Ted | Troppo Hazy IPA | BeerCo All Grain Brewers Recipe Kit BeerCo

Ted’s goin f#$ken Troppo Mate! Too many Hops! Citra LupoMax X Galaxy X El Dorado! He’s gone completely Mad F#$Ken Max with this one.  Lucky the Boys at BeerCoAU got his back.   They balanced his insane hop load on a fresh clean crisp local Aussie Pilsen Malt base layered in some Light Munich Malt with some lushish Golden Roasted Oats and some Wheat Malt, Rolled Wheat and Oats and Ted’s goin to be OK!  We just gave him a glass and he’s smiling like a Cheshire Cat!  Maybe Ted’s cracked his Hazy Mind Code to Hoppiness with this one!  Take it easy on this one boys and girls – Ted will sneak up on you as he slides down so damn easy!

cheers #CrazeforHaze #GoinTroppo #Ted #EnjoyResponsibly

Brewing Software Recipes:

• Brewfather

Vital Stats:

Batch & Boil

• Batch Size: 23 Litres
• Boil Time: 90 mins

Properties

• OG 1.066
• FG 1.015
• IBU 41
• ABV 6.7%
• Colour 11.6 EBC
• Balance – 0.62 IBU/SG Bitterness Ratio

Malt:

Amt    Name                                                  Colour     % Grist

5.00 Kg  Malteurop Victorian Select Pilsen Malt          3.3 EBC       74%

0.50 Kg  Gladfield Golden Oat Malt                              24 EBC         7%

0.50 Kg Crisp Light Munich Malt                                   20 EBC         7%

0.25 Kg Gladfield Wheat Malt                                        4.2 EBC       4%

0.25 Kg UniGrain Rolled Oats                                        5.5 EBC        4%

0.25 Kg UniGrain Rolled Wheat                                     3.2 EBC        4%

6.75 Kg TOTAL                                                              11.6 EBC      100%

Hops:

       Amt Name                  Alpha Acids When      Time     IBU

• 10 g El Dorado                 18%                  First Wort    20 mins   21 IBU
• 10 g Citra LupoMax         12.2%                Hopstand    40 mins  2.5 IBU
• 10 g Galaxy AU Hops       16.1%                Hopstand    40 mins  3.2 IBU
• 10 g El Dorado                 18%                   Hopstand    40 mins  3.6 IBUs
• 20 g Citra LupoMax         12.2%                 Hopstand     20 mins  3.4 IBU
• 20 g Galaxy AU Hops       16.1%                Hopstand     20 mins  4.5 IBU
• 10 g El Dorado                 18%                   Hopstand    20 mins  2.5 IBUs
• 35 g El Dorado                 18%      First Dry Hop Day 4      3 Days
• 35 g Citra LupoMax         12.2%    First Dry Hop Day 4      3 Days  
• 35 g Galaxy AU Hops       16.1%    First Dry Hop Day 4      3 Days
• 35 g El Dorado                  18%     Second Dry Hop Day 7        3 Days
• 35 g Citra LupoMax          12.2%   Second  Dry Hop Day 7       3 Days  
• 35 g Galaxy AU Hops       16.1%   Second Dry Hop Day 7       3 Days

Yeast

Liquid | Bluestone Yeast

• BSY-A011 New England Bluestone Yeast x 1 Liquid pitch

Dry | Lallemand Brewing

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

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
2. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
3. Add first wort hop addition.
4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
5. Fly sparge slowly with 11 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 29.5 Litres.
6. The total boil time will be 60-90 minutes. Do not add Deltafloc or Irish Moss.
7. At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils. Set time for 40 mins and add first hop stand addition (10g each hop).
8. After 20 mins add the second hop stand additions (20g each of Galaxy and Citra hops and 10g of El Dorado LupoMax).
9. After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Liquid Pitch and pitch Yeast and aerate.
10. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
11. On approximately Day 4 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
12. Wait 3 days, [option to remove the first dry hop addition] and add the second addition of dry hops and dry hop for another 3 days.
13. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!