| Grain: |
| 3.47 kg American Ale Malt |
| 1.39 kg Munich Malt |
| 0.57 kg Rye Malt |
| 0.57 kg Dark Crystal Malt |
| 0.34 kg Red Back Malt |
| HOPS: |
| 25g Green Bullet @ 60 minutes |
| 70g Cascade @ 0 minutes |
| 40g Pacific Jade @ 0 minutes |
| 40g Nelson Sauvin @ 0 minutes |
| 70g Cascade @ Dry hop |
| 40g Pacific Jade @ Dry hop |
| 40g Nelson Sauvin @ Dry hop |
| YEAST: |
|
2 x sachets of Mangrove Jack’s M44 US West Coast |
Fill your boiler with 20.6 litres of water and heat to 45°C. Mash at this temperature and hold for 20 minutes before ramping up to 64°C. When you reach this second temperature hold this mash step for 75 minutes.
After 75 minutes, raise the mash temperature to 75°C and hold this temperature for 10 minutes to perform a mash out before sparging. The sparge will more than likely be slow but this is fine, be patient with the sparge for best results.
When you reach the boil, boil for 90 minutes and add your hops as instructed above. With the 0 minute hop additions, add these as soon as you end the boil and allow them to sit in the hot wort for at least 20 minutes.
Ferment for 7-10 days at 18°C. Add the dry hop addition 5 days into fermentation or when SG has dropped below 1.020. Condition the beer in bottles or a keg for 2 to 4 weeks before drinking.