Description

This is a Community Recipe created by nick-t

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Crisp Pale Ale Malt (3200 grams)
Crisp Munich Malt (800 grams)
Crisp Pale Wheat Malt (500 grams)
Crisp Caramalt (250 grams)
Warrior Pellets (10 grams)
NZ Wai-iti Pellets (50 grams)
Nelson Sauvin Pellets (50 grams)
Mangrove Jacks Liberty Bell Ale M36 Yeast (1 packs)

Method

Beer Style (main): British Ales
Beer Style (sub): English-Style Summer Ale
Batch Size: 19
Original Gravity: 1.055
Final Gravity: 1.013
ABV %: 5.5
IBU: 33

THE MASH
Temperature °C: 62
Length (mins): 30
Out temp °C: 68
Out time (mins): 30

THE BOIL
Boil time (mins): 30

Additions and timing:

10 g (14 IBU) — Warrior 15% — Boil — 30 min

25 g (19 IBU) — Nelson Sauvin 12% — Boil — 15 min

25 g — Nelson Sauvin 12% — Boil — 0 min

25 g — Wai-iti 3% — Boil — 0 min

Secondary additions and timing:

25 g — Wai-iti 3% — Dry Hop — 5 days

Yeast: 1 pkg — Mangrove Jack’s M36 Liberty Bell
Fermentation temperature/steps: 7 Days at 18 C – increase by 1 degree per day until 21 C

Comments:

Mash out at 75C for 10 min