330ml curious menThis beer was brewed for a church Men’s Group gathering. They were keen to see the process and taste the results. The beer is a hoppy, aromatic pale ale and pretty much tastes like what Kiwis have come to expect from a ‘craft beer’. It’s an American Pale Ale recipe, but with Kiwi malt and Kiwi hops.  The Taiheke and Kohatu hops give a lot of citrus aroma with a little tropical fruit.


Pre-Boil Gravity: 1.067 SG
Original Gravity: 1.057 SG (I added some water to hit my numbers)
Final Gravity: 1.012 SG
ABV: 6.0 %
Colour: 16 EBC
BU:GU Ratio: 0.44

Mash water: 20L
Sparge water: 13L

Grain (total: 6.1kg):
Gladfields Pilsner Malt 5.100 kg (82.4%)
Munich Malt 400g (6.5%)
Gladfields Redback 290g (4.7%)
Wheat Malt 200 g (3.2%)
Dark Crystal Malt (75ºL) 200 g (3.2%)

15g Green Bullet (12.6% AA) 22 IBU @ 60min
50g Taiheke @ flame out
50g Kohatu @ flame out
50g Taiheke dry hopped
50g Kohatu dry hopped

Mash at 67°C for 60 mins.

Sparge and boil for 60 mins

Ferment at 20°C with Mangrove Jack’s M79 (Burton Union). Use Marshall Schott’s Ale schedule on your upgraded STC-1000, or give it a week or so.

The yeast gives a little subtle fruitiness, so use a more neutral one (like M44 – US West Coast) if you like. I based this recipe on the APA recipe from Jamil Zainasheff’s excellent book Brewing Classic Styles.

7 Responses to ““Curious Men” Kiwi Pale Ale”

  1. Damo

    Hi, I’d really like to try this in my new Grainfather but don’t understand ‘Green Bullet 22 IBU’.
    How come the recipe doesn’t have a weight description for the green bullets?
    How do I figure out how much to use?
    Sorry – New to this…

    • Karl

      Hi Damo,

      The reason I give the bittering addition as IBUs only, is that alpha acids change from crop to crop, and hop variety to hop variety. The important thing is that there are 20-25 IBU of bitterness from that first addition. Brewing software will calculate this for you, or you can use an online calculator like this one: http://rdwhahbor2.com/tools/HopCalc.aspx
      Just set the formula to Rager, set the boil time to 60 mins, fill in the other fields with your own info, and fiddle with the grams amount until you get the IBUs you’re after.

      For the record, for that batch I used 15g of 12.6% AA green bullet. But the important thing is that the IBUs are around the 22IBU (+/- 5 IBUs) mark.

  2. Jeff Robinson

    Hi Karl,
    Recently brewed your Curious Men Pale Ale.
    What a great brew, kegged on 20 April. Not sure how much it will mature with more time in the keg but got to say it is so full of favour at the moment I’m not sure I want it to change.Will certainly brew again, well done.
    Also have your Sharp Chainsaw Pale Ale brewing at the moment, just added dry hops yesterday so looking forward to another great brew.
    Cheers Jeff

    • Karl

      Thanks Jeff – glad you’re enjoying the recipes. Hoppy beers don’t tend to get better with time. The hop flavour starts to fade pretty much as soon as it goes in the keg/bottle. I’d drink it fresh and enjoy it 🙂

  3. Shaun Joils

    Hi Karl

    Thanks for your recipes!
    With the Mangrove Jack’s M79 (now MJ Liberty Bell) – do you use 1 or 2 sachets?


    • Karl

      I always err on the side of more yeast. Pitch 2 and you’re less likely to get stressed yeast and the resulting off-flavours. Good luck, and let me know how it turns out!

      • Shaun Joils

        Thanks Karl, also how long did you flame out/hop stand for? And do you just let the temp. fall for this period or do you keep it at a certain min. temp. until ready to cool for fermentation. Cheers.


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