Hop Slam IPA (AU) Recipe
Hop Slam IPA (AU) (21 Litres)
While an “Aussie Hop Slam” sounds like a world title fight for boxing kangaroos, it’s actually our latest ROTM. Just like our beloved Hop Slam IPA, but this time we’ve packed it full of Australian hops. The Australian Craft Beer industry is witnessing a steady stream of new and interesting hop varieties each season. Topaz, which has been lurking around for a good many years, was bred purely as a source of high alpha acid. An “undiscovered gem”, Topaz may well have been known by nothing more than a string of alphanumeric characters until 2007/2008, when it began to gain notoriety as a superb aroma hop! The addition of Galaxy Hops to the Topaz Hops, produces a powerfully aromatic IPA with a backbone of passionfruit and citrus draped by generous tropical fruits that meld nicely with the Styrian Golding aroma hop (already in the can of Thomas Coopers IPA). Streuth, that’s a lot of hops!!
- 1.7kg Thomas Coopers IPA
- 2 x 500g Light Dry Malt
- 25g Topaz Hop Pellets
- 25g Galaxy Hop Pellets
- 7g Thomas Coopers Yeast (Under the lid of TC IPA brew can)
- 250g Dextrose Corn Sugar or Carbonation Drops
- Colour: Copper
- Body: Medium
- Bitterness: High
- Approx. Alcohol Level: 5.0 % ABV
- Naturally Carbonated: Natural
Step 1: Mix
Place Coopers Light Dry Malt into a drained sanitised fermenting vessel and add 2 litres of hot water. Immediately pick the fermenting vessel up and swirl the contents until dissolved (approx. 15 secs) – this method minimises clumping. Add the contents of the Thomas Coopers IPA and stir to dissolve. Top up with cool water to the 18 litre mark and stir thoroughly. Check the brew temperature and top up to the 21 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 21C Sprinkle the dry yeast, fit the lid and try to ferment as close to 21C as possible.
Step 2: Brew
Once the foam has subsided (usually around day 3 or 4 of fermentation) add the Topaz and Galaxy Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper). Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008-1012.
Step 3: Bottle
Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle)
Step 4: Enjoy
Allow to condition for at least 2 weeks in the bottle. Expect the alcohol content to be around 5.0% ABV.