Perhaps our most popular recipe, and for good reason. This beer epitomises sitting back with the mates on a lazy sunday afternoon. An easy drinking pale ale that still retains a beautiful hop flavour and aroma thanks to a generous helping of Galaxy hops.
20 Litre Batch
BIAB – All Grain
Est. ABV: 4.2%
Est. IBU’s: 23
Est. SG: 1.042
Est. FG: 1.010
MALTS FOR THE MASH:
Combine 19.5 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 66°C for 60mins. Sparge with 10 litres of 80°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.
HOPS FOR THE BOIL (60 minute total):
5g Galaxy (15% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
25g Galaxy (15% AA) (5min boil)
40g Galaxy (15% AA) (0min boil)
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 50g Galaxy hops for 5 days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.