Hackney Brewery – Boogie Van – Brew With Us – Including 2 Cans

Hackney Brewery’s flagship IPA with a nod to the tradition of West Coast IPA’s, a heavy dry hop schedule and a soft mouth feel it also has one foot in the door of the east coast.

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£54.00



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Description

Based in Walthamstow London, Hackney Brewery was founded in 2011 by Peter Hills and Jon Swain in a couple of railway arches in Hackney.

Boogie Van is their flagship IPA with a nod to the tradition of West Coast IPA’s, a heavy dry hop schedule and a soft mouth feel it also has one foot in the door of the east coast.

Expect lots of tropical notes but also pine and some danker flavours that round off the experience for the drinker in a perfect and quaffable way!

This kit will allow you to create that same experience at home and play with some interesting techniques to dry hop and extract the most from your hops.

Also included is 2 cans of Boggie Van for you to try before and after!


Ingredients Included

 

Crisp Best (Pale) Ale Malt
Crisp Light Munich Malt

5.150kg

Azacca Pellets (200 grams)
Mosaic Pellets (300 grams)
Ekuanot Pellets (100 grams)
Magnum Pellets (7 grams)
SafAle US-05 11.5g (1 packs)


Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 21l
Original Gravity: 1.053
Final Gravity: 1.011
ABV %: 5.4
IBU: 52

THE MASH
Temperature °C: 66.7
Length (mins): 60
Out temp °C: 75.6
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

During the boil:

-6.25g Magnum @ 60min
-Add yeast nutrient and Protafloc @ 15min

At the end of the boil cool to 80c and add the following:

-100g Azacca @ 0min (Whirlpool/Hop Stand)
-100g Mosaic @ 0min (Whirlpool/Hop Stand)

Hold your Whirlpool/Hop Stand for apx 15min before transferring to FV.

Secondary additions and timing:

After primary fermentation has completed cool your beer to 14c and hold for 1 or 2 days to allow for a large portion of the yeast to drop out. At this point ideally you want to dray off the yeast.

After you have dumped the yeast you can now start to dry hop your beer to the following timeline, dry hop additions should be added in consecutive days.

– 100g Azacca for 24hrs
– 100g Mosaic for 24hrs
– 100g Mosaic for 24hrs
– 100g Ekuanot for 24hrs

The day after each addition you should also aim to rouse your hops by pushing CO2 through your FV to gain the most contact time with the beer and extract the most flavour from the hop additions.

As you will be dry hopping over a 4 day period you will also need to consider removing some of your hop matter each day from the bottom of the FV to avoid extracting grassy notes from the hops and clogging you FV. We would suggest that you rouse and dry hop in the morning and then extract some form the bottom of your FV in the evening from day 2 onwards. Once the final dry hop has been added leave for no more than 24 hours before cold crashing your beer.

Cold crash for 2-4 days as close to 1c as possible and then transfer to keg or bottle. We would strongly recommend this beer to be kegged and done so with a close transfer system that has an inline filter of some description.

Yeast: US05
Fermentation temperature/steps: 19C – APX 7 days primary fermentation

Comments:

Based in Walthamstow London, Hackney Brewery was founded in 2011 by Peter Hills and Jon Swain in a couple of railway arches in Hackney.

Boogie Van is their flagship IPA with a nod to the tradition of West Coast IPA’s, a heavy dry hop schedule and a soft mouth feel it also has one foot in the door of the east coast.

Expect lots of tropical notes but also pine and some danker flavours that round off the experience for the drinker in a perfect and quaffable way!

This kit will allow you to create that same experience at home and play with some interesting techniques to dry hop and extract the most from your hops.

Brew With Us - Hackney Brewery - Boogie Van Home Brew IPA

Additional information

Weight 6 kg
Country of Origin GB
HS Code 2106909853

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