The Haka - Beer Recipe - Brewer's Friend

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The Haka

282 calories 24.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 282 calories (Per 500ml)
Carbs: 24.8 g (Per 500ml)
Created: Saturday January 28th 2023
1.061
1.011
6.5%
51.0
71.6
5.5
20.02
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.20 kg Simpsons - Finest Pale Ale Golden Promise5.1975 kg Finest Pale Ale Golden Promise £ 1.64 / kg
£ 8.52 		37 4.99 82.5%
441 g GB - Flaked Barley441 g Flaked Barley £ 3.10 / kg
£ 1.37 		32 3.01 7%
252 g Weyermann - Chocolate Wheat252 g Chocolate Wheat - (late mash tun addition) £ 4.07 / kg
£ 1.03 		34.8 1149.99 4%
252 g Thomas Fawcett - Roasted Rye252 g Roasted Rye - (late mash tun addition) £ 3.17 / kg
£ 0.80 		31 499.99 4%
157 g Weyermann - Carafa Special Type III157 g Carafa Special Type III - (late mash tun addition) £ 2.50 / kg
£ 0.39 		29.9 1399.97 2.5%
6,299.50 g / £ 12.11
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Magnum27 g Magnum Hops £ 0.05 / g
£ 1.35 		Pellet 12.5 Boil 60 min 44.77 21.3%
40 g Rakau40 g Rakau Hops £ 0.06 / g
£ 2.40 		Leaf/Whole 10.4 Whirlpool at 80 °C 15 min 6.24 31.5%
60 g Rakau60 g Rakau Hops £ 0.06 / g
£ 3.60 		Leaf/Whole 10.4 Dry Hop at 12 °C 2 days 47.2%
127 g / £ 7.35
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss £ 0.05 / g
£ 0.20 		Fining Boil 10 min.
2.20 g Wyeast - Beer Nutrient £ 0.13 / g
£ 0.29 		Other Boil 10 min.
6 g CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 0 min.
7 g Gypsum £ 0.01 / g
£ 0.07 		Water Agt Mash 0 min.
1.50 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.02 		Water Agt Mash 0 min.
£ 0.57
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 150 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.45 bar       Temp: 4 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.75 L 70C strike water Strike 70 °C 63 °C 60 min
15.55 L 78C sparge Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.7
Mash volume with grains 19.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 17.5 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20.2 L) 23
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 20
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

The Haka

Brew club challenge was to make a beer using 100g of Rakau and no other hop apart from first addition bittering hop. No other restrictions on malt bill or style. As Rakau are New Zealand hops, I chose to do a Black IPA in reference to the New Zealand rugby team which are known as the all blacks. They have a famous pre-match tribal dance known as the Haka (Ka Mate Haka) and hence the name of the beer.

Malt

The mash was started with Golden Promise and flaked barley for one hour. Other dark grains added at end of mash: chocolate wheat, roasted rye and de-husked roasted barley. All of these dark malts are known less harsh than standard dark malts. The rye should add a little spiciness to the beer. I wanted it to be as dark as possible while still allowing the hops to be the main event to terms of taste.

Hops

Magnum was used to bitter. I wanted it to be bitter as it's an IPA but not to be too assertive. 40g Rakau were added at whirlpool while 60g were added as dry hop.

Yeast

Fermented with US05 for a dry crisp finish at 22C under 10psi with fewer esters. As this was a 6.5% beer more than one pack was required (I only had one pack), I did 24h 1L starter. Fermented at 22C as I didn't have much time left after receiving the hops!

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  • Last Updated: 2023-02-13 16:06 UTC