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Giraffe and a Half homebrew recipe

In these trying times, when you’re probably looking for things to do and things to read, so why not dust off your homebrew kit and have a crack at one of our recipes from a previous magazine.

In every issue of Beer & Brewer, our dedicated Homebrewer section brings our readers some fantastic homebrew recipes for readers to try out for themselves.

In our Summer issue, Andrew Childs, head brewer at Behemoth (NZ) and Chur (Aus), provides us with a recipe for a crisp lager that is hopped like an IPA.

Giraffe and a Half India Pale Lager

We obviously love hops here at Behemoth (NZ) and Chur (Aus). But there is something to be said for a really good lager yeast. The crispness that it can bring to a beer is satisfying and quenching . So we did what we would normally do for one of our IPAs – pale malt, carapils, wheat and oats. Then we hopped it pretty heavily with Citra, Mosaic and Riwaka. The result is this deliciously hoppy and crisp IPL. If it wasn’t so high in ABV you would want to drink this all day!

All Grain

Expected Brew Figures
OG: 1.060
FG: 1.012
ABV: 6.3%
IBU: 40
Volume: 23 litres

Ingredients
5.3kg Pale ale malt
500g Rolled oats
500g Weyermann wheat
200g Weyermann carapils
15g Columbus hop pellets
120g Citra hop pellets
135g Mosaic hop pellets
50g Riwaka hops (can replace with Nelson Sauvin preferred)
0.3g Copperfloc Wyeast Labs #2124 Bohemian (or 2 packets of Saf 34/70 or Mangrove Jacks M76 Bavarian Lager yeast)

Method
1. Mash all malts at 67°C.
2. Sparge and bring to a boil.
3. Boil for 90 minutes.
4. Add 15g Columbus at beginning of the boil.
5. Add 0.3g of Copperfloc with 10 minutes to go.
6. At the end of the boil start a whirlpool then add 20g Citra and 35g Mosaic.
7. Cool to 12°C and transfer to fermenter.
8. Pitch yeast and ferment at 10-12°C.
9. Do a diacetyl rest at 22°C towards end of fermentation.
10. After fermentation, dry hop for three days with 100g Mosaic, 100g Citra and 50g Riwaka.
11. Crash cool for at least 2 weeks.
12. Bottle or keg as usual then enjoy with mates.

Flight of six Beers for Tasting in a Pub

Extract with specialty grains

Expected Brew Figures
OG: 1.060
FG: 1.012
ABV: 6.3%
IBU: 40
Volume: 23 litres

Ingredients
4.3kg of Pale liquid malt extract
500g Rolled Oats
500g Weyermann Wheat
200g Weyermann Carapils
15g Columbus hop pellets
120g Citra hop pellets
135g Mosaic hop pellets
50g Riwaka hop pellets
0.3g Copperfloc Wyeast Labs #2124 Bohemian (or 2 packets of Saf 34/70 or Mangrove Jacks M76 Bavarian Lager yeast)

Method
1. Boil 8 litres of water in a large pot.
2. Add all malt extract and stir.
3. Crack grain and add to a muslin sack in 70°C water for 30 minutes, then take out of the wort.
4. Boil for 90 minutes, adding Columbus at the start of the boil.
5. Add 0.3g of Copperfloc with 10 minutes to go.
6. At the end of the boil start a whirlpool then add 20g Citra and 35g Mosaic.
7. Transfer to fermenter and top up to 23 litres with very cold water and allow it to cool to 12°C.
8. Pitch yeast and ferment at 10-12°C.
9. Do a diacetyl rest at 22°C towards end of fermentation.
10. After fermentation dry hop for three days with 100g Mosaic, 100g Citra and 50g Riwaka.
11. Crash cool for at least 2 weeks.
12. Bottle or keg as usual then enjoy with mates.

Also, don’t miss out on Behemoth’s new club – Saving the World Through Couch Beers.

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