Hops Down Under
Hops have been grown in New Zealand and Australia since the early 19th century. Until the late 1950s, Australian beers mainly used English-bred Whitebine Grape, Kent Goldings and Fuggles from Tasmania, and American-bred Golden Clusters from Tasmania, Victoria, and the Nelson area of New Zealand.
New varieties of hops have been progressively developed in Australia and New Zealand over the years, however, in New Zealand, they have been developed mainly in response to solving the probem of black root rot affecting Clusters, as well as a growing need for more alpha-acid and seedless hops. The release in Australia of Pride of Ringwood (POR) in 1965 was, at that time, the highest alpha hop (~11%) in the world. It is considered to be the signature hop for Australian beers, and is mainly used for bittering and imparts a distinctive earthy flavor.
Coming to the present time, Australian and New Zealand hops have continued to be bred for alpha. But as the market for hops is dominated by German and US growers, the local growers in Australia and New Zealand (a combined 2% share of the global market) have sought to differentiate themselves by producing high alpha hops but with distinctive flavors and aromas; i.e. not like US pale ales using piney and citrusy hops or British beers with earthy and floral hops.
This article will provide you with some insights into how some of the newer Australian and New Zealand hop varieties can be used to create your own distinctive beers. It draws on the experience of the hop growers and practical application by some leading craft brewers. The general characteristics of these newer hops are tropical fruit and, dependent on use, can lead to beers with very intense flavors.
Australia
Let’s look at some recent new and noteworthy hop varieties from Australia first, from Hop Products Australia (HPA) a subsidiary of Barth-Hass, who have hop gardens at Bushy Park in the Derwent Valley in Tasmania, and Rostrevor in the Ovens Valley in North East Victoria. Owen Johnston from HPA was most helpful in the preparation of this article.
The newer hops from Australia are: Ella (was Stella for a while but changed because of possible confusion with a certain Belgian lager), Summer, Galaxy®, Topaz, and Vic Secret, (not to be confused with Victoria’s Secret, as this hop is named after the state of Victoria where it was bred, and it was an in-house HPA secret during its breeding program).
All of these hops have come through HPA’s breeding program. So while parentage may have come from US or European land race varieties, e.g. Saaz, once crossed with other cultivars, the hops are now all distinctively Australian.
For hops of the same genetics, the effects of different microclimate, length of daylight, and soils, combined with no diseases, and very limited problems with pests, means very robust and vigorous plants. So the crossing of known plants from HPA’s large genetic catalog creates unknown unknowns, some of which may be selected for further development. The breeding program is a long process and may result in two or three new varieties in a decade. The hop breeder for HPA has a few of his own hectares set aside as a “skunkworks,” which is sufficient to grow ~100 kg — enough for brewing trials before the fate of a hop is decided.
The new Enigma hop is an interesting case study, bred in part from a Swiss Tettnang, grows very robustly, which is strange considering where the hop has come from, with a flavor that is hard to pin down. With alpha acid around 13.5–16.5% and total hop oils of 2.4 to 3 mL/100 g, early indications are of a strawberry/red berry/red currant flavor. However, you should not hold your breath for supplies of Enigma to get to homebrewers as the 2014 crop will be released only to selected brewers for trials.
Here is a summary of some of the flavors that you can expect from these new Australian hops that you can get your hands on.
Ella: Dual purpose. Alpha acids: 13.3–16.3; Total oils (mL per 100 g): 2.4–3.4
In lower doses, Ella can display floral and subtle spice notes, such as star anise, which is best appreciated in lagers or Pilsners. With larger additions or when dry hopping, Ella imparts distinct grapefruit and tropical flavors which can be used to offset robust malt and yeast characters in many styles.
Galaxy®: Aroma. Alpha acids: 11–16; Total oils (mL per 100 g): 3.0–5.0
Galaxy® is used in Stone and Wood Brewing Co.’s Pacific Ale (Byron Bay, New South Wales), Bridge Road Brewers Galaxy® IPA (Beechworth, Victoria) and in numerous craft beers around the world. When used late in the kettle, the whirlpool, or for dry hopping, Galaxy® contributes a pungent and striking flavor best described as a combination of passionfruit and citrus. The fruit characters are modulated by different hops, malts, yeasts and dosing, however a late addition of Galaxy® into the brew is always distinct.
