As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

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Ingredients Included

Crisp Small Batch No.7 – Chit Malt
TMM Jumbo Oat Flakes 26
Simpsons Malt – Finest Lager Malt
Ekuanot® – BarthHaas® LUPOMAX® – Pellets 50g (1 pack)
Idaho 7 – BarthHaas® Pure Hop Pellets (70 grams)
Citra® – BarthHaas® Pure Hop Pellets (155 grams)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 20
Original Gravity: 1.058
Final Gravity: 1.016
ABV %: 5.5
IBU: 10
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 70
Length (mins) (Step 1): 60

Mash notes: Water: Target a water profile with 200ppm chloride and 100ppm sulphate with a mash pH of 5.4

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Any high Alpha Hop to 10 IBU @ 60 min
We have added 5g of Citra to this kit

Whirlpool / hop stand:

Whirlpool (15 minutes @ 85°C/185°F)

Idaho 7 70g/2.46oz

Yeast: NOT INCLUDED Please add your preference
Fermentation temperature/steps: Pitch two packs (22g/0.77oz) of LALBREW® Verdant IPA yeast or one pack (155ml) of Imperial Yeast A38 Juice. Ferment at 21°C/70°F for 7 days, then dry hop.

Secondary additions:

Dry hop (at terminal gravity)

Citra 150g/5.29oz
Ekuanot Lupomax 50g/1.76oz

Comments:

Phantom Brew Co – Ball Pit – Hazy IPA

Phantom Brewing Co. opened in late 2019 in the centre of Reading, Berkshire. They love hops and spend their time trying to find the best ways to utilise them. With no core range they are able to spend their time experimenting with different hop and yeast combinations with the aim of making beers that are uniquely Phantom and as fruit forward as possible.
Ball Pit was first brewed when co-founders Dom Gemski and Dane White were still home brewing in a garage in Portsmouth back in 2018.
The beer’s origin actually comes from Verdant’s Pulp, the recipe for which Dom and Dane obtained from CAMRA’s Essential Home Brewing book. As Dane explains, “We had attempted that recipe a few times and started experimenting with different hop combinations. On first trying Staggeringly Good’s Ekuanadon, I fell in love with Ekuanot and loved pairing it with Citra. After a bit more playing around with the ABV and then trying the combination of those hops with Imperial’s A38 Juice yeast strain, the recipe finally landed where we wanted it to.”
As for the origin of the name and colourful artwork, Dane recalls, “The name Ball Pit came about when we were planning two beers for a wedding in the summer of 2019. We had a name for the first one but couldn’t decide on the second. The beers were going into can so needed labels to make them into the perfect wedding favours. With very little artistic talent between us, the idea of Ball Pit came about because we figured that in the worst case scenario, a picture of a ball pit could be printed and stuck on the can and the bright colours would make it stand out. Unfortunately Ball Pit ended up not being ready in time for the wedding, but the idea stuck and our designer Thomas Gutteridge was able to put together something in keeping with the original label design when we first brewed it commercially in early 2020.”

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