Before the arrival of hops to the brewing scene in England in the 1500s beer was seasoned with all sorts of weird and wonderful herbs and spices. Once Hops landed in Old Blighty it led to a moral panic. Hops were described as ‘a Wicked, & Pernicious Weed’, feared to bring the downfall of civilized society. Whether you are an herbalist or an agronomist or a lover of hoppy beers we think you will agree with us that Hops are indeed one of our best friends in Brewing! DELETERIOUS or Not? We have named this BIG BOLD BAD IIPA after an often-unsuspected harmful effect. Our wonderful friend or fiend Humulus Lupulus – the most Wicked and Pernicious Weed! And oh, we have added a mega tonne of Nelson Sauvin and Rakau into this IPPA so you will be overcome by a HUGE grapefruit flavour in a worryingly drinkable strong IPA.

Cheers #enjoyreponsibly #Deleterious

Vital Stats:

Batch & Boil

• Batch Size: 19 L US 5 Gallon
• Boil Time: 90 min

Properties

• OG 1.076
• FG 1.014
• IBU 110
• ABV 8.3%
• Colour 16 EBC
• Balance – 1.445 IBU/SG

Malt

Amount	Fermentable	% Grist	Use	Colour
5.00 kg	Malteurop Pilsen Malt	77%	Mash	4 EBC
1.00 kg	Crisp Vienna Malt	15%	Mash	7 EBC
0.50 kg	Crisp Amber Malt	8%	Mash	65 EBC

Hops

Amount	Hop	Time	Use	AA	IBU
100 g	Rakau NZ Hops	60 min	Boil	9.1 %	91
50 g	Nelson Sauvin NZ Hops	5 min	Boil	9.7 %	10
50 g	Rakau NZ Hops	5 mins	Boil	9.1 %	9
25 g	Nelson Sauvin NZ Hops	3 days	Dry Hop	9.7 %	0
25 g	Rakau NZ Hops	3 days	Dry Hop	9.1 %	0
25 g	Nelson Sauvin NZ Hops	3 days	Dry Hop	9.7 %	0
25 g	Rakau NZ Hops	3 days	Dry Hop	9.1 %	0

Yeast

Liquid |Bluestone Yeast

• BSY-A012 Michigan Bluestone Yeast x1 Liquid Pitch 

Lallemand Brewing (Dry):

• LalBrew® Verdant IPA Ale Yeast (Dry) 2 x 11g Sachets

Method:

1. Mash – Add 17 Litres of Water or a Liquor to Grist Ratio of 3:1 at 73C for a Single Step Infusion Mash at 67C and hold for 1 hour or until mash conversion is fully complete.

2. Mash off – Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C for 10 minutes.

3. Fly Sparge slowly – once again the brewer should do normal sparge regime with approx. 15 Litres of Water at around 76C to end up with a pre-boil volume of 25 Litres in the Kettle

4. Boil – vigorous boil for 90 mins due to high proportion of the grist that is Pilsener Malt.

5. Boil Hop additions – take note of Hop additions.  100g of Rakau at the 60 minutes from end of boil mark and 50g each of Nelson and Rakau at 5 minutes from flame out.

5. Yeast & Fermentation – The wort should be chilled to a temperature of 18-22°C or below before you pitch your yeast and ferment around 18-23°C

6. Double Dry Hop Additions – Add the First Dry Hop additions of 25g each of Nelson and Rakau post Krausen falling and primary fermentation around the Day 5 mark and let sit at around 18-23°C for 3 days before the Second or Double Dry Hop addition 25g each of Nelson and Rakau and leave for a further 3 days until fermentation is fully completed.

5. Conditioning and Bottling or Kegging – Rack the beer off the yeast after primary fermentation is complete and cold condition for 2-3 days below 5°C at or near 2°C is ideal post secondary fermentation and dry hop to clear up the beer as much as possible for racking.

Sauces of Brewspiration:

• Garage Project | Pernicious Weed | Double IIPA