Batch size 22.5L
O.G 1.045
IBU 30.3
SRM 8
Ingredients
4 kg Pale malted grain
250 gms crystal grain15gms Pride of Ringwood hop cones 12.50% AAU (bittering)
15gms Pride of Ringwood hop cones 12.50%AAU (flavouring)
15gms Golden Cluster hop pellets 5% AAU (aroma)
7gm Irish Moss
1 Safale ale yeast or equivalent
Method
Crack grains and mash fo 90 minutes at 65oC
Recover sugars from mash/lauter tun and drain into boiler, sparge the grains at 74oC into boiler until correct quantities are achieved or until runnings are at < 1.006.
Once the wort is boiling add your first addition of Pride of Ringwood hops.
Forty five minutes into the boil add your second addition of Pride of Ringwood hops with the Irish moss. At the end of boil, cool wort down to 20oC and pour into fermenter, top up fermenter to the correct level if required, add yeast and Golden cluster hops, then stir vigorously.
Note: to make this recipe a gold style only use 3kgs pale malt
Outback Brown Kelpie Ale
Batch Size 22.5L
O.G. 1048
IBU 24.0
SRM 26.0
Ingredients
4kg pale malted grain
250gm Crystal grain
300gm Chocolate Malt
15 gms of Pride of Ringwood hop Cones 12.50% AAA (bittering)
7 gms Irish Moss
1 Safale yeast or equivalent
Method
Crack Grains and mash for 90 minutes at 66oC
Recover sugars from mash/lauter tun and drain into boiler, sparge the grains at 74oC into the boiler until correct quantities are achieved or runnings are < 1.006.
Once the wort is boiling add all your hops and boil for 60 minutes. Forty five minutes into the boil add your irish moss. At the ned of the boil, cool wort down to 20oC and pour into fermenter, top up the fermenter to the correct level if required, add yeast , then stir vigorously
