First go at all Grain (Kiwi IPA)

[scottyg354]

5 Gallon Batch

How does this look:

10lbs 2 Row Malt
2 Lbs Victory Malt

1oz Cascade 60 Min
.5oz Citra 60 Min
1oz Cascade 15 Min
1oz Citra 15 Min
1oz Citra Boil Out

White Lab's WLP060 American Ale Yeast Blend

4-5 LBS Ripe Kiwis Skinned and Frozen add for entire secondary

Single Infusion
15 QT @ 152 Deg's for 60 Minutes

Sparge @ 168 Degrees with 4.5 Gallons of water (Beersmith says use that much, seems like a lot doesn't it?)

Boil 60 Minutes and add hops as noted.

Primary Fermentation 2 Weeks @ 65 Degress
Secondary Fermentation 2 Weeks @ 65 Degrees
Bottle Age 3 Weeks

 

[othellomcbane]

Sounds very interesting, curious how it comes out. Can't believe I've never considered using kiwis in something before. Seems like it would make an interesting sour beer too, hmm...

 

[scottyg354]

Sounds very interesting, curious how it comes out. Can't believe I've never considered using kiwis in something before. Seems like it would make an interesting sour beer too, hmm...

I think the Kiwi flavor compliment the citrus and tropical fruit characters of both the cascade and the citra. I'm not planning on brewing this till mid feb. But I'll let ya know the outcome. I'm actually excited about it.

 

[RM-MN]

Will you be using any Citra to dry hop? I like what it brings for flavor but I don't know how it would react with the kiwi flavor. If I were going to try it I might only use a quarter ounce for a week.

 

[scottyg354]

i was thinking an ounce of each dry hopping for aroma. I think the citra tropical fruit flavor would work nice with the kiwi

 

[RM-MN]

The aroma I got from a half ounce of Citra was pretty powerful. When bottling the entire kitchen was filled with a citrus smell. That was why I suggested a quarter ounce so it wouldn't totally overpower the kiwi.

 

[scottyg354]

The aroma I got from a half ounce of Citra was pretty powerful. When bottling the entire kitchen was filled with a citrus smell. That was why I suggested a quarter ounce so it wouldn't totally overpower the kiwi.

So your saying dry hop with just a quarter? My hops in the boil should be good though right?

 

[brewski08]

5 Gallon Batch

How does this look:

10lbs 2 Row Malt
2 Lbs Victory Malt

1oz Cascade 60 Min
.5oz Citra 60 Min
1oz Cascade 15 Min
1oz Citra 15 Min
1oz Citra Boil Out

White Lab's WLP060 American Ale Yeast Blend

4-5 LBS Ripe Kiwis Skinned and Frozen add for entire secondary

Single Infusion
15 QT @ 152 Deg's for 60 Minutes

Sparge @ 168 Degrees with 4.5 Gallons of water (Beersmith says use that much, seems like a lot doesn't it?)

Boil 60 Minutes and add hops as noted.

Primary Fermentation 2 Weeks @ 65 Degress
Secondary Fermentation 2 Weeks @ 65 Degrees
Bottle Age 3 Weeks

sparge with 4.5 gallons? are you sure it didn't say quarts? because that would make a little more sense.

i usually mash out and sparge with 1 quart of boiling water per pound of grain. for example, if i had 10 lbs of grain, i'd boil 10 quarts of water. half of that boiling water would be used for the mash out, and the other half would be used for sparging. when i brew with larger grain bills, i may lower it from 1 quart per pound to 0.75 per pound and simply boil off the excess water to get a 5 gallon batch. i only have a 7.5 gallon brew kettle after all.

Not exactly perfect technique, but it's easy to remember and gets me ~80% efficiency nearly every time!

do what you do! you'll figure out a mashing technique that works for you eventually.

excited to hear how the kiwis make your brew taste

cheers

 

[erikhild59]

Mash and sparge volumes look good to me

 

[RM-MN]

So your saying dry hop with just a quarter? My hops in the boil should be good though right?

it's only a suggestion based on only one batch but I thought this was a brew to feature the flavor of the kiwi and since flavor is mostly aroma having too much Citra would drastically change the perceived flavor of the kiwi. Someone else may have more experience on this. I might drop the ounce of Citra at flameout for the same reason.