Bugalugs Dark Ale

A robust dark ale with a complex malt backbone, paired with the classic hops cascade and a New Zealand varietal, motueka.

20 Litre Batch
Mash Tun – All Grain
Est. ABV: 5.2%
Est. IBU’s: 30
Est. SG: 1.048
Est. FG: 1.010

3.1 kg Ale
1 kg Dark Munich
300g CaraRed
100g Special B
100g Carafa Special 3
Combine 13 litres of 71°C water (strike temp) and the malts in the Mash-Tun. Rest at 66°C for 60mins. Add 8 litres of boiling water to raise to 75°C and rest for 20 minutes. Recirculate and run-off. Sparge with an additional 7.5 litres of 75°C water to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
20g Motueka (7.5% AA) (60min boil)
20g Cascade (6.8% AA), and 20g Motueka (7.5% AA) (20min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
20g Cascade (6.8% AA), and 20g Motueka (7.5% AA) (1min boil)

Cool wort and aerate well. Start fermentation as close as possible to 21°C*, preferably with Wyeast 1275 Thames Valley Ale, Safale S-04, or Mangrove Jack’s M36 Liberty Bell Ale yeast. On the 5th day of fermentation dry hop with 20g Cascade hops for 5 days.