The Flying Wombat | Pale Ale Beer Recipes

Pale Ale

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American Cream Ale

Land of the Free, home of the brave, and creators of great Beers! America! This is the easy drinking, all afternoon sipper that keeps your thirst quenched and freedom strong!

So... What is it?

The American Cream Ale is a light, crisp, smooth and easy-drinking, highly carbonated beer, similar to a lighter lager but with a touch more character! It balances mild malt sweetness with a subtle hop presence and has a pale golden to straw color with good clarity and a white, frothy head. It’s brewed using a mix of pale malt and adjuncts like corn or rice, and often fermented with a co pitch of both ale and lager yeast to enhance the smooth clean finish!

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What's ours like?

Coming in at an easy drinking 4.6% & 14 IBU's, its crisp with a slightly sweet with a corn like flavour, and incredibly easy to drink! The hop character is sublte and slightly fruity with a citrus finish, and the body is light but not boring! This is an awesome summer beer that will become one of our go-to's for easy afternoon drinking in the setting sun!

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Batch Size & Stats

42L (2x 19L & 1 half 9L corny kegs) / 11 gal finished beer
46L (13.5 gal) wort
For a smaller 19L (5 gal) batch size simply half the ingredients of this recipe
Starting gravity – 1.041
Final gravity 1.006
ABV – 4.6%
IBU - 14
Colour - 4.5 EBC
Mash Efficiency - 83%

Brewfather link

What ingredients?

Water

With sparging

30L (7.9 gal) for a 64°C (147°F) mash (you can use our strike water calculator to find your ideal strike temp)
30L (7.9 gal) sparge water at 78°C (172°F) - fermenter topped up with 4L (1 gal) post boil to reduce OG

Without sparging

55L (14.5 gal) for a 64°C (147°F) mash (you can use our strike water calculator to find your ideal strike temp)

Malts:

Pilsner Malt – 2.2 kg (4.8 lb) - 31.7%
Ale Malt – 2.2 kg (4.8 lb) - 31.7%
Flaked Corn (Maize) – 3.4 kg (4.8 lb) - 31.7%
Corn Sugar (Dextrose) - 1kg (2.2 lb) - 14.4%

Hops & whirlfloc tablets

Cascade

25g (0.88 oz) 12 IBU's – 60 mins
75g (2.6 oz) - Whirlpool at 80°C (176°F) for 20 mins

Huell Melon

25g (0.88 oz) 2 IBU's – 5 mins
50g (1.76 oz) - Whirlpool at 80°C (176°F) for 20 mins

Whirlfloc tablets

1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil

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Yeast options & fermentation temperatures

1 packet (10.5g) fermentis US-05 American Ale yeast - ferment at 18°C (64.4°F)
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AND one lager yeast such as the below
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1 packet (10.5g) Lallemand Novalager yeast - ferment at 18°C (64.4°F)
1 packet (10.5g) Saflager S-23 – ferment at 14°C (57°F)
1 packet (10.5g) Saflager W-34/70 – ferment at 14°C (57°F)

Water Profile

Ca²⁺28
‍^‍Mg²⁺ 5
‍Na⁺15
‍Cl^-31
‍^‍SO₄^2-45
‍^‍HCO₃^- 57

‍

Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash for 60 minutes at 64°C (147°F)

Set your strike water to a few degrees above the target mash temperature, you can use our calculator to determine what your strike temperature should be

ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)

its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 30L (7.9 gal) sparge water at 78°C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

Once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 25g (0.88 oz) of Cascade
At 15 minutes left in the boil add 2 whirlfloc tablets
With 5 minutes left in the boil add your first set of flavour and aroma hops, 25g (0.88 oz) of Huell Melon

Step 5 – Cooling & Whirlpool Hops

After 1 hour of boiling start cooling wort down to 80°C (176°F) for a 20 minute whirlpool, then add 50g (1.76 oz) of Huell Melon & 75g (2.6 oz) of Cascade
After 20 mins of whirlpooling cool the wort down to yeast pitching temp and take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation

Allow yeast to ferment over the next week to two weeks
If you have a temperature controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)
Monitor the fermentation activity over the first 7 days by the bubbling of the blow off tube / airlock of your fermenter, as the bubbling slows down (roughly around day 7) take a gravity reading. When the gravity reaches around 1.01 raise the temperature of your fermenter by 1-2 degrees for 2-4 days for a diacetyl rest (if you don’t have temperature control don’t worry about this step, its not the end of the world!)
Its important to note that fermentation times will vary based on your circumstances like, temperature, amount of yeast pitched, healthiness of yeast, gravity of wort, pH etc. so don’t stress be patient and know that these times are just a rough guide
Once the gravity is the same 2 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

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Pale Ale

5 min read

Low Alcohol Session Ale!

Packed full of flavour but not alcohol! This session ale has tons of hoppy character, subtle malty sweetness and backbone, but comes in at only 3.3% so you can enjoy this all night long and still function tomorrow!

So... What is it?

We love beer! But sometimes you need a beer that wont blow your socks off with booze! so here we made an easy drinking, full flavoured pale ale... but made is sessionable! Imagine a hoppy Australian pale ale, with all the soft maltiness and hoppy punch you know and love, but only 3.3% alcohol! Thats exactly what this is, so you can enjoy it all night long, having a good time with your mates, but still be able to function the next day!

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Batch Size & Stats

19L / 5 gal finished beer
21L (5.5 gal) wort
Starting gravity – 1.031
Final gravity 1.006
ABV – 3.3%
Brewhouse Efficiency 74%
EBC - 13.6
IBU - 19

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Brewfather link

What ingredients?