Summer: Aroma. Alpha acids: 5.6–6.4; Total oils (mL per 100 g): 1.4–2.0
Summer is a hop variety formerly known as Summer Saaz. Compared to Galaxy® and Ella this hop is much more subtle; it’s a gentler, floral aroma, slightly earthy. When used in dry hopping, expect distinctive apricot and stone fruit notes.
Vic Secret: Aroma. Alpha acids: 14.0–17.0; Total oils (mL per 100 g): 2.2–2.8
New in 2013, Vic Secret was destined for the chopping block from HPA’s hop breeding program until it was featured in the Bridge Road Brewers 2011 Harvest Ale and turned out to have unexpected potential. Resinous, grassy and mild fruit flavors are characteristics of this hop variety. Whirlpool and dry hop additions of Vic Secret introduce appealing clean and distinct pineapple and pine characters to the beer. It is lighter and less dominant than Galaxy®.
Topaz: Dual purpose. Alpha acids: 13.7–17.7; Total oils (mL per 100g): 1.7–2.2
Dry hopping with Topaz can result in a beer with resinous, grassy flavors; however, with later additions and in higher gravity brews, light tropical fruit flavors (some say lychee) can become more pronounced.
Australian Hop Recipes
As to the way the hops perform in the brewery, we can take a tip from the way Bridge Road Brewers do it. Bridge Road has created a “Beer School Hop Pack” collection consisting of four IPA beers with the same malt recipe, brew schedule and yeast strain, with the same alcohol by volume (ABV) of 4.8%, each beer showcasing a single new hop variety; Ella, Galaxy®, Summer and Vic Secret.
Ben Kraus from Bridge Road Brewers in Beechworth, Victoria provides the key attributes for his base India pale ale recipe, which is suitable for hop experimentation:
• Aiming for 5% ABV, use more base malt to raise the ABV to your desired strength.
• 80% Maris Otter malt (or similar 2-row pale ale malt).
• 15% pale crystal malt
• 5% pale wheat malt
• 2.5 L/kg mash liquor
• Use a single infusion mash at 146 °F (63 °C). Aim for the final gravity (FG) to be below 1.010. Bridge Road beers are normally 1.007. The drier the better. Sparge at 171 °F (77 °C).
• Hops: your choice 1 gm/L at 10 min. remaining, 3 gm/L at whirlpool, 5 gm/L dry hop last day of fermentation, added when SG is below 1.015.
• Yeast: Wyeast 1056 (American Ale)
• Allow a couple of days at ~64 °F (18 °C) before chilling.
• Rack off hops/yeast after 5 days at 32-36 °F (0-2 °C). Bottle, or lager for a couple of weeks.
New Zealand
Moving on to New Zealand, there has also been a shift from growing hops for alpha as a commodity, to growing and developing aroma varieties, usually with attributes of high alpha and low co-humulone. New Zealand Hops is a grower-owned cooperative based in the Tasman District within New Zealand’s South Island, with Nelson Province situated at approximately 41 degrees south. New Zealand Hops has a unique range of varieties due to commitment to research and development for breeding new hop cultivars, with the most recently released varieties being Kohatu, Wai-iti, and Waimea.
So what makes a hop rhizome from, say, the German Hallertau region, which is genetically the same plant, different when planted in New Zealand? New Zealand Hops Chief Executive, Doug Donelan explains, “We grow some northern varieties for the domestic market such as Cascade and Fuggle, and these are the same varieties; however they do produce hops with different characteristics than their sisters grown in the
USA and UK. Nobody has yet determined with any certainty why that is but it stands to reason that if you change the environmental growing situation it’s going to have some impacts. The vast majority of hops we grow aren’t these northern varieties, with all our 15 commercial cultivars being unique to New Zealand, having been developed through our own breeding program.”
Some hops like Nelson Sauvin are not particularly new, Doug continues. “It was released from the breeding program as Nelson Sauvin about 20 years ago . . . it appears to some markets that it is new, but New Zealand brewers have been brewing with it for the past two decades, it actually epitomizes some New Zealand beer styles and when selected, nearly 30 years ago, the interest was in its alpha content of 12%. It wasn’t until it went through brewing trials and found to have some extraordinary aroma qualities that its designation shifted to dual purpose.
