Liquid Punk- Mini Mash

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A firm favourite available as an easy to brew Mini Mash Kit

£32.00

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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)
Ahtanum Pellets (73 grams)
Chinook Pellets (86 grams)
Simcoe Pellets (50 grams)
Cascade Pellets (40 grams)
Nelson Sauvin Pellets (25 grams)
NBS West Coast Style Ale Yeast (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)

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 Ahtanum – 30 mins
20g Chinook – 30mins

12g Ahtanum – 15 mins
12g Chinook – 15 mins

Remove from heat at 0 minutes and add final hop addition.

6g Ahtanum – 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 Ahtanum – day 7
50g Chinook – day 7
40g Simcoe – day 7
40g Cascade – day 7
20g Nelson Savin – day 7

Yeast: NBS West Coast
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.

 

Additional information

Weight 4.087 kg

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01793 486 565

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Unit A2 Faraday Road,
Dorcan Swindon,
SN3 5HQ

Company registration number: 0781962