Description
| Est Bitterness: 24 IBU | Est Color: 18 EBC |
| AUSTRALIAN ALE | ||||||||
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| 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 |
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| 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 | – | – | – |
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| COOL AND TRANSFER WORT |
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| PITCH YEAST AND MEASURE GRAVITY AND VOLUME |
| FERMENTATION INGREDIENTS | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | AY4 – AEB (AEB #AY4) | Yeast | 7 | – | – |
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| FERMENTATION |
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| SECONDARY INGREDIENTS | ||||||||||||
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| DRY HOP AND BOTTLE/KEG |
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