“Some varieties have been re-branded but all of the hops listed in this story are unique to New Zealand. Motueka was previously called ‘B-Saaz’ and Riwaka ‘D-Saaz,’ the same for Pacifica, previously ‘Pacific Hallertau’ and Wakatu ‘New Zealand Hallertau Aroma.’ These hops had parentage in Saazer and Hallertauer Mittlefruh but in some instances it may be as far back as great grandmother or further removed.
“The name changes were made to identify these hops as New Zealand varieties while also removing the old-line European names, which actually have appellation. Kohatu and Wai-iti were released in 2011 and Waimea in 2012. All the names are hop-growing areas in the Tasman district, except for Wakatu, which is the Maori name for the Nelson region.
“These new varieties, Kohatu, Wai-iti and Waimea were all fast tracked, so it was only eight years from selection to release . . . this would at best, normally be 12 years however it could actually be longer. There is much to be considered before releasing a commercial variety and it takes several years of growing trials. It’s not just a matter of whether they are good to brew with, there are extensive criteria that must also be met.
“We have a new trial variety going in for brewing trials out of our research program and eight varieties have come up from seedlings to be selected for further trial work. That’s out of over 2,000 seedlings that we produce annually through the program.”
Nelson Sauvin: Dual purpose. Alpha acids: 12–13%; Total oils (mL per 100 g): 1.1
The essential oil profile displays “fresh crushed gooseberries” a descriptor often used for the grape variety Sauvignon Blanc. The fruitiness may be a little overpowering for the uninitiated, however, those with a penchant for bold hop character will find several applications for this true brewer’s hop. Quintessentially New Zealand. Use in an imperial Pilsner with a small first wort hop (FWH) addition, then mainly whirlpool and dry hopping.
Kohatu: Aroma. Alpha acids: 3%; Total oils (mL per 100 g): 4.37
High essential oil content with big aroma with pine needles and tropical fruit. This is a big aroma hop with intense floral characters of pine needles and tropical fruit. Trial brews made with this hop were only moderately hopped and displayed great quality of bitterness and well-rounded fruity hop characters.
Wai-iti: Aroma. Alpha acids: 3.4%; Total oils (mL per 100 g): 1.24
Lots of the essential oil Farnesene at 12.9%, similar level to the noble hop Saaz. This hop has a reasonable weight of oil, which is further enhanced as a ratio to alpha based on this variety being selected as a low alpha type to showcase its aroma characters. Wai-iti has a startlingly citrus aroma made up of mandarin, lemon and lime zest. Low cohumulone adds to the overall quality of the finish, which is soft. Use in golden ale/blond ale.
Waimea: Dual purpose. Alpha acids: 16–19%; Total oils (mL per 100 g): 2.1
Latest release with high alpha but also lots of oils giving fresh tangelo and citrus fruit aroma with pine needles. Use in IPA or imperial lagers.
Orbit: Lower alpha finishing hop. Alpha acids: 5.3%
Orbit is a proprietary blend of hops specially selected out of the New Zealand “Hops with a Difference” breeding program each year. Stringent selection processes and long-term growing trials can result in some really excellent hops being rejected on agronomic performance or other plant management issues.
Australian and New Zealand Hop Combinations to Try
Ella hops (above) are an Australian dual purpose variety that can display floral and spice notes in low doses and grapefruit and tropical flavors in higher doses. Originally named “Stella,” the name of the hop was changed to prevent confusion with the beer Stella Artois.
Shawn Sherlock from Murray’s Craft Brewing Co. in Port Stephens, New South Wales, Australia is a true believer in blending hops to give a unique complexity to a beer. The Murray’s Angry Man IPA, for instance, brings together British and German malts, an assertive multistrain British yeast blend, along with a blend of Kiwi hops for a distinctive take on an IPA. Enjoy using and experimenting with these new distinctive Australian and New Zealand hop varieties to create unique flavors in your beers.
