This all-grain home brew recipe kit lets you create a 23 L batch of Milson, the hazy New England pale ale from Sureshot Brewing which we adore here at The Malt Miller. Sureshot are a tiny powerhouse tucked beneath the railway arches near Manchester Piccadilly Station, but don’t be fooled by their size – they pack a punch. Rooted firmly in the city’s thriving craft beer scene, Sureshot has earned a cult following for hop-forward, flavour-packed beers like Milson yet they also express themselves across a whole range of beers

As part of our #brewwithus YouTube series Rob and Stiffo visited Manchester to spend the day brewing up a batch of Milson with the team at Sureshot to learn all they could for you to recreate this stunner at home, this kit is a scaled-down version of the brewery’s original recipe with some minor tweaks based on availability. Soft extra pale malt, wheat, and torrified oats form the base, with Idaho 7 in the whirlpool and a generous post-fermentation dry hop of Galaxy, Mosaic, and Citra. The result is waves of tropical fruit, stone fruit, and citrus in a juicy, hazy package – just like the Sureshot original.

Ingredients Included

Simpsons Malt – Chit Malt
Weyermann Spelt Malt
Crisp Pale Wheat Malt
Crisp Flaked Torrefied Oats Including Husk
Crisp Extra Pale Malt
Rakau Pellets (40 grams)
Galaxy – BarthHaas® Pure Hop Pellet (76 grams)
Mosaic – BarthHaas® Pure Hop Pellets – 100g (1 pack)
Mosaic – BarthHaas® Pure Hop Pellets (15 grams)
Citra® – BarthHaas® Pure Hop Pellets (76 grams)
WHC Dried Yeast – Saturated – 11g Packet (1 pack)

Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23
Original Gravity: 1.054
Final Gravity: 1.014
ABV %: 5.2
IBU: 28
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 68
Length (mins) (Step 1): 60
Temperature °C (Step 2): 76
Length (mins) (Step 2): 10

THE BOIL
Boil time (mins): 35

Hop / kettle additions and timing:5g Rakau @ 35mins

Whirlpool / hop stand: Cool Wort to 80c and add 35g Rakau, whirlpool for 30mins before cooling and transferring to FV

Yeast: WHC Saturated 11g x 1
Fermentation temperature/steps: 18c for 24 hours, then raise to 20c for remainder of fermentation.

Secondary additions: Once fermentation is completed, soft crash to 16c and if your fermentation equipment allows, remove yeast slurry from your FV. Now add your dry hop charge of Galaxy, Citra & Mosaic. Allow a contact time of 48 hours, if possible rouse your hops after 24 hours via CO2 through a purged line into the bottom of your fermenter. Following your initial 48 hour contact time start cold crashing your beer to as close to 0 as possible.

Hold your cold crash for 48-72 hours, drawing off hop and yeast matter each day so that you will be packing beer with as little hop and yeast debris as possible.

Diacetyl

Now, as with all fermentations it is important to check your beer for diacetyl, we suggest you check after fermentation has been completed via a forced diacetyl test but you may also with to add ALDC to your brew. There are two times to add this, either when you pitch your yeast or when you dd your dry hops. If opting for the latter, which can be beneficial with beers that receive a large dry hop, you will need to perform a forced diacetyl test at the end of fermentation, if your beer fails this test leave at 20c for a further 24 hours and test again. Once passed you can move on to the soft crash stage and dry hopping.

Water Processes

Sureshot use the following water chemistry and aim for a mash ph of 5.2, using Lactic acid.

Ca (Calcium) – 168.4 ppm
SO4 (Sulfate) – 133.4 ppm
Cl (Chloride) – 203.3 ppm
CO3 (Carbonate) – 44.0 ppm
Na (Sodium) – 0.0 ppm
Mg (Magnesium) – 2.0 ppm

In terms of final pH for Milson, Sureshot aim for a pH of around 4.3, should your brew be higher they suggest you can adjust this with some citric acid.

In terms of carbonation, Milson is carbonated to 2.5 volumes.

Total time from brew day to being packaged for Milson is around 16 days.