Recipes
Here at Te Aro Brewing Company, we believe there shouldn’t be any secrets when it comes to what you eat and drink, so we decided at the beginning to publish our recipes and encourage people to make them at home. You’ll find many of our recipes here and you can buy the ingredients and make it yourself. For convenience, we sell ready-made recipe kits containing the grain and hops you’ll need all neatly measured out. You can find everything you need here.
To make it even easier, we sell fresh wort packs of our beer (here), so all you have to do is add yeast and wait.
Fred's US IPA
http://beersmithrecipes.com/viewrecipe/1103016/te-aro-freds-ipa
Ingredients: Gladfields American Ale, Medium Crystal, Gladiator & Wheat malts, Pacific Jade, Centennial, Chinook & Zythos Hops. Koppafloc and Yeast Nutrient supplied in late hops addition packaging.
Est OG 1.060 – Est FG 1.010 – Est BU 50 – Est ABV 6.6%
American Ale 87.4%
Medium Crystal 3.1%
Gladiator 4.8%
Wheat 4.8%
Pacific Jade 9.4BU @ 60min
Centennial 1g/L @ 20min
Chinook 1g/L @ 15min
Centennial 1.2g/L @ 10min
Chinook 1.2g/L @ 5min
Zythos 2.4g/L @ 1min
US-05
Zythos 3.2g/L DH 4 Days
Chinook 1.1g/L DH 4 Days
Instructions (for 23L brew)
– Mash in with 16.6L of strike water (~73C kit dependent) to hit a Mash Temp of 65C for 60 minutes.
– Recirculate after 60 minutes until clear ~15L.
– Drain mash tun slow and steady (Sparging process should take at least 20min+).
– Batch sparge with 19.6L of ~75C sparge water in one batch.
– Boil Volume is ~29L (Top up if required) Boil for 60 minutes adding hop additions as labelled.
– Crash chill to ~20C as quickly as possible Estimated OG 1.060
– Transfer to fermenter, aerating as much as possible and pitch rehydrated yeast.
– Ferment at 18C for 7 days then add dry hops for 4 days.
– Crash chill to 1-4C if possible for 3 days and optionally add gelatin finings for clarity if desired.
– Bottle or keg!
Best consumed within 6 weeks of packaging.
Razzle Dazzle NZ Pilsner
http://beersmithrecipes.com/viewrecipe/1103011/te-aro-razzle-dazzle
You will require a starter & the facility to lager if using Wyeast. If you can not lager (13C ferment followed by 4C lager for 2 weeks), you will need to select the M54 Californian Lager strain which has lager attributes at the warmer Ale temps.
Ingredients: Gladfields Pilsner, Gladiatorl & Vienna malts, Riwaka, Nelson Sauvin & Motueka Hops. Koppafloc and Yeast Nutrient supplied in late hops addition packaging.
Est OG 1.047 – Est FG 1.010 – Est BU 39 – Est ABV 5%
Pilsner 80%
Gladiator 10%
Vienna 10%
Motueka 9.6BU @ 60min
Motueka 15.4BU @ 30min
Motueka 1.2g/L @ 15min
Motueka 1.2g/L @ 5min
Wyeast 2007 or M54 (Wyeast will require a starter and lagering up to 4 weeks.)
Riwaka 3.2g/L DH 4 Days
Nelson Sauvin 1.1g/L DH 4 Days
Instructions (for 23L brew)
– Mash in with 13L of strike water (~73C kit dependent) to hit a Mash Temp of 65C for 60 minutes.
– Recirculate after 60 minutes until clear ~15L.
– Drain mash tun slow and steady (Sparging process should take at least 20min+).
– Batch sparge with 23L of ~75C sparge water in one batch.
– Boil Volume is ~30L (Top up if required) Boil for 90 minutes adding hop additions as labelled.
– Crash chill to ~20C as quickly as possible Estimated OG 1.047
– Transfer to fermenter, aerating as much as possible and pitch rehydrated yeast.
– Ferment at 13C* for 7 days raising temp to 20C for D rest.
– Chill to 4C for ~2 weeks and optionally add gelatin finings for clarity if desired.
– Add dry hops 4 days prior to packaging.
– Bottle or keg!
– Best consumed within 6 weeks of packaging.
– * If lagering is not possible, use M54 yeast and ferment as cool as possible 13-18C until gravity is reached ~7-10 days.
Summer Session Stout
http://beersmithrecipes.com/viewrecipe/1103073/te-aro-summer-stout
Ingredients: Gladfields American Ale, Dark Chocolate, Flaked Oats, Dark Crystal & Golden Oats. Southern Cross Hops.
Est OG 1.040 – Est FG 1.011 – Est BU 31 – Est ABV 3.8%
American Ale 86.8%
Dark Chocolate 9.5%
Flaked Oats 9.5%
Dark Crystal 4.8%
Golden Oats 4.8%
Southern Cross 19BU @ 30min
Southern Cross 12BU @ 15min
S-05
Instructions (for 23L brew)
– Mash in with 11.30L of strike water (~76C kit dependent) to hit a Mash Temp of 69C for 60 minutes.
