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

6.96kg Maris Otter
390g Carawheat
230g Light Crystal
120g 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)
1tsp Irish Moss/Whirlfloc (10min boil)
15g Columbus (15% AA), 15g Centennial (9% AA), 15g Mosaic (12% AA), 15g Simcoe (12% AA)(10min boil)
10g Centennial (9% AA), 15g Mosaic (12% AA), 15g Simcoe (12% AA) (0min boil)

Combine 22 litres of 73°C water (strike temp) and the malts in the Mash-Tun. Rest at 65°C for 60mins. Add 7 litres of boiling water to raise to 75°C and rest for 20 minutes. Recirculate and run-off. Sparge with an additional 8 litres of 75°C water.

FERMENTATION:
Cool the wort and aerate well. Start fermentation as close as possible to 18°C*, preferably with Wyeast 1056 American Ale, 2x Safale US-05**, or 2x 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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