Fruitpunch Earl Gray NZ IPA - Home Brew Forums
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Old 05-21-2013, 08:20 AM   #1
daggers_nz
Recipes 
 
Apr 2012
Auckland, NZ
Posts: 240
Liked 7 Times on 7 Posts


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.


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Primary: Golden Rye Ale
Conditioning: Munich Helles
Drinking: Premium Lager, Citra Blonde, Saison, Belgian Dubbel
Next Up: American Wheat

 
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