Ballistic IPA CLONE



Based on a local beer brewed by the Ballistic Beer Co. of Salisbury QLD, this dry, aggressively bitter tropical fruit bowl is a god-send for hop heads but is a mainstream lager drinkers worst nightmare.

2.5kg Liquid Light Malt Extract
1kg Liquid Wheat Malt Extract
500g Light Dried Malt
300g Dextrose
300g Caramunich Grain malt
300g Carapils Grain malt
15g NZ Brooklyn Hops (17.1% AA) – 45 min boil
15g Chinook Hops (13.3% AA) – 20 min boil
15g Simcoe Hops (13.5% AA) & 15g NZ Brooklyn Hops (17.1% AA) – 10 min boil
15g Chinook Hops (13.3%) & 15g El Dorado Hops (10.7% AA) – 5 min boil
15g Simcoe Hops (13.5% AA) & 15g El Dorado Hops (10.7% AA) – 0 min boil
15g Chinook Hops (13.3% AA), 15g Simcoe Hops (13.5% AA) & 15g El Dorado Hops (10.7% AA) – Dry Hop
Safale US-05
4g Yeast Nutrient
Whirlfloc/Brewbrite

1. Steep grain for 20-30 mins with 1.5 litres of hot tap water (not boiling).
2. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
3. Add another 4 litres of water and 1 kg liquid wheat malt (approx.) to the saucepan, and bring to the boil whilst stirring.
4. Add 15g NZ Brooklyn hops.
5. After boiling for 25 minutes, add 15g Chinook.
6. After boiling for 50 minutes, add 15g Simcoe and 15g NZ Brooklyn and whirfloc or brewbrite.
7. After boiling for 55 minutes, add 15g Chinook and 15g El Dorado. Continue to boil for the last 5 mins.
8. At the end of the 60 minutes, turn off the heat and add 15g Simcoe and 15g El Dorado.
9. Add the rest of the malts, dextrose and yeast nutrient, stir to dissolve and create a whirlpool effect.
10. Pour the contents of the saucepan into your sanitised cube, leaving excessive hop debris behind. Seal the cube whilst hot, and leave to cool.
11. A day before beginning fermentation, place 10-15 litres of water in closed containers in a fridge and chill.
12. Add the cooled contents of your cube to your fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 18-22°C. Stir vigorously to aerate.
13. Add yeast and ferment as close as possible to 20°C.
14. On Day 4 of fermentation, add Dry Hops of 15g Chinook, 15g Simcoe and 15g El Dorado to the fermenter. Bottle or keg when gravity is consistent over two days.

Beer

Mead

Spirits