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.

 

 

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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.

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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.

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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.

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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.

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