XPA (Balter XPA style)
This modern craft style XPA is an award-winner with its floral, fruity flavour balanced with a fresh, clean bitterness. Brick Road Pacific Pale Ale malt is already hopped to the perfect level. Just add 1kg of Brick Road Extra Light DME, 100g of dextrose and hops. Use the yeast under the lid, or add an extra packet of clean ale yeast. Dry hop with Centennial, Amarillo and Citra for those amazing flavours. Super-good!
Cost: 35
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
- 1 Cup
Materials
- 1.5 kg Brick Road Pacific Pale Ale
- 1 kg Brick Road Extra Light DME
- 100 g Dextrose
- 1 pkt US05 or Bry-97 Yeast
- 30 g Centennial hops
- 30 g Amarillo hops
- 30 g Citra hops
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 can in hot water for about 5 minutes.
- Pour 2 litres of boiling water into your 5L jug. Open the can and pour the contents into the jug. Add the 100g of dextrose.
- Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 19L for approx. 5% ABV. Add 1kg Brick Road DME. It doesn't matter if there are some clumps of DME, these will dissolve over time. 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 5 of fermentation, add the hops. Ideally add inside a hop bag and remove after 48 hours.
- 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.