Water

With sparging

14L (3.7 gal) strike water approx. 67°C (152.6°F) for 60 mins, then mash out at 77°C (170°F) for 15 mins
14L (3.7 gal) sparge water at 78°C (172°F)

Without sparging

24L (6.3 gal) strike water approx. 64°C (152.6°F) for 60 mins, then mash out at 77°C (170°F) for 15 mins

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Malts

Total Grain Bill 5kg (11 4lb)

2.54 kg / 5.6 lb (90.7%) — Pilsner Malt
140 g / 4.9 oz (5%) — Gladiator Malt / Dextrin Malt
120 g / 4.23 oz (4.3%) — Medium Crystal Malt

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Hops & whirlfloc tablets

Northern Brewer (8.5% Alpha Acid)

5g (0.17 oz) 6 IBU - 60 mins

Huell Melon (7.2% Alpha Acid)

30g (1 oz) 3 IBU - 2 mins

Lupomax Citra (18.5% Alpha Acid)

30g (1 oz) 6 IBU - 2 mins

Mosaic (12.25% Alpha Acid)

30g (1 oz) 4 IBU - 2 mins

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Whirlfloc

0.75g (0.026 oz) / 1 tablets – 15 minutes left in the boil

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Water Profile

Ca²⁺87
‍^‍Mg²⁺ 5
‍Na⁺15
‍Cl^-72
‍^‍SO₄^2-131
‍^‍HCO₃^- 57

‍

Yeast options & fermentation temperatures

US-05 – ferment at 20°C (68°F) 11g (0.38 oz) / (1 packet)
AUS-05 – ferment at 20°C (68°F) 11g (0.38 oz) / (1 packet)
S-04 – ferment at 18°C (64.4°F) 11g (0.38 oz) / (1 packet)

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Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches (credit card width)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash at 67°C (152.6°F) for 60 mins, then mash out at 77°C (170°F) for 15 mins

Set your strike water to a few degrees above the target mash temperature (you can use the calculator in our website for this)
ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)
its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

‍

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 14L (3.7 gal) sparge water at 78°C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 5g (0.17 oz) of Northern Brewer
at 15 minutes left in the boil add 1 whirlfloc tablet (OR granulated whirlfloc 0.7g (0.025 oz)) and at 2 mins left add 30g (1 oz) each of Huel Melon, Lupomax Citra and Mosaic

Step 5 – Whirlpooling / cooling

After 60 mins of boiling turn off your heat source and start cooling wort down
Once you’ve reached yeast pitching temperature take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Wort Aeration (Optional) if you have a paint mixer give your wort a quick blitz before pitching yeast to help add more dissolved oxygen into the wort to help the yeast have a healthier kick start into fermentation
Now add your tincture of Vanilla extract! (or you can wait till end of fermentation if you prefer)
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation

Allow yeast to ferment over the next week to two weeks (aprox)
If you have a temperature-controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)

It's important to note that fermentation times will vary based on your circumstances like temperature, amount of yeast pitched, the healthiness of yeast, the gravity of the wort, pH, etc. so don’t stress be patient and know that these times are just a rough guide
If you have temp control then when there are 2 days left of fermentation raise the temperature by 2 degrees for a diacetyl rest (once gravity reaches roughly 1.08) & if gravity is the same 3 days in a row move onto cold crashing and adding gelatin! (Dont worry cold crashing & gelatin are both optional steps to help clarify your beer)

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Step 8 (optional) – Cold crashing & Gelatin

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are, and add 1-2 teaspoons of gelatin dissolved in boiling water and allowed to cool a bit to your fermenter
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated, remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

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Pale Ale

5 min read

Viking Pine Tree Beer

This is bringing to life an ancient beer of Viking Origins! we cut down a pine tree, we open ferment, we do a 4 hour boil! All to recreate something out of legend and drink with the gods in valhalla!

So... What is it?

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This is an ancient style (or as close as we can get) of Norwegian farmhouse ale, so the focus is all about amazing kveik yeast expression, pine tree resinous flavours and beautiful malty mouthfeel and character! To make this beer we ran a 4 hour boil, we cut down and made a pine tree luge and we ran an open fermentation! So this was a lot of firsts for us, but boy this beer does not dissapoint! Its packed full of sweet and complex malt character, almost like a decoction mash Marzen, but bursting with tropical fruits like mango, orange citrus and guava from the Kveik yeast, and underneath it all there's hints of the forest from the pine tree infusion. This is truely on of my favourite brews ever, and it was made with the symbol of Christmas!

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Batch Size & ABV

38L (2 19L corny kegs) / 10 gal finished beer
48L (12.7 gal) wort
For a smaller 19L (5 gal) batch size simply half the ingredients of this recipe
Starting gravity – 1.077
Final gravity 1.01
ABV – 8.8%
IBU - 34
Mash Efficiency - 81%

Brewfather link

Ingredients

‍Water

With sparging

50L (13.2 gal) strike water approx. for a 60 min mash at 67°C (152.6°F) with a 10 min mash out step at the end at 77°C (170°F)
30L (7.9 gal) sparge water at 78°C (172°F)

Without sparging

70L (18.5 gal) strike water approx. for a 60 min mash at 67°C (152.6°F) with a 10 min mash out step at the end at 77°C (170°F)

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Malts: 14kg (30.9 lb)

