ale recipe clone

Toasty Mojito

BIAB - Ale recipes

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

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

3.75 kg Lager Light
500g Shepherds Delight
400g Flaked Barley

Combine 20 litres of 71°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 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)

Cool wort and aerate well. 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.