining the right balance of crystal malts so the beer didn’t end up too sweet and detracted from the hoppiness.

I kept the crystal malts to a minimum, only adding one caramel malt.  I am unsure if this is enough or not, but I am betting the Munich malt I put in the recipe will help with some of the perceived maltiness.

As an insurance policy, I added some sugar to the recipe to help dry the beer out.  Again, I don’t if it is necessary but I am trying a few things to strike the right balance.

The hop schedule is where the real magic is.  I picked non-piney varieties to blend well with the light caramel flavors.  Here is my Red IPA recipe:

Boil size: 7 gallons
Final batch size: 5.5 gallons
Volume for fermentation: 5 gallons


11 lbs American 2-row
0.5 lbs Crystal Malt 90°L
3 oz De-Bittered Black Malt
0.5 lbs Munich 10°L Malt
0.5 lbs White Table Sugar
0.75 oz Warrior Hop Pellets (16.00 %AA) boiled 60 mins.
0.5 oz Nelson Sauvin Hop Pellets (14.00 %AA) boiled 10 mins.
0.5 oz Citra Hop Pellets (12.00 %AA) boiled 1 mins.
Yeast: White Labs WLP001 California Ale
1 oz Nelson Sauvin Hop Pellets (14.00 %AA) dry hopped
1 oz Citra Hop Pellets (12.00 %AA) boiled dry hopped


Mash the grains at 152° F for an hour. Sparge until you have 7 gallons of wort for the boil. Boil for 60 minutes and add the hops when indicated in the ingredient list. The table sugar can be added with 15 minutes to go.
Cool the wort to 70° F and ferment for 2 weeks at that temperature. Rack the beer to a clean and sanitized carboy and add the remainder of the hops. Dry hop for a week. Bottle or keg as usual.


Original Gravity: 1.058
Terminal Gravity: 1.012
Color: 17.35° SRM
Bitterness: 63.0 IBUs
Alcohol % by volume: 6.0 %

If you are looking for a new look, different take on an IPA, take this recipe for a spin and let me know what you think.

Brew on!

Lemon White Ale Recipe

There are two styles that I like to brew in the summer time. One is a Saison, which I plan to brew during the dog days.

The other style is witbier or white ale. I have brewed both styles a few times and have made some good beers. I had this idea for a variation of a typical white ale. The traditional citrus flavor that goes with a witbier is orange. I wonder if I brewed this style but using lemon as the fruit addition if it would be a hit or a miss.

The backbone of the recipe has wheat and pilsner malt but the lemon zest is the special ingredient. Check out this recipe for a Lemon White Ale.

Boil size: 7 gallons
Final batch size: 5.5 gallons
Volume for fermentation: 5 gallons


6 lbs Pilsner Malt
5 lbs Wheat Malt
1  oz Willamette hop pellets 4.5 %AA boiled 60 mins.
.5 oz Willamette hop pellets 4.5 %AA boiled15 mins.
Yeast: White Labs WLP400 Belgian Wit Ale
30 g of lemon zest (approx. 6 medium lemons are needed)

Mash pilsner and wheat malt at 152°F for 60 minutes.  Use rice hulls if you feel like you need to prevent a stuck sparge. Collect seven gallons of wort for the boil. Boil for 60 minutes and add hops at the specified times.

Conventional wisdom and my own experience states that the fermentation temperatures should be cool so chill wort to 62° F and hold it there as the beer ferments for 2 weeks.

Once your final or terminal gravity is reached, rack the beer into a clean, sanitized carboy and add the lemon zest. Leave the beer to meld with the zest for 3 days. Check to see if the flavor is to your liking. If not, you may need to add more and/or wait a few days longer for the beer to condition. After the lemon flavor is approved, bottle or keg as usual.


Original Gravity: 1.051
Terminal Gravity: 1.010
Color: 3.05 °SRM
Bitterness: 17.0 IBUs
Alcohol (%volume): 5.1 %

Again, this is a different take on a style. If you haven’t brewed a witbier before, you may want to try a more traditional recipe.

I think this will be a really refreshing beer and one that if I am successful, I may put into regular rotation. The true key to this style is to keep those fermentation temperatures in the low 60s which can be hard to do in the summer when you don’t have things under control.

