I've been intrigued by hops from New Zealand for a while now, and decided to do a pale ale or IPA to try them out. The grain bill should be simple, 10 lbs of base malt ( mix of pilsner and 2 row because it's what I have on hand) and 4-8 ounces of caraviena (again I have it on hand). I am looking at my normal supplier and the varieties that sound interesting (and are available) are motueka, wia-iti, and waimea. I'm thinking about getting 2 ounces of each. Any suggestions for a good schedule? Normally I would just add equal amounts of each at 60, 15, 5, and flame out. But I'm afraid what waimea with 16-19% AA would do to the ibus in that case (motueka range is listed as 6.5-8.5 AA, wia-iti is 2-3) . Anyone have any experience with these varieties, or suggestions on schedule?
You won't get a lot of flavour/aroma from the bittering portion (60 minutes) so why not use proportionately less motueka for the bitterness portion than the wi-iti? I've done that with other twinning hops for the bitterness portion. Or just use the motueka hops alone for bittering, and split the flavor/aroma hops equally. Here's one recipe I've seen using two of the three hops you mentioned: http://www.hbmalt.co.nz/index.php?route=product/product&product_id=456 Malts (5.7 kg) - 4.0 kg Gladfield American Ale - 0.8 kg Gladfield Pilsner - 0.6 kg Gladfield Light Crystal - 0.2 kg Gladfield Gladiator - 0.1 kg Gladfield Medium Crystal Hops (250 g) 100 g Motueka (6.5 – 7.5% AA) 50 g Wai-iti (2.5 – 3.5% AA) 50 g Mosaic (10.5 – 14% AA) 50 g Waimea (16 – 19% AA) Yeast Mangrove Jack’s M44 US West Coast
Thanks for the link, even with those silly metric measurements I think it was helpful. I just sat down with brewcipher and worked out something like this: .25 wiamea (17.5AA) @ 60 (16 ibus) .75 motueka (7.5 AA) @ 15 (10 ibus) .75 wia-iti (3AA) @ 15 (4 ibus) .5 each @ 5 (10 total) .5 each @ flameout Total of 43 ibus .75 wiamea and .25 motueka and wia-iti for dry hopping.
