Description

This is a Community Recipe created by rcrate84

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included)

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Ingredients Included

Crisp Dextrin Malt (400 grams)
Simpsons Malt – Wheat Malt (450 grams)
Simpsons Malt – Finest Pale Ale Golden Promise®™ (1300 grams)
Crisp Extra Pale Maris Otter (3000 grams)
Mosaic – BarthHaas® Pure Hop Pellets (45 grams)
Citra® – BarthHaas® Pure Hop Pellets – 100g (2 packs)
Azacca – T90 Pellets 100g (2 packs)
WHC Dried Yeast – Saturated – 11g Packet (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 24
Original Gravity: 1.051
Final Gravity: 1.013
ABV %: 5
IBU: 28
Mash efficiency: 78
Brewing equipment:

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 76
Length (mins) (Step 2): 20
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes: Add brewing salts during the mash

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

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Whirlpool / hop stand:

85g Azacca 45min @ 80c

Yeast: 1 pack WHC Saturated
Fermentation temperature/steps: 19c for 7 days, 21c for 7days or until FG, Dry hop for 3 days 14c

Secondary additions:

Dry hop with
190g Citra
90g Azacca
45g Mosaic

Comments:

Aim for a chloride to sulphate ratio of 3-1 and adjust mash pH to target 5.3 if you can