Hop Slam IPA (NZ) (21 Litres)
WARNING! Not for the faint hearted! As the name suggests, this beer is packed full of flavour and bitterness with this fabulous recipe being a forum favourite! The Thomas Coopers IPA starts you off with a nice floral/spicy base – and then we add another layer of dry hopping. Our Hop Slam IPA recipe uses Motueka (formerly B Saaz) as the hero hop, which throws in a beautiful blend of citrus, stone fruit and mint aromas into the final brew. The combination results in a deliciously hoppy beer packed with a combination of flavours and aromas.
- 1.7kg Thomas Coopers IPA
- 2 x 500g Light Dry Malt
- 50g Motueka hop pellets (or aromatic hop of your choice)
- Coopers commercial ale yeast (yeast with the kit or ale yeast of your choice)
- Dextrose Corn Sugar or Carbonation Drops
- Colour: Copper
- Body: Medium
- Bitterness: High
- Approx. Alcohol Level: 5%
- Naturally Carbonated: Natural
STEP 1: Mix
Place Coopers Light Dry Malt into a drained sanitised fermenting vessel and add 2 litres of water. Add the contents of the Thomas Coopers IPA and stir to dissolve. Top up with 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 or stir in liquid yeast, add the Motueka Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper) then fit the lid. Try to ferment as close to 21C as possible.
STEP 2: Bottle
Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008 – 1012. Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).
STEP 3: Enjoy !
Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place. Expect the alcohol content to be around 5.0% ABV.