Riwaka Smash Pale Ale All Grain Recipe Kit

All Grain

Out of stock

$55.90

Pale Ale Riwaka Smash – All Grain Recipe Kit

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation

Expected Brew Figures:
OG: 1.060
FG: 1.015
IBU: Approx. 60
ABV: 6%
Volume: 23L

Ingredients:
4.5kg Golden Promise 
500g Melanoiden Malt
500g Vienna
500g Caramalt
150g NZ Riwaka Hops
1tsp Irish Moss

Yeast Selection:
2Pkt West Coast Ale Yeast

Method:
1. Mash at 65 degrees C for 60 minutes with 16.5 L of water. Mash out at 75C for 10 mins.
2. Sparge 17L at 75C and boil for 90 mins
3. At 60 minutes add 15g of Riwaka to the boil
4. At 10 minutes add 1 teaspoon of Irish moss and 30g of Riwaka
5. At 0 minutes add 30g of Riwaka hops
6. Cool rapidly and transfer to your sanitised fermenter
7. When the wort is between 20-23 degrees C add 2 packets of Mangrove Jack's West Coast Ale Yeast and ferment at 20 degrees C for 7 days.
8. After 7 days add 75g worth of Riwaka hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don't want as much hop mess).
9. Leave dry hops in for 5-7 days.
10. Transfer beer into another fermenter and transfer into a fridge or somewhere cool for 5 days and adding your finings agent.
11. Keg or bottle as usual.

 
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Description

Pale Ale Riwaka Smash - All Grain Recipe Kit

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation

Expected Brew Figures:
OG: 1.060
FG: 1.015
IBU: Approx. 60
ABV: 6%
Volume: 23L

Ingredients:
4.5kg Golden Promise 
500g Melanoiden Malt
500g Vienna
500g Caramalt
150g NZ Riwaka Hops
1tsp Irish Moss

Yeast Selection:
2Pkt West Coast Ale Yeast

Method:
1. Mash at 65 degrees C for 60 minutes with 16.5 L of water. Mash out at 75C for 10 mins.
2. Sparge 17L at 75C and boil for 90 mins
3. At 60 minutes add 15g of Riwaka to the boil
4. At 10 minutes add 1 teaspoon of Irish moss and 30g of Riwaka
5. At 0 minutes add 30g of Riwaka hops
6. Cool rapidly and transfer to your sanitised fermenter
7. When the wort is between 20-23 degrees C add 2 packets of Mangrove Jack's West Coast Ale Yeast and ferment at 20 degrees C for 7 days.
8. After 7 days add 75g worth of Riwaka hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don't want as much hop mess).
9. Leave dry hops in for 5-7 days.
10. Transfer beer into another fermenter and transfer into a fridge or somewhere cool for 5 days and adding your finings agent.
11. Keg or bottle as usual.

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