This years Anzac Ale is finishing fermenting and will be kegged shortly ready for consumption on the day!
I’ve changed the recipe slightly this year by bittering with POR and hopping for flavour and aroma with only NZ Nelson Sauvin.
You can see the tap artwork to the left which will be put up once the brew has been kegged and on tap.
BeerSmith Recipe Printout – http://www.beersmith.com
Recipe: Anzac Ale 2011
Style: English Pale Ale/Strong Bitter
TYPE: All Grain
Batch Size: 23.00 L
Boil Size: 27.19 L
Estimated OG: 1.047 SG
Estimated Color: 17.2 EBC
Estimated IBU: 33.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 87.91 %
0.25 kg Caramalt (Joe White) (50.0 EBC) Grain 5.49 %
0.25 kg Wheat Malt, Malt Craft (Joe White) (3.5 EB Grain 5.49 %
0.05 kg Chocolate Malt (689.5 EBC) Grain 1.10 %
26.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 26.6 IBU
30.00 gm Nelson Sauvin [10.80 %] (5 min) Hops 7.1 IBU
30.00 gm Nelson Sauvin [10.80 %] (0 min) Hops –
0.52 item Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs Recultured Coopers (Coopers #-) [Starter yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.55 kg
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 11.87 L of water at 74.5 C 65.6 C
10 min Mash Out Add 7.59 L of water at 94.9 C 75.6 C
0 Min addition add after 5 days fermentation.
Yeast pitched 05 Apr 11