New Zealand Pale Ale (Hapi Daze style)

If you like Garage Project Hapi Daze, you will love this one. Brewed with a unique NZ Hop combo of Motueka, Riwaka, Wai-iti and Nelson Sauvin to make a truly NZ Pale Ale. So quick and easy to brew with Brick Road - around 40 minutes prep time.
Prep Time40 minutes
Active Time10 days
Course: Drinks
Keyword: Craft Beer, Hazy IPA, Home Brew Beer
Cost: 65


  • 1 30 litre fermenter
  • 1 Large mixing spoon
  • 1 5 litre jug
  • 1 1 litre jug
  • 1 Sieve or Coffee Press
  • 1 Hydrometer and test jar For testing gravity.


  • 1 Can Brick Road Classic Pacific Pale Ale
  • 1 Can Brick Road Light Malt
  • 1 pkt Fermentis US05 Yeast

Steeping hops

  • 15 g Motueka hops Steep at 80 Celcius for 20 minutes
  • 15 g Riwaka hops
  • 15 g Nelson Sauvin hops
  • 10 g Wai-iti hops

Dry hops

  • 15 g Motueka hops
  • 15 g Riwaka hops
  • 15 g Nelson Sauvin hops


  • Clean and sanitise fermenter, spoon, cup and jug.
  • Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
  • Soften the malt cans in hot water for about 5 minutes.
  • Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug, along with the 300g of lactose.
  • Boil 1 litre of water. Pour into a suitable jug and allow to cool to 80 Celcius. add the steeping hops. Leave for 20 minutes before adding to your wort.
  • Mix the concentrated wort and water well, then pour into your fermenter. Top up to 22 litres with cold quality brewing water. Using a sieve or coffee press, strain your 1L of steeped hops liquid. Ensure the wort temperature is 15 - 25 degrees celcius. Vigourously stir the wort with a large spoon to oxygenate it. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
  • Seal the fermenter lid and insert airlock. Ferment at 20-22 degrees Celcius for four days.
  • On Day 5, put the hops into a sanitised hop sock or tube, tied with non-scented dental floss. Gently sink the hops into the wort.
  • On Day 7, remove the dry hop.
  • Check the gravity. If the SG remains steady for three days, fermentation is complete. Keg or bottle your brew.

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