14 kg - 30.9 lb (63%) — Pilsner Malt

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Hops & whirlfloc tablets

70 g - 2.5 oz (4 IBU) — East Kent Goldings 5% — Mash

58 g - 2 oz (14 IBU) — East Kent Goldings 5% — 60 Min Boil

70 g - 2.5 oz (6 IBU) — East Kent Goldings 5% — 10 Min Boil

70 g - 2.5 oz (6 IBU) — Fuggles 4.5% — 10 Min Boil

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Adjuncts

250 g (8.8 oz)— Pine Shoots - Mash

250 g (14.1 oz) — Pine Shoots - Boil 10 min

1 Pine tree Luge - Mash

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Yeast options & fermentation temperatures

33 g — Lallemand (LalBrew) Voss Kveik - 34 °C (93 °F)

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Water Profile

Ca²⁺‍ 61

‍Mg²⁺‍ 9

‍Na⁺‍ 20

‍Cl^-‍ 50

‍SO₄^2-‍ 44

‍HCO₃^-‍ 155

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Step by step process

‍

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1mm / 0.039 inches) (BUT DONT crush the rice hulls or oats, add them into your grain separately after crushing them)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

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Step 1.1 – Cut your Tree!

Using a saw cut down a pine tree of your choice and slice off the branches of the tree from the trunk
Then cut a channel through the centre of the trunk to make a luge to flow the hot wort through during the mashing step
seperate your pine needles (shoots) to be used for both mashing and boiling

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Step 2 – Mashing

Add your brewing salts and mix to ensure they are fully dissolved prior to mashing in grains
Mash for 60 minutes at 67°C (152.6°F)

ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)

its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed
now add your mash hops!! This is going to free a bunch of bound thiols from your hops and make this beer even more juicy! I would recommend adding these in a hop bag to make sure you can remove all the hop particles before you start boiling so you don't get extra unaccounted bitterness
Now begin recirculating your wort through your pine tree luge and add your mash pine needles!

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)
after 60 minutes of mashing raise temperature to 77°C (170°F) for 10 minutes to Mash out

‍

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 30L (7.9 gal) of sparge water at 78 °C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

‍

Step 4 – Boiling

once your wort begins to boil start a timer for a 4 hours!! we want a nice long boil to raise our original gravity and create complex Maillard reactions to produce melanoidins in our beer and help change the colour!
After 3 hours of boiling add your 60 minute boil addition of hops, 58 g - 2 oz of East Kent Goldings
With 10 minutes of boiling left add your final flavour & aroma hops, 70 g - 2.5 oz each of East Kent Goldings & Fuggles as well as your boil addition of pine needles, 400g / 14.1 oz

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Step 5 – Cooling & Transferring

After the full 4 hours of boil, begin cooling the wort down to yeast pitching temperature, around 34 °C (93 °F)
once you’ve reached yeast pitching temperature take an original gravity reading of your wort

‍

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

‍

Step 7 – Fermentation

Allow yeast to ferment over the next 5 days to two weeks
If you have a temperature-controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)
Monitor the fermentation activity over the first 7 days by the bubbling of the blow-off tube/airlock of your fermenter, as the bubbling slows down (roughly around day 7) take a gravity reading. When the gravity is the same 2-3 days in a row fermentation is finished

‍

Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

‍

Pale Ale

5 min read

Sexy Blonde Ale!

Coming in at 5.1% its sessionable and delicious so you can enjoy this beautiful blond all night long! ;) The gentle bitterness, balanced malt sweetness & light hoppiness leaves you wanting more! Check out our full recipe in the link below!

So... What is it?

Blonde ale is a refreshing, easy-drinking beer that's all about balance! Light in body and golden in color, it’s the kind of beer that invites you to take a sip and savor its subtle flavors, such as hints of honey, biscuit and light hoppiness. Born in the U.S. in the 1980s as a lighter, more approachable alternative to hop-heavy brews, it was designed to be a crowd-pleaser for both seasoned beer drinkers and newcomers alike!

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What's ours like?

Coming in at 5.1% its sessionable & delicious so you can enjoy this beautiful blond all night long! ;) Brewed with moderation and balance in mind, it showcases a light malt profile with a subtle biscuit character and honey like sweetness, followed by gentle bitterness and a subtle herbal and floral hop finish leaving you wanting another sip!

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Batch Size & Stats

19L / 5 gal finished beer
22L (6.8 gal) wort
Starting gravity – 1.048
Final gravity 1.009
ABV – 5.1%
Brewhouse Efficiency 80%
EBC - 8.5
IBU - 18

‍

Brewfather link

What ingredients?

Water

With sparging

20L (5.3 gal) strike water approx. 64°C (147°F) for 30 mins then 70°C (158°F) for 30 mins, then mash out at 77°C (170°F) for 15 mins
15.2L (4 gal) sparge water at 78°C (172°F)

Without sparging

30L (7.9 gal) strike water approx. 64°C (147°F) for 30 mins then 70°C (158°F) for 30 mins, then mash out at 77°C (170°F) for 15 mins

‍

Malts

Total Grain Bill 5kg (11 4lb)

4.059 kg / 8.9 lb (84.5%) — Pilsner Malt
472 g / 1lb (9.8%) — Wheat Malt
150 g / 5.3 oz (3.1%) — Gladiator Malt / Dextrin Malt
125 g / 4.4 oz (2.6%) — Medium Crystal Malt

‍

Hops & whirlfloc tablets

Hallertauer Mittelfrueh (3% Alpha Acid)

