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Old 05-21-2013, 08:20 AM   #1
daggers_nz
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Join Date: Apr 2012
Location: Auckland
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Default Fruitpunch Earl Gray NZ IPA

Recipe Type: All Grain
Yeast: Safale US-05
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.010
IBU: 44.6
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 17 days, 64.4-68F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 7 days, 64.4-68F
Tasting Notes: Fruit aroma and taste from hops, mild bitterness followed by huge fruit bite from tea

I can't take credit for the idea, I was inspired to imitate this local drop:
http://www.yeastieboys.co.nz/beer/gunnamatta-ipa/

This was my first attempt at cloning a beer. I also use metric units so sorry for the strange numbers. This is also my first recipe submission so please offer feedback!

Amount Item Type % or IBU
4.50 kg (9.92 lb) NZ Pale Malt
0.23 g (0.5 lb) UK Crystal Malt Med 60L
0.23 g (0.5 lb) UK Crystal Malt Light 20L
0.23 g (0.5 lb) German Wheat

25 g (0.88 oz) Nelson Sauvin 11.1% @ 60 min
15 g (0.53 oz) Motueka 6.8% @ 15 min
5 g (0.17oz) Irish Moss @ 10 min
5 g (0.17 oz) Nelson Sauvin 11.1% @ 5 min
5 g (0.17 oz) Motueka 6.8% @ 5 min

1 Pkgs American Ale (Safale #S-05) Yeast-Ale

Mashed at 150F for 60 mins
Fermented at 64.4-68F for just over 2 weeks
Carbed at 1.9-2.0 volumes (I overcarbed, as shown in photo)
68% brewhouse efficiency

Transferred to secondary over earl grey tea extract. I used 50 g (1.7 oz) "fruitpunch" earl grey loose tea leafs. Any earl grey may do, this one is described to have "Apricot, peach, passionfruit, bergamot and cornflowers". The leaves were steeped in boiling water for 5 minutes. I then removed the tea leaves and boiled the extract for 5 minutes for sanitation. It smelled pretty foul but as far as I know, I didn't add any further bitterness to the beer and tasted great once the beer was conditioned. The extract was then cooled and added to secondary carboy.

I recommend conditioning for at least a month to let the flavors find their balance.

20130521_201416.jpg  
__________________
Primary: American Amber
Secondary:
Conditioning:Belgian Strong Dark, Belgian Stout
Drinking: Belgian IPA, Basil Lime Saison, Dark Saison, WY1007 Kolsch, Centennial Blonde
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