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ATF Riwaka Blonde Pale Ale - Whirlpool

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Whilst the light blonde hue may hint at a lightly flavoured beer, ATF Riwaka Blonde is anything but lacking in flavour. Bursting with passionfruit and citrus on top of a sweet malt base with a hint of toasty biscuit and a slightly creamy texture that finishes dry, the ATF Riwaka Blonde is a distinctive beer that will soon become a favourite.

Yeast is not included in the kit. We recommend using Lallemand's BRY-97 West Coast Ale Yeast, or you could also try Safale US-05,Lallemand Nottingham High Performance Ale Yeast, or Mangrove Jack's West Coast Yeast. 

This recipe employs whirlpool hopping at a set temperature of 65℃ for 60 minutes. If you are unable to maintain a 65℃ whirlpool for 60 minutes you may wish to try the hop burst version.

The Details


24 L Batch

48 L Batch

Pre-boil Volume @ 100

28.5 L

54 L

Assumed Boil off rate per hour

3.5 L

4 L

Post Boil Kettle Volume @ 20

24 L

48 L

Post Boil Efficiency

85%

85%

Target Original Gravity

1.052

1.052

Target Final Gravity

1.010

1.010

ABV

5.5%

5.5%

Colour (SRM)

4.34

4.34

IBU Calculated

35

35

Packets of recommended yeast - SafAle US-05

1

2-3

Packets of recommended yeast - MJ West Coast

2

3-4

Packets of recommended yeast - Lallemand BRY-97

1

2-3

 

Packets of recommended yeast - Lallemand Nottingham High Performance Ale Yeast

1 2-3

This kit is contains:

Detailed recipe and instructions.

Grain (milled or unmilled)

  • Ale Malt
  • Pilsner Malt
  • Toffee Malt
  • Sour Grapes (depending on source water)

Hops

  • Warrior 
  • Riwaka

Brewing salts (if required)

Please select the source water you will be using to receive the correct salts. The target water profile is provided for brewers using another source water so that the correct mineral/acid additions can be calculated to achieve the target water profile and mash pH. Brewing salts and lactic acid can be purchased here.

Kettle Finings

  • Protafloc

Yeast Nutrient

  • Yeast Vit

     

    This kit is only put together when ordered. All hops are kept vacuumed sealed and refrigerated. Yeast is also kept refrigerated.

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