2.5 kg Light liquid malt extract 1.75 kg Marris Otter pale malt 0.1 kg Crystal malt 60L 0.25 kg Homemade toasted/victory malt 0.15 kg Wheat malt 0.2 kg Cara-pils malt
FWH - 10 g Nelson Sauvin 9.5% - 10 g Riwaka D Saaz 5.1% 60 mins - 10 g Super Alpha 13.7% 50 mins --> 10 mins - 40 g Riwaka D Saaz 5.1% 5 mins - 10 g Nelson Sauvin 9.5% 1 min - 10 g Super Alpha 13.7% Dry hop - 30 g Cascade 8.4% (Whole leaf) (7 days in secondary)
Malt extract and 5g Irish moss (re-hydrated) at 15 mins
Wyeast London Ale yeast 1028 (starter made 3 days earlier)
Mash at 68 degrees Celsius/151 degrees Fahrenheit for 90 minutes. Sparge at 80 degrees C/176 degrees F. Add first wort hops during run off. Boil for 60 minutes. During the middle 40 minutes add Riwaka hops continuously (or you could build a "Zoppinator"). Nelson Sauvin is a must - it has grape-like qualities and makes for a wonderful duel purpose hop. Ferment at 19 degrees C for 7 days and rack to secondary for 2-3 weeks. Dry hop during the last week of secondary (I used cascade because that’s what I had but mix it up here with a nice aroma hop). This beer is beautiful fresh but I’m guessing it’s going to be even better with age.