Here are the ins and outs of the NZ Craft Beer TV Mash Up recipe as it was communicated to the collaborating craft breweries. I'll sit down today and convert it to a 20 litre brew for everyone so you don't have to headbutt the calculator yourselves. Thinking maybe if anyone wants to give it a crack, Luke and I will probably get a little competition going where we'll judge a bunch of your Mash Ups and vote on the best. Anyone keen?
Maris Otter Pale Ale Malt - 70%
Gladfield Ale Malt - 30%
Original Gravity - 1.058
Final Gravity - 1.012
Final AbV(%) - 6.0
Liquor Treatment - Calcium chloride only (in mash) at rate of 0.59 grams per kilogram of grain (based on starting water chemistry as follows):
Ca 9.7 ppm
SO4 0.5 ppm
Na 12.2 ppm
Cl 15 ppm
CO3 30 ppm
Mash Grist:Liquor ratio - 1:2.6
67 degrees Celsius mash temperature, 45 minute saccharification time
Hops - Southern Cross, Riwaka, New Zealand Cascade
1st addition - Southern Cross(at boil start)
2nd addition - Riwaka, NZ Cascade and Southern Cross (flavour addition, 30 minutes before boil end)
3rd addition - Riwaka, NZ Cascade and Southern Cross (aroma addition, add at boil end or into whirlpool)
Aim for 50 IBU and 90 minute boil time.
Dry hopping - Add into fermenter at SG of 1.015 - 1.020. Add Southern Cross, Cascade and Riwaka.
Hopping proportions will vary on your system and IBU calculations, but can be proportioned as follows:
1st addition - Southern Cross at 8.5% of total brewhouse hop volume
2nd addition - Riwaka at 22.9% of total brewhouse hop volume. NZ Cascade at 13.1% of total brewhouse hop volume. Southern Cross at 6.5% of total brewhouse volume.
3rd addition - Riwaka at 9.8% of total brewhouse hop volume. NZ Cascade at 26.1% of total brewhouse hop volume. Southern Cross at 13.1% of total brewhouse hop volume.
Dry hopping rates - Total = 3.48 grams hops/litre of fermenting beer
- Southern Cross - 1.63 grams/litre.
- NZ Cascade - 1.14 grams/litre.
- Riwaka - 0.71 grams/litre.
Due to the lack of Riwaka on the market, we recommend a combination of Motueka and Nelson Sauvin (at a ratio of 4:1) to give a flavour/aroma profile that is similar. This would have to be adjusted according to alpha acid percentages.