Kiwi Express IPA- All Grain Brew.. strange, but strangely good!

I'm a big fan of IPAs with lots of bitter flavor and hop aroma, and this one (again from Northern Brewer) looked both exotic and tasty so I thought I'd give it a try. I've never worked with New Zealand hops, but based on the smell when opening the package, I think I'm already becoming a fan! The wort had a nice light grainy flavor balanced with lots of bitter flavor and aromatics from the hop additions. I think it's going to delicious!

Kiwi Express Recipe from Northern Brewer

The setup is old (West Coast-style) but the punchline is new. A big but uncomplicated malt bill plus Wyeast 1056 set the stage and then stay out of the way of the ensuing lupulin circus. Via a blend of New Zealand
hop varieties, exotic flavors and aromas permeate your sinuses - sticky tropical fruit, lime oil, equatorial flowers, Tellicherry peppercorns - underpinned with an undeniable earthy funk. All senses saturated with
hoppy hues of green and yellow.

O.G: 1.061 READY: 6 WEEKS

Suggested fermentation schedule:
- 1–2 week primary
- 2 weeks secondary
- 2 weeks bottle conditioning

MASH INGREDIENTS
- 11.5 lbs Malteurop American 2-row Pale
- 0.5 lbs. Briess Caramel 20

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes (Added campden to all the water. Added 1 tsp of gypsum and 2 tsp of 5.2 pH phosphate buffer from Five Star to the mash tun. Added 4.5 gal strike water at 166.5F to get a mash temp of 150F, let incubate for 35 min then added 2 qt of boiling water to a mash temp of 155F for 25min. Recirculated for 25 min but the wort was still pretty turbid... starch haze?)
Mashout: 168° F for 10 minutes (I skipped the mashout)

BOIL ADDITIONS & TIMES
0.5 oz New Zealand Nelson Pacific Jade (In bag, 60 min)
3.5 oz Kiwi Express Blend (In bag, 10 minutes)
               -Kiwi Express Blend: NZ Pacific Jade 3.5 oz, NZ Motueka 2 oz, Green Bullet 2 oz
(The boil had lots of hot break/trub. Chilled with wort chiller for 30 min to 70F. I tried a Bazooka screen with a muslin bag around it to help reduce trub in the carboy but the trub clogged it, so I removed it and just poured, leaving most of the trub behind.  About 1/3 made it into the carboy. Aerated for 45 seconds with an oxygen wand, then pitched the yeast. O.G. 1.062)

DRY HOPS
4 oz Kiwi Express Blend

YEAST
DRY YEAST: Safale US-05.
Optimum temperature: 59–75°F
  -Rehydrated in a cup of warm water for 30 min before pitching


PRIMING SUGAR
- 4 oz Corn Sugar


FERMENTATION
- Started off at 70F and jumped up to 75F overnight, which is the upper limit for the US-05 yeast, and the fermentation was very active. By the end of 24 hours the temp was down to 73F. Overnight on day 2 the temp dropped to 70F and the fermentation slowed a bit but was still very active.). Temp was between 70 and 68F for 9 days. Racked to secondary FG 1.008 and 7% alcohol. The beer had a nice bitter to it and a tad estery from the high fermentation temp. After 24 hrs the 4oz of dry hops were added and steeped at 68F for a week. The beer was still pretty hazy so I tried adding 7g of polyclar 10 and cooled to 38F for 3 days, with only a mild clearing but still a pretty significant haze even after warming back to 60F. I think I might have a case of starch haze.... should have added whirlfloc t the boil. I'll try decanting a bit of beer and adding some amylase to see if that has any effect. If so I could treat the whole batch like this guy Starch haze. At this point I'm struggling weather or not to leave well enough alone but my RyePA was hazy too and tastes off, though the haze is settling on that one and the cleared part tastes good. Instead of adding amylase I just decided to bottle after 2 weeks in secondary. I was going to add more yeast to aid carbonation but forgot. After a week in the bottle I see yeast at the bottom, which is a good sign the polyclar didn't strip out too much yeast,  and have some carbonation... and the beer is actually fairly clear believe it or not. It tasted ok after a week in the bottle but not very hoppy. I'll let it condition another week and see what happens.

Conclusion
After a month in the fridge all the cold haze has cleared and the beer tastes much cleaner. I think next time I'll work on better mash practices, add whirlfloc to the boil, keep the fermentation temp below 70F, and let the brew condition a bit more in the carboy after fermentation to clean up some of the "green" flavors. But overall it's turning out to be a decent brew and I do detect a lot of the flavors mentioned in the intro. A very different brew than I'm used to, having imbibed so many California brews loaded with Cascade and Centennial hops. If you like exotic, then you will enjoy this brew.  Update: You know, after drinking this brew for a few weeks, I'm really stating to like it. Very unique flavor!

The Brew... After settling for a month in the fridge

The Brew, pre-chiling... lots of haze

Who knew an electric turkey fryer would be a great strike/sparge water heater!!!

Milk crates make a great three tier setup.  Don't wrap a muslin bag around your brew kettle bazooka filter screen like I tried, it clogs!! Just pouring off and leaving the trub is still the easiest method I've found so far.

The wort cleared some but not as much as other batches. A little foil around the burner works great and cuts down on both time to boil and propane usage.

A spatula and a binder clip make a great hop bag setup; it's much easier to add in later hop additions, just make sure to use a large bag so the hops get good contact with the wort.

30 minutes after pitching, and the trub has settled. I might remove the trub next time by racking to another carboy to see if it affects the taste of the final beer.

24 hours after pitching the yeast

Krausen on day 2

Dry Hops.. no bag this time.