Every now and again along comes a NEW! Advanced Trial Hop that gets Brewers excited.  Superdelic NZH-102 NZ Hop is one of those hops.  We thought we might put her to the test in a big and bold and beautiful West Coast IPA.  You be the judge! Well, what are you waiting for? Time to Get Your Brewing On!

cheers #brewhappy #drinkhappy #enjoyresponsibly

Brewfather app Recipe Link

Vital Stats:

Batch & Boil

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

Properties

• OG 1.067
• FG 1.014
• IBU 65
• ABV 7.0%
• Colour 17 EBC
• Balance – 0.97 BU/GU Bitterness Ratio

Malt:

Hops:

 Yeast

Liquid | Bluestone Yeast

• BSY-A010 San Diego Bluestone Yeast 1 x Liquid Pitch

Dry | Lallemand Brewing

• Lallemand Brewing BRY-97 American West Coast 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, approx. 24L allowing for a 2 L false bottom) and a temperature of 66 °C.
2. Hold the mash at 66 °C until enzymatic conversion is complete.
3. 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).
4. Mash out for 10 minutes.
5. Fly Sparge slowly with 9.5 Litres of 77 °C (170 °F) water, collecting wort until the; pre-boil kettle volume is around 29.5 L.
6. The total boil time will be 90 minutes (60 mins if you want to save a bit of time); No need to add Deltafloc or Irish Moss.  Add bittering addition at 60 minutes from end of boil and first Superdelic Aroma addition at 5 minutes from end of boil.
7. At flameout, cool until wort cools to 80°C to avoid volatizing hop oils. Add hop stand (second Superdelic aroma addition) for 20 minutes.
8. After the total hop stand of 20 minutes, chill wort to 18°C (67 °F), decant starter or open Liquid Pitch and pitch Yeast and aerate.
9. Over the course of the two-week fermentation, ramp the temperature up to 20°C  to ensure full attenuation.
10. On approximately Day 4 or 5 of fermentation when attenuation is nearly complete, add the first of two double dry hop addition.
11. 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 and drink fresh. Prost!