Step-by-Step Instructions
Phase 1: Preparing the Wort
1. Sanitise
Clean and sanitise your fermenter, spoon, airlock, and any other equipment that will touch the beer after this step.
2. Heat ~3 litres of water
Heat approximately 3 litres of fresh water until it is hot but not boiling (around 70–80°C — hot tap water is often fine, but you can heat it on a stove).
3. Add extracts to the fermenter
Pour the Brick Road IPA liquid extract and the Brick Road Amber Malt liquid extract directly into the sanitised fermenter.
4. Dissolve with hot water
Pour the hot (~3 L) water into the fermenter. Stir vigorously with your sanitised spoon until both extracts are fully dissolved. This may take a few minutes — make sure no syrup sits at the bottom. You can use some hot water to get the last of the extract out of the cans.
5. Add the Steep Hops
Add the steep hops to the hot wort in the fermenter and allow to steep for 30 minutes before topping up with cold water.
6. Top up with cold water
Add cold water (tap water is fine if it’s clean and not chlorinated; otherwise use filtered, bottled or pre-boiled cooled water) to reach a total volume of 21 litres. Stir again to mix well. Take a sample to check the gravity with a hydrometer before pitching the yeast.
7. Check temperature
Use your thermometer to check the temperature of the mixture. It will likely be warm from the hot water. Let it cool until it reaches 18–20°C.
Do not pitch the yeast until the temperature is between 18℃–20°C.
Phase 2: Pitching Yeast & Starting Fermentation
8. Pitch the yeast
Once the wort temperature is between 18°C and 20°C, add the yeast. Seal the fermenter with the lid and airlock.
9. Hold temperature 18–20°C for first 3–5 days
Place the fermenter in a cool, dark place. Keep the beer as close to 18C–20°C as possible for the first 3 to 5 days.
10. Raise temperature to 22°C after 3–5 days
After this initial period, allow the temperature to naturally rise to 22°C (or gently warm the fermenter if needed). Hold at 22°C for the remainder of active fermentation.
11. Monitor fermentation
After about 5 - 7 days total, take a hydrometer reading. Check again after 2 days. When the reading is stable, active fermentation is complete.
Phase 3: Conditioning & Dry Hopping
12. Condition after final gravity is reached
Once you have reached final gravity, let the beer condition (rest) in the fermenter for another 2 to 7 days at 22°C.
13. Add dry hops 3–5 days before packaging
Decide when you will bottle or keg (e.g., on a Saturday). Count backwards 3–5 days — that is your dry hop addition day.
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Add the dry hops to the fermenter. Do this quickly to minimise the potential for oxidation. Lift the lid only enough to add the hops and the quickly reseal.
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Let sit for 3–5 days at 22°C.
Example: If packaging on Saturday, add dry hops on Tuesday or Wednesday of the same week.
Phase 4: Packaging
14. Package the beer
Package the finished beer in bottles or a keg, leaving the sediment (trub and hop matter) behind. If bottling keep the bottles between 20℃-22℃ for two weeks to carbonate and condition.After two weeks move the bottles to a cold dark place, preferably in a refrigerator.
16. Enjoy
Chill, pour, and enjoy your Brick Road IPA!
Summary Timeline
| Stage | Action | Temperature | Duration |
|---|---|---|---|
| Wort prep | Dissolve extracts + top to 21 L | Cool to 18–20°C | ~30 min |
| Yeast pitch | At 18–20°C | — | — |
| Early fermentation | Keep 18–20°C | First 3–5 days | |
| Late fermentation | Raise to 22°C | Until FG reached | |
| Conditioning | Rest at 22°C | 2–7 days after FG | |
| Dry hopping | Add hops | 22°C | Last 3–5 days before packaging |
| Packaging | Bottle / keg | - |
Final tip: Write down your hydrometer readings and target FG from the kit’s instructions. Never package before final gravity is stable — otherwise you risk over-carbonation or bottle bombs. Cheers!
A dual purpose / bittering hop with classic resinous pine and lifted citrus characters
Breeding:
Dr Rudi is a triploid variety that was bred from the New Zealand Smoothcone variety cross open pollinated at the New Zealand Horticultural Research Centre and released in 1976 as Super Alpha. Officially changed to Dr Rudi in 2012.
Selection:
Widely selected for its dual-purpose ability, Dr Rudi was once a high alpha type. Selectors note a fresh citrus peel beneath a mix of aromas such as pine needles and lemongrass when used as a late addition become evident in the aroma top notes.
Brewing:
A very versatile hop in the brew house where it can be used to deliver a quality crisp bitterness as well as excellent aroma qualities. Typical of New Zealand varieties, the oil profile sets it apart as a hop with many applications and can now be found in breweries throughout international markets where it is sought for its ability to integrate and finely balance both Ales and Lagers.
'A really super hop!'
Applications:
Works well where resinous, citrus and pine characters are required to build and develop an excellent finishing bitterness. Especially good as a dual purpose variety in single hopped beers as well as with multiple aroma varieties to create first rate new-world beer styles.