Australia
Galaxy® & Summer: Summer in support of stronger flavored hops can fill in the flavor profile, can add apricot and fruit
Ella & Vic Secret: Careful not to overdo either hop in any one area of bittering/flavor/aroma
Galaxy® & Vic Secret: Complements Galaxy® with clean citrusand passionfruit
New Zealand
Pacific Jade & Pacifica: The different flavor and aroma characters play well off each other
Rakau & Motueka: The different flavor and aroma charactersplay well off each other
Motueka & Pacifica: Late hopping, in boil, whirlpool and/or dry hop
Riwaka & Pacifica: Late hopping, in boil, whirlpool and/or dry hop
Motueka & Riwaka: Late hopping, in boil, whirlpool and/or dry hop
Australia and New Zealand Hops Recipes
Australian Brown Dog Ale
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.014
IBU = 42 SRM = 22 ABV = 5%
This recipe was the basis of the joint brew that Barry Cranston did with Bridge Road Brewers, using only Australian malts and hops, as a prize for being Australian Amateur Brewing Championship (AABC) Champion. It was on tap in Melbourne during the Great Australasian Beer SpecTAPular (GABS). Note on the name, “It would kill a brown dog, but this tasted so bad it could” is an ironic Australian expression about potency, as it is well known that brown dogs are virtually indestructible. Barry says, “It was fairly bitter, I like it that way, so the bittering hops can be reduced if desired.”
Ingredients
8.4 lbs. (3.8 kg) 2-row pale ale malt (Australian if possible)
7 oz. (0.19 kg) crystal malt (20 °L)
7 oz. (0.19 kg) crystal malt (60 °L)
7 oz. (0.19 kg) crystal malt (120 °L)
7 oz. (0.19 kg) chocolate malt (348 °L)
7 oz. (0.19 kg) Castle Chateau Abbey® (amber) malt (18 °L)
2.9 AAU Pride of Ringwood pellet hops (90 min.) (0.3 oz./8 g at 9.6% alpha acids)
5.8 AAU Galaxy® pellet hops (40 min.) (0.43 oz/12 g at 13.5% alpha acids) 2.9 AAU Pride of Ringwood pellet hops
(40 min.) (0.3 oz./8 g at 9.6% alpha acids) 4.1 AAU Galaxy® pellet hops (10 min.)
(0.3 oz/8 g at 13.5% alpha acids) 0.3 oz (8 g) Galaxy® pellet hops (0 min.)
Whirlfloc (10 min.)
Yeast nutrient (10 min.)
White Labs WLP009 (Australian Ale) or WLP001 (California Ale) or Fermentis Safale US-05 yeast
Priming sugar (if bottling)
Step by Step
Use an infusion mash at 153 °F (67 °C) for 45 minutes then raise to 162 °F (72 °C) for 15 minutes and sparge at 168 °F (76 °C). Boil for 90 minutes add the hops per the ingredients list, and whirlfloc and yeast nutrient at 10 minutes. Chill the wort rapidly to 60 °F (16 °C) and pitch the yeast. Ferment at 63 °F (17 °C). Carbonate to 2 volumes.
Australian Brown Dog Ale
(5 gallons/19 L, extract with grains)
OG = 1.051 FG = 1.014
IBU = 42 SRM = 22 ABV = 5%
Ingredients
5.9 lbs. (2.7 kg) Coopers light liquid malt extract
7 oz. (0.19 kg) crystal malt (20 °L)
7 oz. (0.19 kg) crystal malt (60 °L)
7 oz. (0.19 kg) crystal malt (120 °L)
7 oz. (0.19 kg) chocolate malt (348 °L)
7 oz. (0.19 kg) Castle Chateau Abbey® (amber) malt (18 °L)
2.9 AAU Pride of Ringwood pellet hops (90 min.) (0.3 oz./8 g at 9.6% alpha acids)
5.8 AAU Galaxy® pellet hops (40 min.) (0.43 oz/12 g at 13.5% alpha acids)
2.9 AAU Pride of Ringwood pellet hops (40 min.) (0.3 oz./8 g at 9.6% alpha acids)
4.1 AAU Galaxy® pellet hops (10 min.) (0.3 oz/8 g at 13.5% alpha acids)
0.3 oz (8 g) Galaxy® pellet hops (0 min.)
Whirlfloc (10 min.)
Yeast nutrient (10 min.)
White Labs WLP009 (Australian Ale) or WLP001 (California Ale) or Fermentis Safale US-05 yeast
Priming sugar (if bottling)
Step by Step
Heat 3 gallons (11 L) water in your kettle to 160 °F (71 °C). Place all the crushed grains in a muslin bag and soak in the hot water for 20 minutes. Rinse the grains with 0.5 gallons (2 L) hot water. Top off kettle with water to 6.5 gallons (25 L). Just as water starts to boil remove from heat and add liquid extract. Return the wort to heat after all the extract has dissolved and bring to a boil. Total boil time is 90 minutes, adding whirlfloc and yeast nutrient with 10 minutes left in the boil. Chill the wort rapidly to 60 °F (16 °C) and pitch the yeast. Ferment at 63 °F (17 °C). Carbonate to 2 volumes.