28g (1 oz) 9 IBU - 60 mins
56g (2 oz) 9 IBU - 15 mins

Whirlfloc

0.75g (0.026 oz) / 1 tablets – 15 minutes left in the boil

‍

Water Profile

Ca²⁺24
‍^‍Mg²⁺ 5
‍Na⁺15
‍Cl^-31
‍^‍SO₄^2-36
‍^‍HCO₃^- 57

‍

Yeast options & fermentation temperatures

US-05 – ferment at 20°C (68°F) 11g (0.38 oz) / (1 packet)
AUS-05 – ferment at 20°C (68°F) 11g (0.38 oz) / (1 packet)
S-04 – ferment at 18°C (64.4°F) 11g (0.38 oz) / (1 packet)

‍

Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches (credit card width)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash at 64°C (147°F) for 30 mins then 70°C (158°F) for 30 mins, then mash out at 77°C (170°F) for 15 mins

Set your strike water to a few degrees above the target mash temperature (you can use the calculator in our website for this)
ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)
its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

‍

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 15L (4 gal) sparge water at 78°C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 28g (1 oz) of Hallertauer Mittelfrueh
at 15 minutes left in the boil add 1 whirlfloc tablet (OR granulated whirlfloc 0.7g (0.025 oz)) and 56g (2 oz) of Hallertauer Mittelfrueh

Step 5 – Whirlpooling / cooling

After 60 mins of boiling turn off your heat source and start cooling wort down
Once you’ve reached yeast pitching temperature take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Wort Aeration (Optional) if you have a paint mixer give your wort a quick blitz before pitching yeast to help add more dissolved oxygen into the wort to help the yeast have a healthier kick start into fermentation
Now add your tincture of Vanilla extract! (or you can wait till end of fermentation if you prefer)
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation

Allow yeast to ferment over the next two weeks (aprox)
If you have a temperature-controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)

It's important to note that fermentation times will vary based on your circumstances like temperature, amount of yeast pitched, the healthiness of yeast, the gravity of the wort, pH, etc. so don’t stress be patient and know that these times are just a rough guide
If you have temp control then when there are 2 days left of fermentation raise the temperature by 2 degrees for a diacetyl rest (once gravity reaches roughly 1.01) & gravity is the same 3 days in a row move onto cold crashing and adding gelatin! (Dont worry cold crashing & gelatin are both optional steps to help clarify your beer)

‍

Step 8 (optional) – Cold crashing & Gelatin

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are, and add 1-2 teaspoons of gelatin dissolved in boiling water and allowed to cool a bit to your fermenter
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated, remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

‍

Pale Ale

5 min read

Aussie Pale Ale Version 2!

This is beer flavoured beer! its clean, refreshing, and has a light citrus and floral character, and a short sharp finish. If you want an easy drinking easy to brew beer, this is your go to!

So... What is it?

The Australian Pale Ale is a vibrant beer that captures the essence of the Land Down Under. Its flavor combines tropical fruit and citrus with a balanced hop bitterness and malt sweetness. The aroma offers hints of mango, passionfruit, and grapefruit, alongside a subtle caramel undertone. This style has its roots in Australia's brewing history and represents our nations diverse hop varieties, love for beer and adventurous spirit!

What's ours like?

Ours is bang on the money with the twist of combing some classic old school Aussie hops with new world varieties! Coming in at a sessionable 4.8% it has a very crisp and light body up front, and is an easy drinking thirst quencher for the hot Australian summer! Ultimately... this one is a beer flavoured beer! its clean, refreshing, and has a light citrus and floral character, and a short sharp finish. If you want an easy drinking easy to brew beer, this is your go to!

‍

Batch Size & Stats

38L (2 19L corny kegs) / 10 gal finished beer
46L (13.2 gal) wort
For a smaller 19L (5 gal) batch size simply half the ingredients of this recipe
Starting gravity – 1.043
Final gravity 1.007
ABV – 4.8%
IBU - 24
Colour - 16.7 EBC
Mash Efficiency - 86%

Brewfather link

https://share.brewfather.app/TopKZRwK7tdMXO

What ingredients?

Water

With sparging

30L (7.9 gal) for a 65°C (149°F) mash (you can use our strike water calculator to find your ideal strike temp)
30L (9.2 gal) sparge water at 78°C (172°F) - fermenter topped up with 4L (1 gal) post boil to reduce OG

Without sparging

60L (7.9 gal) for a 65°C (149°F) mash (you can use our strike water calculator to find your ideal strike temp)

Malts:

Pale ale malt – 7.62 kg (16.8 lb) - 95.5%
Medium Crystal Malt – 360g (0.79 lb) - 4.5%

Hops & whirlfloc tablets

Pride of Ringwood

10g (0.35 oz) - 60 minutes left in the boil
60g (2.1 oz) – 3 minutes left in the boil

Galaxy

50g (1.76 oz) – 3 minutes left in the boil

Topaz

70g (2.47 oz) – 3 minutes left in the boil

Whirlfloc tablets

1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil

‍

Yeast options & fermentation temperatures

23g (0.8 oz) Aus-05– ferment at 20°C
23g (0.8 oz) US-05 – ferment at 20°C
23g (0.8 oz) S-04 – ferment at 19°C

Water Profile

Ca²⁺58
‍^‍Mg²⁺ 5
‍Na⁺15
‍Cl^-56
‍^‍SO₄^2-82
‍^‍HCO₃^- 57

‍

Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash for 60 minutes at 65°C (149°F)

Set your strike water to a few degrees above the target mash temperature, you can use our calculator to determine what your strike temperature should be

ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)

its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 34L (9 gal) sparge water at 78°C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 10g (0.35 oz) of Pride of Ringwood
at 15 minutes left in the boil add 2.5 whirlfloc tablets
With 3 minutes left in the boil add your flavour and aroma hops, Pride of Ringwood 60g (2.1 oz), Galaxy 50g (1.76 oz), Topaz 70g (2.47 oz)

Step 5 – Cooling

After 1 hour of boiling start cooling wort down to yeast pitching temperature
once you’ve reached yeast pitching temperature take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation

Allow yeast to ferment over the next week to two weeks
If you have a temperature controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)
Monitor the fermentation activity over the first 7 days by the bubbling of the blow off tube / airlock of your fermenter, as the bubbling slows down (roughly around day 7) take a gravity reading. When the gravity reaches around 1.01 raise the temperature of your fermenter by 1-2 degrees for 2 days for a diacetyl rest (if you don’t have temperature control don’t worry about this step, its not the end of the world!)
Its important to note that fermentation times will vary based on your circumstances like, temperature, amount of yeast pitched, healthiness of yeast, gravity of wort, pH etc. so don’t stress be patient and know that these times are just a rough guide
Once the gravity is the same 2 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

‍

Pale Ale

5 min read

Piña Colada Pale Ale

Do you like Pina Coladas!? We sure do, which is why we combine the classic Aussie pale ale with a delicious Caribbean cocktail! Come get your vaccay on with this delicious treat!

So... What is it?

A fruited beer is brewed with added fruits during the brewing process, giving it unique flavors, aromas, and sometimes colors. It can include various fruits like berries, citrus, or tropical fruits, resulting in a range of tastes from tart to sweet. Fruit beers come in different styles and are a refreshing alternative to traditional beers, especially in warm weather or as a dessert-like treat. The brewing process can vary, with some using fresh fruits and others relying on concentrates, purees, or extracts to achieve desired flavors.

‍

What's our like?

Here is our Fruited beer! Coming in at 5.8% the Pina Colada Pale Ale is a tropical-inspired fruited beer with a hazy golden colour and a captivating aroma of ripe pineapples and creamy coconut. The beer presents a light touch of acidity and gentle notes of citrus & tangy pineapple, but the real star of the show is the big, bold creamy & slightly nutty coconut body! All this is balanced with a light malt sweetness and very creamy body courtesy of the wheat & oat in the grain bill, followed by a mild hop bitterness. If you are looking for a refreshing and exotic beer that transports you to a tropical paradise with every sip then look no further, this is it!

‍

Batch Size & Stats

19L / 5 gal finished beer
24L (6.3 gal) wort
Starting gravity – 1.054
Final gravity 1.01
ABV – 5.8%

‍

What ingredients?

Water

With sparging

15L (3.9 gal) strike water approx. 66°C (15.8°F)
17.5L (4.6 gal) sparge water at 78°C (172°F)

Without sparging

30L (7.9 gal) strike water approx. 66°C (15.8°F)

‍

Malts

Total Grain Bill 5kg (10.58 4lb)

Pale ale malt – 4kg (8.38 lb)
wheat – 1.05kg (2.3 lb)
Rolled Oats - 1.05kg (2.3 lb)
Medium Crystal – 400g (0.88 lb)
‍
Rice Hulls – 400g (1.1 lb)

Adjuncts

450g (15.87 oz) of pureed pineapple (end of fermentation)
1kg (1.1 lb) oven toasted coconut shavings (180°C (356°F) for 8 minutes) (half in whirlpool, half end of fermentation)

‍

Hops & whirlfloc tablets

Northern Brewer

20g (0.53 oz) - 60 minutes left in the boil

Galaxy

40g (1.41 oz) - whirlpool/hop steep after boil for 20 mins at 75°C (167°F)

Azacca

40g (1.41 oz) - whirlpool/hop steep after boil for 20 mins at 75°C (167°F)

El Dorado

40g (1.41 oz) - whirlpool/hop steep after boil for 20 mins at 75°C (167°F)

Amarillio

40g (1.41 oz) - whirlpool/hop steep after boil for 20 mins at 75°C (167°F)

Whirlfloc

1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil

Yeast options & fermentation temperatures

US-05 – ferment at 20°C (68°F) 23g (0.81 oz) / (2 packets)
AUS-05 – ferment at 20°C (68°F) 23g (0.81 oz) / (2 packets)
S-04 – ferment at 18°C (64.4°F) 22g (0.81 oz) / (2 packets)

‍

Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches (credit card width)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash for 60 minutes at 66°C (150.8°F) with 15L (3.9 gal) of strike water

Set your strike water to a few degrees above the target mash temperature (you can use the calculator in our website for this)
ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)
its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 17.5L (4.6 gal) sparge water at 78°C (172°F)

if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 20g (0.53 oz) of Northern Brewer

at 15 minutes left in the boil add 1 whirlfloc tablet (OR granulated whirlfloc 0.7g (0.025 oz))
at 10 minutes left in the boil add 15g (0.53 oz) each of amarillio and galaxy

Step 5 – Whirlpooling / cooling

after 60 mins of boil turn off your heat source and cool wort down to 75°C (167°F) & add 40g (1.41 oz) each of El Dorado, Azacca, Amarillio & Galaxy AND 500g (1.1 lb) of oven toasted coconut shavings (180°C (356°F) for 8 minutes)

after 20 minutes of hop steeping / whirlpooling cool wort down to yeast pitching temperature & take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Wort Aeration (Optional) if you have a paint mixer give your wort a quick blitz before pitching yeast to help add more dissolved oxygen into the wort to help the yeast have a healthier kick start into fermentation
Now add your tincture of Vanilla extract! (or you can wait till end of fermentation if you prefer)
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation & Fruit Additions!

