About The Beer

This beer is based on a home brew recipe that we used in a competition back in the summer of 2022. This beer we wanted to be totally

crushable, to be enjoyed by the pint, and still leave you looking for the next. Pale and hazy with citra, azzaca and a touch of mosaic makes

for a beer that has citrus and ripe mango with just enough dankness. We love this beer after work with our friends, and we hope you do to.

#bemoremaverick

This all grain recipe  has been provided to us here at The Malt Miller by Martin Hoddinott of Maverick Brew Co following his appearance on The Hop Addition Podcast. 

Ingredients Included

Crisp Dextrin Malt
Simpsons Malt – Wheat Malt
Simpsons Malt – Finest Pale Ale Golden Promise®™
Simpsons Extra Pale Maris Otter

Chit Malt

Magnum – Hop Pellets (3g)
Mosaic – BarthHaas® Pure Hop Pellets (45 grams)
Citra® – BarthHaas® Pure Hop Pellets – 100g (2 packs)
Azacca – T90 Pellets 100g (2 packs)
WHC Dried Yeast – Saturated – 11g Packet (1 pack)

Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 20
Original Gravity: 1.052
Final Gravity: 1.015
ABV %: 5
IBU: 24

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60

Mash notes: Add half of your brewing salts during the mash, the rest added to the kettle with the 60min hop addition

THE BOIL
Boil time (mins): 60

3g Magnum + Brewing Salts as required

After fermentation is complete, soft crash to 14c and dry hop with the hops listed below and leave for 4 days total contact, if possible rouse the hops with CO2 every 24 hours.

130g Citra
100g Azacca
50g Mosaic

———

Whirlpool / hop stand:

65g Azacca 70min @ 76c

Yeast: 1 pack WHC Saturated
Fermentation temperature/steps: Allow to free rise up to 21oC to reach final gravity after 5-7 days and D rest is complete

Water Profile

Target Final Water Profile – 85ppm Ca, Sodium 66ppm, Chloride 165ppm, Sulfate 26ppm, Bicarb 140ppm – Aim for a pH of 5.2 in the mash.