{"id":13886,"date":"2025-11-07T09:54:02","date_gmt":"2025-11-07T08:54:02","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=13886"},"modified":"2025-11-07T09:54:03","modified_gmt":"2025-11-07T08:54:03","slug":"dipa-recipe-pernicious-weed-by-piknzell","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/en\/dipa-recipe-pernicious-weed-by-piknzell\/","title":{"rendered":"DIPA recipe \u00ab\u00a0Pernicious Weed\u00a0\u00bb By PikNZell"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/image.png\" alt=\"L\u2019attribut alt de cette image est vide, son nom de fichier est brassez-en-ete-600-x-400-px-800-x-600-px-85.png.\" class=\"wp-image-13845\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/image.png 800w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/image-300x225.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/image-768x576.png 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/image-400x300.png 400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">PikNZell travels each year to the Pikimai Hops farm in New Zealand to harvest the New Zealand hops he supplies to Rolling Beers.<\/figcaption><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The DIPA recipe :<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Color<\/strong>: Copper<\/li>\n\n\n\n<li><strong>Alcohol<\/strong>: 7.1%<\/li>\n\n\n\n<li><strong>Volume<\/strong>: 20L<\/li>\n\n\n\n<li><strong>Bitterness<\/strong>: Pronounced<\/li>\n\n\n\n<li><strong>Brewing time<\/strong>: 6 hours<\/li>\n\n\n\n<li><strong>Difficulty<\/strong>: High<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients :<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Malt Base :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5.7 kg Pale Ale Malt<\/li>\n\n\n\n<li>500 g Carared Malt<\/li>\n\n\n\n<li>150 g Carapils Malt<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Hot Side Hopping :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>75 g Rakau Hops (Mash Hopping + 45-minute Boil)<\/li>\n\n\n\n<li>30 g Rakau Hops (Boil: 10 minutes)<\/li>\n\n\n\n<li>45 g Nelson Sauvin Hops (Boil: 10 minutes)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Flame-Out Hopping:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>45 g Nelson Sauvin Hops (80\u00b0C for 30 minutes)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Dry Hop :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>20 g Rakau Hops (24 hours after pitching)<\/li>\n\n\n\n<li>70 g Nelson Sauvin Hops (3 days before cold crash)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Yeast and Water :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 packets of Bry-97 yeast<\/li>\n\n\n\n<li>Total water volume: 35 L. Preferably Sulfate &gt; Chloride (ideally 2:1 ratio). Target mash pH: 5.3.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-91.png\" alt=\"\" class=\"wp-image-13876\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-91.png 800w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-91-300x225.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-91-768x576.png 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-91-400x300.png 400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">After the harvest, the hop bines are fed into a machine that separates the bines from the cones.<\/figcaption><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-1 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-brasserie\/12187-pernicious-weed-dipa-kit-by-piknzell.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Brew the DIPA recipe by PikNZell: <em>Pernicious Weed<\/em><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Step 1 :<\/h4>\n\n\n\n<p>Heat 20.5 liters of water to 72\u202f\u00b0C, then add the crushed grains.<\/p>\n\n\n\n<p>Stir thoroughly, making sure to break up any clumps against the sides of the mash tun. The temperature should settle around 66\u202f\u00b0C.<\/p>\n\n\n\n<p>Next, add 75g of Rakau hops in a hop sock directly into the mash. Maintain saccharification for 1 hour and 15 minutes.<\/p>\n\n\n\n<p>Meanwhile, prepare your sparge water by heating 14.5 liters to 77\u202f\u00b0C<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 2 :<\/h4>\n\n\n\n<p>Perform a 10-minute mash out at 75\u00b0C.<\/p>\n\n\n\n<p>Remove the Rakau hop sock and set it aside.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 3 :<\/h4>\n\n\n\n<p>Once the mash out is complete, proceed with sparging and filtration.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-86.png\" alt=\"\" class=\"wp-image-13835\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-86.png 800w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-86-300x225.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-86-768x576.png 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-86-400x300.png 400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Once separated from the bines, Pikimai stores the hops in bins before drying them in a low-temperature kiln.<\/figcaption><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 4 :<\/h4>\n\n\n\n<p>Heat your wort and begin a 60-minute boil.<\/p>\n\n\n\n<p>After 15 minutes, reintroduce the Rakau hop sock.<\/p>\n\n\n\n<p>With 10 minutes remaining, add 30g of Rakau and 45g of Nelson Sauvin.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 5 :<\/h4>\n\n\n\n<p>Once the boil is complete, steep 45g of Nelson Sauvin for 30 minutes.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-88.png\" alt=\"\" class=\"wp-image-13839\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-88.png 800w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-88-300x225.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-88-768x576.png 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-88-400x300.png 400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Freshly kilned hops.<\/figcaption><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 6 :<\/h4>\n\n\n\n<p>Cool the wort down to 18\u00b0C, take a gravity reading (around 1.067), transfer it to the fermenter, and add your yeast.<\/p>\n\n\n\n<p>After 24 hours, add 20g of Rakau hops.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-2 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-brasserie\/12187-pernicious-weed-dipa-kit-by-piknzell.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 7 :<\/h4>\n\n\n\n<p>Maintain a temperature of 18\u00b0C during the first 3 days of fermentation.<\/p>\n\n\n\n<p>Then raise it to 21\u00b0C for another 3 days. Finally, increase to 24\u00b0C for an additional 5 to 7 days (until final gravity reaches 1.012).