Allow yeast to ferment over the next two weeks (aprox)
If you have a temperature-controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)

After 7-10 days of fermentation or around 1.012 gravity, its time to ADD FRUIT!
Add 500g (1.1 lb) of oven toasted coconut shavings (180°C (356°F) for 8 minutes) and 450g (15.87 oz) of pureed pineapple (we used tinned crushed pineapple in syrup) into the fermenter and allow to ferment for another 5 days

It's important to note that fermentation times will vary based on your circumstances like temperature, amount of yeast pitched, the healthiness of yeast, the gravity of the wort, pH, etc. so don’t stress be patient and know that these times are just a rough guide
If you have temp control then when there are 2 days left of fermentation raise the temperature by 2 degrees for a diacetyl rest (once gravity reaches roughly 1.014) & gravity is the same 3 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

‍

Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated, remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

‍

Pale Ale

5 min read

Piña Colada Sour

Yes we like Piña coladas! and we love beers on the beach, so we combined two of our greatest loves with a little sour twist makes this a bloody fantastic tropical treat that is just dripping with pineapple juiciness!

So... What is it?

‍

What's our like?

Here is our Fruited beer! Coming in at 5.8% the Piña colada Sour is a tropical-inspired fruited beer with a hazy golden colour but unlike the pale ale version this one is ALL about the pineapple punch! Huge punchy aromas and flavours of ripe pineapples and gentle acidity punch through with a very suble coconut aftertaste. The acidity of the sour yeast leans pushes this beer to be much fresher & more zesty than its pale ale cousin, with the light coconut and creaminess playing a more subdued background role again balanced by subtle bitterness. So If you are looking for a refreshing and exotic beer that leans way more into full robust pineapple juiciness rather than coconut cream then allow this Piña colada sour to take you to a tropical paradise!

‍

Batch Size & Stats

19L / 5 gal finished beer
24L (6.3 gal) wort
Starting gravity – 1.054
Final gravity 1.01
ABV – 5.8%

‍

What ingredients?

Water

With sparging

15L (3.9 gal) strike water approx. 66°C (15.8°F)
17.5L (4.6 gal) sparge water at 78°C (172°F)

Without sparging

30L (7.9 gal) strike water approx. 66°C (15.8°F)

‍

Malts

Total Grain Bill 5kg (10.58 4lb)

Pale ale malt – 4kg (8.38 lb)
wheat – 1.05kg (2.3 lb)
Rolled Oats - 1.05kg (2.3 lb)
Medium Crystal – 400g (0.88 lb)
‍
Rice Hulls – 400g (1.1 lb)

Adjuncts

450g (15.87 oz) of pureed pineapple (end of fermentation)
1kg (1.1 lb) oven toasted coconut shavings (180°C (356°F) for 8 minutes) (half in whirlpool, half end of fermentation)

‍

Hops & whirlfloc tablets

Northern Brewer

20g (0.53 oz) - 60 minutes left in the boil

Galaxy

40g (1.41 oz) - whirlpool/hop steep after boil for 20 mins at 75°C (167°F)

Azacca

40g (1.41 oz) - whirlpool/hop steep after boil for 20 mins at 75°C (167°F)

El Dorado

40g (1.41 oz) - whirlpool/hop steep after boil for 20 mins at 75°C (167°F)

Amarillio

40g (1.41 oz) - whirlpool/hop steep after boil for 20 mins at 75°C (167°F)

Whirlfloc

1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil

Yeast options & fermentation temperatures

WildBrew Philly Sour – ferment at 25°C (77°F) 11g (0.39 oz) / (1 packets)

‍

Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches (credit card width)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash for 60 minutes at 66°C (150.8°F) with 15L (3.9 gal) of strike water

Set your strike water to a few degrees above the target mash temperature (you can use the calculator in our website for this)
ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)
its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 17.5L (4.6 gal) sparge water at 78°C (172°F)

if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 20g (0.53 oz) of Northern Brewer

at 15 minutes left in the boil add 1 whirlfloc tablet (OR granulated whirlfloc 0.7g (0.025 oz))
at 10 minutes left in the boil add 15g (0.53 oz) each of amarillio and galaxy

Step 5 – Whirlpooling / cooling

after 60 mins of boil turn off your heat source and cool wort down to 75°C (167°F) & add 40g (1.41 oz) each of El Dorado, Azacca, Amarillio & Galaxy AND 500g (1.1 lb) of oven toasted coconut shavings (180°C (356°F) for 8 minutes)

after 20 minutes of hop steeping / whirlpooling cool wort down to yeast pitching temperature & take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Wort Aeration (Optional) if you have a paint mixer give your wort a quick blitz before pitching yeast to help add more dissolved oxygen into the wort to help the yeast have a healthier kick start into fermentation
Now add your tincture of Vanilla extract! (or you can wait till end of fermentation if you prefer)
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation & Fruit Additions!

