Epic Pale Ale Clone – Partial Mash Recipe Kit

Beer

Out of stock

$62.50

Pale Ale (Epic Clone) – Partial Mash Recipe Kit

(requires 15 litre pot and optional grain bag for mashing grain)

 

EXPECTED BREW FIGURES (Based on 65% Mash Efficiency)
OG: 1.056
FG: 1.014
IBU: 37
ABV: 5.5%
Volume 23L

INGREDIENTS
2 x 1.5kg Mangrove Jacks Pure Malt Extract Pouches
1.5kg GF Ale Malt  
500g GF Medium Crystal Malt
200g Taiheke hops
 

YEAST CHOICE

2 x Fermentis US-05 yeast

1 x Whitelabs WLP001 (starter required)

METHOD  

  1. Dough-in grain into 6 – 8L of water at approx 70ºC
  2. Mash at 66 – 67ºC for 60 mins.
  3. Sparge with 3 x electric jugs (approx. 4.5litres) of water heated to approx 77ºC
  4. Raise temperature of wort to boil
  5. At 60 mins i.e. start of boil, add 30g Taiheke hops
  6. At 10 mins remaining add 50g Taiheke hops
  7. At 0 mins turn off the heat and start cooling
  8. When temperature drops below 80ºC add 50g Taiheke hops
  9. Soften malt extract pouches in a hot water bath for 10-15 mins.
  10. Pour cooled wort into fermenter, add malt extract and then top up with cold water to 23 litres
  11. Rehydrate M42 yeast in 150ml of warm water (30 – 35ºC) for 20 – 30 mins.
  12. Pitch yeast and ferment at 18 – 22ºC until a stable gravity is reached
  13. Add 70g Taiheke dry hop for three days toward the end of active fermentation
  14. Bottle or keg
 
Add to Wishlist
Add to Wishlist
Description

Pale Ale (Epic Clone) – Partial Mash Recipe Kit

(requires 15 litre pot and optional grain bag for mashing grain)

 

EXPECTED BREW FIGURES (Based on 65% Mash Efficiency)
OG: 1.056
FG: 1.014
IBU: 37
ABV: 5.5%
Volume 23L

INGREDIENTS
2 x 1.5kg Mangrove Jacks Pure Malt Extract Pouches
1.5kg GF Ale Malt  
500g GF Medium Crystal Malt
200g Taiheke hops
 

YEAST CHOICE

2 x Fermentis US-05 yeast

1 x Whitelabs WLP001 (starter required)

METHOD  

  1. Dough-in grain into 6 - 8L of water at approx 70ºC
  2. Mash at 66 - 67ºC for 60 mins.
  3. Sparge with 3 x electric jugs (approx. 4.5litres) of water heated to approx 77ºC
  4. Raise temperature of wort to boil
  5. At 60 mins i.e. start of boil, add 30g Taiheke hops
  6. At 10 mins remaining add 50g Taiheke hops
  7. At 0 mins turn off the heat and start cooling
  8. When temperature drops below 80ºC add 50g Taiheke hops
  9. Soften malt extract pouches in a hot water bath for 10-15 mins.
  10. Pour cooled wort into fermenter, add malt extract and then top up with cold water to 23 litres
  11. Rehydrate M42 yeast in 150ml of warm water (30 – 35ºC) for 20 – 30 mins.
  12. Pitch yeast and ferment at 18 - 22ºC until a stable gravity is reached
  13. Add 70g Taiheke dry hop for three days toward the end of active fermentation
  14. Bottle or keg
Get in Touch

Get in touch

X