Redback CLONE

Released in 1988 Redback is the forefather of the Australian craft beer scene. A traditional German style wheat beer which imparts a fruity aroma with a creamy mouth feel.

3kg Liquid Wheat Malt Extract
300g CaraMunich Grain Malt
25g Pride Of Ringwood hops or Cluster hops (60 min)
15g Pride Of Ringwood hops or Cluster hops (5 min)
15g Pride Of Ringwood hops or Cluster hops (0 min)
MJ M20 Bavarian wheat or Saf WB-06 Yeast
Whirlfloc/Brewbrite (Optional)

1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep CaraMunich malt 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 wheat malt (approx.) to the saucepan, and bring to the boil whilst stirring.
5. Add 25g Pride Of Ringwood hops or Cluster hops.
6. After 55 minutes add another 15g of Pride Of Ringwood hops or Cluster.
7. After 5 minutes turn the heat off and add another 15g of Pride Of Ringwood hops or Cluster hops. Let this sit for 10mins.
8. Remove the hops and add the rest of the malts 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 18‐22°C. Stir vigorously to aerate.
10. Add yeast and ferment as close as possible to 20°C**. Bottle or keg when gravity is consistent over two days.