Pacific Ale (Stone and Wood style)
Big tropical fruit aromas come from the Citra, Galaxy and Motueka hops, combining with light malts give this Pacific Ale a super-drinkable palate. Brick Road Pacific Pale Ale malt is already hopped to the perfect level. Just add Brick road Extra Light malt and the hops. Use the yeast under the lid, or add an extra packet of clean ale yeast. You'll definitely be brewing this again!
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
- 1.5 kg Brick Road Extra Light malt
- 1 pkt US05 or Bry-97 Yeast
- 30 g Galaxy
- 30 g Motueka
- 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 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.
- Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 23L for approx. 4.4% 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 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.
