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. 

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Ingredients Included

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

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 24
Original Gravity: 1.051
Final Gravity: 1.013
ABV %: 5
IBU: 28

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 76
Length (mins) (Step 2): 20

Mash notes: Add brewing salts during the mash

THE BOIL
Boil time (mins): 60

After fermentation is complete, dry hop with

190g Citra
90g Azacca
45g Mosaic

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Whirlpool / hop stand:

85g Azacca 45min @ 80c

Yeast: 1 pack WHC Saturated
Fermentation temperature/steps: 19c for 7 days, 21c for 7days or until FG, Dry hop for 3 days 14c

Secondary additions:

Comments:

Aim for a chloride to sulphate ratio of 3-1 and adjust mash pH to target 5.3 if you can