Double IPA - Pernicious Weed Clone Recipe
This Double IPA has huge upfront grapefruit with sharp, dank orange-peel bitterness followed by juicy tropical to a dry finish. A rediculous amount of NZ hops on a medium malt base with dextrose to accentuate the hop-forward flavours. Approx. 8% ABV.
Yield: 0
Cost: 65
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
- 1 Cup
Materials
- 1.5 kg Brick Road Classic IPA
- 1.5 kg Brick Road Classic IPA
- 1.0 kg Dextrose
- 2 pkt US05 Yeast
- 100 g Nelson Sauvin
- 100 g Rakau
Instructions
- 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.
- Steep half of each of the hops - 50g Nelson Sauvin and 50g Rakau for 30 minutes in 1L of water at 80 degrees C, and strain the water into your fermenter using a sieve or coffee press.
- Mix the concentrated wort, hop steep and water well, then pour into your fermenter. Top up to 23 litres with cold quality brewing water. Ensure the wort temperature is 15 - 25 degrees Celcius. Vigourously stir the wort with a large spoon to oxygenate it. Pour in the cup of yeast slurry and gently stir into the oxygenated wort.
- Seal the fermenter lid and insert airlock. Ferment at 18-22 degrees Celcius for four days.
- On Day 4, put the remaining half of each of the hops into a sanitised hop sock or tube, tied with non-scented dental floss. Add sanitised weight to help the sock sink. Gently sink the hops into the wort. Remove on day 6. continue to ferment for 4-8 more days at 18-22 degrees Celsius.
- Check the gravity on day 7. If the SG remains steady for three days, fermentation is complete. Keg or bottle your brew as per standard practise.