Pale Ale Epic Clone All Grain Recipe Kit

All Grain

23 in stock

$49.00

Epic Pale Ale – All Grain Recipe Kit

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation

Expected Brew Figures:
OG: 1.060
FG: 1.015
IBU: Approx. 60
ABV: 6%
Volume: 23L

Ingredients: 
5.5kg – Gladfield Ale Malt
500g – Gladfield Light Crystal Malt
200g – Taiheke Hops

Yeast Selection:
2 x M44 West Coast Ale Yeast

Method:
1. Mash at 65ºC for 60 minutes with 16.5 L of water. Mash out at 75ºC for 10 mins.
2. Sparge 17L at 75ºC and boil for 90 mins.
3. At 60 minutes add 30g of Taiheke to the boil
4. At 10 minutes add 1 teaspoon of Irish moss and 50g of Taiheke
5. At 1 minutes add 50g of Taiheke hops
6. Cool rapidly and transfer to your sanitised fermenter
7. When the wort is between 20-23ºC add 2 packets of Mangrove Jack's West Coast Ale Yeast and ferment at 20ºC for 7 days
8. After 7 days add 70g Taiheke hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don't want as much hop mess)
9. Leave dry hops in for 5-7 days
10. Transfer beer into another fermenter and transfer into a fridge or somewhere cool for 5 days and adding your finings agent
11. Keg or bottle as usual

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Description

Epic Pale Ale - All Grain Recipe Kit

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation

Expected Brew Figures:
OG: 1.060
FG: 1.015
IBU: Approx. 60
ABV: 6%
Volume: 23L

Ingredients: 
5.5kg - Gladfield Ale Malt
500g - Gladfield Light Crystal Malt
200g – Taiheke Hops

Yeast Selection:
2 x M44 West Coast Ale Yeast

Method:
1. Mash at 65ºC for 60 minutes with 16.5 L of water. Mash out at 75ºC for 10 mins.
2. Sparge 17L at 75ºC and boil for 90 mins.
3. At 60 minutes add 30g of Taiheke to the boil
4. At 10 minutes add 1 teaspoon of Irish moss and 50g of Taiheke
5. At 1 minutes add 50g of Taiheke hops
6. Cool rapidly and transfer to your sanitised fermenter
7. When the wort is between 20-23ºC add 2 packets of Mangrove Jack's West Coast Ale Yeast and ferment at 20ºC for 7 days
8. After 7 days add 70g Taiheke hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don't want as much hop mess)
9. Leave dry hops in for 5-7 days
10. Transfer beer into another fermenter and transfer into a fridge or somewhere cool for 5 days and adding your finings agent
11. Keg or bottle as usual

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