COLLABDesigned by Brewers for the Grainfather TASTING NOTESA light malt base with a touch of wheat give it146s pale colour and body while the US hop Summit along with a couple of kiwi classics provid ID: 869657
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1 COLLAB XTRA PALE ALEBrew Stats1.044 |
COLLAB XTRA PALE ALEBrew Stats1.044 | FG: 1.007 | ABV: | EBC: 7.2 | VOL: 3.02kg (6.66 lb) Gladfield Ale Malt1.29kg (2.84 lb) Gladfield Wheat MaltYEAST2 sachets (30 g (1 oz)) Mangrove Jacks M36 Liberty PREPARATIONFill the boiler with 15.1 L (3.99 US Gal) of water and input temperature of 64°C (147.2°F).MASHWhen the water reaches 64°C (147.2°F), slowly add the grain pack, stirring slowly as you do so to avoid dryclumps. Set up the mash as per the Grainfather instructions. NOTE: It is worth checking your mash pH during the mash by either using a pH strip or a digital pH reader. It should be between 5.2 and 5.Mash for 75 minutes at 64°C (147.2°F).MASH OUTAfter 75 minutes, ramp the temperature up to 75°C (167°F) for the mash out. Continue to recirculate the wort at75°C (167°F) for 10 minutes.47g (1.66 oz) Summit50g (1.76 oz) Amarillo40g (1.41 oz) RakauEXTRAS1 tablet DeltaflocRECIPE DESIGNER: Created in collaboration with Shigeo, Jordan & Dylan from Funk Estate Brewing Company Designed by Brewers for the Grainfather TASTING NOTESA light malt base with a touch of wheat give its pale colour and body, while the US hop Summit along with a couple of kiwi classics provide a spicy citrus and passionfruit tang. Rock Steady baby! Its what I feel now. Lets call this beer exactly what it is, an extra pale and hoppy body rocker. Its toasted bread, tropical fruit and citrus notes will get your hips moving and grooving, shakin side to side.BREWERS NOTES: Funk estate is the work of three young Wellington beer enthusiasts drawn together by our passion for a pint and a series of collaborative brews. Our aim is to please the crowds without being a typical crowd pleaser. Funk Estate makes beer, XPA's are a lighter alcohol balanced version of an American pale ale, allowing you to get your hop fix while rocking all night long. F��� ���a���i���h���o���o��� ���n���e���n���n ��e���n���s���t���r��� ���e���r �� ��� ���s��� ��� ���i���a���a ��r��� ���c���a���a���e ��e��. ��� ��� ���t���l���e ��e ��o��� ���h��� ���n��� ���i��� ���w���l���e�. ���k ��t��� ���e���e��, ���d���e���y ��l��� ���b���, ���p���n���o���e��…… ���r, ���o���u���e��.S���e�: ���l��� ���m ��e ��u���y �� ���i���s��, ���a�, ���g���l��, ���g���g��� ���i���h���a���a���c��� ���N���o ��u��. ���d���l���d ��s���e ��r ��l���o���f���o��� ���l���e ��s ��r���g �� ���e���u���t �
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�o���g ��r���i��. ���n���n���f ��e ��i���a��c��� ���o���o���Z’s ��s���r��� ���r ��r���e���d �� ���l ��s ��s���n ��r ��s���g ��d ��a���n���i��, ���e ��e��.J���a�: ��� �’s ��e���n���u���o���a���i���t���e���h���h���a���n���d���d �� ��� ��� ���e ��r���o���e���i���i���a��� u���e���t���a��. ���e���u���v���n��� ���l��� ���r��, ���u���y ��g���j���t���o ��e���a���b���m��� ���q���t ��i��. ��� f���o���g ��a���h��� ���n ��e���d���u���n�, ���t���, ���w��� ��� ���e���n���g ��l ��e ��s���b���s.D���n: ���s ��d���a���e���i��� ��� ���w���i��� ��� ���k, ���w��� ���i���l��� ���x���t���o ��n���e���f ��n���r���c��� ���b��� ���t���N���o���e���n. ���a���h���l���r���b���b���n ��e���g ��g���e���h���D���n ��s ��e���o���o���i���s���o���n���h���e���l���d ��t��� ���t �� ���e���o���n���h���a���e���e���n ��l���g��� ���s���y �� ���e���e���e���e. SPARGE:Sparge with 16.3 L (4.3 US Gal) of water. This water must be at 75°C (167°F). 60 minute hop addition: When the boil has 60 minutes left, add the 60 minute hop addition. 15 minute addition: When the boil has 15 minutes left, add the Deltafloc. 0 minute hop addition (flameout*): When the boil is over, switch off the boil control and add the 0 minute hop addition.*A flameout means to turn off the heat on the boiler and add the hops. The hops then lie in the hot (not boiling) wort. This is for extracting flavours from the hops.COOL & PITCHAfter adding the 0 minute hop addition. Let the wort rest for a further 20 minutes and then cool it using the counter flow wort chiller, as per the Grainfather instructions. As the cool wort collects in your fermenter pitch all sachets of yeast, rehydrate first for best results.Ferment at 18-23°C (64-73°F). until end gravity is achieved. Add the dry hop addition when the SG has dropped below 1.025 and leave in the beer for no more than 5 days. Condition the beer in bottles or a keg for 2 to 4 weeks before drinking. Designed by Brewers for the Grainfather Reorder: 10634_V1