Balter XPA

This brew is for those who enjoy an easy to drink, fully-hopped beer. Tropical and floral aromatics set off a fruity palette that will punch your taste buds in the pleasure zone. Voted number 1 Australian beer in 2018.

23 Litre Batch
BIAB – All Grain
Est. ABV: 5.5%
Est. IBU’s: 23
Est. SG: 1.050
Est. FG: 1.008

4.0kg Ale malt
1kg Wheat malt
0.3kg Caramalt
0.3kg Carapils
Combine 19.5 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 65°C for 60mins. Sparge with 10 litres of 74°C water in a bucket for 10 minutes and return sparged wort to the urn or pot to make a pre-boil volume of approximately 26 litres.

Chill the wort and aerate well. Start fermentation as close as possible to 18°C, preferably with Wyeast 1056 American Ale, Safale US-05, or Mangrove Jack’s M44 US West Coast yeast.
On the 5th day of fermentation dry hop with 30g Citra hops for 5 days.