Beer Brewing

XPA Home Brew

Ingredients

  • Wort: 20L ready-to-use, All-Inn “mosaic hopped extra pale ale”
  • Yeast: M44 Mangrove Jacks West Coast
  • Bittering Hops: Amarillo and Citra (50/50)
  • Dry Hops: Amarillo and Citra (50/50)
  • Dextrose for bulk bottling: 8g/L (160g)

Process

  • Heated 2L water or wort, added half the hops and left for 10 minutes
  • Strained 2L into fermenter with mesh to catch hops
  • Added cooled water and wort
  • Put in temp controlled fridge
  • Yeast: rehydrated then pitched
  • 4th day: dry hopped in a mesh sock
  • 8th day: removed hops. Initiated Felix in brewing guild.
  • Fermented 2 weeks. Temp profile below. About 18’C
  • Bottled in crown tops
  • Bottle conditioned in fridge around 17’C. Usually do this at 20’C.
http://monitor.phisaver.com/render/d-solo/rIQ-Goliz/blobs?orgId=1&from=1564236000000&to=1565445600000&panelId=2&var-ids=216.160.29.99.68.196-280A5779971103B6&var-ids=216.160.29.99.68.196-2886C17997040319&width=1000&height=500&tz=Australia%2FBrisbane
Temperature Profile via Esp32 blobs fridge monitor and controller. Green inside and yellow outside.


Results

  • SG: 1065 to 1008 (primary to 1005 (secondary). Approx ABV 7.8%
  • Taste @ 7 days conditioning: great! Fresh, medium-high hoppy, bitter, bit harsh at end.

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