Kiwi Kommon – Partial Mash Recipe Kit

Beer

Out of stock

$47.90

Kiwi Kommon – Partial Mash Recipe Kit
(requires 15-20 litre pot and optional grain bag for mashing and boiling)

EXPECTED BREW FIGURES (based on 65% mash efficiency)
OG: 1.048
FG: 1.010 / 1.016
IBU: 35
ABV: 5.0% / 4.25%
Volume: 23 litres

INGREDIENTS
2 x Mangrove Jacks 1.2kg Pure Malt
1kg Ale Malt
400g GF Medium Crystal Malt
200g GF Biscuit Malt Malt
400g GF Munich Malt
50g Pale Chocolate Malt
40g Dr Rudi Hops
Optional (not supplied): ½ whirlfloc tablet @ 10 mins

YEAST
1 x Mangrove Jacks M54 California Lager Yeast

METHOD
Dough-in grain into 7 – 8 litres of water @ approx. 70ºC
Mash at 68ºC for 60 mins.
Sparge with 3 or 4 electric jugs of water heated to approx. 77ºC
Raise temperature of wort to a boil
At start of boil (60 mins) add 20g Dr Rudi hops
At 15 mins (remaining) add 10g Dr Rudi hops
At 2 mins (remaining) add remaining 10g Dr Rudi hops
At 0 mins turn off heat and cool as quickly as possible
Meanwhile, soften liquid extract by placing cans in a hot water bath
Pour cooled wort into fermenter – try to avoid getting too much trub in!
Pour in liquid malt extract and top up fermenter to 23 litres
Pitch yeast and ferment at 18 – 22ºC until a stable end gravity is reached (If using WLP820 yeast ferment at 16 – 17ºC)

 
Add to Wishlist
Add to Wishlist
Description

Kiwi Kommon - Partial Mash Recipe Kit
(requires 15-20 litre pot and optional grain bag for mashing and boiling)

EXPECTED BREW FIGURES (based on 65% mash efficiency)
OG: 1.048
FG: 1.010 / 1.016
IBU: 35
ABV: 5.0% / 4.25%
Volume: 23 litres

INGREDIENTS
2 x Mangrove Jacks 1.2kg Pure Malt
1kg Ale Malt
400g GF Medium Crystal Malt
200g GF Biscuit Malt Malt
400g GF Munich Malt
50g Pale Chocolate Malt
40g Dr Rudi Hops
Optional (not supplied): ½ whirlfloc tablet @ 10 mins

YEAST
1 x Mangrove Jacks M54 California Lager Yeast

METHOD
Dough-in grain into 7 – 8 litres of water @ approx. 70ºC
Mash at 68ºC for 60 mins.
Sparge with 3 or 4 electric jugs of water heated to approx. 77ºC
Raise temperature of wort to a boil
At start of boil (60 mins) add 20g Dr Rudi hops
At 15 mins (remaining) add 10g Dr Rudi hops
At 2 mins (remaining) add remaining 10g Dr Rudi hops
At 0 mins turn off heat and cool as quickly as possible
Meanwhile, soften liquid extract by placing cans in a hot water bath
Pour cooled wort into fermenter – try to avoid getting too much trub in!
Pour in liquid malt extract and top up fermenter to 23 litres
Pitch yeast and ferment at 18 – 22ºC until a stable end gravity is reached (If using WLP820 yeast ferment at 16 – 17ºC)

Get in Touch

Get in touch

X