Tips for Success: Sydney water is quite soft, so for this size batch add 0.1 oz. (3 g) calcium chloride to the mash. If you can get your hands on a bottle of Coopers Sparkling Ale, you can re-culture the yeast from the bottom of the bottle.
Young Henrys Real Ale clone
(5 gallons/19 L, all-grain)
OG = 1.040 FG = 1.012
IBU = 47 (measured) SRM = 12
ABV = 3.7%
Richard Adamson of Young Henrys based in Newtown, Sydney, says that this recipe is one of their core offerings. It’s an Australian take on a very sessionable English best bitter, but with a distinctive Australian hop profile giving spicy and orange rind aromas, integrating well with toffee and caramel flavors, with a long bitter finish. For those who happened to be in the UK at the right time, this beer was part of the Wetherspoons Real Ale Festival.
Ingredients
3.5 lbs. (1.6 kg) 2-row pale ale malt (Australian if possible)
3.5 lbs. (1.6 kg) Bairds Maris Otter pale ale malt
11 oz. (0.31 kg) Simpsons dark crystal malt (80 °L)
11 oz. (0.31 kg) Weyermann Caramunich® I malt
2.5 AAU Topaz pellet hops (FWH) (0.14 oz./4 g at 17.8% alpha acids)
15 AAU Ella (formerly Stella) pellet hops (5 min.) (1 oz./28 g at 15% alpha acids)
13.25 AAU Galaxy® pellet hops (5 min.) (1 oz./28 g at 13.25% alpha acids)
8.9 AAU Topaz pellet hops (0 min.) (0.5 oz./14 g at 17.8% alpha acids)
Whirlfloc (15 min.)
Yeast nutrient (15 min.)
50/50 combination of White Labs WLP001 (California Ale) and WLP017 (Whitbread Ale) yeasts
Priming sugar (if bottling)
Step by Step
Infusion mash at 153 °F (67 °C) for 60 minutes, sparge at 172 °F (78 °C). Boil for 60 minutes, adding the hops per the ingredients list, and whirlfloc and yeast nutrient at 15 minutes. At the end of the boil, let wort stand for 10-15 minutes before beginning the chilling process. Chill the wort rapidly to 65 °F (18 °C) and ferment at 65 °F (18 °C). Carbonate to 2.5 volumes if kegging.
Young Henrys Real Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.040 FG = 1.012
IBU = 47 (measured)
SRM = 12 ABV = 3.7%
Ingredients
4.8 lbs. (2.2 kg) Maris Otter liquid malt extract
11 oz. (0.31 kg) Simpsons dark crystal malt (80 °L)
11 oz. (0.31 kg) Weyermann Caramunich® I malt
2.5 AAU Topaz pellet hops (FWH) (0.14 oz./4 g at 17.8% alpha acids)
15 AAU Ella (formerly Stella) pellet hops (5 min.) (1 oz./28 g at 15% alpha acids)
13.25 AAU Galaxy® pellet hops (5 min.) (1 oz./28 g at 13.25% alpha acids)
8.9 AAU Topaz pellet hops (0 min.) (0.5 oz./14 g at 17.8% alpha acids)
Whirlfloc (15 min.)
Yeast nutrient (15 min.)
50/50 combination of White Labs
WLP001 (California Ale) and WLP017 (Whitbread Ale) yeasts
Priming sugar (if bottling)
Step by Step
Heat 3 gallons (11 L) water in your kettle to 160 °F (71 °C). Place the crushed grains in a muslin bag and soak in the hot water for 20 minutes. Rinse the grains with 0.5 gallons (2 L) hot water. Top off kettle with water to 6 gallons (23 L). Just as water starts to boil remove from heat and add liquid extract. Return the wort to heat after all the extract has dissolved and bring to a boil. Boil for 60 minutes, adding the hops per the ingredients list, and whirlfloc and yeast nutrient at 15 minutes. At the end of the boil, let wort stand for 10–15 minutes before beginning the chilling process. Chill the wort rapidly to 65 °F (18 °C) and ferment at 65 °F (18 °C). Following packaging instructions per the all-grain version.
