Toasty Mojito



Lime zest and tropical notes cruise atop a spicy and aromatic malt foundation

20 Litre Batch
Grainfather – All Grain
Est. ABV: 4.5%
Est. IBUs: 30
Est. SG: 1.046
Est. FG: 1.011

MALTS FOR THE MASH:
3.4 kg Lager Light or German Pilsner
500g Shepherds Delight
400g Flaked Barley
Add 15 litres of water to your Grainfather and insert inner basket, heat to 71°C. Add grain and stir well. Set temperature to 66°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 13 litres of 75°C water to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
10g Brooklyn (17% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
25g Motueka (7% AA) (10min boil)
35g Motueka (7% AA) (0min boil)

FERMENTATION:
Attach counter-flow chiller and chill wort. Aerate well and start fermentation as close as possible to 18°C, preferably with Wyeast 1318 London Ale III, Safale S-04, or Mangrove Jack’s M36 Liberty Bell yeast.

On the 5th day of fermentation, dry hop with 30g Motueka for 5 days.

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