If you’d rather use oranges, follow Mike’s recipe for an Orange Wheat beer.

Nelson Sauvin Braggot Recipe

I have had this idea for a braggot since I learned about the flavor characteristics of Nelson Sauvin hops.

White wine notes along with pale malts and many pounds of light colored honey are the things that meld nicely in my mind. Here is the plan to have them come together in a braggot recipe.

This brew is more mead than beer but that’s sort of the point. The strategy would be to ferment it dry and carbonate it to unleash the hop aromas.


4 lbs American 2 Row Malt
.5 lbs Dextrine Malt
12 lbs Alfalfa Honey
.5 oz Warrior hops pellets (16% AA) boiled 60 minutes
1 oz Nelson Sauvin pellets (14% AA) boiled 15 minutes
1 oz Nelson Sauvin pellets (14% AA) boiled 1 minute
Yeast: 2 packets of dry Champagne yeast

1 tsp of yeast nutrient
1 tsp of yeast energizer


Original Gravity: 1.099
Final Gravity: 1.019*
Color 1.81 °SRM
Bitterness: 51.5 IBUs
Alcohol (% of volume): 10.6 %

*Calculations based on WLP001 yeast performance but the final gravity can get lower with champagne yeast.


Conduct a small mash with the four pounds of 2-row malt and the dextrine malt. Mash at 149°F for one hour. If you don’t have the means to do a small mash, you can substitute with extra light dry malt extract. My calculations swap the malt for 2.5 pounds of extra light dry malt extract.

Boil the wort for 60 minutes and add hops at times detailed above. Add the honey at the end of the boil after the last hops addition. Chill wort down to 70°F, aerate, and add yeast nutrient and energizer.

Add proofed dry yeast packets and ferment at room temperature for 3 weeks. Take a gravity reading to see how close to 1.000 the braggot is.

If fermentation is finished, rack to a clean and sanitized carboy for a conditioning phase. This phase can last for a couple of months but use your virtue of patience to guide you.

To bottle, proof a half packet of champagne yeast. Add a cup of honey along with the proofed yeast to your bottling bucket.

Bottle the braggot in thick champagne bottles and cork using cages. Age for 6 months before serving.

With the carbonation and the light color, you will be expanding the idea of what beer can be.

Mosaic Hops SMaSH Recipe

Ok- I was talking over with Mike at his sons’ combined birthday party about my next planned brews. Soon the Dunkelweizen will be brewed and then a simple lambic will be started.

After that, there are some hoppy beers that are the list. There’s an IPA on this list which will have a combination of AU hops.

The other one I want to put out there is this one: A Mosaic hops SMaSH recipe.

We’re trying to answer the question if this hop variety really has a blueberry flavor and aroma or not.

With a single malt grain bill and only Mosaic hops used in all phases of the boil (and beyond), we should get a definitive answer.

Here’s the plan for the SMaSH brew:

Boil volume: 6.5 gallons
Batch volume: 5 gallons


11 pounds of 2 row pale malt
.5 ounces of Mosaic hops – 60 mins
.5 ounces of Mosaic hops – 15 mins
.5 ounces of Mosaic hops – 0 mins
.5 ounces of Mosaic hops – Dry hopped in secondary fermentor
Irish Moss

Yeast: WLP001 California Ale yeast


Mash malt at 150° F for 60 minutes. Sparge until 6.5 gallons of wort are collected. Add hops into the boil when indicated in the ingredient list. Save a half ounce to add to a secondary fermentor after primary fermentation is over. Add irish moss with fiftenn minutes left to go in the boil. At the end of the boil, chill to fermentation temperatures. Rack to your fermentor and aerate the wort well. Pitch your yeast and ferment at 68° F for two weeks. After the fermentation is over, rack to a clean and sanitized carboy for dry hopping. Add the leftover hops to the carboy and let it condition for 4 days.

Once the secondary is over, bottle or keg as usual.

I may scale this brew down to a smaller volume. It might be better to brew up a three gallon batch for this type of experimental brew rather than have a volume that will take up the same amount of bottle space as a proven recipe.

This recipe is third on my current list so it will get brewed in late April at the earliest.

Have you used Mosaic hops yet? How blueberry are they?