Tips for Success: Sydney water is quite soft, so adjust mash to pH 5.5 and aim for a finished beer at pH 4.3. Yes I know that when you plug these numbers into BeerSmith or ProMash the IBU number is a lot less than 47. The final Topaz addition at flameout or in the whirlpool adds considerable bitterness and Young Henrys brewers have developed a spreadsheet that more accurately reflects their brew house experience. Young Henrys use a proprietary blend from White Labs, so I suggest a 50/50 combination of White Labs WLP001 (California Ale) and WLP017 (Whitbread Ale) yeasts. Two vials in this batch size would give a good approximation and it should flocculate well.
New Zealand
Bacchus Wai-iti IPA clone
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.010
IBU = 92 SRM = 9 ABV = 7.1%
Ross Kenrick of Bacchus Brewing in Brisbane says that this delicious IPA showcases the high oil and low alpha Wai-iti with its unique really intense aroma characters of citrus made up of mandarin, mango, lemon and lime zest. The low cohumulone adds to the overall quality of the finish, which is soft, making this an extremely easy drinker. This recipe can also be used to showcase any single hop, just adjust the bittering addition to maintain approximately 90 IBUs.
Ingredients
11 lbs. (5 kg) 2-row pale ale malt
10 oz. (0.28 kg) dextrose sugar
8 oz. (0.22 kg) Weyermann Caramunich® I malt
8 oz. (0.22 kg) Weyermann Carapils® malt
20.5 AAU Waimea pellet hops (60 min.) (1.3 oz./38 g at 15.8% alpha acids)
3.4 AAU Wai-iti pellet hops (20 min.) (1 oz./28 g at 3.4% alpha acids)
3.4 AAU Wai-iti pellet hops (10 min.) (1 oz./28 g at 3.4% alpha acids)
3.4 AAU Wai-iti pellet hops (0 min.) (1 oz./28 g at 3.4% alpha acids)
2.1 oz. (60 g) Wai-iti pellet hops (dry hop)
Whirlfloc (15 min.)
Yeast nutrient (15 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast
Priming sugar (if bottling)
Step by Step
Use an infusion mash at 149 °F (65 °C) for 90 minutes. Boil for 60 minutes add the hops per the ingredients list, and whirlfloc and yeast nutrient at 15 minutes. At the end of the boil, let wort stand for 10-15 minutes before beginning the chilling process. Chill the wort rapidly to 66 °F (19 °C) and pitch the yeast. Ferment at 66 °F (19 °C). Carbonate to 2 to 2.5 volumes.
Bacchus Wai-iti IPA clone
(5 gallons/19 L, extract with grains)
OG = 1.063 FG = 1.010
IBU = 92 SRM = 9 ABV = 7.1%
Ingredients
8 lbs. (3.6 kg) Coopers light liquid malt extract
10 oz. (0.28 kg) dextrose sugar
8 oz. (0.22 kg) Weyermann Caramunich® I malt
20.5 AAU Waimea pellet hops (60 min.) (1.3 oz./38 g at 15.8% alpha acids)
3.4 AAU Wai-iti pellet hops (20 min.) (1 oz./28 g at 3.4% alpha acids)
3.4 AAU Wai-iti pellet hops (10 min.) (1 oz./28 g at 3.4% alpha acids)
3.4 AAU Wai-iti pellet hops (0 min.) (1 oz./28 g at 3.4% alpha acids)
2.1 oz. (60 g) Wai-iti pellet hops (dry hop)
Whirlfloc (15 min.)
Yeast nutrient (15 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast
Priming sugar (if bottling)
Step by Step
Heat 3 gallons (11 L) water in your kettle to 160 °F (71 °C). Place the crushed grains in a muslin bag and soak in the hot water for 20 minutes. Rinse the grains with 0.5 gallons (2 L) hot water. Top off kettle with water to 6 gallons (23 L). Just as water starts to boil remove from heat and add liquid extract. Return the wort to heat after all the extract has dissolved and bring to a boil. Boil for 60 minutes add the hops per the ingredients list, and whirlfloc and yeast nutrient at 15 minutes. At the end of the boil, let wort stand for 10–15 minutes before beginning the chilling process. Chill the wort rapidly to 65 °F (18 °C) and pitch the yeast. Ferment at 66 °F (19 °C). Carbonate to 2 to 2.5 volumes.
