Description
A hop forward juicy American Pale ale, with minimal bitterness. The classic easy drinking and moreish beer that will keep you coming back for more.
Easy to brew at home with minimal equipment investment using malt extract and steeping select grains. Check out our video on how to do a mini mash at home.
This mini mash kit arrives with all the ingredients needed to complete the recipe. Easily brew this beer with outstanding results using equipment that most people have readily available at home.
Equipment Required (not Included):
Pan/pot (no smaller than 10L)
30L fermentator and air lock (cleaned and sanitised)
Mash Paddle (sanitised)
Sanitiser and Cleaner
Household kettle – for hot water
Thermometer (sanitised)
Ingredients Included
Crisp Pale Wheat Malt (200 grams)
Crisp Munich Malt (150 grams)
Crisp Crystal Malt (150 grams)
Citra Pellets (30 grams)
Simcoe Pellets (30 grams)
Mosaic Pellets (15 grams)
WHC LAX (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch
Hop Sock
Method
Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 21
Original Gravity: 1049
Final Gravity: 1010
ABV %: 5%
IBU: 38
THE MASH
Temperature °C: 65
Length (mins): 60
Heat 5L of water to 65c on your hob.
Add crushed grains to muslin bag and steep in the water for 60mins at 65c.
Remove bag of grains and dispose of them.
THE BOIL
Boil time (mins): 30min Heat liquid to to a rolling boil of 100c.
Additions and timing:
Once 100c boil has been reached count down 30 minutes boil time and add hops at correct timings:
15g Citra – 30 min
15g Simcoe – 30 min
If you have not already done so then sanitise your fermenter and paddle now.
Add the hot wort from the pan to your fermenter.
Add in the Malt Extract and mix well.
Top up with cold water to 21L, do this vigorously to ensure it is aerated.
Check the temperature of the wort. If it is below 20c then you can now add the yeast.
Fasten the lid on tightly and fix the airlock in place. Position the fermenter in a location that will maintain the temperature at a constant 18-20c.
Note: Dry additions count up from day 1 which is when you add the yeast
15g Simcoe – day 7
15g Mosaic – day 7
15g Citra – day 7
Yeast: WHC LAX
Fermentation temperature/steps: 18c/20c 9 days
Comments:
Ensure fermentation has fully stopped before cold crashing or bottling.
Darren Hebden (verified owner) –
This has proved a real hit. Experienced brewing friends as well as myself and my family have pronounced this beer to be “great”, “lovely” and “just to my taste”. Really, really easy to make, too. As long as you’ve got a 10 litre stock pot, a thermometer and basic kit-brewing equipment, you can make this on a kitchen stove in around two hours (plus fermenting time, of course!). Highly recommended if you don’t have the equipment for full-scale all-grain brewing or just want to save a bit of time.
Nick Savage (verified owner) –
Brewed this recently. Post brewing and pre bottling I put two and two together and realised I don’t like Mosaic so thus was apprehensive about the results. Although to me it tastes alright, have been told “shut up did you make this” and “would pay the money for this in the shop”. Methodology sound, the mix is well balanced and the reviews are well received. Will brew again (minus the mosaic)
steve howard (verified owner) –
My first steps into using grain and extract and produced an excellent brew that made you come back for more. Regular drinking pals could not believe i had made this and said it tasted just like it came from the pub. Flavour and aromas fresh/fruity and minimal bitterness. Improved with conditioning. I conditioned and carbonated in Keg over a 3 to 4 week period and would definitely do again.