Allow yeast to ferment over the next two weeks (aprox)
If you have a temperature-controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)

After 7-10 days of fermentation or around 1.012 gravity, its time to ADD FRUIT!
Add 500g (1.1 lb) of oven toasted coconut shavings (180°C (356°F) for 8 minutes) and 450g (15.87 oz) of pureed pineapple (we used tinned crushed pineapple in syrup) into the fermenter and allow to ferment for another 5 days

It's important to note that fermentation times will vary based on your circumstances like temperature, amount of yeast pitched, the healthiness of yeast, the gravity of the wort, pH, etc. so don’t stress be patient and know that these times are just a rough guide
If you have temp control then when there are 2 days left of fermentation raise the temperature by 2 degrees for a diacetyl rest (once gravity reaches roughly 1.014) & gravity is the same 3 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

‍

Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated, remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

‍

Pale Ale

5 min read

Pale Ale Extract Kit + Grain Recipe for Begginers!

This recipe is designed to be a really quick and easy entry platform to the world of homebrewing for people who've never done it before!It Combining low barrier to entry and flexibility to make your own recipes!

So... What is it?

The Pale Ale is one of the most common and popular beer varieties on the planet! typically a golden sometimes amber coloured ale with low to moderate bitterness, a balanced malt profile and hop forward flavours and aromas. Typically sitting between 4.2%-5.5% ABV its a very drinkable and sessionable style of beer.

What's ours like?

This particular recipe is designed to be a really quick and easy brewday for people who have never brewed before or have only just gotten into home brewing. It allows you to combine all the ease of extract brewing, with an element of all grain, requiring minimal start up costs, equipment and ingredients, but providing you with the ability to really make this recipe your own and make some awesome homebrew pale ale! Coming in at 4.7% it sits in the middle of the ABV scale for the style. On the hops side we use Galaxy for a fresh, tropical, citrusy, passionfruit flavour profile, balanced by a light malt base for easy sessionable drinking.

Batch Size & Stats

24L (6.3 gal)
Starting gravity – 1.040
Final gravity 1.004
ABV – 4.7%

What ingredients?

Equipment required

large cooking pot (anything between 4-20L (1-5 gal) will work)

hydrometer
measuring cylinder
Stellarsan
mixing spoon
2 hop socks or grain bags
fermenter (a regular food safe sealable bucket will do)
airlock
bucket tap (optional but very useful)
about 24 750ml (25 oz) bottles OR 44 500ml (17 oz) bottles
PET bottles & resealable flip top bottles are both good options

Water

30L (7.9 gal) for a 66°C (151°F) mash (you can use our strike water calculator to find your ideal strike temp)

Malts:

Pale ale extract Kit – (we used Coopers pale ale, but any pale ale extract will work!)
Medium Crystal Malt – 200g (7 oz) - 30 mins soak at 70°C (158°F)
dextrose OR dried malt extract (id recommend DME over dextrose) - 1kg (2.2 lbs)

Hops & whirlfloc tablets

Galaxy

40g (1.4 oz) - 20 minutes soak at 70°C (158°F)
20g (0.7 oz) - dry hop 2 days before bottling (Optional!)

Yeast options & bottling sugar

Yeast packet from the extract kit (what we did!) - Ferment at 18°C / room temp (64.4°F)
11g US-05 – ferment at 19°C (66°F)
11g S-04 – ferment at 18°C (64.4°F)
some regular table sugar OR carbonation drops for carbonating your finished beer

Step by step process

Before starting!

Wash all your pots, buckets, bottles and anything that will come into contact with your beer with a solution of stellarsan (easy to use and you dont have to rinse) or dishwashing detergent (just make sure you thoroughly rinse off if using detergent), we want yeast to grow not bacteria!

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

pour 200g (7 oz) of crushed Medium Crystal Malt into the hop sock / grain bag
in a pot measure out a portion of your 22L (5.8 gal) of water - anywhere between 3-10L (0.8-2.6 gal) will work fine (just note its easier to keep more liquid at a stable temperature than less liquid)
heat up your pot of water to about 70°C (158°F), drop your grain bag into the pot and start your stop watch for 30 minutes
check the temperature of your pot every now and then and turn the heat back on if needed to keep it around 70°C (158°F) - just make sure when your heat is on the grain bag doesnt sit at the bottom of the pot or it will burn! so keep stirring and stop the bag from touching the bottom of the pot while the heat is on!

Step 4 – Hop Additions

In your other hop sock / grain bag pour in 20g (0.52 oz) of Galaxy hops
when your stop watch is at 10 minutes drop your hops into the pot, they will soak in there with the grains for the remaining 20 minutes
once soaking has gone for 30 minutes total remove both the hops and grains and turn off your heat source

Step 5 – Making the wort

Wort is the sugary syrup made from grain sugars and water which will be fermented into beer! to make your wort for this recipe follow the below

open your extract kit and scoop/pour out all the syrup into your pot of hot water (remember to take both the grain and hop bags out first!) and stir the mixture until the syrup is fully dissolved
it helps to pour some hot water in the tin to get some extra syrup out!

Step 6 – Cooling / topping up the water

now pour both your wort and the remainder of your unused water into your fermenter to bring it up to a total of about 24L (6.3 gal)
Dont fill your fermenter right to the top! beer foams up when it ferments so make sure you use a fermenter big enough to leave 30% head room! (for this batch a 30L (7.9 gal) fermenter will do)
now take a gravity reading with your hydrometer by gently dropping it into your wort and giving it a spin, record this number, this is your Original gravity and it is how we will determine the final ABV (alcohol percentage) of your beer!
just note hydrometers are calibrated to work at 20°C so if your wort was hotter or colder than this when you take the reading use our correction calculator

Step 7 – Yeast Pitching

check the temperature of your wort in your fermenter, once it has reach about 18-21°C (64-70°F) pour your packet of yeast into the fermenter
now seal your fermenter and remember to pour a little bit of water into your airlock to make it air tight

Step 8 – Fermentation & dry hopping

Allow yeast to ferment over the next two weeks (aprox)
if you would like you can add some more hops into the fermenter around day 7, we added 20g, just open your fermenter, throw your hops straight in and close your fermenter
after about 7-10 days take a small sample of beer from your fermenter into a measuring cylinder and drop in your hydromter (give it a spin to bubbles dont push it up and ruin the reading)
record this reading, and take the same measurement the next day, when the reading is the same 3 days in a row fermentation has finished!