<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-89.png\" alt=\"\" class=\"wp-image-13850\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-89.png 800w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-89-300x225.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-89-768x576.png 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-89-400x300.png 400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">The hops are then piled into a conditioning area for 24 hours before being bagged (or pelletized), allowing the moisture to even out and the hops to breathe.<\/figcaption><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 8 :<\/h4>\n\n\n\n<p>Lower the temperature to 16\u00b0C, then perform your second dry hop with 70g of Nelson Sauvin.<\/p>\n\n\n\n<p>After 3 to 4 days, gradually reduce the temperature to 3\u00b0C. Maintain this cold phase for at least 7 days.<\/p>\n\n\n\n<p>If you&rsquo;re using a pressurized conical fermenter, take advantage of it to purge yeast and hop residue through the collection vessel at the base of the cone.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 9 :<\/h4>\n\n\n\n<p>Carbonate the beer to 2.4\u20132.5 volumes of CO\u2082. You can serve directly from the fermenter or bottle using counter-pressure filling.<\/p>\n\n\n\n<p>If you don\u2019t have pressure equipment, transfer the beer to a priming bucket with a sugar syrup dosed at 5g\/L and proceed with standard bottling. Let the bottles sit for about ten days at 18\u201320\u00b0C.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-brasserie\/12187-pernicious-weed-dipa-kit-by-piknzell.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion :<\/h2>\n\n\n\n<p>Jordan, the mastermind behind PikNZell, knows exactly how to elevate the hops he personally harvests at the Pikimai Hops farm in New Zealand. This copper-hued DIPA recipe blends the bold character of old-school brews with a modern approach to hopping.<\/p>\n\n\n\n<p>Its generous malt base, supported by Carared and Carapils, delivers a smooth roundness that balances a firm, lingering bitterness.<\/p>\n\n\n\n<p>The use of New Zealand hops\u2014Rakau and Nelson Sauvin\u2014across multiple stages (mash hopping, flame-out, and double dry hop) brings intense aromatic complexity, with notes of tropical fruit, resin, and white wine.<\/p>\n\n\n\n<p>A sulfate-forward water profile sharpens the hop expression, while fermentation with Bry-97 ensures a clean, dry finish. A technical, expressive beer crafted for true hop enthusiasts.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-87.png\" alt=\"\" class=\"wp-image-13837\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-87.png 800w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-87-300x225.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-87-768x576.png 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/11\/brassez-en-ete-600-x-400-px-800-x-600-px-87-400x300.png 400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-4 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-brasserie\/12187-pernicious-weed-dipa-kit-by-piknzell.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><br>Bonus, Jordan&rsquo;s interview : <\/h3>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Can you tell us how PikNZell was created and how your connection with the Pikimai Hops farm began ?<\/strong><\/p>\n\n\n\n<p>Actually, I was really lucky. When I arrived in New Zealand in 2017, Pikimai Hops had just been founded. I started working with them and was there for their very first harvest in 2018 \u2014 and I\u2019ve been going back every year since. I mainly help during the harvest season and whenever there are changes or new developments.<\/p>\n\n\n\n<p>PikNZell was born out of the strong relationship built with Pikimai Hops, along with the desire to bring top-quality hops to the French and European markets. The goal was to ensure full traceability while staying close to brewers and building a relationship based on trust.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><br><strong>What makes New Zealand hops so special in your opinion ?<\/strong><\/strong><\/p>\n\n\n\n<p>New Zealand hops have a truly distinctive aroma \u2014 often very expressive and instantly recognizable. I find them more refined and subtle than American hops, with a beautiful complexity. What also makes them so interesting is their versatility: depending on when you add them during the brewing process \u2014 whether for bittering, in the whirlpool, or as a dry hop \u2014 you\u2019ll get very different aromatic profiles. It\u2019s a real playground for brewers.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><br><strong><strong>Do you have a favorite hop variety this year ? Why ?<\/strong><\/strong><\/p>\n\n\n\n<p>Motueka and NZ Cascade (also known as Taiheke) \u2014 they smell incredibly citrusy \ud83e\udd29.<\/p>\n\n\n\n<p>NZ Cascade offers an impressive aromatic range centered around lemon: you\u2019ll find notes of zest, candied lemon, marmalade, even tangy lemon candy.<\/p>\n\n\n\n<p>As for Motueka, it\u2019s a real gem. Like a bittersweet orange candy, bursting with citrus aromas that hit both the nose and the palate.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-5 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/261-en-pellets-homebrew?q=Origine-Nouvelle+z%C3%A9lande&amp;order=product.name.asc\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">See our NZ Hops<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The DIPA recipe : Ingredients : Malt Base : Hot Side Hopping : Flame-Out Hopping: Dry Hop : Yeast and Water : Brew the DIPA recipe by PikNZell: Pernicious Weed Step 1 : Heat 20.5 liters of water to 72\u202f\u00b0C, then add the crushed grains. Stir thoroughly, making sure to break up any clumps against &hellip; <\/p>\n","protected":false},"author":4,"featured_media":13918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-13886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brewing-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>DIPA recipe &quot;Pernicious Weed&quot; By PikNZell<\/title>\n<meta name=\"description\" content=\"Discover PikNZell through its bold, copper-colored DIPA recipe. A technical beer that blends malty tradition with modern New Zealand hopping.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rolling-beers.fr\/info\/en\/dipa-recipe-pernicious-weed-by-piknzell\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DIPA recipe &quot;Pernicious Weed&quot; By PikNZell\" \/>\n<meta property=\"og:description\" content=\"Discover PikNZell through its bold, copper-colored DIPA recipe. 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