Boil duration: 1 hour
Final volume: 20 Liters
Original/starting gravity: 1.040- 10.44
Final gravity: 1.013 – 1.011
Alcohol: 4.2 %
Included in kit:
95 g T50 Crystal Malt (combined)
200 g Dextrin malt (combined)
2 kg Dry Malt Extract
20 g Summit Hops (addition 1)
8 g Southern Tropic (addition 2)
10 g Southern Tropic (addition 3)
5 ml Irish Moss
1 x Nottingham Ale Yeast
Water needed
14.04 L @72 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)
21.06 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)
Work order
Heat 14.04 L Liters of water to 74 °C . Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 68 °C (you can add boiling water or ice cubes to adjust the temperature if needed)
Mash for 60 minutes
Heat 21.06 L Liters of water to 76°C . Sparge the grain and drain wort into your brew pot
Bring the wort to boil and add the first hop addition (18 g Summit). Boil for 60 minutes
15 minutes before the end of the boil
- Put immersion chiller in your pot
- Add Irish moss
- Add 8 g Southern Tropic
- Rehydrate yeast in 120 ml tepid water
10 minutes before the end of the boil
- Add Irish moss
At the end of the boil cool down wort to 80°C and add last hop addition ( 10 g Southern Tropic) - continue cooling to 22°C and add to the fermenter. Pitch rehydrated yeast
Ideal fermentation temperature 19 - 23°C
Ferment for 2 weeks. Bottle with 120 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.