Hazy Pale Ale (Birds Eye style)
A tropical fruit platter of mango, pineapple and stone fruits. Made with wheat malt, lactose and tropical hops, this super-juicy Pale Ale will bring paradise to your lips. So quick and easy to brew with Brick Road - around 40 minutes prep time.
Cost: 65
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
Materials
- 1.5 kg Brick Road Classic Hazy Pale Ale
- 1.5 kg Brick Road Extra Light Malt Option to use Muntons Oat malt instead, for a creamier, darker beer.
- 300 g Lactose
- 1 pkt Fermentis S04 Yeast
- 100 g Mosaic Hops
- 100 g Citra Hops
- 100 g Nelson Sauvin Hops optional
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, along with the 300g of lactose.
- Mix the concentrated wort and water well, then pour into your fermenter. Top up to 21 litres with cold quality brewing water. Ensure the wort temperature is 15 - 25 degrees celcius. Vigourously stir the wort with a large spoon to oxygenate it. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
- Seal the fermenter lid and insert airlock. Ferment at 18-14 degrees Celcius for four days.
- On Day 4, put half of each of the hops into a sanitised hop sock or tube, tied with non-scented dental floss. Gently sink the hops into the wort.
- On Day 7, remove the first dry hop and add the remaining hops as above.
- Check the gravity. If the SG remains steady for three days, fermentation is complete. Keg or bottle your brew.
