Name: The Temple Bars Kona Brew Hanalei IPA Recipe
Cook time: 3 h
Total time: 3 h
Yield: 50 servings
Cuisine: Hawaiian
Ingredients: 7 cups Pale Malt; 1 cup Crystal Malt; 1 tbs Citra Hops; 1 tbs Simcoe Hops; 1 tbs Amarillo Hops; 1 cup Passionfruit Puree; 2 tbs Orange Zest; 1 cup Guava Puree; 1 package American Ale Yeast; 5 gallons Filtered Water

pineapple vodka infused w/ fresh pineapple

NALU'S HAWAIIAN

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Easy – drinking, sessionable beer that combines the hoppy aroma of an IPA with a tropical Hawaiian twist. Passionfruit, orange and guava balance the hops to deliver a coppery, session – style ale that reflects the flavors and spirit of the islands.

In a large pot, heat 3 gallons of filtered water to approximately 165°F (74°C). Add the pale and crystal malts to the pot, stirring well to ensure the grains are fully saturated. Maintain the temperature at around 152°F (67°C) for 60 minutes.

Mashing the Grains

After 60 minutes, sparge the grains with an additional 2 gallons of hot water to extract as much sugar as possible. Collect the wort in a separate kettle.

Sparging

Bring the wort to a rolling boil. Once boiling, add the Citra hops and boil for 15 minutes.

Boiling the Wort

After 15 minutes, add the Simcoe hops and boil for another 10 minutes. Finally, add the Amarillo hops and boil for an additional 5 minutes.

Adding More Hops

After the final boil, cool the wort quickly using a wort chiller or by placing the kettle in an ice bath until it reaches around 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the American Ale yeast and seal the vessel with an airlock. Let it ferment for 1-2 weeks at a consistent temperature of around 68°F (20°C).

Fermentation

Once fermentation is complete, gently stir in the passionfruit and guava purees along with the orange zest. Allow it to sit for another 3-5 days to let the flavors meld.

Adding Fruit Purees

After the additional fermentation, bottle the beer with priming sugar to carbonate. Allow the bottles to condition for at least 2 weeks before enjoying your Kona Brew Hanalei IPA!

Bottling

Pale Malt

Crystal Malt

Citra Hops

Simcoe Hops

Amarillo Hops

Passionfruit Puree

Orange Zest

Guava Puree

American Ale Yeast

Filtered Water

Kona Brew Hanalei IPA

St. Germain

Remy Martin 1783

Dussé Cognac

E & J Brandy

Compass Box Spice Tree

Chartreuse Yellow

Make Kona Brew Hanalei IPA Recipe in just 3h . Easy – drinking, sessionable beer that combines the hoppy aroma of an IPA with a tropical Hawaiian twist. Passionfruit, orange and guava balance the hops to deliver a coppery, session – style ale that reflects the flavors and spirit of the islands.

Kona Brew Hanalei Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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