Beer O'Clock Session IPABeer type
aleBeer type Beer description If you’re into IPAs there’s a good chance you revel in sipping a few of these typically intensely aromatic, fruity, citrusy, malty and bracingly bitter brews with a finish that has your palate yearning for one more! This recipe tapers the alcohol level down to a more “sessionable” level, whilst maintaining the characters we love about IPAs. Perfect for that time of the day when you would like to have a few. After all, it’s Beer O’clock somewhere in the world, right?! Flavour profile
- Approx. Alcohol Level:
- Naturally Carbonated:
Step 1: Mix
Place the Crystal Wheat Grain in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Stir into 2 litres of hot water (not boiling) and let steep for about 1hr.
Strain into a good size pot (around 8 litres) then add 500g of Light Dry Malt plus another 2 litres of water and bring to the boil.
Add Nelson Sauvin hops and boil for 10mins then Galaxy Hops for a further 10mins then Bravo Hops for the final 10mins (30mins boil in total).
Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV).
Add the Australian Pale Ale and the remaining 500g of Light Dry Malt, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18°C.
Sprinkle the dry yeast, fit the lid and try to ferment at 18°C.
Step 2: Brew
Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008 – 1012.
Step 3: Bottle
Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).
Step 4: Enjoy
Allow to condition for at least 2 weeks in the bottle. To take advantage of the fresh hop characters, drink this brew early.
Expect the alcohol content to be around 4.5% ABV.