Step 9 – Bottling

It's time to bottle your beer! add about 5-7 grams (0.17 - 0.24 oz) of priming sugar or 1 carbonation drop to your bottles to carbonate your beer if you are using 330-375ml (11 - 12.6 oz) bottles, double this for 750ml (25 oz) bottles
now allow the residual amounts of yeast to ferment that little sugar addition over the next 2 weeks inside the bottle to carbonate your beer.  After that its steady to drink!

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Pale Ale

5 min read

Australian Pale Ale

Coming in at a generous 5.7% and bursting with citrus, passionfruit and tropical aroma it is a cracker thirst quencher after a long day under the Aussie sun!

So... What is it?

What's ours like?

Ours is bang on the money with the twist of some new world hops! coming in at a generous 5.7% and bursting with citrus, passionfruit and tropical aroma it is a cracker thirst quencher after a long day under the Aussie sun! the caramel body adds depth and balance to the hoppy profile without overpowering the whole profile of the beer. Punching through with a refreshing crispness, it truly makes this the land "Where beer does flow and men chunder!" - Down Under, by Men at Work

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Batch Size & Stats

38L (2 19L corny kegs) / 10 gal finished beer
50L (13.2 gal) wort
For a smaller 19L (5 gal) batch size simply half the ingredients of this recipe
Starting gravity – 1.054
Final gravity 1.01
ABV – 5.7%

What ingredients?

Water

With sparging

30L (7.9 gal) for a 66°C (151°F) mash (you can use our strike water calculator to find your ideal strike temp)
35L (9.2 gal) sparge water at 78°C (172°F)

Without sparging

60L (7.9 gal) for a 66°C (151°F) mash (you can use our strike water calculator to find your ideal strike temp)

Malts:

Pale ale malt – 9.6kg (21.16 lb)
Medium Crystal Malt – 400g (14.1 oz)

Hops & whirlfloc tablets

Galaxy

8g (0.3 oz) - 60 minutes left in the boil
60g (2.1 oz) – whirlpool for 20 minutes at 75°C (167°F)
60g (2.1 oz) - Dry hop at gravity 1.013 (approx. day 6-10 depending on your yeast)

El Dorado

60g (2.1 oz) – whirlpool for 20 minutes at 75°C (167°F)
60g (2.1 oz) - Dry hop at gravity 1.013 (approx. day 6-10 depending on your yeast)

El Dorado

60g (2.1 oz) – whirlpool for 20 minutes at 75°C (167°F)
60g (2.1 oz) - Dry hop at gravity 1.013 (approx. day 6-10 depending on your yeast)

Whirlfloc tablets

1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil

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Yeast options & fermentation temperatures

23g (0.8 oz) Aus-05– ferment at 20°C
23g (0.8 oz) US-05 – ferment at 20°C
23g (0.8 oz) S-04 – ferment at 19°C

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Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash for 60 minutes at 66°C (151°F)

Set your strike water to a few degrees above the target mash temperature, you can use our calculator to determine what your strike temperature should be

ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)

its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 35L (9.2 gal) sparge water at 78°C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 8g (0.3 oz) of Galaxy
at 15 minutes left in the boil add 2.5 whirlfloc tablets
after 60 minutes of boiling turn of the heat and chill the temperature of the wort down to 75°C (167°F) and begin whirlpooling
if you don’t have a wort chiller you could rest your boil kettle in an ice bucket
if your system can’t whirlpool you can also achieve this with a mash paddle and a power drill, if you don’t have this either don’t worry about whirlpooling it’s not completely necessary

Step 5 – Whirlpooling & whirlpool hops / cooling

once temperature reaches 75°C (167°F) and you have started whirlpooling add your whirlpool hops, 60g (2.1 oz) each of Galaxy, El Dorado and Azacca
allow hops to whirlpool in the wort for 20 minutes and then begin chilling wort again down to yeast pitching temperature
once you’ve reached yeast pitching temperature take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation & dry hopping

Allow yeast to ferment over the next week to two weeks
If you have a temperature controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)
Monitor the fermentation activity over the first 7 days by the bubbling of the blow off tube / airlock of your fermenter, as the bubbling slows down (roughly around day 7) take a gravity reading. When the gravity reaches around 1.014 raise the temperature of your fermenter by 1-2 degrees for 2 days for a diacetyl rest (if you don’t have temperature control don’t worry about this step, its not the end of the world!)
Its important to note that fermentation times will vary based on your circumstances like, temperature, amount of yeast pitched, healthiness of yeast, gravity of wort, pH etc. so don’t stress be patient and know that these times are just a rough guide
On day 2 of the diacetly rest (once gravity reaches roughly 1.012 – 1.014) add 60g (2.1 oz) each of Galaxy, El Dorado and Azacca to your fermenter
One day after dry hopping take a gravity reading, fermentation should finish at about 1.010, if you havnt reached this yet wait another day and take another reading, once the gravity is the same 2 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

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