G Day Mate

G’day Mate Flavor Description: Only New Zealand Hops are used in this beer. Kohatu has intense floral and tropical characteristics and Zythos aroma includes distinct tropical (pineapple) and citrus tones with slight pine characteristics. No grapefruit to be found here. Just lush tropical flavors but remember that this is borderline an IPA so expect some hop bitterness at the end.

Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
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Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.057 SG
Estimated Color: 7.0 SRM
Estimated IBU: 42.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
24.00 g 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 1 –
10 lbs 5.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 91.6 %
11.5 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 6.4 %
3.8 oz Carapils (Briess) (1.5 SRM) Grain 4 2.1 %
1.40 g Pickling Lime in the boil (Boil 60.0 min Other 5 –
1.40 g Pickling Lime in the boil (Boil 60.0 min Other 6 –
10.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 7 –
3.25 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 8 –
1.00 oz Kohatu [5.50 %] – Boil 20.0 min Hop 9 12.9 IBUs
1.00 oz Zythos [10.90 %] – Boil 15.0 min Hop 10 20.9 IBUs
0.21 tsp Irish Moss (Boil 10.0 mins) Fining 11 –
0.00 mg Immersion Chiller (Boil 10.0 mins) Other 12 –
1.00 oz Zythos [10.90 %] – Boil 5.0 min Hop 13 8.4 IBUs
0.19 tsp Yeast Nutrient (Boil 5.0 mins) Other 14 –
1.00 oz Kohatu [5.50 %] – Boil 0.0 min Hop 15 0.0 IBUs
1.00 oz Zythos [10.90 %] – Boil 0.0 min Hop 16 0.0 IBUs
0.03 tsp Fermcap (Boil -1.0 mins) Other 17 –
0.8 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 18 –
1.00 mg Simethicone (Primary 14.0 days) Other 19 –
1.00 oz Kohatu [5.50 %] – Dry Hop 5.0 Days Hop 20 0.0 IBUs
1.00 oz Zythos [10.90 %] – Dry Hop 5.0 Days Hop 21 0.0 IBUs

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 11 lbs 4.7 oz
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Name Description Step Temperat Step Time
Mash Step Add 31.90 qt of water at 160.4 F 154.0 F 60 min
Mash Step Add 0.00 qt of water and heat to 168.0 F 168.0 F 10 min

Notes:
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Chill to 180 degrees before adding the 0 hops and then let it steep for 30 minutes.

Chill a few degrees below pitching temp, remove the IC and let the trub settle for 30 minutes.

Since we are fermenting at lower temps. it’s best to use more yeast in the starter than normal.