Pirate Life IIPA CLONE



Bursting with citrus aromas and belting you in the back palate with hop bitterness. Fortunately all that action is balanced by a strong malt base. High alcohol, high flavour. An award winning beer from Adelaide.

20 Litre Batch

Est. ABV: 8.8%
Est. IBU’s: 100
Est. SG: 1.082
Est. FG: 1.016

7.7kg Maris Otter
400g Carawheat
300g Light Crystal
150g CaraPils
120g Sour Grapes/Acidulated Malt (optional)
25g Columbus (15% AA) (60min boil)
15g Centennial (9% AA), 15g Mosaic (12% AA), 15g Simcoe (12% AA) (15min boil)
15g Columbus (15% AA), 15g Centennial (9% AA), 15g Mosaic (12% AA), 15g Simcoe (12% AA),
1tsp Irish Moss/Whirlfloc and 1tsp Yeast Nutrient (10min boil)
10g Centennial (9% AA), 15g Mosaic (12% AA), 15g Simcoe (12% AA) (0min boil)

Combine 20 litres of 70°C water (strike temp) and half of the malts in your grain bag inside your urn or pot. Rest at 65°C for 60mins. Raise grain bag and allow to drain for 5 minutes. Replace grain bag with the remaining half of the malts, top up your urn with an additional 2 litres of hot water, and rest for an additional 45mins. Sparge with 12 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn or pot to make a pre-boil volume of approximately 26 litres.

FERMENTATION:
Chill the wort and aerate well. Start fermentation as close as possible to 18°C*, preferably with Wyeast 1056 American Ale, 2 ets of Safale US-05, or 2 ets of Mangrove Jack’s US West Coast M44 yeast. On the 5th day of fermentation dry hop with 20g Centennial, 20g Mosaic, 20g Simcoe, and 20g Columbus for an additional 5 days.

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