– Recirculate after 60 minutes until clear ~15L.
– Drain mash tun slow and steady (Sparging process should take at least 20min+).
– Batch sparge with 18.9L of ~75C sparge water in one batch.
– Boil Volume is ~26L (Top up if required) Boil for 60 minutes adding hop additions as labelled.
– Crash chill to ~20C as quickly as possible Estimated OG 1.040
– Transfer to fermenter, aerating as much as possible and pitch rehydrated yeast.
– Ferment at 18C for 3 days, raising the temp slowly to 20C for 3 days.
– Crash chill to 1-4C if possible for 3 days and optionally add gelatin finings for clarity if desired.
– Bottle or keg!
Best consumed within 6 weeks of packaging.
Obligatory NZ Pale Ale
http://beersmithrecipes.com/viewrecipe/1103005/te-aro-obligatory
Ingredients: Gladfields American Ale, Light Crystal & Toffee malts, Pacific Jade, NZ Cascade, Nelson Sauvin & Motueka Hops. Koppafloc and Yeast Nutrient supplied in late hops addition packaging.
Est OG 1.050 – Est FG 1.012 – Est BU 42 – Est ABV 4.8%
American Ale 90%
Light Crystal 5%
Toffee 5%
Pacific Jade 11.5BU @ 60min
NZ Cascade 10BU @ 30min
NZ Cascade 2g/L @ 15min
Nelson Sauvin 2g/L @ 1min
US-05
NZ Cascade 2.2g/L DH 4 Days
Motueka 1.1g/L DH 4 Days
Nelson Sauvin 1.1g/L DH 4 Days
Instructions (for 23L brew)
– Mash in with 13.8L of strike water (~76C kit dependent) to hit a Mash Temp of 69C for 60 minutes.
– Recirculate after 60 minutes until clear ~15L.
– Drain mash tun slow and steady (Sparging process should take at least 20min+).
– Batch sparge with 22L of ~77C sparge water in one batch.
– Boil Volume is ~29L (Top up if required) Boil for 60 minutes adding hop additions as labelled.
– Crash chill to ~20C as quickly as possible Estimated OG 1.050
– Transfer to fermenter, aerating as much as possible and pitch rehydrated yeast.
– Ferment at 18C for 7 days then add dry hops for 4-7 days.
– Crash chill to 1-4C if possible for 3 days and optionally add gelatin finings for clarity if desired.
– Bottle or keg!
Best consumed within 6 weeks of packaging.
Grapefruit IIPA
http://beersmithrecipes.com/viewrecipe/1103039/te-aro-grapefruit-iipa
Ingredients: Gladfields American Ale, Gladiator, Light Crystal & Toffee malts, Warrior, Columbus, Centennial, Mosaic, Citra, Chinook and Nelson Sauvin Hops. Koppafloc and Yeast Nutrient supplied in late hops addition packaging.
Est OG 1.079 – Est FG 1.014 – Est BU 54 (Perceived bitterness will be higher due to grapefruit.) – Est ABV 8.1%
American Ale 85.3%
Gladiator 4.9%
Light Crystal 4.9%
Toffee 4.9%
Warrior 24BU @ 60min
Columbus 0.5g/L @ 30min
Centennial 0.5g/L @ 20min
Grapefruit Zest & Juice from 4 fresh Grapefruits @ 15min
Mosaic 0.5g/L @ 10min
Citra 0.5g/L @ 5min
Mosaic 0.5g/L @ 1min
Chinook 0.5g/L @ Whirl Pool 15min
Mosaic 0.5g/L @ Whirl Pool 15min
US-05 x2
Mosaic 1.1g/L @ Dry Hop 4 Days
Chinook 0.5g/L @ Dry Hop 4 Days
Nelson Sauvin 0.5g/L @ Dry Hop 4 Days
Instructions (for 23L brew)
– Mash in with 22L of strike water (~76C kit dependent) to hit a Mash Temp of 66C for 60 minutes.
– Recirculate after 60 minutes until clear ~15L.
– Drain mash tun slow and steady (Sparging process should take at least 20min+).
– Batch sparge with 16.4L of ~77C sparge water in one batch.
– Boil Volume is ~29L (Top up if required) Boil for 60 minutes adding hop additions as labelled. Add Grapefruit Zest and juice at 15 min – ensure to add only the zest and not the pith.
– Crash chill to ~20C as quickly as possible Estimated OG 1.079
– Transfer to fermenter, aerating as much as possible and pitch rehydrated yeast.
– Ferment at 18C for 7 days then add dry hops for 4 days.
– Crash chill to 1-4C if possible for 3 days and optionally add gelatin finings for clarity if desired.
– Bottle or keg!
Best consumed within 6 weeks of packaging.