Kombucha IPA

Yield

Yield

5000 ml

Prep ingredients

• 3500 ml Water
• 1500 ml Kombucha Starter
• 80 g Black Tea
• 80 g Dehydrated Pineapple
• 500 ml Maple Syrup (Amber Colour)
• 4 ml Citra Hops Extract

Instructions

Bring 3.5L of water to a boil. Add the black tea and dehydrated pineapple, and steep for 10 minutes. Strain the infusion through a cheesecloth to remove solids. Measure the resulting liquid and top up with cold water, if needed, to return to a total volume of 3.5L. Allow the mixture to cool below 30°C. Once cooled, combine the brewed liquid with the maple syrup and kombucha starter in a sterilized container. Cover and ferment at room temperature for 4–6 days. From day 3 onward, taste the mixture twice daily until the desired balance is achieved. Once ready, strain through a cheesecloth, add the Citra hops extract, carbonate and bottle.