Before browsing the shop and adding products to your cart, please ensure you are in the correct shipping region.

You have no items in your shopping cart.

Grainfather Blog - Week 67: Anzac Ale by Fermental Brewing

By Grainfather - All Grain Brewing 22/04/2016 13:09 Comments

Anzac Day is a day of large importance to those from New Zealand and Australia remembering those who fought for us just over 100 years ago now. And with Anzac Day coming up on Monday, we thought this would be a great time to share this recipe with you.
 
We were fortunate to have Clayton Morrison (an avid Grainfather brewer) come over from Australia and visit our New Zealand office. He was kind enough allow us to share his Anzac Ale recipe with you.
 
NOTE: This recipe is using the micro pipework – if you do not have this, amend the water volumes with our brewing calculators online.
 
Brew Stats:
OG: 1.045 | FG: 1.010 | ABV: 4.6%| VOL: 23 L (6 US Gal)
 
GRAIN:
2 kg (4.4 lb) Ale Malt
1 kg (2.2 lb) Vienna Malt
500 g (17.6 oz) Caramunich II
500 g (17.6 oz) Pilsner Malt (toasted in oven for 15 minutes at 250°C (482°F) on a flat tray with baking paper)
 
YEAST:
1 sachet Mangrove Jack’s M36 Liberty Bell Ale
 
HOPS:
10 g (0.35 oz) Fuggles
30 g (1.06 oz) EKG
 
EXTRAS:
800 ml (27 US fl oz) of Golden Syrup
 
PREPARATION:
Fill the boiler with 14.3 L (3.78 US Gal) of water and input a temperature of 66°C (151°F).
 
MASH:
When the water reaches 66°C (151°F), add the grain, stirring slowly as you do to avoid dry clumps. Set up the mash as per the Grainfather instructions.
Mash for 60 minutes at 66°C (151°F).
 
MASH OUT:
After 60 minutes, ramp the temperature up to 75°C (167°F) for the mash out. Continue to recirculate the wort at 75°C (167°F) for 10 minutes.
 
SPARGE:
Sparge with 16.7 L (4.4 US Gal) of water. This water must be at 75°C (167°F).
 
BOIL:
Boil time: 60 minutes
• 60 minute hop addition: When the boil has 60 minutes left, add the EKG.
• 10 minute additions: When the boil has 10 minutes left, add the Fuggles and the Golden Syrup.
 
COOL:
At the end of the boil, let the wort rest for 20 minutes. After 20 minutes give the wort a good stir. Then cool it using the counter flow wort chiller, as per the Grainfather instructions. As the cool wort collects in your fermenter pitch the yeast.
 
FERMENT:
Ferment at 20°C (68°F) until FG is achieved. Condition the beer in bottles or a keg for 2 to 4 weeks before drinking.

 

 

 

 

 

 
This is the perfect weekend to brew this beer! If you're in New Zealand or Australia, do you have any Anzac brew plans? If not, were you planning to brew this weekend anyway? Let us know by commenting or emailing us at info@grainfather.com 
 

Post Comments

You must be logged in to post a comment.

click here to log in