This brew is for those who enjoy an easy to drink, fully-hopped beer. Tropical and floral aromatics set off a fruity palette that will punch your taste buds in the pleasure zone. Voted number 1 Australian beer in 2018.
23 Litre Batch
BIAB – All Grain
Est. ABV: 5.5%
Est. IBU’s: 23
Est. SG: 1.050
Est. FG: 1.008
MALTS FOR THE MASH:
4.0kg Ale malt
1kg Wheat malt
Combine 19.5 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 65°C for 60mins. Sparge with 10 litres of 74°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):
15g Citra (Boil 60min)
15g Centennial (Boil 10min)
15g Citra (Boil 10min)
15g Centennial (Boil 0min)
15g Amarillo (Boil 0min)
10g Citra (Dry Hop)
10g Centennial (Dry Hop)
20g Amarillo (Dry Hop)
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 30g Citra 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.