A spin on our popular Beavertown Neck Oil Clone, this recipe uses liquid malt extract as the base for the beer and can be made with very little equipment. We replace the base malt for the recipe with 3kg of Light Liquid Malt Extract – The result is a highly hopped pale ale, with loads of tropical fruit and resinous notes.

You can see how we brewed this beer in our recent video on YouTube. Also, if you’re looking for an all-grain version of this kit then you can grab one right here as part of our Brew Day in a Box All-Grain Recipe Kit’s

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Ingredients Included

Crisp Dextrin Malt (430 grams)
Vic Secret – BarthHaas® Pure Hop Pellet (30 grams)
Columbus T90 Pellets (51 grams)
Simcoe Pellets (36 grams)
Centennial T90 Pellets (36 grams)
Amarillo T90 Pellets (51 grams)
Mosaic Pellets (54 grams)
WHC Dried Yeast -LAX – 11g Packet (1 pack)
SafAle US-05 11.5g (1 pack)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 23l
Original Gravity: 1.041
Final Gravity: 1.009
ABV %: 4.1
IBU: 31
Mash efficiency:
Brewing equipment:

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

Mash notes: You only need 9L in a saucepan for this mini-mash. Add the bag of Dextrin malt to your malt bag and stand in the mash water for 30-60mins, maintaining the 67c temperature throughout. Following this, remove the bag and move to the boil process.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

The Boil:

@60mins – 10g Columbus
@15mins – Yeast Nutrient & Protofloc

Whirlpool / hop stand:

Hop Stand/Whirlpool for 30 mins at 80c:

36g Simcoe
36g Columbus
36g Centennial

Yeast: 1 x Packet WHC LAX
Fermentation temperature/steps: 19c – 7-10 days

Secondary additions:

Dry Hop

54g Mosaic @ 3 days
54g Amarillo @ 3 days
30g Vic Secret @ 3 days

Comments:

Following the boil period and hop stand, pour the wort along with your warmed liquid malt extract into a clean and sanitised fermenter. Top this up with cold water (ideally bottled) to the 23L line on your FV. Check the temperature is below 21c and the add yeast, if it is not below 21c, allow to cool until it has dropped before adding your yeast.

Allow for a diac rest at the end of fermentation for 2-3 days, taste test during this time to be sure none is left before packaging your beer.

Due to this beer using a reasonable size dry hop it will be useful to cold crash after fermentation and your diac rest has been completed.

We would also recommend you package using a method which will avoid oxygen pick up, such as into keg.