New England Pale Ale (Status Quo style)
This top Australia craft beer is famous for its floral, tropical flavours and juicy, hazy appearance. Brick Road Hazy Pale Ale malt with wheat is already hopped to the perfect level. Just add 1.5kg of Brick Road Extra Light malt and 300g lactose to bring the creaminess and some amazing hops. Use the yeast under the lid, or add an extra packet of fruity English Ale yeast. Dry hop with Centennial, Cashmere, Mosaic and Citra for those amazing flavours. Fruity deliciousness!
Cost: 48
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
- 1 Cup
Materials
- 1.5 kg Brick Road Hazy Pale Ale
- 1.5 kg Brick Road Extra Light Malt Note: Muntons Oat can be used for more body and a darker colour.
- 300g g Lactose
- 1 pkt S04 yeast
- 100 g Centennial hops
- 100 g Cashmere
- 50 g Citra hops
- 50 g Mosaic
Instructions
- Clean and sanitise fermenter, spoon, cup and jug.
- Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
- Soften the malt cans in hot water for about 5 minutes.
- Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug. Add the 300g of lactose.
- Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 19L for approx. 5.3% ABV. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 9 - 22 degrees celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
- Seal the fermenter lid and insert airlock. Ideally ferment at 18-22 degrees Celcius for 10 - 14 days.
- On Day 3 of fermentation, add half the hops. Ideally add inside a hop bag and remove after 48 hours. Repeat with the remaining hops on Day 5.
- After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
