ANZAC Biscuit Ale (48 L / 12.7 gal)

A tribute brew for the diggers, the brave ANZAC soldiers who gave their lives so we may live, and the ANZAC biscuits that they created!  This ale combines oats, golden syrup, coconut, and rich biscuit malt to recreate those familiar flavours in liquid form. Smooth, lightly sweet, and rich in biscuit character, this beer honours tradition while bringing a uniquely Australian twist to homebrewing.

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Stats

• Style: Historical / Specialty Ale
• ABV: 5.9%
• OG: 1.049 (measured 1.054)
• FG: 1.006 (measured 1.009)
• IBU: 22
• Colour: 12 EBC
• Carbonation: 2.4 vols CO₂
• Batch Size: 48 L (12.7 gal)
• Boil Time: 60 min
• Brewhouse Efficiency: 80%
• System: BrewZilla Gen 4 - 65 L

Ingredients

Grain Bill (8.43 kg / 18.6 lb total)

• 6.07 kg (13.4 lb) Golden Promise Pale Ale Malt — 72%
• 1.012 kg (2.23 lb) Rolled Oats — 12%
• 506 g (1.12 lb) Biscuit Malt — 6%
• 506 g (1.12 lb) Light Munich Malt — 6%
• 337 g (0.74 lb) Honey Malt — 4%

Adjuncts & Flavour Additions

• 1.2 kg (2.65 lb) Golden Syrup @ 5 min
• 500 g (1.1 lb) Toasted Coconut (secondary, toast ~8 min @ 180 °C / 356 °F)

Hops — Pride of Ringwood (125 g / 4.4 oz total)

• 25 g (0.88 oz) @ 60 min — 13 IBU
• 100 g (3.5 oz) @ 5 min — 9 IBU

Yeast

• 24 g Fermentis US-05 (with 2 L starter)

Water Profile (Amber Malty)

• Ca 50 ppm • Mg 5 ppm • Na 15 ppm
• Cl 65 ppm • SO₄ 51 ppm • HCO₃ 57 ppm
• SO₄/Cl ratio: 0.8
• Mash pH: 5.45

Additions

• Mash: 2.16 g CaCl₂, 2.3 g Gypsum, 2.4 ml Phosphoric Acid
• Sparge: 2.34 g CaCl₂, 2.5 g Gypsum, 1.88 ml Phosphoric Acid
• Boil: 1.67 g Whirlfloc @ 15 min

Mash Schedule

• 65 °C (149 °F) — 60 min (high fermentability)

Mash water: 30 L (7.9 gal)
Sparge water: 33 L (8.7 gal)

Fermentation Schedule

• Primary: 18 °C (64 °F) for 14 days
• Carbonation: 2.4 vols CO₂

Step-by-Step Brewing Method

1. Mash In
Mash all grains and oats in 30 L (7.9 gal) of water at 65 °C (149 °F). Hold for 60 minutes to produce a clean, fermentable wort.

2. Lauter & Sparge
Sparge with 33 L (8.7 gal) at ~77 °C (170 °F) to collect around 56–58 L (14.8–15.3 gal) pre-boil wort.

3. Boil – 60 Minutes

• Add 25 g Pride of Ringwood at 60 minutes
• Add Whirlfloc at 15 minutes
• Add 1.2 kg golden syrup at 5 minutes
• Add 100 g Pride of Ringwood at 5 minutes

Boil hard to integrate sugars and develop light colour.

4. Chill & Transfer
Chill wort to 18 °C (64 °F) and transfer to fermenter.

5. Fermentation
Pitch 24 g US-05 yeast. Ferment at 18 °C (64 °F) for 14 days.

6. Secondary Addition
Add 500 g toasted coconut and allow to steep for several days until flavour is achieved.

7. Package
Bottle or keg and carbonate to 2.4 vols CO₂. Condition briefly before serving.

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