Been a long time between Rugby World Cups - 4 more years
to be exact and been a long time between collaborative brews for the Ringwood-WeFo Kiwi Cuz Brewers so with the Mrs & Kids back in Aotearoa for a holiday it was time to get all the gear out of the garage (Picobrew Zymatic and 2V system) and do a double brew day with me old mate Ryno from the Ringwood Brewers. Chariots of Fire English IPA coming soon...to this blog on the Picobrew Zymatic and something big and bold and malty and hoppy on the old 2V system. Last collab with Ryno was an Oskar Blues Inspiration Pale Ale
clone back in April 2013. So 2 years on we dug out the bags of Gladfield Malt and Crosby Hops and dreamed up a recipe on the fly affectionately titled "Smokin Joe Black IPA" after the legendary All Blacks centre from the 1980s who seemed to always know the winger was outside him without looking when he threw the pass and always found the gaps in every opposition defence to slice through the backline with ease.
Our hope is the All Blacks do the same against the Wallabies this coming weekend in the Rugby World Cup final 2015
- may the best team win and we celebrate or commiserate with a Smokin Joe Black IPA.
Seems only appropriate a couple of Kiwi homebrewers who get together for a collaboration home brew every 2 years dedicate the name of this special brew to "Smokin Joe
" so on with the show and recipe for an almost All Black IPA :-)
- 1.062 OG
- 1.011 FG
- 59 IBU
- 27 SRM (not quite Black enough!)
- 6.7% ABV
- Batch Size - 19L brew length
Gladfield Malt Bill
Amount Hop Time Form AA
- 1/2 tsp of Calcium Sulphate
- 1/2 tsp of Calcium Chloride
- 60 mins at 66C
- NB: we picked up pretty quickly we did not have enough Roasted Wheat in the mash to get a truly Black IPA so we crushed some more grains over the mash bed and batch sparged another 10-15 Litres of 75 C water over the mash bed to get some more All Black magic in the wort!
- Pitch yeast at 18C letting it rise to 20C over first few days
- Dry hopped with 2g/L of Crosby Idaho #6 Experimental Hops after primary fermentation and left for 72 hours
- Crash chilled to 2C and held for a few days before bottling