Description
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 Caramalt (300 grams)
Thomas Fawcett – Pale Crystal Malt (500 grams)
HBC353 Pellets (73 grams)
Chinook Pellets (86 grams)
Simcoe Pellets (50 grams)
Cascade Pellets (40 grams)
Nelson Sauvin Pellets (25 grams)
US-05 (1 packs)
Premium Grade Light Liquid Malt Extract 3kg
1 x Hop Sock (for grains)
Method
Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 21
Original Gravity: 1.051
Final Gravity: 1.013
ABV %: 5.0
IBU: 40
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): 30
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 Willamette – 30 mins
20g Chinook – 30mins
12g Willamette – 15 mins
12g Chinook – 15 mins
Remove from heat at 0 minutes and add final hop addition.
6g Willamette – 0 mins
4g Chinook – 0 mins
10g Simcoe – 0 mins
5g Nelson Savin – 0 mins
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.
Dry Hop additions and timing:
Note: Dry additions count up from day 1 which is when you add the yeast
40g Willamette – day 7
50g Chinook – day 7
40g Simcoe – day 7
40g Cascade – day 7
20g Nelson Savin – day 7
Yeast: Bry-97
Fermentation temperature/steps: 18-20c
Comments:
By day 9 fermentation should be completed, you can check this by taking a hydrometer reading, the beer should then ready to cold crash or to bottle.
NOTE: This recipe kit will come supplied with Willamette in place of Ahtanum T90
steve howard (verified owner) –
My second mini mash , however, i used my recently purchased Grainfather S40 to do the mash and boil (just used more water to bring mash up to minimal levels for Grainfather). Did this brew during extreme hot weather conditions so had to delay pitching yeast for 24 hrs as wort would not stay sufficiently cool and I didn’t have room to control temp in fridge. lots of trub and hop debris in fermenter which blocked tap and bouncer filter so maybe use additional muslin or similar to filter out the majority if brewing again. Fermented at slightly higher temp than I wanted to due to weather conditions, however, never affected outcome which was a fruity flavoursome and very drinkable IPA with a slight bitter after taste (not as bitter as brewdog original). Comparing original Brewdog and Mydog, i prefer mine. 3 -4 weeks conditioning and carbonating in keg but be careful not to try and carbonate too quickly as I have more foam than expected, slow and smooth does it.