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AUSTRALIAN ALE RECIPE KIT

Rs. 999.00 – Rs. 1,049.00

Est Bitterness: 24 IBU | Est Color: 18 EBC

RECIPE KIT INCLUDES:

Pilsen Malt: 1.5 Kgs

Oat Flake: 0.5 Kgs

Crystal Malt: 250 Gms

East Kent Golding: 25 Gms

AY4 Yeast: 1 Pack

Spindasol SB1: 1 Pack

Spindasol SB3: 1 Pack

Click here for detailed recipe. 

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SKU: AUSTRALIAN ALE RECIPE KIT Category:

Description

Est Bitterness: 24 IBU Est Color: 18 EBC
AUSTRALIAN ALE
Type: All Grain Batch Size: 10.00 Ltr
Boil Size: 23.5 Ltr Boil Time: 90 min
End of Boil Vol: 13.5 Ltr Final Bottling Vol: 8.5 Ltr
Fermentation: Ale, Two Stage Est Mash Efficiency: 87 %
PREPARE FOR BREWING
·          Hydrate yeast with 140 ml warm

·         Clean and Prepare Brewing Equipment

·         Total Water Needed: 28 L

·         Mash Water Acid: None
MASH OR STEEP GRAINS
MASH INGREDIENTS
Amt Name Type # %/IBU Volume
1.50 Kg Château Pilsen 2rs (3.0 Ebc) Grain 1 66.7 % 0.98 L
0.50 Kg Oats, Flaked (2.0 Ebc) Grain 2 22.2 % 0.33 L
0.25 Kg Château Crystal® (150.1 Ebc) Grain 3 11.1 % 0.16 L
MASH STEPS
Name Description Step Temperature Step Time
Mash In Add 13 L of water at 68.9 C 63.0 C 60 min
Mash Out Heat to 78.0 C over 20 min 78.0 C 10 min
  • Sparge Water Acid: None
  • Batch sparge with 2 steps (Drain mash tun , 15.80L) of 85.0 C water
  • Add water to achieve boil volume of 23.5 L
  • Estimated pre-boil gravity is 6.5 Brix
BOIL INGREDIENTS
Amt Name Type # %/IBU Volume
10.00 g East Kent Goldings (EKG) [5.50 %] – Boil 60.0 min Hop 4 13.5 IBUs –
10.00 g East Kent Goldings (EKG) [5.50 %] – Boil 20.0 min Hop 5 8.2 IBUs –
5.00 g East Kent Goldings (EKG) [5.50 %] – Boil 10.0 min Hop 6 2.4 IBUs –
8.00 g Spindasol SB1- Boil 0.0 min Fining – – –
  • Estimated Post Boil Vol: 13.5 L and Est Post Boil Gravity: 12 Brix
COOL AND TRANSFER WORT
  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 10.00 L
PITCH YEAST AND MEASURE GRAVITY AND VOLUME
FERMENTATION INGREDIENTS
Amt Name Type # %/IBU Volume
1.0 pkg AY4 – AEB (AEB #AY4) Yeast 7 – –
  • Measure Actual Original Gravity _______     (Target: 12.5 Brix)
  • Measure Actual Batch Volume _______     (Target: 10.00 L)
FERMENTATION
  • Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
  • Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
SECONDARY INGREDIENTS
Amt Name Type # %/IBU Volume
8.00 ml Spindasol SB3 (Secondary) Fining 10 – –
DRY HOP AND BOTTLE/KEG
  • Measure Final Gravity: _________  (Estimate: 2 Brix)
  • Date Bottled/Kegged: ________________ Carbonation: Bottle with 52 g Sugar
  • Age beer for 30.00 days at 18 C
  • Drink and enjoy!

Additional information

Weight 3 kg
Grain Option

Unmilled Grain, Milled/Crushed Grain

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