great northern dry crisp recipe clone

Great Northern Dry CLONE

Extract - Lager recipes

Designed with an easy going lifestyle in mind, with its fruity aroma, subtle bitterness, crisp palate and refreshingly dry finish, a very popular session beer.

2.5kg Liquid Light Malt Extract
1kg Liquid Light Malt Extract
300g Carapils grain
35g Cluster or Pride of Ringwood hops ‐ 60min boil
15g Cluster or Pride of Ringwood hops – 15min boil
15g Cluster or Pride of Ringwood hops – 0min boil
2x Saflager W34‐70, 2x MJ M84, WY2124 Bohemian Lager Yeast or MJ M54 Californian Lager (20°C)
Dry Enzyme
½tsp Yeast Nutrient
Whirlfloc/Brewbrite (Optional)

1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep carapils grain for 20‐30 mins with 1 litre of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water and 1 kg liquid light malt (approx.) to the saucepan, and bring to the boil whilst stirring.
5. Add 35g Cluster or Pride of Ringwood hops.
6. After boiling for 45 minutes, add 15g Cluster or Pride of Ringwood. Continue to boil for the last 15mins.
7. At the end of the 60 minutes, turn off the heat and add 15g Cluster or Pride of Ringwood.
8. Add the rest of the malts and ½tsp nutrient, and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
9. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 12‐16°C (20°C if using MJ M54 yeast). Stir vigorously to aerate.
10. Add yeast and Dry enzyme and ferment as close as possible to 12°C (20°C if using MJ M54 yeast). Bottle or keg when gravity is consistent over two days.

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