Parrotdog is a New Zealand brewery started by 3 guys named Matt. They celebrated their 10th birthday in 2021 and that means it’s also the birthday of an IPA that has become something of a cult beer in NZ, the oddly-named Bitterbitch. It was never meant to be Bitterbitch. It was meant to be Parrotdog IPA.
The journey started when Matt Kristofski took at stab at home-brewing and won over his flatmate Matt Warner. The pair continued to brew, honing their recipes until they came up with a beer they thought they could sell. With the help of another Matt (Stevens), they arranged to get the recipe contract brewed but in upscaling the recipe they made a mistake, not accounting for the superior utilisation of the hops on a commercial scale and ending up with far more IBU's than intended. The contract brewer rang and said, "It's too bitter, you’re going to have to dump it".
Some serious Nelson Sauvin dry hopping later and they thought they had something they could sell at Beervana. Hence the name, the brew had been a bitch and it was bitter. The beer won the People’s Choice Award at Beervana 2011 and after some dabbling and reformulating became a flagship beer for Parrotdog.
Along with a strong core range of Birdseye Hazy IPA, Falcon APA, Lager, Sundog Pilsner and of course Bitter Bitch IPA, they release seasonals including Hazy IPAs, West Coast IPAs, Sours, Stouts and Experimental Lagers
20 LITERS | ABV 5.5 | IBU ~28 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.0503 | FG 1.012
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 4550g PILSNER MALT 2.0 SRM
• 112g CARAFOAM 2.0 SRM
• 112g CARAHELL 13.0 SRM
• 56g GLADFIELD AURORA (MELANOIDEN) MALT 30 SRM
BOIL:
• 28g MOSAIC% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINUTES @ 90°C:
• 28g MOSAIC% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 56g MOSAIC
• 1ST CHOICE: FERMENTIS W-34/70
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 15ml Biofine Clear 3 days before packaging
20 LITERS | ABV 6.0 | IBU ~40 | SRM 5.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.066 | FG 1.022
MASH 90 MIN @ 67°C | BOIL 90 MIN
NOTES: READ ABOUT BREWING WITH COCONUT
MASH:
• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1000g GLADFIELD MUNICH MALT 7.9 SRM
• 900g GLADFIELD BIG O OAT MALT 2.2 SRM
• 840g GLADFIELD WHEAT MALT 2.1 SRM
BOIL:
NO KETTLE HOPS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g KOHATU 6.5% AA
• 28g MOTUEKA 7% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 448g RAW COCONUT
• 28g CASHMERE 8.5% AA
• 56g KOHATU 6.5% AA
• 28g MOTUEKA 7% AA
• 28g RIWAKA 5.25% AA
• 14g SIMCOE 13% AA
• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III
NO ADDITIONS
20 LITERS | ABV 8.3 | IBU ~100+ | SRM 6.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.074 | FG 1.014
MASH 90 MIN @ 66-67⁰C | BOIL 90 MIN
NOTES:
• 5800g 2 ROW PALE ALE MALT 2.0 SRM
• 390g CARAPILS MALT 2.0 SRM
• 130g CRYSTAL MALT 30 SRM
BOIL:
• 450g DEXTROSE 0 SRM
• 78g WARRIOR 15.6%AA @ 90 MINS
• 14g CHINOOK 12.2%AA @ 90 MINS
• 28g COLUMBUS 14.3%AA @ 45 MINS
• 28g SIMCOE 12%AA @ 30 MINS
STEEP/WHIRLPOOL 30 MINS @ 90°C:
• 64g CENTENNIAL 9.1%AA
• 28g SIMCOE 12%AA
DRY HOP FOR 5 DAYS BEFORE PACKAGING:
• 96g COLUMBUS
• 50g CENTENNIAL
• 50g SIMCOE
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE YEAST
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
INSTANT DOWNLOAD PDF
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